Desserts · From the kitchen notebook
Fried Yeast Doughnuts
Soft, fluffy yeast doughnuts, fried golden and finished with sugar or vanilla glaze.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Mix the warm milk and sugar in a small bowl. Sprinkle the yeast over the top and let sit for 5–10 minutes, until foamy.
- 02
In a large bowl, whisk the eggs, melted butter, salt, and optional vanilla. Add the yeast mixture. Gradually stir in the flour until a sticky dough forms, then knead by hand or mixer for 5–7 minutes, until smooth and elastic.
- 03
Place in an oiled bowl, cover, and let rise in a warm place for 1–1½ hours, until doubled.
- 04
Turn onto a floured surface and roll to about ½ inch thick. Cut with a doughnut cutter or two round cutters, and transfer to floured parchment.
- 05
Cover lightly with a towel and let rise for 30–45 minutes, until puffy.
- 06
Heat the frying oil to 350°F (175°C) in a heavy pot. Fry 2–3 doughnuts at a time, about 1 minute per side, until golden. Remove with a slotted spoon and drain on paper towels.
- 07
For sugar-coated doughnuts, roll them in sugar while warm. For glazed doughnuts, mix the listed glaze ingredients, dip the warm doughnuts, and let the glaze set on a rack.
That’s a good thing made.
Enjoy every bite.