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?
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Especially if it is a fresh, fluffy homemade yeast doughnut filled with raspberry jam and fresh cream? Not me!
If you think that yeast doughnuts are difficult to make, think again, especially if you own a stand mixer or bread machine. 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!
You may also enjoy my VEGAN donuts recipe!
Incidentally, I’ve linked to the bread machine I have, but any bread machine with good ratings will work (like the one I linked to above), and they are much less expensive.
I also have an Italian Christmas doughnut recipe: frittelle! I just LOVE donuts!
Frequently Asked Questions are Under the
Printable Recipe Below
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How to Make Yeast Doughnuts
adapted from a recipe in The Bread and Bread Machine Bible
makes about 16 ring doughnuts
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 and other ingredients is by weighing them.
FULL PRINTABLE RECIPE BELOW
Ingredients
- water
- buttermilk
- egg
- butter
- all-purpose or bread flour
- sugar
- salt
- regular or quick-rise yeast
- oil for frying
- (sugar for coating the doughnuts)
- (jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)
Special equipment:
- 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
- skimmer
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. In my kitchen, this process usually takes 1 to 2 hours.
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 on a lightly floured surface, 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. (Please don’t focus on the time, just go by how they look, but usually anywhere from 1/2 hr to 1 hour is normal for this second rise.) I don’t like to waste plastic wrap, so use the hot water method again.
Fry the Homemade Yeast 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 donuts and donut holes 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 or baking sheet once they are ready.
How Should You Finish Your Donuts
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Sugar Coated Doughnuts
When the doughnuts have cooled, roll them in sugar to coat evenly.
You can also use powdered sugar to coat them. I remember liking the Dunkin’ Donuts chocolate kreme filled donuts when I was a young transplant to the US in the late 1970s! They were filled with a fake chocolate “cream” and coated with confectioner’s sugar! I don’t think I’d like them today. Now I’m wondering if they still make them?
Put some powdered sugar in a small 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 a donut hole to test the glaze, 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.
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Filled Doughnuts
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.
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Scottish Style Yeast Doughnuts with Jam and Cream
If you don’t already know, raspberry jam is a frequent ingredient in Scottish fare, like these coconut and raspberry tartlets.
And finally, this is why I shared this doughnut recipe: I recently (now it’s about 10 years ago!) 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
Yeast Doughnuts vs. Baked Doughnuts
For me, there is no comparison. Yeast doughnuts are a delight in how simply light and airy they are because they are leavened with yeast. Frying them makes them even lighter. In contrast, baked unleavened donuts, often called cake donuts, seem like a whole other pastry, and are quite heavy and dense. Which do you prefer?
Another of my readers’ favorite recipes: authentic Scottish shortbread
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Perfect Yeast Doughnuts
The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!
Ingredients
- 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 (please use a scale)
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
- oil for frying (I use sunflower or grapeseed or a combination)
- (sugar for coating the doughnuts)
- (jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)
Instructions
FOR BREAD MACHINE:
- Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it's so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
- Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter, and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size (usually 1 to 2 hours, depending on the freshness of the yeast, temperature of the water and ambient temperature).
BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:
- Once the dough has doubled, 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. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy this doughnut cutter and save yourself a lot of trouble!
- Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
- Next, boil some water and pour it into a measuring jug. 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. 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 to rise until doubled in size.
- 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 immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the 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, and remove them and place on a paper towel lined platter once they are ready.
- When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).
Notes
-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 and candy thermometer (optional).
-Times for prep, rising and cooking the doughnuts are estimates. It depends on many factors, but the times given are estimated at minimum.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 95mgCarbohydrates: 15gFiber: 0gSugar: 1gProtein: 2g
Nutrition information is only estimated, and depends on the coating, topping or filling. Information is based on a plain doughnut.
Tips and Questions
Please do not write to ask me any questions if you did not weigh the ingredients, or follow the directions as written. As you can see, there are over 1000 comments and many are questions; please read the following FAQs first.
Question: Can I make the dough ahead of time and fry them the next day?
Answer: Yes! Make the dough and put it in the refrigerator in a sealed container, (but it needs room to expand) and then bring to room temperature, roll and cut and continue. Just remember: the dough will form a skin if exposed to the air and it will ruin your doughnuts. Always keep the dough either in a sealed container or in the oven, with a little hot water for humidity.
