1. Preparing the Dough

Bread Machine Method

Begin by adding the wet ingredients—water, buttermilk, beaten egg, and melted butter—to the bread machine pan. Next, layer the dry ingredients (flour, sugar, and salt) on top. Create a small indentation in the center of the dry mixture and add the yeast. Select the “dough” setting on your bread machine and let it work its magic.

Stand Mixer or Hand Method

Dissolve the yeast in lukewarm water and allow it to activate. You’ll know it’s ready when it forms a frothy layer on the surface. In a large bowl, combine the dry ingredients. Make a well in the center and gradually add the buttermilk, beaten egg, melted butter, and the yeast mixture. Using a stand mixer fitted with a dough hook, knead the mixture until a smooth dough forms. Alternatively, knead by hand for about 10 minutes, ensuring the dough becomes soft and elastic.

2. First Rise

Transfer the dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until it doubles in size. This process typically takes 1–2 hours, depending on the yeast’s freshness and the room’s temperature.

3. Shaping the Doughnuts

Once the dough has risen, transfer it to a lightly floured surface. Divide it into two portions to make handling easier. Roll out one portion at a time to about ½-inch thickness. Using a round cutter, cut out doughnut shapes. For classic doughnuts, use a smaller cutter to create the center hole. Save the cut-out holes for frying as mini doughnut bites. For filled doughnuts, skip the hole and roll the dough into smooth balls.

4. Second Rise

Place the shaped doughnuts on individual squares of parchment paper and transfer them to a baking sheet. For the second rise, place the tray in a warm oven. To create a humid environment, pour boiling water into a heatproof jug and place it alongside the doughnuts. Allow them to rise until doubled in size, which usually takes 30–45 minutes.

5. Frying the Doughnuts

Heat oil in a deep fryer, wok, or heavy-bottomed pot to a consistent temperature of 350°F (180°C). If you don’t have a thermometer, test the oil with a doughnut hole: it should sizzle gently and turn golden brown in about a minute. Carefully lower the doughnuts into the oil using the parchment paper to avoid splashing. Fry them in small batches, cooking for about 1–2 minutes per side. Once golden brown, remove them with a slotted spoon and drain on paper towels.

6. Coating and Filling

While the doughnuts are still warm, roll them in granulated sugar for the classic coating. If filling, allow the doughnuts to cool slightly before using a skewer to create a hole. Pipe jam, Nutella, or whipped cream into the center for a delightful surprise.