Light and fluffy, these doughnuts are a classic dessert that you will want to eat a dozen of. They are a crowd-pleaser, especially when they’re freshly fried and glazed. Measure a cup of milk and warm it to 110F/ 43C. If your milk is too hot it will kill the yeast which is not good. Once warm, add a teaspoon of granulated sugar and two packets of active dry yeast. Give it a mix until all is combined then set it aside for 5 to 10 minutes until nice and frothy.

If the mixture does not frost, start again because the yeast is dead. You will need two bowls, In the first bowl, add 6 tablespoons of butter then heat it for about a minute to melt the butter. Once out of the oven and the butter is melted, add 50 grams of sugar and two room-temperature eggs then whisk together until nice and smooth. In the second bowl, measure four and a half cups of all-purpose flour and half a teaspoon of salt then mix it up and set it aside.

Pour in the frothy yeast mixture and whisk it until combined then add the dry ingredients. Mix everything until the flour is moistened then place the dough on a lightly floured surface and knead the dough for 5 minutes until it’s tacky but smooth. Place the dough in a lightly oiled bowl, cover it and let it sit in a warm place for about an hour.

Deflate the dough after proofing by lightly punching it down then place it on a lightly floured surface and roll it out. Using a doughnut cutter, cut out your doughnuts and place them onto a sheet of parchment paper. Once done, lightly cover them and let them rise for 40 minutes. They will get puffy, this stage is so important to give your doughnuts a light-as-air texture.

Add 2 inches of oil to a large pot and place over medium heat then drop the doughnuts in the pot one by one and do not overcrowd the pot. Fry them for 3 to 4 minutes at a time. Remove and line them on a wire rack to drop off excess oil. Serve these doughnuts plain with dusted sugar or glaze them and enjoy.

Ingredients;

  • 1 cup warm whole milk 105 to 110F (250ml)
  • 2 packages active dry yeast 4 1/2 teaspoons, 0.5 oz.
  • ¼ cup granulated sugar plus 1 teaspoon, divided (54g/ 1.9Oz)
  • 4½ cups all-purpose flour plus additional for dusting (540g/ 19Oz)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter melted (85g/ 3Oz)
  • 2 large eggs at room temperature
  • Vegetable oil for frying