Question: My dough is very sticky, even after letting it knead for over 5 minutes after it formed a dough; what did I do wrong?
Answer: If you weighed the ingredients and didn’t make a mistake, it may just be the flour you’re using, the humidity in the air or another factor. Just add a little flour, just enough so that you can work with the dough. However, if you add too much flour, your doughnuts won’t be light.
Question:Can I bake the doughnuts?
Answer: No, unfortunately, they simply won’t turn out anything like they’re supposed to. I do not recommend it because these are meant to be deep fried.
Question: Can I substitute x ingredient?
Answer: I have successfully made these yeast doughnuts without eggs, butter and milk. Please look at the following recipe to substitute any of these: VEGAN YEAST DOUGHNUT RECIPE.
Question: Can I use instant yeast?
Answer: Yes. Instant yeast is the same as quick-rise yeast.
Question: Can I freeze the doughnuts once they’ve been fried?
Answer: The fried doughnuts can be frozen, but I honestly wouldn’t recommend it. These yeast doughnuts are best when eaten fresh, just like a French baguette. Day old doughnuts are no fun!
Question: I don’t have buttermilk, what else can I use?
Answer: Use regular milk with a little lemon juice (1/2 tsp.)
Question: What temperature do I set the oven to when I’m warming it up to proof my dough and doughnuts?
Answer: It doesn’t matter; whether it’s set to 150 F or 200 C, you’re only leaving the oven on for a few seconds, then turning it off, so there’s not enough time for it to get up to any set temperature.
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Okay, so I wasn’t planning on commenting, but I read your commenting post right after reading this and just HAD to comment! Those donuts look SO GOOD, and I’m planning on making them this weekend. Any tips to achieving ultimate fluffiness and yumminess?
Also, how did you get that donut on the top? The big, fluffy-looking one in your brothers picture. Did you proof it longer? Did you cut it bigger and thicker? I HAVE TO KNOW!!!
Thanks for the recipe! :D I’ll be sure to rate it once I make it, but I’m pretty confident it’ll be five stars.
Also, is it okay to use active dry yeast instead of instant? Sorry, I forgot to put it there!
Hi D.M! Thank you so much for commenting, but coming back after making the doughnuts to let me know would be fine, too! :)
First of all, yes, regular dry yeast will be fine, it just may take more time for the dough and doughnuts to rise.
Secondly, I’ve put in all the tips I can think of (main tip: use a scale), there’s really no secret to making these, I just followed the recipe in a bread machine book. I think some people don’t realize that they DON’T actually follow the recipe as written and that’s where they run into problems. Regarding the top photo, I honestly don’t remember doing anything differently with those, sometimes a recipe comes out much better than another time (not that I’ve never had great results with this recipe), but it could have been that it was a warmer day and the doughnuts rose a bit more? Anyway, just follow the instructions and you should have deliciously light and fluffy doughnuts in your own kitchen! Good luck and do come back to let me know how they turn out! :)
Hi! Thanks for the quick reply and answers. I’ll definitely let you know how they turned out!
Oh, and I have another question (better safe then sorry, even if it means drowning you in questions. So yeah, sorry about that) – Is it okay to use vanilla extract in these? Have you ever used it? If you have, how did the donuts taste? Thanks and sorry again!
No apologies needed! I have not tried vanilla, but I love the plain flavor so much, I personally wouldn’t add it. I would suggest adding vanilla bean or powder, versus extract, if I was to add any vanilla. On top of this suggestion, I’d recommend making them plain the first time that way you know how they are without the vanilla. Just my two cents. :)
hi, it’s my first time making donuts and your picture-perfect donuts instantly tell me it is the kind of donuts I want to make. They turned out great. The donuts are chewy and addictive. They are gone in a short while. Thank you!
Thank you so much for coming back to let me know, SP!! Happy to hear it! Happy doughnut making for next time, too! :)
Hi Christina,
I have tried multiple recipes, and I just can’t get it right. The doughnuts turn out OK, but have no semblance of a proof line and feel too heavy.
That said, according to your pictures, your doughnuts come out looking outstanding and very professional.
What am I doing wrong, and how do you obtain that perfect proof band/line?
Jonathan
Hi Jonathan, I understand your frustration as I’ve had some recipes I can’t get right also, however, I think you can master yeast doughnuts with a few tips.
