Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- Oil for frying (vegetable or canola oil)
- 1 cup (120g) powdered sugar
- 2 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter. Combine wet and dry ingredients until a soft dough forms. Do not overmix.
- Shape the Doughnuts: Roll the dough out on a floured surface to ½ inch thickness. Use a doughnut cutter (or two round cutters) to shape the doughnuts. Gather scraps, reroll, and cut until all dough is used.
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Doughnuts: Carefully place a few doughnuts into the oil. Fry for 1-2 minutes per side until golden brown. Remove with a slotted spoon and place on a wire rack lined with paper towels.
- Make the Glaze: Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze the Doughnuts: Dip cooled doughnuts into the glaze, ensuring even coverage. Add sprinkles or toppings if desired. Allow glaze to set before serving.
Notes
- Perfect Oil Temperature: Keep the oil at 350°F (175°C) to ensure even frying. Use a thermometer to avoid soggy or undercooked doughnuts.
- Don’t Overmix: Overworking the dough can make your doughnuts tough. Mix just until the ingredients are combined for a soft, fluffy texture.
- Proper Glazing Technique: Allow the doughnuts to cool completely before glazing to ensure the glaze sets beautifully without melting.
- Prep Time: 15 min
- Cook Time: 20 min