Description
These fried doughnuts coated in sugar offer a classic, sweet family treat perfect for breakfast or dessert. Soft, fluffy, and golden, they’re made with a yeast-raised dough, fried to perfection, then tossed in fragrant cinnamon sugar for a nostalgic flavor everyone will love.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Frying & Coating
- Vegetable oil for frying (2–3 inches deep)
- 1 cup granulated sugar for coating
- 1 teaspoon ground cinnamon (optional)
Instructions
- Activate the yeast: In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 3/4 cup warm milk at 110°F with 1 teaspoon of granulated sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix wet ingredients: In a large bowl, whisk together the remaining 1/4 cup sugar, melted butter, 2 large eggs, and 1 teaspoon vanilla extract until combined smoothly.
- Combine and form dough: Add the foamy yeast mixture to the wet ingredients and stir. Gradually incorporate 3 1/2 cups flour and 1/2 teaspoon salt, mixing until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead gently for 6–8 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours or until it doubles in size.
- Shape doughnuts: Punch down the risen dough and roll it out to about 1/2 inch thickness. Using a doughnut cutter or round biscuit cutter, cut out doughnut shapes. Re-roll scraps and repeat cutting.
- Second rise: Arrange the doughnuts on a parchment-lined tray, cover lightly, and let them rise again for 30 minutes until puffed.
- Heat oil: In a deep pot, heat 2 to 3 inches of vegetable oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the doughnuts: Fry the doughnuts in batches, cooking each side for 1–2 minutes until golden brown. Avoid overcrowding the pot to maintain temperature.
- Drain and coat: Remove doughnuts with a slotted spoon, drain on paper towels briefly to remove excess oil.
- Sugar coating: While still warm, toss the doughnuts in 1 cup granulated sugar mixed with 1 teaspoon ground cinnamon if desired, until well coated.
- Serve fresh: Enjoy the doughnuts fresh for the best flavor and texture.
Notes
- For enhanced flavor, add a pinch of nutmeg to the dough mix.
- These doughnuts are best enjoyed the same day they are made for optimal freshness.
- If you prefer glazed doughnuts, skip the sugar coating step and dip the fried doughnuts in a simple vanilla glaze instead.