First of all, that white line through the middle is from the doughnut being so light, that when it’s turned over, it rises and that’s the part that is never fried in the oil enough to get browned. Here are my tips:
1. Use a scale to measure the flour. If you look through the comments, you’ll see a dizzying array of great reviews and others who simply failed miserably. I believe the ones who got it right used a scale and so I removed the cups measurement from the recipe. Cups are just too imperfect for recipes in which the measurements are critical.
2. Make sure your yeast is fresh (as in not old or expired.)
3. Follow the directions as stated; don’t make changes as this recipe works!
If you do these simple things, I don’t think you’ll have a problem having the same results as I always do (and others have.) If you look through this post, you’ll see a photo of doughnuts that were made by another reader using this recipe https://christinascucina.com/2015/01/a-post-about-commenting-from-a-bloggers-perspective.html Good luck, Jonathan, and please let me know how they turn out! :)
I’ve used your recipes for yeast doughnuts and cinnamon rolls with excellent results in past. Just came to lookup your doughnut recipe again as my ipad notes deleted my copy. Happy to see it’s still available.
But wow, what’s happened to your extraordinary website–its covered in advertisments now:(
Hi Cate, I understand your disappointment as I hate ads, too. However, I hope you understand that I put out 99% of my recipes for free, which means I actually go in the red once I add up the cost for everything, but especially my time. I have to pay for hosting my site, my domain name, and technical maintenance of the blog (not my forte), only to name a few things. I don’t have another job, so this is really it for me and I had to try to at least break even. If I was independently wealthy, you can bet you’d see no ads whatsoever, but unfortunately, that’s not the case (I’ve always had ads, but there were less.)
I am happy to hear that you’re a fan of my doughnuts and cinnamon rolls, though! Thank you for letting me know!
Here’s a post I wrote which may also help you understand things from my perspective as far as how much work is involved in doing just one recipe post. I hope you can appreciate my situation a little more once you read it: http://goo.gl/Ju0HRj
Happy doughnut making! CC
Have a question, if I put these donuts in a proofer for how much time should I put them so I could get them bigger?
I did try them with out them and they are great but I have a home proofer and I know I could get them to get even fluffier with it but don’t know how would that work.
Goodness, I have no idea either, Uriel. I suppose you could just test it out. Maybe just try a few that way you don’t ruin a whole batch if it doesn’t work out. Let me know! :)
Hi. I do not own a scale. Is it possible to revise the measurements using the measure cups instead of oz.?
Hi Rebecca, I did used to have cups on the recipe ingredients, BUT if you look at the comments, some are rave reviews and some are complaints about the doughnuts not turning out at all. I decided to remove the cups as it is vital to the success of this recipe that the ingredients be weighed. If 20 people measure 2 cups of flour at home and we measured all of the amounts, I bet there would be 20 different weights of flour- it is just NOT precise. Scales are so inexpensive now, I would highly recommend buying one.
Oh my word… I never comment of food posts, but I had to come back after making a batch of these doughnuts and leave my review…DELICIOUS! Thank you soo much for sharing! I have been looking for a good doughnut recipe for a couple years, and thanks to the picture, I decided to try your recipe. I’m 35 weeks pregnant, and have been wanting a good sugar doughnut for weeks. These doughnuts are so light and fluffy, it blew me away. Normally with the recipes I have tried, the doughunts have been on the dense side, but not these. Thank you for curing my doughnut craving! Ha!
Thank you SOOO much for this review, I truly appreciate it, Heidi! I’m also happy that they cured your doughnut cravings, as that is so important! I wish you more fluffy doughnuts and healthy baby when he/she arrives! :)
Ah I am here now – using the correct spelling for DOUGHNUTS! LOL! These are FABULOUS and as a BIG fan of these deep dried yeasted treats, I am bookmarking this page for future doughnut love! Karen
Haha, that’s funny that you spelled it the other way, Karen! You’ll LOVE this recipe! xx
I made these this morning for Valentine’s breakfast with pink glaze and red sprinkles. I followed the recipe exactly (which is actually an accomplishment for me since I tend to tweak recipes and take short-cuts) and they turned out great! The recipe made more than my hubby and I could possibly eat for one breakfast, so I’m going to freeze the rest and see how they hold up. Thanks for a super recipe!
Thank you so much for letting me know, Lauren! What a wonderful Valentine’s Day treat (especially for breakfast!) Let me know how they freeze as we’ve never had any leftover to test it out! :) CC