The Fluffiest Sugar Donuts!
The Fluffiest Sugar Donuts!
Ingredients
- 180 ml warm milk
- 7 g dry yeast
- 1 egg
- 1 teaspoon vanilla extract
- 350 g flour
- 40 g sugar
- 1/2 teaspoon salt
- 50 g softened butter
For Coating
- extra sugar
- extra vanilla
Instructions
- 1
Pour 180 ml warm milk into a bowl. Add 7 g dry yeast to the warm milk and stir briefly. Crack 1 egg into the milk and yeast mixture. Add 1 teaspoon vanilla extract. Whisk the mixture until the egg is fully incorporated and the mixture is frothy.
⏱️ 5 min
- 2
In a stand mixer bowl, combine 350 g flour, 40 g sugar, and 1/2 teaspoon salt. Whisk these dry ingredients together briefly. Pour the previously prepared wet milk mixture into the stand mixer bowl with the dry ingredients.
⏱️ 5 min
- 3
Attach the dough hook to the stand mixer and begin mixing the ingredients. Continue mixing for a few minutes until a cohesive dough forms. Once the dough has started to form, add 50 g softened butter to the mixing dough.
⏱️ 5 min
- 4
Continue kneading the dough with the stand mixer until it is smooth and elastic. Remove the dough from the mixer and briefly knead it by hand on a clean countertop. Form the dough into a smooth ball and place it into a clear glass bowl. Cover the bowl with plastic wrap. Let the dough rise for 1 1/2 hours in a warm place until it has significantly increased in size and appears puffy.
⏱️ 5 min
- 5
Gently transfer the risen dough onto a clean countertop. Using a dough scraper, divide the dough into 8 to 10 equal portions. Take each portion and roll it by hand into a smooth ball. Place each dough ball onto an individual square of parchment paper. Arrange these parchment paper squares with the dough balls on a baking tray. Cover the tray with a dark checkered cloth. Let the dough balls rise again for 45 minutes until they appear larger and puffier.
⏱️ 10 min
- 6
Heat oil in a deep pan to 170°C. Carefully place the risen dough balls into the hot oil. Fry the donuts until they are golden brown on one side, then use a slotted spoon to flip them and fry until golden on the other side. Ensure the oil isn't too hot, as this can burn the outside before the inside is cooked; aim for a gentle sizzle.
⏱️ 8 min•🌡️ 170
- 7
Once fried, remove the golden donuts from the oil using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil. In a separate square dish, prepare a coating mixture of extra sugar and vanilla. Immediately after draining, toss each warm donut in the sugar and vanilla mix, ensuring it is fully coated. Place the coated donuts into a serving basket lined with parchment paper. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Fluffiest Sugar Donuts!
- 180 ml warm milk
- 7 g dry yeast
- 1 egg
- 1 teaspoon vanilla extract
- 350 g flour
- 40 g sugar
- 1/2 teaspoon salt
- 50 g softened butter
For Coating
- extra sugar
- extra vanilla
Instructions
- 1
Pour 180 ml warm milk into a bowl. Add 7 g dry yeast to the warm milk and stir briefly. Crack 1 egg into the milk and yeast mixture. Add 1 teaspoon vanilla extract. Whisk the mixture until the egg is fully incorporated and the mixture is frothy.
⏱️ 5 min - 2
In a stand mixer bowl, combine 350 g flour, 40 g sugar, and 1/2 teaspoon salt. Whisk these dry ingredients together briefly. Pour the previously prepared wet milk mixture into the stand mixer bowl with the dry ingredients.
⏱️ 5 min - 3
Attach the dough hook to the stand mixer and begin mixing the ingredients. Continue mixing for a few minutes until a cohesive dough forms. Once the dough has started to form, add 50 g softened butter to the mixing dough.
⏱️ 5 min - 4
Continue kneading the dough with the stand mixer until it is smooth and elastic. Remove the dough from the mixer and briefly knead it by hand on a clean countertop. Form the dough into a smooth ball and place it into a clear glass bowl. Cover the bowl with plastic wrap. Let the dough rise for 1 1/2 hours in a warm place until it has significantly increased in size and appears puffy.
⏱️ 5 min - 5
Gently transfer the risen dough onto a clean countertop. Using a dough scraper, divide the dough into 8 to 10 equal portions. Take each portion and roll it by hand into a smooth ball. Place each dough ball onto an individual square of parchment paper. Arrange these parchment paper squares with the dough balls on a baking tray. Cover the tray with a dark checkered cloth. Let the dough balls rise again for 45 minutes until they appear larger and puffier.
⏱️ 10 min - 6
Heat oil in a deep pan to 170°C. Carefully place the risen dough balls into the hot oil. Fry the donuts until they are golden brown on one side, then use a slotted spoon to flip them and fry until golden on the other side. Ensure the oil isn't too hot, as this can burn the outside before the inside is cooked; aim for a gentle sizzle.
⏱️ 8 min•🌡️ 170 - 7
Once fried, remove the golden donuts from the oil using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil. In a separate square dish, prepare a coating mixture of extra sugar and vanilla. Immediately after draining, toss each warm donut in the sugar and vanilla mix, ensuring it is fully coated. Place the coated donuts into a serving basket lined with parchment paper. Enjoy!
⏱️ 2 min