Ingredients:

For the Donut Dough:

• All-purpose flour – 350 g
• Active dry yeast – 7 g (about 1 packet)
• Milk – 160 g (warm)
• Sugar – 40 g
• Salt – 1/3 teaspoon
• Egg – 1 large
• Unsalted butter – 30 g (softened)

For Frying:

• Vegetable oil – for frying

For Serving:

• Powdered sugar – for dusting

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Step-by-Step Instructions:

1. Activate the Yeast:

• In a small bowl, warm the milk to about 35-40°C (95-105°F). It should be warm but not hot.
• Add the sugar and dry yeast to the milk. Stir to combine and let it sit for about 5-10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to use.

2. Prepare the Dough:

• In a large mixing bowl, combine the flour and salt.
• In a separate small bowl, lightly beat the egg and add it to the flour mixture.
• Add the frothy yeast mixture and the softened butter to the flour. Using a spatula or your hands, begin to mix the dough until all the ingredients are combined and it starts to come together.

3. Knead the Dough:

• Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a bit more flour, one tablespoon at a time, until it’s manageable.
• Form the dough into a ball.

4. Let the Dough Rise:

• Place the dough ball in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1-1.5 hours, or until the dough has doubled in size.

5. Shape the Donuts:

• Once the dough has risen, punch it down to release any air bubbles.
• Transfer the dough to a lightly floured surface and roll it out to a thickness of about 1 cm (1/2 inch).
• Using a round cookie cutter or a glass (about 7-8 cm in diameter), cut out circles of dough. For the donut holes, use a smaller round cutter (about 2-3 cm in diameter) to cut out the centers of each circle. Set the donut holes aside to fry as well.
• Re-roll any leftover dough and repeat the process until all the dough is used.

6. Let the Donuts Rest:

• Place the shaped donuts and donut holes on a baking sheet lined with parchment paper. Cover them loosely with a towel and let them rest for 20-30 minutes, allowing them to puff up slightly.

7. Heat the Oil:

• While the donuts are resting, heat vegetable oil in a large, heavy-bottomed pot or deep fryer to about 175°C (350°F). Make sure the oil is deep enough to submerge the donuts fully.

8. Fry the Donuts:

• Carefully drop 2-3 donuts at a time into the hot oil. Fry them for about 1-2 minutes on each side, or until they are golden brown and cooked through.
• Using a slotted spoon, remove the donuts from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
• Repeat the process with the remaining donuts and donut holes, making sure the oil stays at a consistent temperature.

9. Dust with Powdered Sugar:

• Once the donuts have cooled slightly but are still warm, generously dust them with powdered sugar using a fine mesh sieve.
• Serve the donuts warm, and enjoy!

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Cooking Tips:

• Yeast Activation: Make sure the milk is warm, not hot, when activating the yeast. If the milk is too hot, it can kill the yeast, preventing the dough from rising properly.
• Dough Consistency: The dough should be soft and slightly tacky but not overly sticky. If it’s too sticky, add more flour gradually. Avoid adding too much flour as it can make the donuts tough.
• Frying Temperature: Maintaining the correct oil temperature (175°C or 350°F) is crucial for evenly fried, non-greasy donuts. Too low, and the donuts will absorb too much oil; too high, and they’ll brown too quickly on the outside while remaining raw inside.
• Don’t Overcrowd the Pot: Fry only a few donuts at a time to avoid lowering the oil temperature and ensure even cooking.
• Glaze Option: If you prefer glazed donuts, you can dip the fried donuts in a simple glaze made of powdered sugar, milk, and vanilla extract instead of dusting them with powdered sugar.

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Storage:

• Room Temperature: Donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can reheat them briefly in the microwave for 10-15 seconds to refresh their softness.
• Freezing: You can freeze unfried dough after shaping the donuts. Place the dough circles on a tray and freeze until solid, then transfer them to a freezer-safe bag. Thaw in the fridge overnight before frying.

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Nutritional Facts (per serving):

• Calories: 220 kcal
• Fat: 10 g
• Carbohydrates: 28 g
• Protein: 5 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg

Please note that these values are approximate and depend on portion sizes and the specific ingredients used.

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FAQs:

1. Can I bake these donuts instead of frying them?

Yes, you can bake these donuts as a healthier alternative. Preheat the oven to 180°C (350°F) and bake the donuts on a lined baking sheet for 10-12 minutes, or until golden brown. However, the texture will be slightly different than fried donuts.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. If using instant yeast, you can skip the step of activating it in warm milk and simply mix it with the dry ingredients.

3. What’s the best oil for frying donuts?

Vegetable oil, canola oil, or sunflower oil are all great choices for frying donuts because of their high smoke points and neutral flavors.

4. How can I prevent my donuts from becoming greasy?

Make sure your oil is at the right temperature (175°C or 350°F) and avoid overcrowding the pot when frying. Donuts fried at the correct temperature will absorb less oil and be less greasy.

5. Can I add a glaze or other toppings to the donuts?

Absolutely! You can dip your donuts in a glaze made from powdered sugar and milk, or sprinkle them with cinnamon sugar. You can even drizzle them with melted chocolate for a more decadent treat.

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Conclusion:

These Classic Donuts are a simple yet indulgent treat that’s perfect for any occasion. With their soft, fluffy texture and light dusting of powdered sugar, they’re sure to bring a smile to everyone’s face. Whether enjoyed fresh from the fryer or stored for later, these donuts are a crowd-pleaser that can be customized with your favorite toppings, glazes, or fillings.

Homemade donuts may seem intimidating, but with a few basic ingredients and a little time, you can make a batch of these golden, delicious treats that rival any bakery. So, roll up your sleeves, heat up the oil, and enjoy the irresistible smell of freshly fried donuts in your own kitchen!