THIS easy homemade doughnut recipe produces soft, fluffy and delicious doughnuts that are golden on the outside and light on the inside.
Perfect for breakfast, teatime or a sweet family treat.
Preparation time: 20 minutes
Rising time: 1–1½ hours Cooking time: 15–20 minutes Makes: Approximately 15 doughnuts
Ingredients
4 cups all-purpose flour (approximately 500g)
¼ cup sugar (50g)
2¼ teaspoons instant yeast (7g)
½ teaspoon salt
1 cup lukewarm milk (250ml)
2 eggs
¼ cup melted butter (60g)
1 teaspoon vanilla essence
Vegetable oil for deep frying
For the sugar coating
½ cup granulated sugar
1 teaspoon cinnamon (optional)
Method
Step 1: Prepare the dough
In a large mixing bowl, combine flour, sugar, yeast and salt. Add the lukewarm milk, eggs, melted butter and vanilla essence. Mix until a soft dough forms.
Step 2: Knead the dough
Transfer onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Avoid adding too much flour, as this can make the doughnuts heavy.
Step 3: Allow the dough to rise
Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and leave in a warm place for approximately 1 hour, or until doubled in size.
Step 4: Shape the doughnuts
Roll the dough to approximately 1.5cm thickness. Use a round cutter or drinking glass to cut circles. Make a smaller hole in the centre using a bottle cap.
Place on a floured tray and allow to rise again for 25–30 minutes.
Step 5: Fry the doughnuts
Heat vegetable oil in a deep saucepan to approximately 170–175°C.
Carefully lower the doughnuts into the oil, frying a few at a time. Cook for approximately 1–2 minutes per side until golden brown.
Remove and drain on paper towels.
Step 6: Coat with sugar
Mix sugar and cinnamon in a shallow bowl. While the doughnuts are still slightly warm, roll them in the mixture until evenly coated.
Optional: Make glazed doughnuts
For those who prefer a sweet bakery-style glaze instead of sugar coating, combine:
1 cup icing sugar
2 tablespoons milk
½ teaspoon vanilla essence
Mix until smooth. Dip the cooled doughnuts into the glaze and place them on a wire rack to set.
Tips for perfect doughnuts
1. Always use lukewarm milk, not hot milk, as excessive heat can kill the yeast.
2. Allow the dough to rise properly for soft, airy doughnuts.
3. Avoid overheating the oil, as the doughnuts may brown outside while remaining raw inside.
4. Fry in small batches to maintain an even oil temperature.
5. For filled doughnuts, skip cutting the centre hole and inject jam, custard or chocolate spread after frying and cooling.
Baker’s tip: Doughnuts taste best when enjoyed fresh, preferably on the same day they are made. — Online.
Homemade soft, fluffy doughnut recipe
