NY-Style Doughnut Base Dough
Versatile, fluffy NY-style doughnut base for endless customization.
Equipment
- Stand mixer with dough hook (or hand-knead with a wooden spoon)
- 3-inch doughnut cutter (or a glass and bottle cap for DIY)
- Heavy-bottomed pot for frying
- Candy thermometer to keep oil at 375°F
- Cooling racks for draining
- Slotted spoon or spider strainer for safe frying
- Rolling pin and baking sheets for shaping
- Piping bags for fillings (a zip-top bag works too)
Ingredients
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¾ cup warm milk (110°F)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled
- 4 cups all-purpose flour, plus more for rolling
- 2 quarts vegetable oil, for frying
Instructions
- Warm milk to 110°F and stir in yeast. Let sit 5 minutes until foamy.
- Mix in sugar, salt, eggs, and melted butter until combined.
- Gradually add flour, mixing until dough pulls away from bowl sides.
- Knead 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1 hour until doubled.
- Roll out dough to ½-inch thickness, cut into shapes, and let rise 30 minutes.
- Heat oil to 375°F. Fry doughnuts 1 minute per side until golden.
- Drain on paper towels, then glaze or fill as desired.