We’re going to make simple, soft doughnuts that are crisp outside and tender inside. These are the kind of treats that warm the kitchen and bring everyone together.

Below we introduce what we’re making, list exact ingredients and tools, and give a careful step-by-step method so even beginners can succeed.

What We’re Making

We’re making classic fried doughnuts—lightly sweet, airy rings made from yeast dough, fried until golden, and lightly coated in fine sugar. The texture is soft like a fresh bun but with a thin, crispy surface from frying. These are perfect for breakfast, afternoon tea, or a cozy snack.

Ingredients (makes about 8 doughnuts)

- 300 g all-purpose flour (about 2 1/2 cups)

- 130 g warm milk (about 1/2 cup; 37–40°C / 98–104°F)

- 3 g active dry yeast (about 1 tsp)

- 1 large egg (about 50 g)

- 30 g granulated sugar (about 2 tbsp) — adjust to taste (20–35 g)

- 1 g fine salt (a pinch)

- 30 g unsalted butter, softened (about 2 tbsp)

- Vegetable oil for frying (enough to reach 4–5 cm depth in the pan)

- 40–60 g fine granulated sugar for coating (about 3–4 tbsp)

Equipment

- Mixing bowl

- Kitchen scale (recommended) or measuring cups/spoons

- Wooden spoon or dough hook + stand mixer (optional)

- Rolling surface and rolling pin (optional)

- Bench scraper or dough cutter

- Thermometer (for oil) or wooden chopstick/test method

- Deep frying pan or heavy-bottomed pan

- Parchment paper and baking tray

Step-by-step Method

1. Activate the yeast (5 minutes).

Warm the milk to about 37–40°C (hand-warm). Put the warm milk in a small bowl, sprinkle the 3 g yeast over the surface, stir gently, and wait 3–5 minutes until it looks foamy. If it doesn’t foam, the yeast may be inactive—try again with fresh yeast.

2. Mix wet ingredients (2 minutes).

In a mixing bowl, beat the egg lightly. Add the foamed yeast-milk, 30 g sugar, and 1 g salt. Stir until combined.

3. Form the dough (6–10 minutes).

Add 300 g flour to the wet mix gradually. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand for 6–10 minutes until the dough becomes smooth and elastic. (If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.)

4. Add butter and finish kneading (4–6 minutes).

Flatten the dough slightly and add the softened 30 g butter in small pieces. Knead until the butter is fully absorbed and the dough is glossy and elastic. The dough should be slightly tacky but not sticking to your hands.

5. First rise (45–60 minutes).

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and leave in a warm place until doubled in size. Expect ~30 minutes in warm weather or ~60 minutes in cool weather.

6. Divide and rest (15 minutes).

After the rise, gently press the dough to release air. Divide into 8 equal pieces (about 60–65 g each). Roll each into a smooth ball. Place them on a tray, cover loosely, and rest for 10 minutes—this relaxes the gluten and makes shaping easier

7. Shape the rings (5–8 minutes).

Flatten each ball with your palm to a 1–1.5 cm thick disc. Poke a hole in the center with your finger and gently twist to widen, or use a small cookie cutter for the center. Aim for even thickness so frying cooks uniformly. Place shaped rings on parchment, cover, and let rise again for 12–15 minutes (second proof).

8. Heat the oil (5–10 minutes).

Pour oil into a deep pan to a 4–5 cm depth. Heat to about 160°C (320°F). If no thermometer, dip a wooden chopstick—small steady bubbles around it indicate the right temperature.

9. Fry the doughnuts (6–8 minutes total).

Fry 2–3 doughnuts at a time—do not overcrowd. Gently slide each into oil; cook 1.5–2.5 minutes per side on medium-low heat until golden. Flip once with tongs or a slotted spoon for even color. Remove and drain on paper towel briefly.

10. Coat while warm (2 minutes).

While still warm, toss each doughnut in fine granulated sugar until lightly coated. Let cool 5 minutes before serving so the inside finishes setting.

Tips and Variations

- For chocolate doughnuts, add 10–15 g cocoa powder to the flour and slightly reduce flour.

- For a lighter option, replace half the butter with neutral oil, but texture will change slightly.

- Fillings: after cooling, inject jam or cream using a piping bag and small nozzle.

- Keep oil at medium-low—too hot burns the outside before the center cooks.

Serving and Storage

Serve warm within 2 hours for best texture. Store in an airtight container at room temperature for up to 24 hours; reheat briefly in a low oven or toaster for restored softness.

Enjoy and Share!

We did it—soft, golden doughnuts made by hand. Try one warm, and then share the rest with family or friends. The simple steps and honest ingredients make these doughnuts feel like a small, bright moment in our day. If you want, we can write a version with a baked alternative or with a chocolate glaze next. Which would you like?