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Simple Pillowy Donuts

These easy-to-make, budget-friendly, pillowy donuts are perfect for a quick breakfast or snack, using just 4 ingredients and no eggs or milk.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Gives a soft crumb. If using high-protein flour, adjust water.
  • 6 tablespoons granulated sugar Standard sugar; caster sugar can be used for quicker dissolving.
  • 1 heaped teaspoon instant yeast Mixes directly with dry ingredients. Active dry yeast requires proofing.
  • 1/2 teaspoon salt Optional; sprinkle away from the yeast when mixing.
Wet Ingredients
  • 2 tablespoons cooking oil (for the dough) Can use vegetable, canola, or sunflower oil.
  • 1 1/4 cups warm water Temperature should be 110–115°F (43–46°C) for activating yeast.
For Frying
  • enough to fill a deep pan a few inches cups cooking oil for deep frying Use neutral oils for better flavor.

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, and instant yeast. If using salt, sprinkle it on the edge of the bowl, away from the yeast.
  2. Make a well in the center and pour in the cooking oil.
  3. Gradually add warm water while mixing with a wooden spoon until a soft, slightly sticky dough forms. Adjust water as needed.
  4. Turn dough onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic. Form into a ball and place back in the bowl.
  5. Cover the bowl with a clean towel and let it rise in a warm spot for 45–60 minutes or until doubled in size.
Frying
  1. Once risen, punch down the dough and roll it to about 1 cm thick on a floured surface. Cut out donuts using a donut cutter.
  2. Place the cut donuts on a dusted tray, cover lightly, and let rest for 15–20 minutes.
  3. In a deep pan, heat the oil to medium-high (about 350°F or 175°C).
  4. Gently slide a few donuts into the oil, making sure not to crowd them. Fry until golden brown, about 1–2 minutes per side.
  5. Remove donuts with a slotted spoon and drain on paper towels. Let cool for a minute or two before serving warm.

Notes

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, flash-freeze and transfer to a freezer bag for up to 1 month.