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Doughnuts

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desserts•american•vegetarian, contains gluten, contains dairy, contains eggs
3 hours•12 doughnuts (plus holes)•

Ingredients

  • 1 1/4 cups whole milk – divided; 1 cup warmed to 110°F (for dough)
  • 1/3 cups granulated sugar (66g)
  • 2 1/4 tsp active dry yeast
  • 2 large egg
  • 1/4 cups unsalted butter – melted and cooled
  • 1 1/2 tsp vanilla extract
  • 4 cups all-purpose flour (480g)
  • 1 1/8 tsp fine salt
  • 1/2 tsp ground nutmeg
  • 2 quarts vegetable oil
  • 2 cups powdered sugar (240g)
Doughnuts

Instructions

  1. 1.

    In a large bowl, whisk whole milk (use 1 cup warm for the dough; reserve 0.25 cup for the glaze) with granulated sugar until dissolved, then sprinkle in active dry yeast; let stand until foamy, 5–10 minutes.

  2. 2.

    Whisk in eggs, unsalted butter, and vanilla extract (use 1 tsp now; reserve 0.5 tsp for the glaze). Stir in 3.5 cups of the measured all-purpose flour, fine salt (use 1 tsp now; reserve 0.125 tsp for the glaze), and ground nutmeg until a shaggy dough forms; knead until smooth and elastic, 6–8 minutes, adding the remaining measured flour only as needed to prevent sticking.

  3. 3.

    Form the dough into a ball, place in a clean bowl, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.

  4. 4.

    Turn the dough onto a lightly dusted work surface and roll to about 0.5 inch thick. Cut rings with a 3-inch cutter and a 1-inch center cutter, re-rolling scraps once.

  5. 5.

    Arrange the cut dough on parchment-lined baking sheets, cover, and let rise until puffy and slightly springy to the touch, 30–45 minutes.

  6. 6.

    Heat vegetable oil in a large heavy pot to 350°F/175°C, at least 2 inches deep. Fry 2–3 doughnuts at a time until deep golden brown, 1–1.5 minutes per side, adjusting heat to maintain temperature.

  7. 7.

    Drain on a wire rack set over a sheet pan.

  8. 8.

    For the glaze, whisk powdered sugar with the reserved milk, the reserved vanilla, and the reserved salt until smooth and pourable; thin with a few drops of the reserved milk if needed.

  9. 9.

    While still slightly warm, dip each doughnut in the glaze, letting excess drip back, then return to the rack to set, 10–15 minutes. Serve the doughnuts fresh the day they are made.

Yeast-raised doughnuts are featherlight rings of enriched dough fried until golden, then cloaked in a sheer vanilla glaze that sets to a delicate sheen. The crumb is tender and slightly chewy, with a gentle sweetness accented by a whisper of nutmeg. Fresh and still warm, they offer a contrast of crisp edges, airy interiors, and a melt-in-the-mouth glaze that makes them irresistible for breakfast or an anytime treat.

The modern doughnut traces its roots to European fried-dough traditions, especially the Dutch oliekoek brought to early New York. The now-iconic ring shape gained popularity in 19th-century America, where doughnuts became a staple of bakeries, diners, and coffee counters. Over time, regional shops and national chains helped standardize the glazed ring and its filled cousins, cementing the doughnut as an American classic with global appeal.