Simple Vanilla Donuts
Soft and fluffy homemade vanilla donuts made with yeast, vanilla pudding, and simple pantry ingredients. Fried until golden brown and coated in sugar for a delicious treat perfect for breakfast, dessert, or snacking.
Equipment
- Mixing Bowl
- Whisk
- Pizza cutter or knife
- Rolling Pin
- Deep frying pan or pot
- Kitchen thermometer
- Slotted spoon
- Paper towels
Ingredients
- 75 ml lukewarm milk
- 7 g instant yeast
- 25 g white caster sugar
- 16 g vanilla sugar
- 150 g vanilla pudding
- 1 medium egg
- 45 g unsalted butter
- 450 g all-purpose flour
- 16 g baking powder
- 4 g salt
- Sunflower oil for frying
- Granulated sugar for coating
Instructions
- In a large bowl, combine lukewarm milk, instant yeast, vanilla sugar, and caster sugar. Let stand for 5 minutes.
- Add vanilla pudding and mix until smooth.
- Gradually add the beaten egg and mix well.
- Add butter, flour, baking powder, and salt. Mix until a dough forms.
- Knead the dough for 10–12 minutes until smooth and elastic.
- Cover and let rise for 1 hour or until doubled in size.
- Roll the dough out to 1.5 cm thickness on a floured surface.
- Cut into pieces using a pizza cutter or knife.
- Let the dough pieces rise for 30 minutes.
- Heat sunflower oil to 175°C (350°F).
- Fry the donuts until golden brown on both sides.
- Drain on paper towels.
- Coat with granulated sugar if desired and serve.
Notes
- Use lukewarm milk (about 38-43°C / 100-110°F) to help activate the yeast properly. Milk that is too hot may kill the yeast.
- For the softest donuts, knead the dough until smooth and elastic. Proper kneading helps develop the dough structure.
- Keep the oil temperature around 175°C (350°F). If the oil is too hot, the donuts will brown too quickly; if it's too cool, they may absorb excess oil.
- Fry the donuts in small batches to avoid overcrowding the pan and lowering the oil temperature.
- Coat the donuts in granulated sugar while they are still slightly warm so the sugar sticks better.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- These donuts are best enjoyed fresh on the day they are made.