Introduction
Who can resist a warm, fluffy doughnut fresh from the fryer? These homemade Fluffy Doughnuts are golden, pillowy-soft, and coated in cinnamon sugar or glaze—just like your favorite bakery treats, but even better!
Perfect for weekend baking, special occasions, or just because, this recipe is easy to follow and yields melt-in-your-mouth doughnuts that are crisp outside, airy inside, and utterly addictive.
Why You’ll Love These Doughnuts
- Pillowy soft texture – Light, fluffy, and perfectly tender.
- Better than store-bought – Freshly fried and customizable.
- Simple ingredients – No fancy equipment needed.
- Kid-friendly fun – Great for family baking projects.
- Endless topping options – Glaze, sugar, sprinkles—go wild!
Step-by-Step Recipe
Ingredients (Makes 12 doughnuts)
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- 1 egg, room temperature
- 3 tbsp unsalted butter, melted
- ½ tsp salt
- 2 ½ cups all-purpose flour, plus extra for dusting
- Oil, for frying (vegetable or canola)
For Coating (Choose One):
- Cinnamon Sugar: ½ cup sugar + 1 tsp cinnamon
- Glaze: 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla
- Chocolate Dip: ½ cup melted chocolate + 1 tsp coconut oil
Step 1: Activate the Yeast
- In a bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- Add remaining sugar, egg, melted butter, and salt to the yeast mixture.
- Gradually mix in flour until a soft dough forms.
- Knead on a floured surface for 5 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1-2 hours until doubled.
Step 3: Shape & Fry
- Roll dough to ½-inch thickness and cut into rings (use a doughnut cutter or two round cutters).
- Cover and let rise again for 30 minutes.
- Heat oil to 350°F (175°C) and fry doughnuts 1-2 minutes per side until golden. Drain on paper towels.
Step 4: Coat & Serve
- While warm, roll in cinnamon sugar or dip in glaze/chocolate.
- Enjoy immediately!
Pro Tip: For extra fluffiness, let the dough rise in a slightly warm oven (turned off).
FAQs
Q: Can I bake these instead of frying?
A: Yes! Bake at 375°F (190°C) for 10-12 minutes, but texture will differ.
Q: How do I store leftovers?
A: Best fresh, but keep in an airtight container for 1-2 days (reheat briefly).
Q: Can I use instant yeast?
A: Yes! Skip the activation step and mix directly with dry ingredients.
Q: Why are my doughnuts dense?
A: Over-kneading or under-proofing can cause this—handle dough gently.
Q: Can I make dough ahead?
A: Refrigerate overnight after the first rise—bring to room temp before shaping.
Tips for the Best Doughnuts
- Oil temperature is key – Use a thermometer for accuracy.
- Don’t overcrowd the fryer – Lowers oil temp, causing greasy doughnuts.
- Uniform thickness – Ensures even cooking.
- Drain well – Prevents sogginess.
Common Mistakes to Avoid
- Killing the yeast – Milk should be warm, not hot.
- Over-flouring the dough – Keeps it tender.
- Skipping the second rise – Crucial for fluffiness.
Conclusion
These Fluffy Doughnuts are a homemade dream—crispy outside, cloud-like inside, and utterly irresistible. Whether you’re a baking novice or a doughnut enthusiast, this recipe guarantees success.
Print
Fluffy Doughnuts: Homemade, Light, and Irresistibly Soft
- Total Time: 1 Hour
Description
Who can resist the allure of fluffy, homemade doughnuts? Indulge in the blissful aroma of freshly baked goodness with this delightful recipe. Your taste buds are in for a treat!
Ingredients
1 cup warm milk
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup granulated sugar
2 large eggs
6 tablespoons unsalted butter, softened
4 cups all-purpose flour
1/2 teaspoon salt
Oil for frying
Instructions
In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
Add sugar, eggs, and softened butter to the yeast mixture. Mix well.
Gradually add flour and salt to form a dough. Knead until smooth and elastic.
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough on a floured surface to about 1/2 inch thickness. Cut out doughnuts using a doughnut cutter or cookie cutter.
Place the doughnuts on a parchment-lined baking sheet, cover, and let them rise again for about 30 minutes.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches until golden brown, flipping halfway through.
Drain fried doughnuts on paper towels to remove excess oil.
Allow them to cool slightly before glazing or dusting with powdered sugar.
