Doughnuts

Updated: February 3, 2025

Overview

• Total Time: ~3 hours (mostly unattended)

• Community Engagement: 202 comments

Ingredients (US Customary)

• 1¼ cups (296 ml) whole milk

• 2¼ teaspoons (1 package) active dry yeast

• 2 large eggs

• 8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature

• ¼ cup (50 g) granulated sugar

• 1 teaspoon (6 g) salt

• 4¼ cups (578 g) all-purpose flour, plus extra for dusting

• 2 quarts (1.9 L) neutral oil (e.g., vegetable or canola), for frying (plus extra for bowl greasing)

Ingredients (Metric Conversion)

• 296 ml milk

• 7 g active dry yeast

• 2 eggs

• 113 g unsalted butter (melted, cooled)

• 50 g granulated sugar

• 6 g salt

• 578 g all-purpose flour

• 1.9 L neutral oil

Preparation

Step 1: Activate Yeast

In a large bowl, heat milk to 90°F (32°C) (warm but not hot; test with a finger—too hot will kill yeast). Add yeast and stir lightly. Let sit at room temperature (70–75°F/21–24°C) until foamy, ~5 minutes.

Step 2: Mix & Knead Dough

Using an electric mixer (fitted with a dough hook) or stand mixer, combine activated yeast mixture with eggs, melted butter, sugar, and salt. Add 2 cups + 2 tablespoons flour, mixing until combined. Gradually add remaining flour (2¼ cups total) until dough pulls away from the bowl. If too wet, add 2 tablespoons flour at a time.

If using an electric mixer: Dough may thicken; transfer to a floured surface and knead by hand until smooth, ~5 minutes.

Grease a large bowl with oil. Transfer dough, cover with a kitchen towel, and let rise at room temperature until doubled in size, ~1 hour.

Step 3: Shape Doughnuts

Turn dough onto a well-floured surface. Roll to ½-inch (1.3 cm) thickness. Cut doughnuts using a 3-inch (7.6 cm) diameter cutter (e.g., concentric cookie cutters, drinking glass + shot glass). Reserve cut-outs (doughnut holes).

For filled doughnuts: Omit the center cut-out (use full rounds).

Knead remaining scraps gently (avoid overworking), rest 5 minutes, then repeat rolling/cutting.

Step 4: Final Rise

Arrange shaped doughnuts on two floured baking sheets, spacing 1 inch apart. Cover with a kitchen towel and let rise in a warm place (75–80°F/24–27°C) until puffed and delicate, ~45 minutes.

For cooler kitchens: Preheat oven to 200°F (93°C), turn off heat, place sheets inside with door ajar.

Step 5: Prepare Frying Station

15 minutes before doughnuts finish rising, heat 2 quarts oil in a heavy-bottomed pot/Dutch oven over medium heat to 375°F (191°C). Line cooling racks or plates with paper towels.

Step 6: Fry Doughnuts

Carefully place 3–4 doughnuts at a time into the oil (use a metal spatula if dough is delicate). Fry 45 seconds–1 minute per side until deep golden. Flip with a slotted spoon.

Doughnut holes: Fry 2–3 minutes total (adjust time based on size).

Transfer fried doughnuts to paper towel-lined racks; drain 2–3 minutes. Glaze or fill immediately.

Expert Tips & Variations (From Community & Private Notes)

Baking Alternative (For Low-Fat Options)

• Temperature: 350°F (177°C) convection oven

• Time: 13 minutes (adjust for size)

• Moisture: Place 2 ramekins of water inside oven to prevent dryness.

Filling & Glazing

• Filled Doughnuts: Use jam, pastry cream, or caramel sauce (heat caramel to pourable consistency).

• Glaze: Mix 2 cups powdered sugar + ¼ cup milk + ½ teaspoon vanilla until smooth.

Cost-Saving & Efficiency

• Oil Management: Use a shallow pan (reduces oil volume) or filter/reuse oil (measure for consistency).

• Doughnut Holes: Toast or bake as bites (add cinnamon/sugar for flavor).

Filled Doughnuts: Key Tip

Omit the center cut-out for filled varieties (e.g., cream-filled, jelly-filled).

Community Feedback

• Baking Method Request: "How to bake these?" (Addressed in "Baking Alternative" above).

• Hand-Mixing Success: "Added sugar to milk, let yeast foam, then butter/eggs, mixed with a wooden spoon."

• Substitution Wins: "Used canola oil, skipped second rise, filled with caramel + powdered sugar—delicious!"

• Oil Cost Concern: "2 quarts oil is expensive—recycle oil (filter, measure) or use a smaller pan."

Serve warm for best texture. Doughnuts are best eaten within 1 hour of frying.