Yeast Doughnuts Made with Milk
Soft milk-enriched yeast dough is shaped into rings, fried and dusted with sugar.
These soft yeast doughnuts use warm milk, egg and vanilla for a tender, lightly sweet dough. Let the first rise continue until the dough doubles, then give the shaped rings a short second proof so they fry evenly. Keep the oil near 175°C (350°F) and fry only a few at a time; finish with icing sugar while still slightly warm. Stir yeast and a teaspoon of sugar into warm milk; stand 5 to 10 minutes until foamy. Whisk flour, remaining sugar, vanilla sugar and salt; add egg and yeast mixture and knead 8 minutes to a soft elastic dough. Cover and leave in a warm place until doubled, about 60 to 90 minutes.
Recipe card
Yeast Doughnuts Made with Milk
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Activate
Stir yeast and a teaspoon of sugar into warm milk; stand 5 to 10 minutes until foamy.
Mix
Whisk flour, remaining sugar, vanilla sugar and salt; add egg and yeast mixture and knead 8 minutes to a soft elastic dough.
Rise
Cover and leave in a warm place until doubled, about 60 to 90 minutes.
Shape
Roll to 1.5 cm (about 1/2 inch), cut rings, cover and proof 20 minutes until puffy.
Fry
Heat oil to 175°C (350°F); fry in batches about 1 to 2 minutes per side until deep golden, drain on a rack and dust with icing sugar.
How to tell when it is ready
Heat oil to 175°C (350°F); fry in batches about 1 to 2 minutes per side until deep golden, drain on a rack and dust with icing sugar.
Tips
- Stir yeast and a teaspoon of sugar into warm milk.
- Whisk flour, remaining sugar, vanilla sugar and salt.
- Cover and leave in a warm place until doubled, about 60 to 90 minutes.
- Roll to 1.
Troubleshooting
- If doughnuts brown before cooking through, lower oil temperature.
- If dough is slow to rise, move it to a warmer draft-free place.
Substitutions
- Use fresh yeast according to the package conversion.
- Use plant milk for a dairy-free dough.
Variations
- Add finely grated orange zest to the dough.
- Glaze cooled doughnuts with a simple icing.
Serving suggestions
- Dust with icing sugar.
- Serve with jam or fruit preserves.
- Offer with tea or coffee.
- Fill with jam after frying if desired.
Make ahead
Prepare the measured ingredients in advance. Best the day they are fried; store leftovers in an airtight container at room temperature for 1 day.
Storage
Best the day they are fried; store leftovers in an airtight container at room temperature for 1 day.
Food safety
Use a deep, heavy pan and thermometer; never leave hot oil unattended and keep water away from it.
Frequently asked questions
How do I know yeast doughnuts made with milk is ready?
Heat oil to 175°C (350°F); fry in batches about 1 to 2 minutes per side until deep golden, drain on a rack and dust with icing sugar.
How should I store yeast doughnuts made with milk?
Best the day they are fried; store leftovers in an airtight container at room temperature for 1 day.
Dust with icing sugar. Best the day they are fried; store leftovers in an airtight container at room temperature for 1 day.
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