- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F/43°C)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup unsalted butter, softened
- 2 1/2 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar or glaze, for topping
In a small bowl, dissolve the yeast in warm water and let it sit for five minutes until foamy. This activates the yeast for a fluffy rise.
In a large mixing bowl, combine the milk, sugar, salt, egg, butter, and the yeast mixture. Stir well to blend all the ingredients into a smooth batter.
Gradually add flour to the wet mixture, stirring continuously until a dough forms. Knead the dough on a floured surface until it becomes soft and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, until doubled in size.
Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Cut out donut shapes using a donut cutter.
Place the cut donuts and holes on a baking sheet. Cover lightly with a towel and let rise again for 30 minutes until puffed and airy.
Heat oil in a deep pan to 350°F (175°C). Fry donuts in batches until golden brown, about 1–2 minutes per side. Remove and drain on paper towels.
While still warm, coat donuts with powdered sugar or dip in your favorite glaze. Let them set briefly on a wire rack before serving fresh and warm.