Ingredients
Scale
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola)
For the Topping:
- Powdered sugar (for dusting)
- Optional: cinnamon sugar or chocolate glaze
Instructions
- Prepare the Dough:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add the milk and vanilla extract. Mix well.
- Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms. Avoid overmixing.
- Roll Out the Dough:
- Lightly flour a clean surface and roll out the dough to about 1/2 inch thick.
- Use a donut cutter or two different-sized round cookie cutters to shape the donuts. Place the cut donuts on a floured baking sheet.
- Heat the Oil:
- In a deep frying pan, heat about 2 inches of oil over medium heat. Test readiness by dropping a small piece of dough into the oil—it should sizzle and float.
- Fry the Donuts:
- Carefully fry a few donuts at a time, ensuring the pan is not overcrowded. Cook for 1-2 minutes on each side or until golden brown.
- Remove donuts with a slotted spoon and drain on paper towels to absorb excess oil.
- Add the Topping:
- While still warm, dust the donuts generously with powdered sugar or dip them in the optional chocolate glaze.
Notes
- Maintain consistent oil temperature (~350°F or 175°C) for even cooking.
- Do not overmix the dough to avoid tough donuts.
- Powdered sugar sticks best when donuts are warm.
- Always drain donuts on paper towels to prevent greasiness.
Serving Suggestions
- Serve warm with dipping sauces like chocolate or vanilla glaze.
- Pair with fresh fruits for a refreshing touch.
- Create a donut sundae by layering with ice cream and caramel or chocolate sauce.