Mix your warm milk with the yeast and a pinch of sugar. Wait for it to get frothy—this is the dough’s little heartbeat. If it doesn’t foam, your yeast is dead. Start over. No judgement here.
Add your flour, eggs, melted butter, and a pinch of salt. Get your hands in there. Knead the dough for a good ten minutes. It should be soft, silky, and bouncy—like a baby’s bottom. Seriously.
Let it rise in a warm spot for an hour. Cover it with a cloth. Go watch a funny cat video while you wait. The dough is doing all the work.
How To Make Homemade Jam Donuts
The Magic of Cutting and Rising
Once doubled in size, punch the dough down gently. Yes, punch it! It’s incredibly satisfying. Roll it out to about half an inch thick. Use a glass or a cookie cutter to make rounds.
Place the rounds on a floured tray and cover them again. Let them rise for another 30 minutes. They will become pillowy and light. Resist the urge to squish them.
Now, heat your oil to 350°F (175°C). If you don’t have a thermometer, test with a wooden spoon—bubbles should form around it immediately.
