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Fluffy Doughnuts

A delightful recipe for fluffy, airy doughnuts perfect for breakfast or an indulgent snack, with endless possibilities for customization.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 doughnuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3/4 cup lukewarm water Around 110°F (just warm to the touch)
  • 1/4 cup granulated sugar To help activate the yeast
  • 1 packet active dry yeast Check expiration date for freshness
  • 1/2 cup whole milk Should be at room temperature
  • 1 large egg Should be at room temperature
  • 3 1/2 cups all-purpose flour Creates the structure of the doughnuts
  • 1/2 teaspoon kosher salt Balances sweetness
  • 2 tablespoons unsalted butter Softened for richness
  • as needed vegetable oil For frying, use canola or peanut oil
  • as needed confectioners' sugar For dusting

Method
 

Preparation
  1. In a medium bowl, whisk together the lukewarm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
  2. Add the milk and egg to the yeast mixture and whisk to combine.
  3. In a stand mixer, combine flour and salt. Pour in the yeast mixture and add softened butter, mixing until just combined.
  4. Knead the dough for 2-3 minutes on low speed until smooth and elastic.
  5. Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled (about 1-2 hours).
Cooking
  1. Roll out risen dough to about 1/2 inch thickness and cut into shapes.
  2. Heat vegetable oil to 360°F in a large pot.
  3. Fry the dough in batches for about 30 seconds on each side until golden brown.
  4. Drain on paper towels and dust with confectioners' sugar.
Alternative Methods
  1. For oven-baked doughnuts, allow shaped dough to rise again, preheat oven to 350°F, brush with milk, and bake for 12-15 minutes.
  2. For air fryer doughnuts, cook at 350°F for 2-3 minutes before dusting with sugar.

Notes

Store leftovers in an airtight container for up to 2 days or refrigerate for up to 1 week. For longer storage, freeze in an airtight bag.