Vegetable oil (canola or sunflower), for deep frying
Optional toppings:
Powdered sugar (for dusting)
Granulated sugar (for rolling)
Chocolate glaze (for dipping)
Honey drizzle (for a sweet touch)
Instructions:
1. Activate the yeast:
In a small bowl, heat the milk until it’s warm to the touch (not hot, around 110°F/43°C).
Sprinkle the instant yeast over the milk and let it sit for about 5 minutes. This will activate the yeast and help your dough rise.
2. Mix the dry ingredients:
In a large mixing bowl, combine the flour, sugar, and salt. Mix them together to evenly distribute the ingredients.
3. Combine the wet ingredients:
Add the melted butter and egg to the yeast mixture once it’s foamy.
Stir everything together until combined.
4. Make the dough:
Pour the wet mixture into the bowl with the dry ingredients.
Use a wooden spoon or your hands to mix until the dough comes together. It should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
5. Let the dough rise:
Lightly oil the bowl and place the dough back in it. Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
6. Shape the donuts:
Once the dough has risen, punch it down to release the air bubbles.
Turn the dough out onto a floured surface and roll it out to about 1/2 inch (1.3 cm) thickness.
Use a round cutter (about 3 inches/7.5 cm in diameter) to cut out donut shapes. Use a smaller cutter (about 1 inch/2.5 cm) to make the hole in the center.
If you don’t have a donut cutter, you can use a drinking glass and a bottle cap.
7. Heat the oil:
Heat oil in a large pot or deep pan over medium heat. The oil should reach 350°F (175°C). You can test it by dropping a small piece of dough in — if it sizzles and floats, the oil is ready.
8. Fry the donuts:
Carefully lower the donuts into the hot oil, a few at a time, ensuring not to overcrowd the pot.
Fry each donut for about 2–3 minutes on each side, or until golden brown and crisp.
Use a slotted spoon to remove the donuts from the oil and drain them on paper towels.
9. Add toppings:
While still warm, roll the donuts in granulated sugar or dust them with powdered sugar for a simple finish.
For extra indulgence, dip them in a rich chocolate glaze or drizzle with honey.
Tips for Success:
Don’t rush the rise — allow the dough to rise fully to get that light, airy texture.
Fry at the right temperature to get the perfect golden color. If the oil is too hot, the donuts will brown too quickly on the outside while remaining raw inside.
Don’t overwork the dough — handle it gently to keep the donuts soft and tender.
Experiment with fillings — you can inject these donuts with jam, custard, or Nutella after frying for a fun twist!
