These perfect yeast doughnuts are soft, fluffy, and light, making them the ultimate treat for any occasion. With a tender crumb and a slight hint of sweetness, these doughnuts are ideal for filling, glazing, or enjoying plain.
Why You’ll Love This Recipe
- The doughnuts are incredibly soft and airy, thanks to the yeast-based dough.
- Perfectly customizable: fill them with jam, cream, or custard, or coat them with your favorite glaze.
- Great for making ahead, as the dough can be prepped in advance.
- A timeless classic that’s sure to impress family and friends.
- Simple, straightforward directions for foolproof results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Whole milk
- Unsalted butter
- Eggs
- Salt
- Oil for frying
Directions
- Prepare the Dough: Combine warm milk, yeast, and sugar. Allow the mixture to sit until bubbly. Mix in eggs, melted butter, and flour gradually until a soft dough forms.
- Knead and Rise: Knead the dough until smooth, then cover and let it rise until doubled in size.
- Shape the Doughnuts: Roll out the dough and cut into doughnut shapes using a cutter. Place on a floured surface and let rise again.
- Fry: Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Fry the doughnuts in batches until golden brown on both sides.
- Cool and Decorate: Transfer to a wire rack to cool. Coat with sugar, dip in glaze, or fill with your favorite fillings.
Servings and Timing
- Servings: Makes approximately 12-15 doughnuts.
- Prep Time: 30 minutes
- Rising Time: 1-2 hours
- Cook Time: 15 minutes
Variations
- Glazed Doughnuts: Dip cooled doughnuts in a simple glaze made from powdered sugar, milk, and vanilla extract.
- Jam-Filled: Pipe your favorite jam into the center of each doughnut using a piping bag.
- Chocolate-Coated: Dip in melted chocolate and sprinkle with nuts or candy.
- Spiced Sugar Coating: Toss warm doughnuts in a cinnamon-sugar mixture.
- Savory Option: Omit sugar and serve as a base for savory toppings.
Storage/Reheating
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
- Reheating: Warm them in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds. Avoid reheating glazed doughnuts in the microwave as the glaze may melt unevenly.
FAQs
How can I tell if my yeast is active?
Active yeast will foam and bubble when mixed with warm liquid and sugar. If it doesn’t, the yeast may be expired or the liquid temperature incorrect.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping.
What is the best oil for frying doughnuts?
Neutral oils like vegetable, canola, or peanut oil work best for frying doughnuts.
Why are my doughnuts greasy?
Doughnuts may absorb oil if the frying temperature is too low. Ensure the oil is at 350°F (175°C).
Can I bake these doughnuts instead of frying?
Yes, though they won’t have the same texture. Bake at 375°F (190°C) for about 10 minutes or until golden.
What can I use if I don’t have a doughnut cutter?
Use a large round cutter for the outer circle and a smaller cutter or bottle cap for the center hole.
How do I fill doughnuts with jam or cream?
Use a piping bag fitted with a nozzle. Insert the nozzle into the side of the doughnut and squeeze gently.
Can I freeze the doughnuts?
Yes, freeze unfried doughnuts after shaping or fried doughnuts without glazing. Thaw before frying or reheating.
Why are my doughnuts dense instead of light?
Dense doughnuts may result from under-proofing or using too much flour. Ensure the dough is soft and rises adequately.
How do I prevent doughnuts from sticking while frying?
Ensure they’re well-floured before transferring to the oil, and use a slotted spoon or spatula to handle them gently.
Conclusion
These perfect yeast doughnuts are the ultimate indulgence, offering a light and fluffy texture that’s ideal for any topping or filling. Whether you’re making them for a special occasion or a weekend treat, this recipe is a surefire way to impress. Enjoy them fresh for the best experience!
PrintPerfect Yeast Doughnuts
These homemade yeast doughnuts are soft, airy, and delicious. Enjoy them plain, dusted with sugar, or topped with a vanilla glaze.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 20 to 25 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Doughnuts:
- 1 ½ cups (360 ml) whole milk
- 2 ½ ounces (about 1/3 cup) vegetable shortening
- 2 ¼ teaspoons (1 package) active dry yeast
- 1/3 cup (80 ml) warm water (95°F to 105°F)
- 2 large eggs, beaten
- ¼ cup (50 grams) granulated sugar
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 4 ½ cups (540 grams) all-purpose flour, plus more for dusting
- Peanut or vegetable oil, for frying
Vanilla Glaze:
- 2 cups (240 grams) confectioners’ sugar
- ¼ cup (60 ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a saucepan, heat the milk over medium heat until warm enough to melt the shortening.
- Pour the warm milk over the shortening in a bowl; set aside to cool to lukewarm.
- In a small bowl, dissolve the yeast in warm water; let it sit for 5 minutes until foamy.
- Mix Ingredients:
- In a large mixing bowl, combine the yeast mixture, lukewarm milk and shortening, beaten eggs, sugar, salt, nutmeg, and half of the flour.
- Using a stand mixer with a paddle attachment, mix on low speed until combined.
- Add the remaining flour and mix until the dough pulls away from the sides of the bowl.
- Knead the Dough:
- Switch to the dough hook attachment and knead on medium speed for about 3 to 4 minutes until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Shape the Doughnuts:
- On a floured surface, roll out the dough to 3/8-inch thickness.
- Use a 2 1/2-inch doughnut cutter to cut out doughnuts and a smaller cutter for the holes.
- Place the cut doughnuts on a floured baking sheet, cover with a tea towel, and let them rise for 30 minutes.
- Fry the Doughnuts:
- Heat oil in a deep fryer or large pot to 365°F (185°C).
- Carefully place the doughnuts into the hot oil, frying 3 to 4 at a time.
- Fry each side for about 1 minute until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Prepare the Glaze:
- In a bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze the Doughnuts:
- While the doughnuts are still warm, dip them into the glaze, allowing the excess to drip off.
- Place on a wire rack to let the glaze set.
Notes
- Ensure the milk is not too hot when adding to the yeast mixture to avoid killing the yeast.
- For a thicker glaze, reduce the amount of milk slightly.
- Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.