Ingredients
1 1/2 cups warm milk
2 1/4 teaspoons active dry yeast
1/4 cup sugar
4 cups all-purpose flour
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup cinnamon sugar (for coating)
Oil for frying (vegetable or canola)
Instructions
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Activate Yeast: In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5–10 minutes until frothy.
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Make Dough: Add flour, softened butter, eggs, vanilla extract, and salt. Mix and knead for 8–10 minutes until smooth and elastic.
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First Rise: Cover dough and let it rise in a warm place for 1 hour, or until doubled in size.
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Shape Donuts: Roll out dough to 1/2-inch thickness. Cut with donut cutters and place on a floured surface or lined tray.
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Second Rise: Cover and let rise for another 30 minutes until puffy.
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Fry: Heat oil to 350°F (175°C). Fry donuts 2–3 minutes per side or until golden brown. Drain on a paper towel-lined plate.
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Coat in Cinnamon Sugar: While warm, roll each donut in cinnamon sugar until fully coated.
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Serve: Best enjoyed fresh and warm!
Notes
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For extra fluffiness: Refrigerate the dough overnight after the first rise for a cold fermentation.
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Mini version: Use a smaller cutter and reduce frying time slightly.
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Make ahead: Prepare dough the night before and fry fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Frying
- Cuisine: American, French-inspired
- Diet: Vegetarian
