Quick and Easy Donuts

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.5 cup Milk (room temperature)
• 2 tablespoons Unsalted Butter (softened)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt
• 1 teaspoon Active Dry Yeast (proofed in warm milk)
• 1 large Egg (room temperature)
• 0.5 tablespoon Water
• 2 cups Vegetable Oil (for deep frying)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Sugar
• 2 tablespoons Milk (for glaze, adjust for consistency)

Instructions

1. Combine liquid ingredients

   In a mixing bowl, add the milk, granulated sugar, salt, active dry yeast, and the egg. Stir until the sugar and yeast dissolve.

   Time: PT5M

2. Incorporate softened butter

   Add the softened unsalted butter to the bowl and mix until fully combined.

   Time: PT2M

3. Add flour and form shaggy dough

   Sprinkle the sifted all‑purpose flour over the mixture and stir with a whisk until a rough, shaggy mass forms.

   Time: PT3M

4. First kneading

   Turn the dough onto a lightly floured surface and knead for 7–8 minutes until it becomes smooth and soft.

   Time: PT8M

5. Add water and second knead

   Drizzle ½ tablespoon of water onto the dough and knead another 5–6 minutes until the dough feels slightly sticky but elastic.

   Time: PT6M

6. First rest (bulk fermentation)

   Cover the dough with a clean kitchen towel and let it rest for 15 minutes at room temperature.

   Time: PT15M

7. Divide and shape into balls

   Portion the dough into 12 equal pieces (use a kitchen scale for precision). Roll each piece into a smooth ball, tucking the edges toward the centre.

   Time: PT10M

8. Second rest (proof)

   Place the dough balls on a tray, cover with a kitchen towel, and let them rest for another 15 minutes.

   Time: PT15M

9. Shape the donut holes

   Dust each ball with a little flour, gently press to flatten, then use your thumb to create a hole in the centre and widen it to about 2‑3 cm.

   Time: PT5M

10. Final proof

    Dust the shaped donuts with flour, cover loosely with cling film, and let them rise in a warm environment for 35–40 minutes, until they look puffy and have increased in size.

    Time: PT40M

11. Heat oil for frying

    Fill a frying pan with enough vegetable oil to submerge the donuts and heat over medium heat until the oil reaches 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

12. Fry the donuts

    Carefully lower a few donuts into the oil. Fry for about 1½ minutes on each side, turning once, until they turn a light golden‑brown.

    Time: PT3M

    Temperature: 350°F

13. Drain and cool

    Remove the donuts with a slotted spoon, place on paper towels to absorb excess oil, then transfer to a cooling rack.

    Time: PT5M

14. Prepare vanilla glaze

    In a small bowl, whisk together 1 cup powdered sugar, 1 tsp vanilla sugar, and 2 tbsp milk. Adjust with a little more milk for a thinner glaze or more powdered sugar for a thicker coating.

    Time: PT5M

15. Glaze the donuts

    Dip each cooled donut into the glaze or drizzle over the top. Place back on the cooling rack to let the glaze set.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g