Perfect yeast doughnuts are easy to make at home if you have the right recipe. You now have that recipe in your hands (or on your desk). What are you waiting for?
Who can resist perfect, soft and fluffy doughnuts?
Especially if it is a freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh cream? Not me! And I honestly have no desire for a store-bought, packaged, baked or donut shop doughnuts. They’re not nearly as enticing. This recipe is simply the best for sugared, cream or jam filled or glazed doughnuts.
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Yeast Doughnuts vs. Baked Doughnuts
For me, there is no comparison. Yeast doughnuts are a delight how simply light and airy they are. Baked doughnuts never seem fresh to me; they are dense and unappealing (remember, this is my opinion). Whereas, yeast doughnuts, when freshly made, are just heavenly to me! Which do you prefer?
I recently received this message~
“One day at work your brother showed me a picture of some absolutely perfect-looking donuts you made. Any chance of posting that recipe?” -Destruction
I’ve been wanting to post a recipe for yeast doughnuts for a long time, so Destruction, I’m more than happy to comply. As for the rest of my readers, if you think that yeast doughnuts are difficult to make, think again, especially if you own a stand mixer or bread machine.
You may also enjoy my Scottish Cream Buns recipe!
You can make ring doughnuts, filled doughnuts, or doughnut holes. I just want you to know that one batch of these beauties will disappear within seconds. However, don’t take my word for it, read the comments!
Incidentally, I’ve linked to the bread machine I have, but any bread machine with good ratings will work (and they are much less expensive).
How to Make Yeast Doughnuts
(Perfect Yeast Doughnuts!)
adapted from a recipe in The Bread and Bread Machine Bible
makes about 16 ring doughnuts (printable recipe below)
SEE PRINTABLE RECIPE BELOW FOR MORE EXPLICIT DIRECTIONS FOR USING A STAND MIXER OR BY HAND
The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.)
Too many readers were not having success with this solid, tested recipe, and the only reason I can think of, is difference between using cups versus a scale (volume vs weight). The ONLY way to obtain the correct amount of flour is by weighing it.
- 6 tbsp (90 ml) water
- 5 oz buttermilk (150 ml) (at room temperature)
- 1 egg, beaten (at room temperature)
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
- oil for frying (I use sunflower or grape seed oil or a combination)
- sugar for coating the doughnuts
- jam, Nutella and or real whipped cream for filling, if desired
- parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
- large pot, deep fryer or wok
- a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no guessing where the center of the doughnut is–perfect doughnuts every time).
- candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
Make the doughnut dough
Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast.
Make a small indentation in the dry ingredients, then add the yeast.
Set the bread machine on the ‘dough’ setting.
If using a stand mixer (see directions in printable recipe below, as steps with the yeast are different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen.
Roll out the dough and cut
Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.
With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. This is an older photo, I recommend this cutter.
Let the cut doughnuts rise
Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn the oven off again, just to make it barely warm). The oven warming step should not be necessary in the summer unless your a/c is very cool.
Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).
With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. If you are perfectionistic, you can weigh each piece–not that I’d ever do any such thing! ;)
Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts and holes to rise until doubled in size.
Fry the doughnuts
Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
Decide how you want to finish them (sugar, glaze, filled, or plain)
When the doughnuts have cooled, roll them in sugar to coat evenly.
For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.
Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the filling into the doughnut.
Of course, it’s perfectly acceptable not to fill them with anything. However, if you like the look of the jam and cream filled doughnut below, just slice it in half, at a slight angle, then slather on some raspberry jam. Next, pipe in some real, freshly whipped cream (I used my ISI whipper). That’s it!
Finally, dig in! These jam and cream filled yeast doughnuts could probably get anyone, to do anything you want!
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FOR BREAD MACHINE: FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW: -This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll most likely be disappointed. -Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok.
Serving Size: 1
Amount Per Serving:Calories: 200 Total Fat: 5g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 30g Fiber: 0g Sugar: 8g Protein: 5g
FOR BREAD MACHINE:
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:
-This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll most likely be disappointed.
-Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok.
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