Pinoy Doughnuts


  • 2 1/2 cup All purpose flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp instant dry yeast
  • 1/2 tsp salt
  • 3 tbsp unsalted butter or shortening
  • 1 tbsp vanilla extract
  • cooking oil for deep frying (canola oil, corn oil or vegetable oil)


  1. Heat the milk just about luke warm
  2. Combine milk and yeast. Mix and let it stand for 5 minutes.
  3. Combine flour, sugar, egg, butter, salt and vanilla extract.
  4. Using a spatula mix just until combined before using the hand mixer
  5.  With dough hooks mix for 1 minute at medium speed Note: if you are using hand mixer you may not achieve the smooth texture immediately.
  6. Just mix until stiff and then knead it by hand for 5 minutes or until smooth
  7. In a floured surface knead your dough until smooth.
  8. Add a little flour so it won’t stick to your hands and to the work surface. Note: If you’re using stand mixer you can just mix it for 5-6 minutes or until smooth.
  9. Transfer the dough into a greased bowl/ Cover with clean kitchen towel.
  10. 10)Let it rise until the dough is doubled. 30-45 minutes.Place the dough in a warm area.
  11. 11)After the dough is doubled lightly flour your work surface and rolling pin.
  12. Roll out the dough into 1/2 inch thickness.
  13. Cut using a floured cookie cutter. (substitute: drinking glass)
  14. Use a bottle cap to cut out the center of the doughnuts.
  15. Transfer doughnuts into a floured tray.
  16. Cover with kitchen towel and let it rise for another 30-40 minutes.
  17. When the doughnuts are doubled heat the oil(370 degrees F) then deep fry the doughnuts until golden brown. Do not overcrowd the pan. 3-4 pieces per batch.
  18. When the doughnuts turns brown flip it over so the other side will have the same color too.
  19. Drain excess oil and do not forget to fry the doughnut holes.
  20. Coat it with sugar while it’s hot.