Fluffy Homemade Doughnuts

Instructions

1. Add the warm milk, sugar, and yeast to a stand mixer or a bowl if kneading by hand. Mix and let it sit for a few minutes until slightly foamy (this shows your yeast is active and alive).

Use warm milk, not hot. If the milk is too hot, it can kill the yeast, which means your dough will not rise. If you have a thermometer, aim for about 110°F (43°C). The milk should feel warm to the touch, not hot, you should be able to insert a clean finger and it feels about the same as your body temperature, not uncomfortable. If using instant yeast, you can use room temperature milk if you are unsure.

2. Add the egg, vanilla, flour, and salt. Mix and knead until a soft dough forms.

Avoid adding salt directly to the yeast mixture, as it can affect the yeast. Instead, add the salt after the flour, placing it on top of the flour before mixing.

3. Add the softened butter and continue kneading until the dough becomes smooth and elastic, about 5 to 6 minutes. The dough should feel soft and slightly tacky, not overly sticky.

Tip: Different flours absorb liquid differently. If your dough feels too sticky, let it rest for a few minutes first, sometimes that is all it needs. If it is still too sticky, add a little flour, about 1 to 2 tablespoons at a time, until you get a soft, workable dough.

4. Lightly oil a bowl, transfer the dough into it, cover, and let it rise in a warm place until doubled in size. A turned off oven works well. Depending on your kitchen temperature, this can take about 1 to 2 hours.
5. Transfer the dough to a lightly floured surface and roll it out to about 1 inch thick.
6. Cut into doughnut shapes using a doughnut cutter or any round object like a cup for the big circle, then cut the center using a smaller cutter.
7. Gather any leftover dough, re-roll, and cut again until all the dough is used. If the dough keeps springing back and is hard to roll, let it rest for about 10 to 15 minutes to relax the gluten before continuing.. You can also shape any stubborn dough into balls to make doughnut holes.
8. Lightly dust each cut doughnut in a small bowl of flour on both sides, then shake off the excess. This helps create a smooth surface and prevents sticking.
9. Place the doughnuts and doughnut holes on small squares of parchment paper. This makes transferring them into the oil much easier. You can also flour a tray and place them directly on it if you prefer.

Tip: To make parchment squares, cut a sheet into small pieces so each doughnut sits on one piece.

10. Cover loosely and let the doughnuts rise again until puffy and doubled in size.
11. To check if they are ready, press one gently. If it springs back slowly and leaves a slight dent, it is ready. If it springs back quickly, it needs more time. If it does not spring back at all, it may be over-proofed.
12. Heat oil in a deep pot or wok over medium heat. If using a thermometer, aim for about 305°F (150°C).
13. Gently transfer the doughnuts into the oil using the parchment paper and fry for about 2 to 3 minutes on each side, until golden brown to your liking.
14. Remove and transfer to a tray lined with paper towel to absorb excess oil.
15. Let cool slightly, then roll in granulated sugar or glaze.

Notes

• Use grams for the best and most consistent results. To measure properly if using cups, do not scoop the flour directly with the measuring cup, as this packs in too much flour. Instead, lightly sprinkle the flour into the cup using a spoon until it is full, then level it off with the back of a knife. This gives you a much more accurate measurement and helps prevent dense dough.
• If using active dry yeast, let it sit in the milk a little longer until fully foamy before proceeding.
• The dough should be soft and slightly tacky. If it feels too sticky, add a little flour at a time until it becomes manageable.
• For the best results, roll the dough thick. Thicker doughnuts turn out softer and fluffier.
• If the dough springs back while rolling, let it rest for a few minutes to relax before continuing.
• Before rising, lightly dust the cut doughnuts with flour then shake off any excess. This helps reduce oil absorption when frying.
• You can skip the first rise if you are in a hurry, but letting them rise again gives a much better texture.
• Keep your oil at a steady temperature. If it is too hot, the doughnuts will brown too quickly. If it is too cool, they will absorb oil.
• Use the doughnut hole to test your oil before frying the full batch. (Kififoodies)