Name: Ultimate Doughnuts
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 14 g dried yeast; 60 ml warm water; 300 ml lukewarm milk; 1/2 cup caster sugar (for dough); 2 eggs, at room temperature; 80 g butter, at room temperature, coarsely chopped; 1 tsp fine sea salt; 700 g plain flour; vegetable oil, for deep-frying; 1/2 cup caster sugar (for coating); 1 tsp ground cinnamon; 300 g icing sugar, sieved; seeds scraped from 1 vanilla bean; 2 to 2 1/2 tbsp water; extra splash of milk, if needed

I make these ultimate doughnuts when I want something truly indulgent and comforting. They turn out soft, fluffy, and golden, and I can finish them either with warm cinnamon sugar or a smooth vanilla glaze depending on my mood.

Why You’ll Love This Recipe

I love how these doughnuts come out bakery-quality right from my kitchen. The dough is rich and pillowy, and the frying gives that perfect golden exterior. I also enjoy having two finishing options—cinnamon sugar for a classic touch or vanilla glaze for something a bit more decadent. They’re perfect when I want to impress or simply treat myself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14 g dried yeast

60 ml warm water

300 ml lukewarm milk

1/2 cup caster sugar

2 eggs, at room temperature

80 g butter, at room temperature, coarsely chopped

1 tsp fine sea salt

700 g plain flour

vegetable oil, for deep-frying

1/2 cup caster sugar

1 tsp ground cinnamon

300 g icing sugar, sieved

seeds scraped from 1 vanilla bean

2 to 2 1/2 tbsp water

extra splash of milk, if needed

Directions

I start by stirring the dried yeast with warm water in a bowl and leave it for 5 to 7 minutes until it becomes foamy.

I use an electric mixer with a dough hook to combine the milk, sugar, eggs, butter, sea salt, yeast mixture, and half of the flour.

I knead the mixture on low speed, then add the remaining flour and continue kneading for about 4 to 5 minutes until I get a sticky dough.

I transfer the dough to a buttered bowl, cover it, and leave it in a warm place for 1 to 1 1/2 hours until it doubles in size.

I turn the dough onto a floured surface, roll it out to about 1.5 cm thick, and cut out rounds using an 8 cm cutter. Then I cut holes in the center with a smaller cutter.

I place the doughnuts on lined trays, cover them, and let them rise again for 45 minutes to 1 hour until doubled. I reroll any scraps and repeat.

I mix caster sugar and cinnamon in a bowl for the coating and set it aside.

For the glaze, I stir icing sugar, vanilla seeds, and water until smooth, adding a little milk if needed.

I heat vegetable oil to 180°C and fry the doughnuts in batches for 3 to 4 minutes, turning once, until golden and cooked through.

I remove them with a slotted spoon. I either toss them immediately in cinnamon sugar or let them drain and dip them into the glaze.

I serve them warm for the best texture and flavor.

Servings and timing

I spend about 150 minutes preparing this recipe, including rising time, and around 10 minutes cooking. The total time comes to about 160 minutes.
This recipe makes 12 doughnuts, with each serving around 320 kcal.

Variations

I sometimes fill the doughnuts with jam, chocolate spread, or custard for a surprise center.
I like experimenting with different glazes, such as chocolate or coffee-flavored.
I occasionally add citrus zest to the dough for a fresh twist.
If I want a lighter finish, I dust them with plain icing sugar instead of coating or glazing.

Storage/Reheating

I find these doughnuts are best eaten fresh on the same day.
If I have leftovers, I store them in an airtight container at room temperature for up to 1 day.
To reheat, I warm them briefly in the microwave or oven to bring back some softness.

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FAQs

Can I make the dough ahead of time?

I can prepare the dough and let it rise in the fridge overnight, then bring it to room temperature before shaping.

Why didn’t my dough rise properly?

I check that my yeast is active and that the liquids are warm, not hot, to avoid killing the yeast.

Can I bake these instead of frying?

I can bake them, but I find frying gives the classic texture and flavor that makes them special.

What oil is best for frying?

I use a neutral oil like vegetable oil because it doesn’t overpower the flavor.

How do I know when the oil is ready?

I use a thermometer to reach 180°C, or I test with a small piece of dough—it should sizzle and rise to the surface.

Conclusion

I enjoy making these ultimate doughnuts because they feel like a true homemade treat. The process is rewarding, and the result is soft, golden doughnuts that I can customize in different ways. Whether I coat them in cinnamon sugar or dip them in glaze, they always turn out satisfying and worth the effort.

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