Homemade Fluffy Yeast Ring Donuts

These fluffy ring donuts are made from a simple yeast dough with water and milk, shaped quickly, and fried until golden brown. The result is a tender, airy crumb inside and a light crispness outside. A lovely homemade bake for tea or coffee.

Ingredients

• Warm water — 1 cup | 250 ml
• Warm milk — 2/3 cup | 150 ml
• Instant dry yeast — 1 packet
• Sugar — 2 tsp | 2 tsp
• Baking powder — 1 packet
• Salt — 2 tsp | 2 tsp
• All-purpose flour — about 4 1/2 to 5 1/2 cups | 550–650 g (add gradually)
• Vegetable oil for frying — 2 1/2 cups | 600 ml

How to Make the Donuts

1. In a large bowl, combine the warm water and milk, then add the sugar and yeast. Stir and let stand for 5 minutes so the yeast can activate. Add the salt and baking powder.
2. Add the flour gradually and knead into a soft, slightly sticky dough. Turn it out onto the counter and knead for 5–7 minutes until smooth and elastic, adding a little more flour as needed.
3. Place the dough in a lightly oiled bowl, cover, and let rise for about 2 hours, until doubled in size.
4. Punch down the dough, divide it into 16 roughly equal pieces, and roll into balls. Cover and let rest for another 30 minutes.
5. Dust the handle of a wooden spoon with flour, make a hole in the center of each ball, and gently stretch it into a ring.
6. Heat the oil in a wide pot or sauté pan over medium heat. To test the oil, dip in a wooden skewer; active bubbles should form around it.
7. Fry the donuts in batches until golden, about 1–2 minutes per side. Do not overcrowd the pan, or the oil temperature will drop.
8. Transfer the finished donuts to a rack or paper towels to drain excess oil. Serve warm.

Tips and Variations

• Flour absorbs liquid differently from batch to batch, so judge by the dough’s texture rather than exact grams. It should be soft and pliable, not stiff.
• Oil temperature is the key to successful frying. Keep it at a medium level: too hot and the outside browns too quickly while the center stays underdone; too cool and the donuts absorb excess oil.
• No wooden spoon? Use a thick skewer or a sushi chopstick, dusted with flour.
• For extra aroma, add a pinch of vanilla or citrus zest to the dough.
• After frying, dust with powdered sugar or dip in your favorite glaze, if you like.

Nutrition Facts (per 1 donut out of 16)

Calories	220 kcal
Protein	4 g
Fat	8 g
Carbohydrates	33 g
Fiber	1 g
Sodium	300 mg

FAQ

Can I bake these donuts in the oven?

Yes, but the texture will be less crisp and more bread-like. Place the rings on a baking sheet, let them rise for 15 minutes, and bake at 356°F | 180°C for 12–15 minutes, until golden. Then brush lightly with melted butter or coat with glaze.

What can I use instead of milk in the recipe?

Use the same amount of water or an unsweetened plant-based drink. The flavor will be a little more neutral, but the structure will stay the same.

Why do the donuts absorb too much oil?

The most common reasons are oil that is too cool or dough that has not proofed enough. Also check that the dough is not too loose; if needed, add a little more flour until it is soft but holds its shape.