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
Do you cook in oil on stove top or in the oven
Hi! I deep fry them in oil in the stove. 🙂
Hi! I’m looking to make these donuts and they look amazing! Do you think I could substitute the milk or half of the milk in this recipe with apple cider to give it more of a fall flavor? If not, how else could I incorporate it? Thank you so much!!
Hello, Marie! I honestly cannot guarantee the result if you were to sub apple cider for a part of the milk. Unfortunately, I have not tested that.
Approximately how many donuts does this recipe produce?
26-30 donuts 🙂
Made this today with my 4 yo daughter and they turned out amazing. I really couldn’t stop eating them as I was getting f them out and I’m not a big fan of donuts. Can you store them in the fridge or freeze so they don’t dry out?
Hello! I think think they will dry out in the fridge or freezer. These are so airy that they may dry out easily when refrigerated. I am so happy you loved them!
Can you use a kitchen aid mixer with dough hook or is it better to do by hand?
Hi Sally! Yes you can knead the dough on a stand mixer 🙂
Have you ever used this recipe to make a filled donut?
Hello Kathryn! I have not filled this but you definitely can 🙂
If you made the dough could you store it for a bit later or do you have to cook it right away?
Hi Robin! I always cook it right away. If you want, you can let the dough do its rising on the fridge overnight after kneading 🙂
Hi! Do I let the dough get back to room temp after refrigerating before rolling out and cutting?
Hi Nicky! You can roll and shape as long as the dough is not so stiff from refigeration.
Also, is the bowl lightly greased?
You can grease if you prefer but not neccessary 🙂
Is the butter salted or unsalted? The recipe doesn’t say. Thank you!
Hi Maggie. It is unsalted.
Thank you for sharing , seems like a great recipe . Going to try it . Looks so yummy
I hope you enjoy it!
Can I let the dough rise overnight?
Hello! Yes you can, in the fridge. 🙂
The recipe is so perfect The doughnuts turned out really good. I can’t wait to make it again. Thank you so much for sharing.
Hello! I am so glad you loved them!
Yum, these look delicious. I love homemade donuts.
Thank you!
Yum, donuts these look delicious!
Thanks a lot!
Are you still going to let the donut shaped rise or after cutting out, fry it immediately? Thanks
Hello Maria! By the time the oil heats up, they have puffed up a bit and I just go ahead and fry them already 🙂 Enjoy these!
Congratulations! And prayers to you for a healthy baby and an easier pregnancy too. Thanks for sharing your news.
Hi JoAnn! Thank you so mo much for your wishes! I really appreciate it!