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Perfect Yeast Doughnuts

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These homemade yeast doughnuts are soft, airy, and delicious. Enjoy them plain, dusted with sugar, or topped with a vanilla glaze.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the Glaze:
    • In a bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth.
  7. 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.

Find it online: https://recipe.newsvks.com/perfect-yeast-doughnuts/