Fluffy Doughnuts Recipe
Light, airy, and just sweet enough — these homemade fluffy doughnuts will melt in your mouth. Perfect with coffee, for a weekend treat, or a cheerful baking project.
Ingredients
For the dough:
-
3 ½ cups all-purpose flour (+ extra for dusting)
-
¼ cup granulated sugar
-
1 packet (2 ¼ tsp) active dry yeast
-
1 tsp salt
-
1 cup whole milk (warmed to about 110°F / 43°C)
-
2 large eggs, room temperature
-
¼ cup unsalted butter, melted and cooled slightly
-
1 tsp vanilla extract
-
Oil for frying (vegetable, canola, or peanut oil)
For coating (choose your favorite):
-
Cinnamon sugar: 1 cup sugar + 1 tbsp cinnamon
-
Glaze: 2 cups powdered sugar + 3–4 tbsp milk + 1 tsp vanilla
-
Plain powdered sugar
Instructions
1. Activate the yeast:
-
In a bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough:
-
In a large mixing bowl or stand mixer with dough hook, mix flour, remaining sugar, and salt.
-
Add yeast mixture, eggs, melted butter, and vanilla. Mix until dough comes together.
-
Knead on medium speed (or by hand on floured surface) for 6–8 minutes, until smooth, soft, and slightly tacky but not sticky.
-
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1–1½ hours, until doubled in size.
3. Shape the doughnuts:
-
Gently punch down dough. Roll out on floured surface to ½-inch thick.
-
Use a doughnut cutter (or a 3-inch round cutter + 1-inch cutter for the hole) to cut out doughnuts.
-
Place on parchment-lined baking sheets, cover lightly, and let rise again for 30–45 minutes until puffy.
4. Fry to golden perfection:
-
Heat 2–3 inches of oil in a heavy-bottomed pot to 350–360°F (175–180°C).
-
Fry doughnuts 2–3 at a time (don’t crowd) for 1–2 minutes per side until golden brown.
-
Remove with a slotted spoon and drain on a wire rack over paper towels.
5. Coat while warm:
-
While still warm, roll in cinnamon sugar, dip in glaze, or dust with powdered sugar.
-
For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip doughnut tops and let set.
🍩 Tips for Extra Fluffiness
-
Don’t skip the second rise — it’s key for airy texture.
-
Keep oil temperature steady — too hot = dark outside/raw inside; too cool = greasy doughnuts.
-
Handle risen dough gently to keep the bubbles intact.
💭 Variations
-
Add a pinch of nutmeg or cardamom to the dough.
-
Fill with jam or pastry cream after frying.
-
Top with sprinkles, chopped nuts, or chocolate drizzle.
📝 Note
Best eaten the same day — but if they somehow last, store in an airtight container for up to 2 days (reheat briefly for freshness).
Want a baked version instead, or a vegan twist? Let me know — happy frying! 🍩✨