Plain Doughnuts

  • Level: Intermediate
  • Total: 3 hr 5 min (includes rising and standing time)
  • Active: 50 min
  • Yield: 16 doughnuts
Save Recipe

Ingredients

1 cup whole milk

2 tablespoons sugar 

1 teaspoon salt 

One 1/4-ounce package active dry yeast (2 1/2 teaspoons) 

2 tablespoons vegetable oil, plus more for oiling and frying

1 teaspoon grated lemon zest 

2 large eggs, lightly beaten 

3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring

Directions

Special equipment:
1-inch and 2-inch round cutters
  1. Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
  2. While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
  3. Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
  4. Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
  5. While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Doughnuts with Chile Sugar

Mexican Chocolate Glazed Doughnuts with Red Chile Peanuts

Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts

Pizza Dough

Fish and Chips

🤤 More Drool-Worthy Recipes