Basic Fried Donuts
This recipe for basic fried donuts yields soft and fluffy donuts that can be glazed, dipped or eaten plain. If you want baked versions, try my Easy Baked Donuts with Simple Glazes and Choco Butternut Donuts. Love basic recipes like these? Check outBasic Sweet Buns. If you’d rather try a simple fried dough that is equally good, try my churros!
Hi Guys! All I can say right now is thanks goodness for pre-drafted posts! If you are a little confused, I posted my current life situation on Instagram.
Pregnancy, you guys. It drains everything out of me. So while it is such a great thing and a very big blessing to be pregnant, it is not my favorite time.
It makes me truly sick and it seems it wants me to move to the toilet as my new bedroom. But then I am keeping my eyes fixed on the price-a new baby!
And since I can’t really bake or cook right now, I am glad that I had a few things made up before I left for the Philippines, where I learned I am expecting.
So here is one of them- Basic fried donuts. You will love this as your base recipe for all other kinds of glazes and toppings. If you want elaborate versions, we also have Boston Cream Donuts and Tiramisu Donuts.
Let’s begin!
Basic Fried Donuts
In a large mixing bowl, combine warm water, yeast and 1 tsp of the sugar. Stir and let stand for 5 minutes, until the mixture is frothy.
Add the remaining sugar, milk, butter, egg and salt.
Start to add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.
Turn the dough over onto a floured board and knead until the dough is smooth and elastic.
To knead, use your palms to push the dough down and away from you, then fold it inwards.
Push out the dough again then fold. Repeat until the dough is adequately kneaded.
Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.
After rising, divide the dough into 2 equal portions. On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough.
Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate. Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.
On a medium, heavy-bottomed pan, heat about 2-3 inches of oil to 375 F. Carefully lower a few donuts at a time into the oil, peeling them off from the parchment paper before cooking.
Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over a large tray, or on paper towels.
If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, roll them while they are still hot but has cooled down a bit to be handled.
Glazes/Icings for Donuts
- Instead of rolling these in sugar, you can glaze them. For a simple vanilla and/or chocolate glaze, try these recipes from my Baked Donuts with Simple Glazes.
- You can also glaze or dip these with Salted Caramel Sauce.
Deep-Frying Donuts Tips
- Appropriate temperature is important for recipe success. The optimal frying temperature is 350 -375 F. A thermometer (affiliate) comes in handy here so you can monitor the oil temperature.
- Soggy Donuts? Your oil temperature is too low. The oil gets absorbed within faster then the exterior cooks.
- Raw, dense inside? Your oil is too hot. The exterior of the donuts may have browned too quickly while the inside remains raw.
Now I am thinking how many donuts will be actually left for serving because you have been eating them all along….😜. I know, I understand.
They are pretty hard to resist as soon you roll them out in sugar!
More Delicious Goodies:
- Baked Chicken Empanada
- Puto Pao
- Cheese Loaf Bread
- Chocolate Cake Roll with Chocolate Whipped Cream
- Chocolate Ombre Pound Cake
- Bread Machine Cinnamon Rolls
- Milk Bread
- Yeast Donuts with White Chocolate Glaze
Basic Fried Donuts
This recipe for Basic Fried Donuts yields fluffy and soft fried donuts that can be glazed, dipped or eaten plain, rolled in sugar.
Ingredients
- 1/3 cup warm water (105- 115 F)
- 2 and 1/4 tsp active dry yeast
- 1/3 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup warm milk
- 1/2 cup melted butter
- 1/2 tsp salt
- 4 and 1/2 cup all-purpose flour
- canola oil, for frying the donuts
- sugar, for rolling the fried donuts
Instructions
- In a large mixing bowl, combine warm water, yeast and 1 tsp of the sugar. Stir and let stand for 5 minutes, until the mixture is frothy.
- Add the remaining sugar, milk, butter, egg and salt.
- Start to add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.
- Turn the dough over onto a floured board and knead until the dough is smooth and elastic. To knead, use your palms to push the dough down and away from you, then fold it inwards. Push out the dough again then fold. Repeat until the dough is adequately kneaded. New to kneading? Check out How to How to Knead Bread Dough with Video.
- Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.
- After rising, divide the dough into 2 equal portions. On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough. Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate. Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.
- On a medium, heavy-bottomed pan, heat about 2-3 inches of oil to 375 F. Carefully lower a few donuts at a time into the oil, peeling them off from the parchment paper before cooking. Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over a large tray, or on paper towels.
- If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, roll them while they are still moderately hot.
Nutrition Information:
Yield: 30 Serving Size: 1 piece (plain)Amount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 84mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 2g
i found that it works better if you let it rise again after cutting
Hi Laura! Thank so much for that helpful feedback!
Can I freeze half of the dough for another time ?
Hi Kara. Yes you can freeze the dough after the first rise. When ready to bake, just thaw it and proceed with the recipe as usual.
Thanks! I had the same question
you are welcome! Enjoy!
hello,
i would love to try this recipe this week. Am I able to replace the milk and butter to almond milk and margarine?
ty!
Hi Malka! Yes, I think you should be able to do that. “) Please let me know if you try it!
Those are super inflammatory and toxic, if you’re looking to omit animal products your best bet is coconut milk/water and coconut lard
Hi there, great recipe and well written. So easy to follow. I exchange the all purpose flour for Plain Gluten Free flour as my husband is a coeliac who has been missing his doughnuts and they were wonderful. I have now written out your recipe into my home GF cook book. With a snip from your web site. Thanks so much for sharing.
Hi Michelle! I am happy that this will be a regular in your baking. Thank you for the substitution recommendation! I appreciate it!
This is a great recipe. My family and I live trying new things in the kitchen.
I am so glad you enjoyed this Brenda!
Hey Sanna!
I made these for the first time a couple weeks back, and they looked amazing! Thank you for the recipe.
I’m planning to make a bunch tomorrow to give to friends and family. Can I chill the dough? And also where do I add extra sugar (my parents have quite a sweet tooth and said they’d like it better if the dough itself was sweeter) Thanks again for this great recipe <3
Hi Sam! I am glad you love the recipe. You can chill the dough either during the first rise( after kneading), or after shaping them into donuts.
You can add up to 2 tbsp of of sugar in the dough ( just add it to the sugar amount in the dough procedure)
Please note that I recently updated the recipe and added just a bit if sugar as well 😉
Good luck!
Absolutely loved by me and my family great for my first time making donuts
I am so happy to know that, Grace!
This is great base recipe for donuts and super easy to make! I’ve added lemon juice and zest and blueberry glaze and they came out just as great! Curious if you’ve ever made the dough ahead of time and chilled it?
Hello Kim! Your glazes sounds delish! Yes you can chill the dough in the fridge overnight after you shaped them.
Loved them. Super puffy. I added just a little extra yeast since mine was not new. Great recipe. First time making donuts.
Hi Dalia! I am so happy you liked them!
Love them!!!
But I have a question, can I freeze them before deep frying them?
Thank you, Carmen! Yes you can. After cutting them out, let them rise for a 20-30 minutes in a pan. Freeze them until they are hard, then place them on freezer bags to freeze.
Too eggy for my liking. Will try them next time with just one egg.
I love this recipe! Looking to a add a little more fall flavors though, Would it be possible to add apple cider to these? What would I substitute out?
Hi Alie! I am sorry I have not tried adding or subbing apple cider vinegar so I cannot guarantee the result. If you happen to try it, please let me know how it goes. Thank you!
Sorry I’m late to the table; I used about a teaspoon to the dry ingredients. Trust, that’s the “secret” to the best doughnut you’ve had…