American-Style Fried Donuts

Ingredients

• 2 tsp Active dry yeast (about 7 g)
• 250 ml Warm milk (1 cup, warmed to 38‑40 °C)
• 2 tbsp Water (30 ml, room temperature)
• 1 Large egg (room temperature)
• 50 g Unsalted butter (softened, cut into cubes)
• 1 tsp Vanilla extract (pure vanilla)
• 500 g All‑purpose flour (about 4 cups, plus extra for dusting)
• 50 g Granulated sugar (¼ cup)
• ½ tsp Salt
• 1 tsp Vanilla sugar (optional, for extra vanilla flavor)
• 2 L Vegetable oil for frying (neutral oil such as canola or sunflower)
• 200 g Powdered sugar (icing sugar) (for vanilla glaze)
• 30 g Butter (for glaze) (2 Tbsp, melted)
• 3 tbsp Water (for glaze) (added gradually)
• 200 g Chocolate candy melts or chocolate chips (for chocolate glaze)
• 30 g Sprinkles or colored sugar beads (optional, for topping)

Instructions

1. Activate yeast

   In a small cup dissolve the yeast in the 2 Tbsp water, then stir in the warm milk (38‑40 °C). Let stand 10 minutes until foamy.

   Time: PT5M

2. Mix wet ingredients

   Transfer the yeast‑milk mixture to a large mixing bowl. Add the egg, softened butter, vanilla extract, granulated sugar, salt and vanilla sugar. Whisk until fully combined.

   Time: PT5M

3. Incorporate flour – first half

   Add about half of the flour (250 g) to the wet mixture. Stir with a wooden spoon or dough hook until no dry spots remain.

   Time: PT3M

4. Add remaining flour and knead

   Add the remaining flour (250 g). Knead by hand on a lightly floured surface or with a dough hook for 5‑7 minutes until the dough is smooth, elastic and no longer sticks to your hands.

   Time: PT7M

5. First rise

   Shape the dough into a ball, place it in a lightly floured bowl, cover with a perforated plastic wrap and let rise in a warm spot for 1.5‑2 hours, or until doubled in size.

   Time: PT0M

6. Punch down and shape

   Turn the risen dough onto a floured surface, gently punch down to release air, then flour the surface lightly. Roll the dough to about 1 cm thickness.

   Time: PT5M

7. Cut donuts

   Using a 7 cm round cutter cut circles, then use a 3 cm cutter to remove the centre, forming classic donut shapes. Reroll scraps and repeat until all dough is used.

   Time: PT8M

8. Second rise

   Cover the cut donuts with a clean kitchen towel and let them rise again in a warm place for 1.5‑2 hours, until noticeably puffy.

   Time: PT0M

9. Heat oil for frying

   Fill a deep fryer or large pot with enough oil to submerge the donuts (about 2 L). Heat to 350 °F (175 °C) and maintain this temperature.

   Time: PT5M

   Temperature: 350°F

10. Fry donuts

    Carefully place a few donuts into the hot oil. Fry for about 45 seconds on the first side until golden, then flip and fry the other side another 45 seconds. Remove with a slotted spoon and place on a cooling rack lined with paper towels.

    Time: PT10M

    Temperature: 350°F

11. Prepare vanilla glaze (optional)

    In a saucepan melt 30 g butter over low heat. Stir in powdered sugar and vanilla extract, mixing until smooth. Remove from heat and add water a tablespoon at a time, whisking until the glaze is glossy and pourable.

    Time: PT5M

    Temperature: low heat

12. Glaze donuts (vanilla)

    Dip each warm donut into the vanilla glaze, allowing excess to drip off. Place on a rack and let set for a few minutes, then optionally roll in granulated sugar for a crunchy crust.

    Time: PT5M

13. Prepare chocolate glaze (optional)

    Microwave the chocolate candy melts (or chocolate chips) in a microwave‑safe bowl in 30‑second intervals, stirring between each, until fully melted and smooth.

    Time: PT3M

    Temperature: low heat

14. Coat donuts with chocolate

    Dip or drizzle the cooled donuts with the chocolate glaze, then sprinkle with sprinkles or sugar beads. Allow the chocolate to set before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Active dry yeast: instant yeast
• Instead of Warm milk: plant‑based milk
• Instead of Large egg: egg replacer
• Instead of Unsalted butter: margarine
• Instead of Vanilla extract: vanilla bean paste
• Instead of All‑purpose flour: bread flour
• Instead of Granulated sugar: coconut sugar
• Instead of Vanilla sugar: extra vanilla extract
• Instead of Vegetable oil for frying: peanut oil, vegetable shortening
• Instead of Powdered sugar (icing sugar): confectioners’ sugar
• Instead of Butter (for glaze): margarine
• Instead of Chocolate candy melts or chocolate chips: semi‑sweet chocolate
• Instead of Sprinkles or colored sugar beads: crushed nuts, coconut flakes

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Kitchen scale
• Rolling pin
• Round cookie cutters (7 cm and 3 cm)
• Parchment or baking paper squares
• Clean kitchen towel
• Deep fryer or large heavy‑bottom pot
• Thermometer for oil
• Slotted spoon or spider strainer
• Cooling rack with paper towels underneath
• Saucepan (for vanilla glaze)
• Microwave‑safe bowl
• Spatula or whisk (for glaze)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading the dough to the right elasticity
• Maintaining oil temperature at 350 °F during frying
• Ensuring the glaze has a smooth, pourable consistency

Chef Tips from the Video

• For extra light donuts, replace half the milk with ice‑cold water to create steam pockets during frying.
• Dust the work surface with a mixture of flour and a pinch of cornstarch to prevent sticking while rolling out the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze unglazed donuts in a zip‑lock bag for up to 1 month; reheat in the oven before glazing.

Room temperature: Best eaten the same day; can keep at room temperature for up to 12 hours in a covered container.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
• Both vanilla and chocolate glazes can be prepared up to 2 hours ahead and kept warm in a thin layer.