Soft, pillowy, and dusted with powdered sugar—these fluffy fried doughnuts are everything I crave in a sweet treat. Whether it’s for breakfast, brunch, or a cozy afternoon snack, these doughnuts hit the spot every time. Made with simple ingredients and easy-to-follow steps, they’re a homemade favorite I keep coming back to.
Why You’ll Love This Recipe
I love this doughnut recipe because it brings bakery-style results right to my kitchen. The doughnuts are incredibly soft and airy inside with a golden, slightly crisp exterior. They’re not overly sweet, which makes them perfect for dusting with powdered sugar or glazing. Plus, the recipe doesn’t require any special equipment—just a little bit of time and love.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
½ cup granulated sugar
1 tsp salt
2 tsp active dry yeast
¾ cup warm milk
2 tbsp unsalted butter, melted
2 egg yolks
1 tsp vanilla extract
Vegetable oil (for frying)
Powdered sugar (for dusting)
Directions
Activate the yeast I start by mixing the warm milk, 1 teaspoon of sugar, and the yeast in a small bowl. I let it rest for 5–10 minutes until it turns foamy.
Make the dough In a large bowl, I whisk together the flour, remaining sugar, and salt. Then I add the egg yolks, melted butter, vanilla extract, and the yeast mixture. I mix everything until a sticky dough forms.
Knead I knead the dough on a lightly floured surface for 8–10 minutes, or I use a stand mixer for about 6–7 minutes, until the dough becomes smooth and elastic.
First rise I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, until it doubles in size.
Shape the doughnuts After punching down the dough, I roll it out to about ½ inch thick. Using a doughnut cutter (or two round cutters), I cut out doughnut shapes.
Second rise I place the shaped doughnuts on a floured tray, cover them with a cloth, and let them rise again for 30–40 minutes until they’re puffy.
Fry I heat vegetable oil in a deep pan to 175°C (350°F). I fry the doughnuts for 1–2 minutes on each side, until they’re golden brown.
Finish Once fried, I drain them on paper towels. I either dust them with powdered sugar or dip them in glaze while they’re still warm.
Serve I always enjoy them fresh and warm for the best flavor and texture.
Servings and timing
This recipe makes about 10–12 medium doughnuts. Prep Time: 20 minutes Rise Time: 2 hours Cook Time: 10 minutes Total Time: About 2 hours 30 minutes
Variations
I sometimes fill these doughnuts with jam, custard, or Nutella after frying.
For a classic glaze, I mix powdered sugar, a bit of milk, and vanilla and dip the doughnuts warm.
I also like to roll them in cinnamon sugar instead of powdered sugar for a different twist.
For chocolate lovers, I dip them in melted chocolate or ganache.
I can also make them into doughnut holes and fry them the same way—great for popping as a snack.
storage/reheating
I store leftover doughnuts in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the microwave for about 10 seconds or warm them in a 300°F (150°C) oven for 5 minutes. If I plan to keep them longer, I freeze the unfrosted doughnuts and reheat directly from frozen in the oven.
FAQs
How do I know if the oil is hot enough for frying?
I use a thermometer to ensure it reaches 175°C (350°F). If I don’t have one, I drop a small piece of dough in the oil—it should sizzle and float.
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise in the fridge overnight. In the morning, I shape, rise, and fry them fresh.
Why are my doughnuts oily?
If the oil isn’t hot enough, the doughnuts absorb too much oil. I always make sure the temperature is steady around 175°C (350°F) while frying.
Can I bake these doughnuts instead of frying?
These are made for frying, but if I want a baked version, I use a different yeast-raised baked doughnut recipe for best results.
Can I use instant yeast instead of active dry?
Yes, I use the same amount of instant yeast, and I skip the activation step. I mix it directly into the dry ingredients.
Conclusion
These fluffy fried doughnuts are everything I want in a homemade treat—light, airy, golden, and absolutely satisfying. I love how versatile they are, whether I keep them simple with powdered sugar or dress them up with fillings and glazes. Once I make them fresh, it’s hard to go back to store-bought.
Soft, pillowy fried doughnuts with a golden exterior, lightly sweet and perfect for dusting with powdered sugar or dipping in glaze. A bakery-style treat you can make at home.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp salt
2 tsp active dry yeast
3/4 cup warm milk
2 tbsp unsalted butter, melted
2 egg yolks
1 tsp vanilla extract
Vegetable oil (for frying)
Powdered sugar (for dusting)
Instructions
Activate yeast: Mix warm milk, 1 tsp sugar, and yeast in a small bowl. Rest 5–10 minutes until foamy.
Make dough: In a large bowl, whisk flour, remaining sugar, and salt. Add egg yolks, melted butter, vanilla, and yeast mixture. Mix until a sticky dough forms.
Knead: Knead on a floured surface 8–10 minutes (or with a stand mixer 6–7 minutes) until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
Shape: Punch down dough, roll to 1/2 inch thick, and cut into doughnut shapes.
Second rise: Place shaped doughnuts on a floured tray, cover, and let rise 30–40 minutes until puffy.
Fry: Heat oil to 175°C (350°F). Fry doughnuts 1–2 minutes per side until golden brown. Drain on paper towels.
Finish: Dust with powdered sugar, dip in glaze, or roll in cinnamon sugar while warm.
Notes
Fill with jam, custard, or Nutella after frying for a surprise inside.
Classic glaze: powdered sugar, milk, and vanilla.
Cinnamon sugar coating adds a warm twist.
Dip in chocolate or ganache for indulgence.
Make doughnut holes with scraps for bite-sized treats.
