Sink your teeth into these old-fashioned, pillowy yeast doughnuts—light as air with a golden, tender crust and a subtle hint of vanilla. This American classic brings the nostalgic aroma of a bakery right into your kitchen. With a simple dough and easy frying technique, these doughnuts are perfect for a weekend treat or a special brunch.
Top Tip
Let your doughnuts rise for a full hour in a warm, draft-free place—this ensures they fry up extra light and fluffy.
Ingredients
Doughnut Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
For Frying & Finishing
- Vegetable oil, for frying (about 4 cups)
- 1 cup powdered sugar, for dusting or glazing
- Optional: 1/2 teaspoon cinnamon for dusting
Steps
- In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Stir in sugar, melted butter, egg, and vanilla extract until well combined.
- Add flour and salt. Mix with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down dough. Roll out to 1/2-inch thickness on a floured surface. Cut out doughnuts using a doughnut cutter or two round cutters (about 3-inch and 1-inch for holes).
- Place cut doughnuts and holes on a parchment-lined tray. Cover loosely and let rise for 30 minutes.
- Heat oil in a large heavy pot to 350°F (use a thermometer for accuracy).
- Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Remove with a slotted spoon to a paper towel-lined tray.
- While still warm, dust with powdered sugar or dip in your favorite glaze. Serve fresh!
Nutrition
- Calories: 290
- Protein: 6g
- Net Carbs: 38g
- Fat: 13g
- Fiber: 1g
Tips
- For extra flavor, add a pinch of nutmeg to the dough.
- If you don’t have a doughnut cutter, use a glass and a bottle cap!
- Doughnuts are best enjoyed the day they’re made, but you can freeze leftovers and reheat in the oven.
FAQs
Can I make the dough ahead of time?
Yes! After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping and frying.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What can I use if I don’t have a thermometer for the oil?
Drop a small piece of dough in the oil. If it sizzles and rises to the surface in a few seconds, the oil is ready.
Can I bake these doughnuts instead of frying?
Yes, you can bake them at 375°F for about 10 minutes, but they’ll have a different texture—more like a sweet roll than a traditional doughnut.
How do I make a simple glaze?
Mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Dip warm doughnuts and let set.