These basic donuts are so worth the effort! Who doesn’t love a classic donut, and there’s nothing like a fresh-as-can-be one. Serve these with your favorite coffee or tea for a delightful breakfast.
TIP: Individual parchment squares makes transferring dough to frying oil easier and safer.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Utensils
2 Large Bowls
Biscuit / Cookie Cutter
Step 1
In a large bowl, combine water, yeast, and 1 teaspoon sugar. Mix to combine, then let sit for 5 minutes, until mixture is frothy. Then, add the remaining sugar, milk, butter, egg, and salt. While stirring, slowly add the flour until the dough gathers in the center of the bowl.
Step 2
Turn the dough over onto a floured worksurface. Knead by hand until the dough is smooth and elastic. Shape the kneaded dough into a ball, then place in a large bowl and cover with a dish towel. Allow dough to rise for 1 ½ hours, or until doubled in size.
Step 3
Once risen, divide dough into 2 equal portions. Working on a floured work surface, roll one portion to ¼-inch thick. Using donut cutter, cut out as many donuts the dough will allow. If desired, use a smaller dough cutter for donut holes. Place donuts on individually parchment squares. Repeat with remaining dough.
Step 4
Place 2-3 inches of oil in the Ninja PossiblePot, set over medium-low heat. Heat oil to 375°F.
Step 5
When oil is hot, carefully place a few donuts at a time into the oil, peeling off parchment before frying. Cook for 2-3 minutes on first side, or until golden. Then flip and cook on second side for 1 minute. Using a spider strainer, transfer cook donuts to wire rack set over large fray or paper towels, to allow excess oil to drain. Repeat with remaining dough.
Step 6
Add 1 cup sugar to a large bowl. While donuts are still hot, place 1 donut in sugar and toss to coat. Repeat with remaining donuts, adding more sugar to bowl as needed. Serve donuts immediately.
In a large bowl, combine water, yeast, and 1 teaspoon sugar. Mix to combine, then let sit for 5 minutes, until mixture is frothy. Then, add the remaining sugar, milk, butter, egg, and salt. While stirring, slowly add the flour until the dough gathers in the center of the bowl.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Step 2 of 6
Turn the dough over onto a floured worksurface. Knead by hand until the dough is smooth and elastic. Shape the kneaded dough into a ball, then place in a large bowl and cover with a dish towel. Allow dough to rise for 1 ½ hours, or until doubled in size.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Step 3 of 6
Once risen, divide dough into 2 equal portions. Working on a floured work surface, roll one portion to ¼-inch thick. Using donut cutter, cut out as many donuts the dough will allow. If desired, use a smaller dough cutter for donut holes. Place donuts on individually parchment squares. Repeat with remaining dough.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Step 4 of 6
Place 2-3 inches of oil in the Ninja PossiblePot, set over medium-low heat. Heat oil to 375°F.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Step 5 of 6
When oil is hot, carefully place a few donuts at a time into the oil, peeling off parchment before frying. Cook for 2-3 minutes on first side, or until golden. Then flip and cook on second side for 1 minute. Using a spider strainer, transfer cook donuts to wire rack set over large fray or paper towels, to allow excess oil to drain. Repeat with remaining dough.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
3/4 cup
warm milk
1/2 cup (1 stick)
melted butter
1/2 teaspoon
kosher salt
4 1/2 cups
all-purpose flour
Canola oil, as needed
Step 6 of 6
Add 1 cup sugar to a large bowl. While donuts are still hot, place 1 donut in sugar and toss to coat. Repeat with remaining donuts, adding more sugar to bowl as needed. Serve donuts immediately.
118g
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
50g
granulated sugar, divided, plus extra for coating
2
eggs, lightly beaten
150g
warm milk
113g
melted butter
1/2 teaspoon
kosher salt
284g
all-purpose flour
Canola oil, as needed
1/2 cup
warm water (105-115°F)
2 1/4 teaspoon
active dry yeast
1/4 cup
granulated sugar, divided, plus extra for coating
