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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 30 donuts


  • 9 ounces Whole Milk 1 cup
  • 1/2 ounce Fresh Yeast or 1/4 ounce envelope active dry yeast
  • 17.5 ounces White Bread Flour about 3.74-4 cups
  • 2 ounces Unsalted Butter at room temperature
  • 1.5 ounces Superfine Sugar about 3 Tablespoons
  • 2 teaspoons Fine-grain salt
  • 2 Large Eggs


  • Pour the milk in a pan and warm gently until it is about body temperature. It should feel neither warm nor cold when you dip your finger in.
  • To mix by hand, rub the yeast into the flour using your fingertips as if making a crumble. Rub in the butter, then add the sugar and salt, then the eggs and milk.
  • Let the dough rest for 1 hour.
  • Turn the dough onto a lightly floured counter and form it into 30 tight balls, weighing about 1 ounce each.
  • Lightly oil a baking tray and lightly dust it with flour. Arrange the donuts on top (seam-side down), leaving space between them so that they will not touch as they rise. Cover tray with lint-free dishtowel and let rise until they have doubled in size, about 45 minutes.
  • Pour oil into an 8-inch saucepan and place over medium eat. When the oil is hot, allow about 15 minutes to reach 350F, use a slotted spoon to lift the first donut and flip it into the oil. It should start sizzling right away.
  • Add more until you fill the pan (I fry a maximum of 5 at a time). Fry for 30-45 seconds, until the donuts start to color. Then turn over and fry for the same amount of time.
  • Use a slotted spoon to remove from oil and drain on paper towels. Let cool.
  • For plain donuts, simple roll them in superfine sugar. or filled donuts, spoon the filling of your choice into a pastry bad with a small nozzle and fill by inserting the tip into the donut ad one side.