Traditional Doughnut

A traditional doughnut is a fried ring of yeast dough with a tender crumb and a light golden crust. The key is keeping the oil at the right temperature so the outside sets before the inside gets greasy, and the dough rises enough to stay fluffy instead of dense.

Ingredients for Traditional Doughnut

All-purpose flour gives the dough structure and chew. Whole milk and eggs create a tender crumb and help the dough hold together. Granulated sugar feeds the yeast and sweetens the dough. Active dry yeast makes the dough rise and become airy. Vegetable oil (for frying) cooks the doughnuts at high heat and creates the crust. Butter enriches the dough and adds flavor. Salt controls yeast activity and strengthens the gluten. Vanilla extract adds depth. For finishing, granulated sugar and ground cinnamon coat the warm doughnuts, or you can use powdered sugar mixed with milk for a simple glaze.

Why This Traditional Doughnut Works

Yeast dough needs time to rise, and this recipe uses a cold overnight rise in the refrigerator. This long, slow fermentation builds flavor and makes the dough easier to handle the next morning because it becomes less sticky and holds its shape better when you cut the rings.

The oil temperature is the single most important control. At 350°F (175°C), the outside of the doughnut sets and browns in about 90 seconds per side, sealing in the moisture. If the oil is too cool, the dough absorbs oil and becomes greasy. If it is too hot, the outside burns before the inside cooks through.

Frying in small batches keeps the oil temperature stable. Each doughnut cools the oil slightly, so crowding the pan causes the temperature to drop and the batch to fail. A rack set over a sheet pan drains the doughnuts without trapping steam underneath, which would soften the crust.

Mistakes To Avoid

Oil that is too cool makes greasy doughnuts. If the oil temperature drops below 340°F (171°C), the dough soaks up oil instead of frying. The doughnuts will taste heavy and soggy no matter how long you cook them. Use a thermometer and adjust the heat to keep the oil in the 350°F (175°C) range.

Overfilled pans cause uneven cooking. If you fry more than two or three doughnuts at once, the oil temperature crashes and the batch takes too long to cook. The edges brown before the centers are done, or the whole batch stays pale and dense. Fry in small batches and wait 30 seconds between batches for the oil to come back to temperature.

Cutting doughnuts from warm dough makes them stick to the cutter. The dough is too soft and tears instead of releasing cleanly. Chill the rolled dough for at least 30 minutes, or refrigerate it overnight, before cutting. Cold dough releases cleanly and the rings hold their shape as they rise.

Skipping the overnight rise loses the flavor and makes the crumb dense. Yeast dough needs time to develop, and a fast rise at room temperature produces a flat, tough doughnut. Make the dough the night before, refrigerate it, and cut and fry it the next morning. The cold rise creates a tender, flavorful result.

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Ingredients

• 1 cup whole milk, warmed to 110°F (43°C)
• 2 1/2 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour (438 grams)
• Vegetable oil for frying (about 2 quarts)
• 1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon for coating, or 1 1/2 cups powdered sugar mixed with 2 tablespoons milk for glaze

Step-by-step Instructions

1. Mix warm milk, yeast, and 1 teaspoon sugar in a large bowl. Let sit 5 minutes until foamy.
2. Add 1/3 cup sugar, eggs, melted butter, and vanilla. Whisk until combined.
3. Add salt and flour. Mix with a wooden spoon or dough hook until a soft dough forms, about 2 minutes.
4. Knead by hand on a floured counter for 5 minutes until smooth and soft. The dough should be slightly tacky but not stick to your hands.
5. Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight or up to 16 hours.
6. Remove dough from refrigerator and let sit at room temperature for 15 minutes to warm slightly. Turn onto a floured counter and roll to 1/2 inch thick.
7. Cut rings using a doughnut cutter. Place cut doughnuts and holes on parchment paper and let rise at room temperature for 45 minutes to 1 hour until puffy and light.
8. Heat oil in a large heavy-bottomed pot to 350°F (175°C). Keep the oil at least 2 inches below the rim. Do not fill the pot more than halfway.
9. Carefully slide 2 or 3 doughnuts into the hot oil. Fry for about 90 seconds on the first side until golden brown, then flip and fry the second side for 60 to 90 seconds until golden. The doughnut should float and look set at the edges.
10. Remove with a slotted spoon to a cooling rack set over a sheet pan. Let cool 2 minutes, then coat with cinnamon sugar or brush with glaze. Fry doughnut holes for 45 to 60 seconds per side. Repeat with remaining doughnuts, allowing 30 seconds between batches for the oil to return to 350°F (175°C). Keep finished doughnuts warm in a 200°F (93°C) oven, covered loosely with foil.