Easy and Fluffy Doughnut Rings

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These easy and fluffy doughnut rings are everything a homemade doughnut should be: soft, pillowy yeast dough fried until golden, then tossed while still warm in a generous coat of cinnamon sugar.

The dough comes together with pantry staples, rises on the counter, and fries in just a couple of minutes per batch. The result is a plate of tender rings and bonus doughnut holes that taste like the bakery, only fresher.

Why You’ll Love These Easy and Fluffy Doughnut Rings

• Bakery-soft texture: an enriched yeast dough gives a light, airy crumb.
• Simple pantry ingredients: flour, milk, eggs, butter, yeast and white sugar.
• Classic cinnamon sugar coating: sweet, warm and slightly crunchy on the outside.
• Bonus doughnut holes: nothing goes to waste, and kids love the little bites.
• Weekend-friendly: most of the time is hands-off rising.

Ingredients You’ll Need

For the Dough

• 3/4 cup whole milk, warmed to about 110°F: warm, not hot, so the yeast stays happy. 2% milk also works.
• 2 1/4 tsp active dry yeast (1 packet): instant yeast can be used the same way.
• 1/4 cup white sugar: feeds the yeast and lightly sweetens the dough.
• 2 large eggs, room temperature: add richness and a tender crumb.
• 1/4 cup unsalted butter, melted and slightly cooled: salted butter is fine; skip the added salt.
• 1 tsp vanilla extract: for a warm, bakery-style flavor.
• 1/2 tsp salt: balances the sweetness.
• 3 to 3 1/4 cups all-purpose flour: add the last bit gradually until the dough is soft and just slightly tacky.

For Frying and Coating

• About 6 cups vegetable or canola oil: any neutral oil with a high smoke point.
• 1 cup white sugar: for the coating.
• 1 tbsp ground cinnamon: use a little more if you love a stronger spice.

How to Make Easy and Fluffy Doughnut Rings

Plan about 2 1/2 hours from start to finish, most of it rising time.

Before you start, set out your eggs so they come to room temperature, line two baking sheets with floured parchment, and set a cooling rack over another sheet for draining. Having everything ready makes frying calm and quick.

Make the Dough

1. Stir the warm milk, yeast and 1 tbsp of the white sugar in a large bowl. Let it sit 5 to 10 minutes until foamy.
2. Whisk in the remaining sugar, eggs, melted butter, vanilla and salt.
3. Add 2 1/2 cups flour and stir until a shaggy dough forms.
4. Add more flour a little at a time and knead 6 to 8 minutes, by hand or with a dough hook, until smooth, elastic and only slightly tacky.

Let It Rise

1. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled.
2. Punch it down gently and roll it out on a floured surface to about 1/2 inch thick.
3. Cut rounds with a 3-inch cutter, then cut the centers with a 1-inch cutter. Reroll scraps once.
4. Set the rings and holes on floured parchment, cover loosely, and let them rise 30 to 40 minutes until puffy.

Fry and Coat

1. Mix the coating sugar and cinnamon in a wide shallow bowl.
2. Heat 2 to 3 inches of oil in a heavy pot to 350°F.
3. Fry 2 or 3 rings at a time for 60 to 90 seconds per side, until deep golden. Holes take about 30 to 45 seconds per side.
4. Lift out with a slotted spoon, drain on a rack or paper towels for about 30 seconds, then toss in cinnamon sugar while warm.

Hot oil deserves respect: keep water away from the pot, never leave it unattended, and keep a metal lid nearby. The USDA has a helpful guide to deep fat frying and food safety if you are new to frying at home.

Expert Tips for the Best Doughnut Rings

• Use a thermometer: oil that is too cool makes greasy doughnuts; too hot browns the outside before the center cooks.
• Keep the dough soft: too much flour leads to dense, bready doughnuts.
• Do not skip the second rise: it is what makes the rings light and fluffy.
• Fry a test hole first: break it open to check the timing and temperature.
• Coat while warm: the cinnamon sugar sticks best in the first minute or two.
• Let the oil recover: wait for it to return to 350°F between batches.

Yeast Doughnuts vs Cake Doughnuts

Yeast doughnuts, like these rings, are made from a soft bread-style dough that rises twice. They fry up tall, airy and slightly chewy, with a light open crumb.

Cake doughnuts use baking powder instead of yeast. The batter-like dough needs no rising, and the texture is denser and more crumbly, closer to a muffin. Both are delicious, but if you want that classic fluffy bakery bite, yeast is the way to go.

Yeast dough also stays fresh a little longer and holds a coating beautifully, because the soft, slightly springy surface grabs the cinnamon sugar. Cake doughnuts tend to absorb more oil and are usually best within a few hours of frying.

Variations

• Glazed: skip the cinnamon sugar and dip in a simple glaze of powdered sugar, milk and vanilla.
• Plain sugar: roll in white sugar only for an old-fashioned look.
• Chocolate dipped: dip the tops in melted chocolate and add sprinkles.
• Warm spice: add a pinch of nutmeg or cardamom to the coating.
• Filled: cut rounds without holes, fry slightly longer, and fill with jam or custard.

What to Serve With Them

Serve the doughnut rings warm with coffee, hot chocolate or a cold glass of milk for a cozy weekend breakfast or dessert. A bowl of fresh berries balances the sweetness nicely.

For a party, set out bowls of extra cinnamon sugar, powdered sugar and a simple chocolate dip so everyone can coat their own rings and holes.

Building a brunch spread or bake sale table? Add a batch of Golden Cinnamon Glazed Apple Fritter Bites, a tray of Italian Cream Puffs with Custard Filling and some Cinnamon Sugar French Toast Muffins for a sweet table everyone will remember.

Make Ahead and Freezing

Overnight dough: after kneading, cover the dough and refrigerate it for up to 12 hours. Let it sit at room temperature about 30 minutes, then roll, cut, rise and fry.

Freezing: freeze fried, uncoated doughnuts in a single layer, then transfer to a freezer bag for up to 2 months. Warm them in the oven at 350°F for 5 to 7 minutes and toss in cinnamon sugar.

Storage and Reheating

Doughnut rings are best the day they are made. Store leftovers loosely covered at room temperature for up to 2 days; an airtight container can make the coating soggy.

To refresh, warm them in the microwave for 8 to 10 seconds or in a 300°F oven for about 5 minutes, then give them a quick extra roll in cinnamon sugar.

Frequently Asked Questions

Can I bake these doughnut rings instead of frying them?

You can bake them at 375°F for 10 to 12 minutes, brush with melted butter and roll in cinnamon sugar. They will be softer and more like a sweet roll than a classic fried doughnut.

Why are my doughnuts greasy?

Greasy doughnuts usually mean the oil was too cool. Keep it near 350°F and fry in small batches so the temperature does not drop.

Why are my doughnut rings raw in the middle?

The oil is likely too hot, browning the outside before the inside cooks. Lower the heat slightly and fry a little longer.

What oil is best for easy and fluffy doughnut rings?

Use a neutral oil with a high smoke point, such as vegetable, canola, peanut or sunflower oil.

Can I make the dough by hand?

Yes. A stand mixer helps, but kneading by hand for 8 to 10 minutes gives the same soft, fluffy result.

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