How to Make Classic Donuts
Follow our tested and trusted recipe to achieve soft, pillowy donuts. Take it up a notch by dusting them off with some confectioners or cinnamon sugar.
Equipment
- 1 Stand Mixer
- 1 Donut cutter
Ingredients
Donut
- 2 cups All-purpose flour
- 2 cups bread flour
- 2½ tsp active dry yeast or 1 pack of 7g active dry yeast
- ⅓ cup granulated sugar
- 1½ tsp salt
- 2 egg yolks
- 3 whole eggs room temperature
- ½ cup warm milk
- 7 Tbsp unsalted butter room temperature
- 1 tsp vanilla extract
Cinnamon Sugar
- 6 Tbsp white granulated sugar
- 2½ tsp cinnamon
Extra
- vegetable oil for frying
Instructions
- In a large bowl, combine the warm milk, a tbsp of sugar and the yeast, let it sit for 10 mins or until it blooms (appearing foamy on the surface)
- Add in all other ingredients into the milk mix, use a stand mixer with a dough hook, and begin mixing on low speed for 5 minutes. Increase to high speed and continue mixing for 3 minutes.
- Transfer to an oiled surface and knead by hand for 1 minute. Form a ball and place in the bowl, cover and leave to sit in a warm place until it has doubled in size, this should take anywhere between 1-2 hours.
- Transfer the dough to the oiled surface, use a rolling pin to roll out the dough to an inch thickness. Use a donut cutter to cut out the donuts, mould into a perfect ball and place on a lined sheet.
- When the dough balls are all laid out, cover and let it proof a second time for 30 minutes while you heat up your oil for frying to a temperature of 360℉-370℉.
- Begin frying the donuts in batches, it is important you don't overcrowd the pan. Flip over when the donut has browned slightly.
- When the donuts have browned nicely on both sides, pack them out and lay them on a rack to drain.
- Mix the cinnamon and sugar together. Toss in the donuts until they are fully coated with the cinnamon sugar.