Ingredients:

  • 1 cup (240ml) milk, warmed to 105°F–115°F
  • 2 ¼ teaspoons active dry yeast
  • 1/4 cup (50g) granulated sugar (for dough)
  • 2 large eggs, lightly beaten and room temperature
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 3 ½ to 4 cups (420g – 480g) all-purpose flour, plus extra for dusting
  • 1 teaspoon fine sea salt
  • 4–6 cups neutral high smoke point oil (for frying)
  • 3/4 cup (150g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Pinch of salt (for coating)

Instructions:

  1. Proof the Yeast: Combine the warmed milk, yeast, and 1 teaspoon of the required sugar in a small bowl. Let stand for 5–10 minutes until foamy (the 'bloom').
  2. Combine Wet Ingredients: In a large bowl, whisk the yeast mixture, remaining sugar, eggs, and melted butter.
  3. Mix Dry Ingredients: In a separate bowl, whisk the flour and salt.
  4. Knead: Gradually add the dry ingredients to the wet ingredients. Mix until a shaggy dough forms, then knead (by hand or machine) for 8–10 minutes until smooth and elastic.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (about 60–90 minutes).
  6. Roll Out: Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about ½ inch thickness.
  7. Cut Donuts: Use your cutters to cut out the donuts and the holes. Gather the scraps, gently re-roll, and cut the remaining dough.
  8. Second Rise (Proofing): Place the cut donuts and holes onto parchment-lined baking sheets, spaced apart. Cover loosely with plastic wrap and let rise again until noticeably puffy (30–45 minutes).
  9. Heat the Oil: Pour oil into the heavy pot to a depth of 2 inches. Heat the oil slowly until it reaches precisely 350°F (175°C).
  10. Fry: Gently lower 2–3 donuts at a time into the hot oil. Fry for 60–90 seconds per side until deeply golden brown.
  11. Drain: Remove with a slotted spoon and place immediately onto a wire cooling rack set over a baking sheet to drain excess oil.
  12. Prepare Coating: While the donuts are still warm, mix the coating sugar, cinnamon, and salt thoroughly in a wide, shallow bowl.
  13. Coat: Toss the warm donuts lightly in the cinnamon sugar mixture until fully coated. Serve immediately.