Fluffy Homemade Doughnuts

📝 Ingredients

• 4 cups bread flour
• 1 1/4 cup whole milk
• 1/4 cup sugar
• 2 1/4 tsp instant yeast
• 1 medium egg ((without shell))
• 1/2 stick unsalted butter
• 1/2 tsp salt
• Oil for frying
• Extra sugar for coating

👨‍🍳 Instructions

1. 1Add 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).
2. 2Add the egg, vanilla, flour, and salt. Mix and knead until a soft dough forms.
3. 3Add 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.
4. 4Lightly 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. 5Transfer the dough to a lightly floured surface and roll it out to about 1 inch thick.
6. 6Cut 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. 7Gather 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. 8Lightly 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. 9Place 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.
10. 10Cover loosely and let the doughnuts rise again until puffy and doubled in size.
11. 11To 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. 12Heat oil in a deep pot or wok over medium heat. If using a thermometer, aim for about 305°F (150°C).
13. 13Gently 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. 14Remove and transfer to a tray lined with paper towel to absorb excess oil.
15. 15Let cool slightly, then roll in granulated sugar or glaze.