Soft, golden homemade doughnuts — light, fluffy, and perfect for a sweet weekend treat. Roll them in cinnamon sugar or dip in buttery vanilla glaze for that classic finish.
Ingredients
Doughnut Batter
- 10 g instant yeast
- 80 ml lukewarm water
- 375 ml milk
- ⅓ cup (76 g) butter
- ½ cup sugar
- 1 tsp salt
- 2 large eggs
- 5 cups all-purpose flour
- Oil for frying
Basic Doughnut Glaze
- ½ cup butter, melted
- 2 cups powdered sugar
- 2 tsp vanilla essence
Method
- In a standing mixer with a dough hook, combine lukewarm water and yeast. Let it sit for about 10 minutes until foamy.
- In a microwave-safe bowl, heat milk and butter for about 2 minutes, stirring every 30 seconds. Let it cool slightly.
- Add flour, milk mixture, sugar, salt, and eggs to the yeast mixture. Mix for 2 minutes at medium speed. Scrape down the sides and mix again until smooth.
- Place dough in a large greased bowl. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Roll dough out on a floured surface to about 1–1.5 cm thickness. Cut into doughnuts using a cutter, cookie cutter, or cup. Let stand for about 10 minutes.
- In a large pan, heat oil about 5 cm deep over medium heat. Test with a small piece of dough — if it bubbles gently, it’s ready.
- Carefully drop doughnuts into the hot oil, a few at a time. Fry, turning regularly, until golden brown. Drain on paper towels or a cooling rack.
- Roll doughnut holes in cinnamon sugar, if desired.
Basic Doughnut Glaze
- Melt butter in a microwave-safe bowl.
- Stir in powdered sugar and vanilla essence until smooth.
- Add other flavorings such as strawberry essence or cocoa if desired. If using cocoa, add a little milk for a smoother consistency.
- Dip warm doughnuts into the glaze and allow to set slightly before serving.
Pro Tips
- Do not over-knead the dough for a softer texture.
- For extra shine, dip twice in the glaze.
- Store in an airtight container for up to one day.
- Add sprinkles or melted chocolate drizzle for variety.
