Classic Milk Doughnuts: Fluffy & Delicious!

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There’s nothing quite like the taste of a warm, fluffy doughnut, especially when it’s a classic milk doughnut recipe made from scratch. This guide will take you through everything you need to know to create these delightful pastries in your own kitchen, complete with easy-to-follow instructions and helpful tips.


Sweetened Condensed Milk Donuts
Sweetened Condensed Milk Donuts

3 ½ cups all-purpose flour

  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 ½ teaspoons salt
  • 1 cup milk, warmed (around 110°F)
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • Vegetable oil for frying
  • Granulated sugar, for coating (optional)
  • Glaze (optional, recipe below)

  • Glaze (Optional):

    1 cup powdered sugar

  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

  • Instructions:

    1. Activate the Yeast: In a large bowl, whisk together the warm milk, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy and active.

    2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.

    3. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients along with the softened butter and egg. Using a stand mixer fitted with a dough hook attachment (or by hand), mix on low speed for about 1 minute until a shaggy dough forms. Increase the speed to medium and knead for an additional 5-7 minutes, or until the dough becomes smooth and elastic.

    4. First Rise: Lightly grease a large bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shape the Doughnuts: On a lightly floured surface, roll out the dough to a ½-inch thickness. Use a doughnut cutter or a round cookie cutter (with a small hole cut in the center) to cut out doughnut shapes. Gather the scraps of dough, knead them together briefly, and roll out again to cut more doughnuts.

    6. Second Rise: Place the cut doughnuts on a lightly floured baking sheet, leaving space between them for rising. Cover the baking sheet loosely with plastic wrap and let the doughnuts rise for another 30 minutes.

    7. Fry the Doughnuts: Heat enough vegetable oil in a large pot or Dutch oven over medium heat to reach 350°F (175°C). Carefully lower the doughnuts, a few at a time, into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove the doughnuts from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.

    8. Coating and Glazing (Optional): While the doughnuts are still warm, you can roll them in granulated sugar for a classic touch. Alternatively, for a glazed finish, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Dip the top side of each doughnut into the glaze and let the excess drip off before placing them back on the wire rack to set.


    Make sure your milk is warm, but not hot, to activate the yeast.

  • If the dough feels too sticky, add a tablespoon of flour at a time until it becomes manageable.
  • Don’t overcrowd the pan when frying the doughnuts. This will cause the oil temperature to drop and result in greasy doughnuts.
  • Allow the oil to come back up to temperature between batches of doughnuts.

  • Nutrition Facts (per doughnut, without glaze):

    Calories: 240

  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 180mg
  • Carbohydrates: 30g
  • Sugar: 12g
  • Protein: 4g

  • Conclusion

    Following these steps will ensure you achieve perfectly golden, fluffy milk doughnuts that are sure to satisfy your sweet tooth. They’re perfect for a weekend breakfast treat, a delightful afternoon snack, or even a special dessert. So grab your ingredients, preheat your oven, and get ready to enjoy the delicious taste of homemade doughnuts!

    Frequently Asked Questions (FAQs)

    1. Can I use milk alternatives in this recipe?

    Yes, you can substitute the milk in this recipe with plant-based alternatives like almond milk, soy milk, or oat milk. However, the taste and texture of the doughnuts might vary slightly.

    2. How can I store leftover doughnuts?