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Donut

custard sweet
img of Donut

Donuts are rich, soft, and buttery with a tender crumb. Made from an enriched dough featuring eggs and butter, these deep-fried treats offer a luxurious take on traditional donuts. Perfect with glaze, sugar coating, or filled with your favorite creams.

Info

  • Prep Time: 20 minutes
  • Rising Time: 2.5–3 hours total
  • Cooking Time: 3–4 minutes per batch
  • Servings: 12–16 donuts

Ingredients

  • Whole milk – 1/4 cup (57g)
  • Active dry yeast – 1 tsp (3g)
  • All-purpose flour – 4 cups (520g)
  • Sugar – 1/4 cup (50g)
  • Kosher salt (Diamond Crystal) – 2 tsp (6g)
  • Large eggs – 6, at room temperature (300g)
  • Unsalted butter – 2 sticks (227g), softened and cut into pieces
  • Vegetable oil – for deep frying

Optional Toppings

  • Granulated sugar
  • Powdered sugar
  • Chocolate glaze
  • Vanilla glaze
  • Custard or jam for filling

Procedure

  1. Warm the milk until lukewarm (about 100–105°F). Stir in the yeast and a pinch of sugar. Let sit for 5–10 minutes until frothy.

  2. In a large bowl or stand mixer bowl, combine flour, sugar, and salt.

  3. Add the eggs and the yeast mixture to the flour. Mix until combined and a shaggy dough forms.

  4. Add the softened butter, a few pieces at a time, mixing thoroughly until fully incorporated. Knead the dough (with dough hook or by hand) for 10–12 minutes until smooth and elastic.

  5. Cover the bowl with a cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1.5–2 hours.

  6. Roll the dough to about 1/2-inch thickness on a floured surface. Cut into rings or circles (use a donut cutter or two round cutters). Re-roll scraps as needed.

  7. Place shaped donuts on parchment paper and let rise again for about 30–45 minutes, until puffy.

  8. Heat oil to 350°F (175°C). Fry 2–3 donuts at a time, 1–2 minutes per side, until golden brown. Remove with a slotted spoon and place on paper towels to drain.

  9. Toss in granulated sugar while warm, glaze when cool, or fill with jam, custard, or chocolate.

Notes

  • The dough is sticky—flour your surface and hands well while handling.
  • Brioche dough can be made ahead and refrigerated overnight after the first rise.
  • Use a kitchen thermometer to maintain consistent oil temperature while frying.