NY-Style Doughnut Base Dough
Versatile, fluffy NY-style doughnut base for endless customization.
Equipment
- Stand mixer with dough hook (or strong arms for kneading)
- 3 -inch doughnut cutter (or two round cutters of different sizes)
- Heavy-bottomed pot for frying
- Candy/deep-fry thermometer
- Cooling racks
- Slotted metal spoon or spider strainer
- Rolling Pin
- Baking sheets
- Kitchen towels
- Piping bags (for filled doughnuts)
Ingredients
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¾ cup warm milk (about 110°F/43°C)
- 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
- Vegetable oil for frying (about 2 quarts)
Instructions
- In a large bowl, combine warm milk and yeast. Let sit until foamy, about 5 minutes.
- Add sugar, salt, eggs, and melted butter to the yeast mixture. Mix well.
- Gradually add flour, mixing until dough pulls away from the sides of the bowl.
- Knead dough until smooth and elastic, about 5-7 minutes.
- Place in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and roll out to ½-inch thickness on a floured surface.
- Cut with a doughnut cutter and place on floured baking sheets.
- Cover and let rise again until puffy, about 30-45 minutes.
- Heat oil to 375°F (190°C) and fry doughnuts until golden brown, about 1 minute per side.
- Drain on paper towels before glazing or filling.
Notes
- For best results, use ingredients at room temperature.
- Make sure the milk is warm (not hot) to properly activate the yeast.
- The dough can be prepared ahead and refrigerated overnight after the first rise.
- Fry the doughnuts in small batches for even browning.
- This dough is ideal for both filled and ring doughnuts—customize as desired!