Perfect Yeast Doughnuts are light, fluffy, and irresistibly delicious. With a tender crumb and a golden, slightly crispy exterior, these doughnuts are a classic treat that’s worth the effort. Whether glazed, dusted with sugar, or filled with your favorite creams or jams, they’re guaranteed to be a hit at any gathering.
Why You’ll Love This Recipe
- Creates bakery-quality doughnuts at home.
- Versatile: customize with your favorite glazes, toppings, or fillings.
- Light and fluffy texture thanks to the yeast dough.
- Perfect for breakfast, dessert, or special occasions.
- Fresh, warm doughnuts are far superior to store-bought!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Whole milk (warm)
- Unsalted butter (softened)
- Eggs
- Vanilla extract
- Oil (for frying)
- Optional toppings: powdered sugar, glaze, cinnamon sugar, or chocolate ganache
Directions
Prepare the Dough
- Activate the yeast: In a small bowl, combine warm milk, a tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla. Knead until a soft, smooth dough forms. This can be done by hand or with a stand mixer.
- Let it rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.
Shape the Doughnuts
- Roll and cut: Roll the dough out on a floured surface to about 1/2-inch thickness. Use a round cutter or glass to cut out doughnuts, and a smaller cutter for the holes.
- Second rise: Place the cut doughnuts on a floured baking sheet, cover with a clean kitchen towel, and let them rise for 30–45 minutes until puffy.
Fry the Doughnuts
- Heat the oil: In a deep pot or fryer, heat oil to 350°F (175°C).
- Fry the doughnuts: Fry the doughnuts in batches, 1–2 minutes per side, until golden brown. Transfer to a wire rack lined with paper towels to drain.
Finish the Doughnuts
- Add toppings: While warm, coat the doughnuts in powdered sugar or cinnamon sugar. Alternatively, let them cool slightly before dipping in glaze or chocolate ganache.
- Serve: Enjoy fresh and warm for the best texture and flavor.
Servings and Timing
- Servings: 12 doughnuts
- Prep Time: 30 minutes
- Rising Time: 2.5 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
Variations
- Glazed Doughnuts: Dip cooled doughnuts in a simple glaze made with powdered sugar, milk, and vanilla.
- Chocolate Frosted: Top with melted chocolate or ganache and sprinkle with chopped nuts or sprinkles.
- Filled Doughnuts: Use a piping bag to fill with jam, custard, or chocolate cream.
- Cinnamon Sugar: Toss warm doughnuts in a mixture of cinnamon and granulated sugar.
- Savory Doughnuts: Skip the sugar and glaze, and serve with savory toppings like cheese or herbs.
Storage/Reheating
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
- Reheating: Warm doughnuts in a 300°F (150°C) oven for 5 minutes or in the microwave for 10–15 seconds.
- Freezing: Freeze unglazed doughnuts in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating or glazing.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, dissolve it in warm milk with sugar and let it proof for 10 minutes before using.
2. How do I prevent the dough from sticking when cutting?
Flour your cutter or dip it in oil between cuts to keep it clean.
3. Why are my doughnuts greasy?
The oil may be too cool. Ensure it’s maintained at 350°F (175°C) for even frying.
4. Can I bake the doughnuts instead of frying?
Yes, bake at 375°F (190°C) for 10–12 minutes until golden brown.
5. Can I make the dough ahead of time?
Yes, refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling and shaping.
6. How do I get uniform doughnuts?
Use a scale to measure the dough pieces or a cookie cutter for consistent sizes.
7. What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil are ideal.
8. Can I make mini doughnuts with this recipe?
Absolutely! Use smaller cutters and reduce frying time to about 1 minute per side.
9. How do I prevent the glaze from melting?
Let the doughnuts cool slightly before glazing, and allow the glaze to set before serving.
10. What’s the secret to fluffy doughnuts?
Allow the dough to rise fully and handle it gently to preserve the air pockets.
Conclusion
Perfect Yeast Doughnuts are a timeless treat that’s worth every bit of effort. Whether you enjoy them plain, glazed, or filled with your favorite flavors, these doughnuts are sure to bring joy to anyone who tastes them. Treat yourself to a batch of these homemade delights and experience the magic of freshly made doughnuts!
Print
Perfect Yeast Doughnuts
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 doughnuts + holes 1x
- Category: Breakfast, Dessert
- Cuisine: American
Description
Soft, airy, and perfectly sweet, these yeast doughnuts are the ultimate homemade treat. Fried to golden perfection and glazed, sugared, or filled with your favorite fillings, they’re worth every step of preparation.
Ingredients
For the Doughnuts:
- 3 1/4 cups (410 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180 ml) warm milk (110°F/45°C)
- 2 large eggs, room temperature
- 1/4 cup (60 g) unsalted butter, softened
- Vegetable oil, for frying
For the Glaze (Optional):
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) milk or water
- 1/2 teaspoon vanilla extract
Optional Toppings and Fillings:
- Granulated sugar or cinnamon sugar
- Jam, custard, or Nutella for filling
Instructions
1. Make the Dough:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt.
- Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a soft dough forms. Knead by hand for 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Shape the Doughnuts:
- Punch down the dough and turn it out onto a lightly floured surface. Roll it to about 1/2-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out doughnuts. For classic doughnuts, use a smaller cutter (about 1 inch) to cut out the centers.
- Place the doughnuts and holes on parchment paper-lined baking sheets. Cover loosely with a towel and let rise for 30–45 minutes, until puffy.
3. Fry the Doughnuts:
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully fry 2–3 doughnuts at a time, cooking for about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the doughnut holes.
4. Glaze or Fill:
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Dip the tops of the warm doughnuts into the glaze, then place on a wire rack to set.
- For sugared doughnuts, roll warm doughnuts in granulated or cinnamon sugar.
- For filled doughnuts, use a piping bag fitted with a narrow tip to inject jam, custard, or Nutella into the centers.
Notes
- For extra flavor, add 1/2 teaspoon of nutmeg to the dry ingredients.
- Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the microwave for a few seconds before serving.
- Leftover dough can be frozen for up to 1 month; thaw in the refrigerator before frying.