Classic Fluffy Homemade Donuts

1. In a large bowl, mix 3 cups of bread flour, 3 tsp yeast, 1/2 cup sugar, and 1 tsp salt. Give it a quick stir so everything’s evenly distributed.
2. In another bowl, whisk together 1 cup tepid milk, 1/4 cup melted butter, 1 egg, and 1/2 tsp vanilla essence. Make sure the milk isn’t hot, or it’ll mess with the yeast.
3. Pour the wet mixture into the dry ingredients and mix until you get a sticky dough.
4. It will feel a bit messy at this stage; that’s normal. Cover and let it rest for 20 minutes so the flour hydrates.
5. Turn the dough onto a well-floured surface and knead for about 8 to 10 minutes until smooth and soft.
6. Add a little flour as needed, but don’t overdo it or the donuts will be dense.
7. Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour, depending on your kitchen.
8. Ring donuts and holes:
9. Roll the dough to about 1 inch thick.
10. Cut out rings and holes using cutters or even a glass and bottle cap if that’s what you’ve got.
11. Place on a floured tray, cover lightly, and let rise again until doubled, about 30 to 40 minutes.
12. Heat oil to about 350⁰F (175⁰C).
13. Fry donuts a few at a time, about 1 to 2 minutes per side, until lightly golden. Don’t overcrowd the pan.
14. Remove and drain on paper towels.

Chocolate-dipped donuts:

1. Dip warm donuts into melted chocolate and let set slightly.

Glazed donut holes:

1. In a small bowl, heat butter, icing sugar, vanilla essence, and a splash of water in the microwave just until melted.
2. Stir until smooth, then roll the donut holes in the glaze.

Cream-filled donuts:

1. Divide the remaining dough into 50 g portions, roll into short logs about 5 to 7 cm long.
2. Let rise until doubled, then fry the same way as above.
3. Once fried, cover with a tea towel while cooling to keep them soft.
4. When cool, slice down the centre and pipe in fresh whipped cream.