Ingredients
Method
- Activate the yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead; start over.
- Mix the dough: Add the eggs to the yeast mixture. Switch to the dough hook attachment. Gradually add the flour and salt, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it sticks badly to the hook, add flour 1 tbsp at a time; if it’s too dry, add milk 1 tsp at a time.
- First Rise: Lightly grease a clean bowl with oil. Place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size. Gently press two fingers into the dough; if the indentation remains, it is ready.
- Shape the doughnuts: Punch down the dough to release air. Turn it out onto a lightly floured surface. Roll the dough out to exactly ½-inch thickness. Do not roll thinner, or you will lose lift. Use a 3-inch round cutter for the outer rings and a 1-inch cutter (or the cap of a marker) for the holes. Place formed doughnuts on parchment-lined baking sheets. Crucial Step: Let them rest uncovered for 20-30 minutes until they look puffy and airy. This is their second rise.
- Heat the oil: While the dough rests, heat the oil in a heavy-bottomed pot (like a Dutch oven) to 350°F. Use a candy thermometer for accuracy. Maintain this temperature carefully; adjust the burner as needed.
- Fry: Carefully slide 2-3 doughnuts into the hot oil at a time. Do not overcrowd, or the oil temp will plummet. Fry for 1-2 minutes per side until deeply golden brown. They should float freely and have a crisp exterior. Use tongs to flip them carefully.
- Coat: Remove fried doughnuts with a slotted spoon or spider strainer. Let excess oil drip off for a few seconds on a wire rack set over paper towels. Immediately roll in cinnamon sugar or dip into the glaze while still warm. Serve immediately.
Nutrition
Notes
These yeast-raised doughnuts are my go-to treat because they hold their shape perfectly in hot oil. The key is keeping the oil at a steady 350°F; if it drops too low, you’ll get grease-soaked biscuits instead of light treats.
I coat them immediately in cinnamon sugar while they’re still warm so the granules stick. It’s simple, reliable, and tastes like a bakery window display without the markup.