Donuts Recipe

Donuts are deep-fried rings of yeasted dough, light and pillowy on the inside and golden on the outside, finished with a glaze, sugar coating, or filling. The yeasted version — as opposed to cake donuts made with baking powder — takes longer because the dough requires two proofing periods, but the result is worth the extra time: a soft, airy crumb with the faint yeasty flavor that the quick versions can't replicate. Glazed yeast donuts are the benchmark by which all others are measured. The dough is an enriched yeast dough — flour, sugar, yeast, eggs, butter, milk, and salt — mixed until smooth and slightly tacky. After the first proof, the dough is rolled out to about 1.5cm thickness and rings are cut with a donut cutter or two round cutters. The holes are saved and fried separately — they cook faster and are excellent. After cutting, the donuts proof again on floured parchment paper until puffed and very light, about 45 minutes to an hour. Oil temperature is the single most important variable. Too cool and the donuts absorb oil and come out greasy; too hot and the outside colours before the inside cooks. 175°C (350°F) is the target. Slide the donuts gently into the oil — they're fragile after the second proof. They take about 60 to 90 seconds per side; the deep golden colour develops quickly. Drain briefly on paper towels. For the glaze, whisk powdered sugar with milk and a little vanilla until smooth and pourable. Dip each donut immediately while still warm so the glaze sets in a thin, translucent layer. Eat within a few hours — yeast donuts stale quickly and are best the day they're made.

Recipe Details

Cuisine: American

Prep time: 120 minutes. Cook time: 15 minutes. Total time: 135 minutes.

Servings: 12

Difficulty: Hard

Ingredients

  • 2 cups flour
  • 1 cup yeast
  • 3 cups milk
  • 1/4 cup butter
  • 6 eggs eggs
  • 2 tbsp sugar
  • 2 tsp vanilla
  • 1 cup powdered sugar glaze

Instructions

  1. Step 1: Make dough. This first step establishes the foundation for the entire dish. Take your time here, as the quality of your preparation at this stage directly affects the final result. Ensure all ingredients are measured and ready before you begin.
  2. Step 2: Let rise 1 hour. Pay careful attention to the visual and aromatic cues at this stage — the color, texture, and smell of the food will tell you when it is time to move to the next step. Adjust heat and timing as needed based on your specific equipment and ingredients.
  3. Step 3: Shape donuts. Pay careful attention to the visual and aromatic cues at this stage — the color, texture, and smell of the food will tell you when it is time to move to the next step. Adjust heat and timing as needed based on your specific equipment and ingredients.
  4. Step 4: Let rise again. Pay careful attention to the visual and aromatic cues at this stage — the color, texture, and smell of the food will tell you when it is time to move to the next step. Adjust heat and timing as needed based on your specific equipment and ingredients.
  5. Step 5: Fry and glaze. Heat the oil to the correct temperature before adding ingredients — this is critical for achieving a crispy exterior without greasy results. Test the oil by dropping in a small piece; it should sizzle immediately and rise to the surface. Fry in batches to maintain oil temperature, and drain finished pieces on paper towels or a wire rack.