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

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.

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