Activate the yeast: In a bowl, mix warm milk with sugar and sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
Make the dough: Add melted butter, egg, and salt to the yeast mixture. Stir in flour gradually until a dough forms.
Knead the dough (by hand or stand mixer with dough hook) for 5–7 minutes until soft and elastic. Add a bit more flour if sticky.
Let rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Roll and cut: Roll out the dough on a floured surface to ½-inch thickness. Use a doughnut cutter or two round cutters (e.g., 3-inch and 1-inch) to cut doughnuts and holes.
Second rise: Place doughnuts on parchment-lined trays, cover loosely, and let rise for another 30 minutes.
Fry: Heat oil in a deep pot to 350°F (175°C). Carefully fry a few doughnuts at a time, 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
Glaze or coat: Mix glaze ingredients and dip warm doughnuts, or coat in cinnamon sugar or powdered sugar.
🍩 Tips:
Doughnuts are best eaten fresh but can be stored in an airtight container for 1–2 days.
Fill with jam, custard, or chocolate cream using a piping bag if you skip the center hole.
For baked doughnuts: You can adapt this dough for baking, but frying gives the classic texture.
Would you like a Hungarian-style doughnut version too, like Szalagos Fánk?
