Doughnuts

Absolutely — let’s talk doughnuts (aka donuts)! Whether you’re craving classic glazed, sugar-coated, or filled doughnuts, here’s a straightforward, bakery-style yeast-raised doughnut recipe that’ll give you that soft, fluffy texture and perfect golden bite.

🍩 Classic Yeast Doughnuts

🕒 Prep Time: 20 mins

💤 Rise Time: ~1.5 hours
🔥 Fry Time: 2–3 minutes per side
Makes: About 12 doughnuts + holes

🧂 Ingredients:

Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast

• 2 tablespoons warm water (110°F / 45°C)

• 3/4 cup warm milk

• 1/4 cup granulated sugar

• 2 tablespoons unsalted butter, softened

• 1/2 teaspoon salt

• 1 large egg

• 2 1/2 cups all-purpose flour (more if needed)

• Oil, for frying (vegetable or canola)

Glaze (Optional but Recommended):

• 1 1/2 cups powdered sugar

• 2–3 tablespoons milk

• 1/2 teaspoon vanilla extract

🥣 Instructions:

1. Activate yeast:
   In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let sit until foamy, ~5–10 minutes.

2. Make dough:
   In a large bowl or mixer, combine the yeast mixture, warm milk, sugar, butter, salt, egg, and 1 cup of flour. Mix until smooth. Gradually add the rest of the flour until a soft, slightly sticky dough forms.

3. Knead:
   Knead by hand or mixer for about 5–7 minutes, until dough is smooth and elastic. Add a little flour if it’s too sticky.

4. First rise:
   Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled — about 1 hour.

5. Shape doughnuts:
   Roll dough out on a floured surface to 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (about 3″ and 1″). Save the holes!

6. Second rise:
   Place shaped doughnuts on parchment-lined baking sheets. Cover loosely and let rise again until puffy, about 30 minutes.

7. Fry:
   Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Carefully drop in doughnuts (a few at a time). Fry for about 1–2 minutes per side until golden brown. Remove with a slotted spoon to a paper towel-lined tray.

8. Glaze or coat:
   Dip warm doughnuts in glaze, powdered sugar, cinnamon sugar, or leave plain — your choice!

🍫 Glaze Variations:

• Chocolate: Add 2 tablespoons cocoa + splash of coffee or milk to the powdered sugar glaze.

• Maple: Use maple extract instead of vanilla.

• Cinnamon Sugar: Mix 1/2 cup sugar + 1 tsp cinnamon and toss doughnuts while still warm.

🧊 Storage:

• Best eaten fresh, but can be stored in an airtight container for 1–2 days.

• Can be frozen (unglazed) for up to 1 month.

🔄 No Yeast? Try These:

• Want cake doughnuts instead (no rise)? Let me know and I’ll send a baking powder-based version that’s just as delicious and quicker to make.

Hungry for filled doughnuts like jam or custard? I’ve got those too — just ask! 🍓🍫