Cloud-Soft Milky Doughnuts: A Recipe For Melt-in-Your-Mouth Goodness

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These homemade Milky Doughnuts are guaranteed to become a new favorite treat. Forget greasy store-bought versions – this recipe creates light, fluffy doughnuts bursting with milky flavor. They’re surprisingly simple to make, requiring minimal effort for maximum deliciousness.


No Mixer Needed! Make the Popular Milky Doughnut Using Tspices
No Mixer Needed! Make the Popular Milky Doughnut Using Tspices

2 ¼ cups (280g) all-purpose flour

  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, at room temperature
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying (around 3 cups)
  • Granulated sugar, for coating (optional)

  • Instructions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

    2. Combine the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

    3. Wet and fold: Pour the wet ingredients into the dry ingredients and gently fold them together with a rubber spatula until just combined. Be careful not to overmix – a few lumps are okay!

    4. Shape and chill: Transfer the dough to a lightly floured surface and knead it a few times until smooth. Roll out the dough to a ½-inch thickness. Use a doughnut cutter or a mug and a small lid to cut out doughnut shapes. Gently re-roll the scraps and cut out more doughnuts until all the dough is used. Place the doughnuts on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

    5. Heat the oil: While the doughnuts chill, heat enough vegetable oil in a large pot or Dutch oven over medium heat to reach 350°F (175°C).

    6. Fry the doughnuts: Carefully place a few doughnuts at a time into the hot oil. Don’t overcrowd the pot – fry in batches to prevent the oil temperature from dropping. Fry for 1-2 minutes per side, or until golden brown.

    7. Drain and coat: Transfer the fried doughnuts to a paper towel-lined plate to drain excess oil. While still warm, optionally roll them in granulated sugar for a classic touch.

    8. Enjoy! Let the doughnuts cool slightly before devouring. These are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

    Nutrition Facts (per doughnut):

    Calories: 220

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 180mg
  • Carbohydrates: 30g
  • Sugar: 15g
  • Protein: 3g

  • Note: These nutrition facts are estimates only and may vary depending on the specific ingredients used.


    These Milky Doughnuts are a delightful homemade treat that’s perfect for breakfast, a sweet snack, or even a special dessert. They’re easy to customize – try adding a glaze, sprinkles, or even a fruit filling!

    Frequently Asked Questions (FAQs):

    1. Can I use skim milk instead of whole milk?

    Yes, you can substitute skim milk for whole milk in this recipe. However, the doughnuts may be slightly less rich and flavorful.

    2. What if I don’t have a doughnut cutter?

    No problem! You can use a mug and a small lid to cut out doughnut shapes. Simply trace the mug for the doughnut itself and use the lid to cut out the center hole.

    3. How can I tell if the oil is hot enough?

    Heat a small cube of bread in the oil. If it sizzles and floats to the surface immediately, the oil is hot enough for frying.

    4. Why did my doughnuts turn out greasy?

    There are a few reasons why your doughnuts might be greasy. Make sure the oil temperature is correct – oil that’s too cool will absorb more oil into the doughnuts. Also, avoid overcrowding the pot – frying too many doughnuts at once can cause the oil temperature to drop.

    5. Can I bake these doughnuts instead of frying them?