From Old Ruby's kitchen

bread

Doughnuts

1/2 the recipe only good for one day 

 

Do not add too much flour, need until sticky goes out only adding a TLB max 

 

Preparation Time and Servings 

Prep Time: 20 minutes 

Rise Time: 1 hour 30 minutes 

Cook Time: 15 minutes 

Total Time: Approximately 2 hours 5 minutes 

Servings: 12 doughnuts 

Nutrition Per Doughnut (Approximate): 

  • Calories: 240 
  • Protein: 4g 
  • Carbohydrates: 34g 
  • Fat: 9g 
  • Fiber: 1g 
  • Sugar: 10g 
  • Sodium: 160mg 

Ingredients 

For the Dough 

  • 2¼ teaspoons active dry yeast (1 packet) 
  • ¾ cup warm milk (110°F/43°C) 
  • ¼ cup granulated sugar 
  • 2 large eggs 
  • ¼ cup unsalted butter, melted 
  • 1 teaspoon vanilla extract 
  • 3 cups all-purpose flour 
  • ½ teaspoon salt 

For Frying 

  • Vegetable oil, for frying 

For Sugar Coating 

  • ½ cup granulated sugar 

Optional Cinnamon Sugar 

  • ½ cup granulated sugar 
  • 1 teaspoon ground cinnamon 

Optional Vanilla Glaze 

  • 1½ cups powdered sugar 
  • 2–3 tablespoons milk 
  • ½ teaspoon vanilla extract 

The yeast helps create a fluffy texture, while milk and butter add richness. Vanilla provides warmth and sweetness, making these doughnuts taste bakery-fresh. 

Step-by-Step Instructions 

  1. Activate the Yeast 

Pour the warm milk into a large mixing bowl. 

Add the yeast and one tablespoon of the sugar. 

Stir gently and allow the mixture to sit for 5–10 minutes. 

The yeast should become foamy and bubbly. 

If it doesn’t foam, the yeast may be expired or the milk may have been too hot. 

  1. Combine Wet Ingredients 

Add the remaining sugar, eggs, melted butter, and vanilla extract. 

Whisk until smooth and fully combined. 

The mixture should appear creamy and uniform. 

  1. Add Dry Ingredients 

Gradually add the flour and salt. 

Mix with a wooden spoon or dough hook until a shaggy dough forms. 

  1. Knead the Dough 

Transfer the dough to a lightly floured surface. 

Knead for 6–8 minutes until smooth and elastic. 

If using a stand mixer, knead for about 5 minutes with the dough hook. 

  1. Check the Texture 

The dough should feel soft and slightly tacky but not sticky. 

Add small amounts of flour if necessary. 

Avoid adding too much flour, which can make the doughnuts dense. 

  1. First Rise 

Place the dough in a lightly greased bowl. 

Cover with a clean kitchen towel. 

Allow it to rise in a warm place for about 1 hour or until doubled in size. 

  1. Prepare Your Workspace 

Lightly flour a clean surface. 

Gather a rolling pin and doughnut cutter. 

If you don’t have a doughnut cutter, use a drinking glass and a small bottle cap. 

  1. Roll Out the Dough 

Punch down the risen dough gently. 

Roll it out to approximately ½-inch thickness. 

Try to maintain an even thickness throughout. 

  1. Cut the Doughnuts 

Use a doughnut cutter to cut out circles. 

Cut centers from each doughnut. 

Save the doughnut holes for frying. 

  1. Arrange for Second Rise 

Place the cut doughnuts on parchment-lined baking sheets. 

Leave some space between each one. 

  1. Second Rise 

Cover loosely with a towel. 

Allow the doughnuts to rise for another 30 minutes. 

They should appear puffy and slightly larger. 

  1. Heat the Oil 

Pour about 2 inches of vegetable oil into a heavy pot. 

Heat to 350°F (175°C). 

A thermometer is highly recommended. 

  1. Test the Oil 

Drop in a doughnut hole. 

It should rise to the surface and begin bubbling gently. 

If it browns too quickly, lower the heat slightly. 

  1. Fry the Doughnuts 

Carefully place 2–3 doughnuts into the hot oil. 

Do not overcrowd the pot. 

  1. Cook the First Side 

Fry for approximately 1 minute per side. 

The doughnuts should turn golden brown. 

  1. Flip Carefully 

Use a slotted spoon or tongs. 

Turn each doughnut gently to avoid splashing. 

  1. Drain Excess Oil 

Transfer fried doughnuts to a wire rack lined with paper towels. 

Allow excess oil to drain. 

  1. Coat in Sugar 

While still slightly warm, roll the doughnuts in granulated sugar or cinnamon sugar. 

The sugar adheres best when the doughnuts are warm. 

  1. Optional Glaze 

Whisk powdered sugar, milk, and vanilla together. 

Dip the tops of cooled doughnuts into the glaze. 

Allow excess glaze to drip off. 

  1. Let the Glaze Set 

Place glazed doughnuts on a wire rack. 

Allow the glaze to set for about 10 minutes. 

  1. Fry the Doughnut Holes 

Cook the doughnut holes for about 30–45 seconds per side. 

They make a delicious bonus treat. 

  1. Serve Fresh 

Enjoy warm for the ultimate homemade doughnut experience. 

How to Serve 

These homemade doughnuts are delicious in many ways: 

  • Rolled in classic sugar 
  • Coated in cinnamon sugar 
  • Dipped in vanilla glaze 
  • Drizzled with chocolate 
  • Filled with strawberry jam 
  • Filled with pastry cream 
  • Served alongside fresh fruit 
  • Paired with coffee or tea 

For brunch gatherings, arrange them on a large platter with a variety of toppings and glazes. 

Additional Tips 

  1. Use Fresh Yeast 

Fresh yeast ensures proper rising and fluffy doughnuts. 

  1. Don’t Overheat the Milk 

Milk that’s too hot can kill the yeast. 

  1. Measure Flour Properly 

Too much flour creates dense doughnuts. 

  1. Allow Proper Rising Time 

Patience leads to lighter, fluffier doughnuts. 

  1. Maintain Oil Temperature 

Consistent oil temperature prevents greasy doughnuts. 

  1. Fry in Small Batches 

Overcrowding lowers oil temperature. 

  1. Coat While Warm 

Sugar sticks best to warm doughnuts.