Perfect Yeast Doughnuts (Donut Recipe with 3 Fillings)
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, perfect 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! My dad highly approves, and that’s saying something!
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 the 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
Directions to Make the Doughnut Dough
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 on a kitchen scale–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
Of course, it’s perfectly acceptable not to fill them with anything. However, if you like the look of this jam and cream filled doughnut, just slice a long donut in half (without cutting all the way through), at a slight angle, then slather on some raspberry jam. Next, pipe in some real, freshly whipped, unsweetened cream (I used my ISI whipper). That’s it!
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
Ingredients
- 6 Tbsp water lukewarm
- 5 oz buttermilk at room temperature
- 1 egg at room temperature
- 2 oz butter melted
- 16 oz all-purpose flour (or bread flour)
- 2 oz sugar
- 1 tsp salt
- 1 ½ tsp quick-rise yeast (or regular dried yeast)
- 16 oz olive oil for frying
- 4 oz sugar (1/2 cup or more as needed for coating the doughnuts)
- jam, chocolate hazelnut spread, and or whipped cream for filling, if desired (various amounts as needed)
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 candy 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 chocolate hazelnut spread into a piping bag and pipe the filling into the doughnut. Using an iSi Whipper or piping bag, pipe fresh cream into a doughnut cut in half (add some jam first if you like).
Notes
Nutrition
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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Hi Mrs Christina
Thank you for your amazing recipie of donuts
I made it las week and the taste of my donuts was very nice and incredible
But I have one problem:
The donuts release a lot of bubbles when they were frying in hot oil and I had to pop them with a toothpick to keep the shape of donuts!!!
Would you mind to help me what I must do to prevent this problem?
Hi Mahdis, wow I haven’t ever seen this happen. I’m not sure why they would bubble so much, but possibly too much yeast? I’m so sorry I have no idea what else to suggest, but if you followed the directions, there wouldn’t be too much yeast. Wish I could be more helpful!
My donuts were very dense and like biscuits….
I had every ingredient properly weighed out on a scale, liquids at room temperature….
The only step I think I may have messed up on was leaving the dough to sit and double in size.
How long does this process usually take?
When in the oven, how long does it typically take for these to be done? There is no time posted, nor in any comments.
Please help!
Hi DJ, sorry to hear that the doughnuts weren’t light. The reason that there is no time listed for the dough to double and for the rising time once they have been cut is because the answer is: it depends. It could vary as much as an hour, I’m sure, due to the differences in temperature, mostly. For example, if I were to make doughnuts today (hot summer day) vs. a cold day in January, the rising times would be very different. This is why the directions specify to allow to double in size, and not to let rise for x time. Do you think the dough didn’t actually double in size?
Honestly, I probably only waited 15-20 mins after I kneaded the dough and covered…
Also, I read the instructions wrong. I thought the oven had to be set at 350…I had these in the oven at 350 for at least 5 mins. (It was 11:30 at night and tired)
So the oven is only suppose to get warm for the minute, then place the dough in the oven, with it turned off. The dough should rise, and then take them out and place in Oil.
I’m going to attempt these again tonight
Oh dear! That’s what happened, absolutely. Yes, I bet they would have been perfect. If it’s hot in your kitchen, don’t even bother with the oven- I just checked and I posted this recipe in January, which is why I would have given the oven instructions. In summer, they should rise just fine without preheating the oven, unless you have the a/c on pretty cool. And also, 15 to 20 minutes won’t be long enough, no matter how warm it is. Good luck! I bet they turn out this time!! Let me know. CC
Good day Christina,
This recipe works like a charm, in three hours I had 12 donuts and several leftovers, I filled them with custard and were absolutely divine. Thank you!!!
Have you ever tried freezing the shaped donuts? Reason why I am asking is, if I want to serve them fresh in the AM, I have to wake up very early. Or, I could take them out of the freezer the night prior, let them thaw through the night and cook them in the AM. I am going to to try but maybe you have already and have tips or recommendations.
You can cook all doughnuts in advance after rolling in sugar allow to cool completely and then freeze them. In the morning just put themIin microwave oven on de-ice for approx. 45 seconds-1 min. They will come out as fresg as when you made them. Always use buttermilk as they come out lighter and airy.I have been doing mine this way for years.
Dave and Christina,
Thank you for sharing your experience. I have made a new batch last night. After shaping all donuts, I placed them in he freezer. This morning at 8am I took them out, placed on parchment on a cookie sheet, just like the recipes said. At 11am they were thawed and raised. I fried them and came out great! So imagine making tons and taking them out the night prior….what a breakfast!!!!!
Haha! I’m laughing out loud, Pier Luigi!
I’m so glad you had great success with the second batch too, but now I am imagining all those fresh doughnuts you have and I have none! I need to fix that, asap!
Yes, thank you Dave for your advice, also! :)
Hi Christina!
I now have probably 20 frozen donuts in the freezer, and donut holes. They all turn out so fluffy, airy, light, and with the oil at the right temperature, 2 min per side I even get the white ring! I might lower the amount of yeast so that I can increase the raise time overnight (as it is, they are ready in 4h).
I don’t know how to thank you, I wish I could post a picture!!
Fantastic, Pier Luigi!! Please do send me a photo! Are you on Facebook? If so, post it to my page at http://www.facebook.com/christinascucina or email it to me at christina (at) christinascucina.com
Hi Pier Luigi,
Thank you for your comments, I’m so glad they turned out for you, too! Yes, I understand not wanting to get up super early to make doughnuts, but I don’t usually freeze them, so I can’t really comment. However, Dave has said that it works for him, so I’d definitely give his way a shot and see how it works for you. Please come back and let me know and I’ll test a couple next time I make a batch, too!
Thank you, Dave! Good luck Pier Luigi!
Christina
If filling with jam doughnuts need be only luke warm as jam gets hot quickly. Let stand for 5-10 minutes before eating.
This recipe is very good, and the extremely helpful photos and step-by-step recommendations are even better. I’d never made doughnuts before, but these turned out great on the first try.
I sugared some, powdered some, and made a chocolate frosting/glaze for the rest. I took the batch down to the firehouse for all the guys to have one after our early morning training session, and everybody thought they were awesome.
Thanks a lot Christina, from me and from Engine Company #3!
Woo hoo! You just made my day, John! Thank you for your lovely comment! So happy they turned out for you and that you were able to share them with your brave and hard-working Engine Company #3!
Thank you for your service, too! CC
By the way, John, if you ever make them again, I’d LOVE a photo of all of you at the station with your doughnuts to share on social media!
Hi Christina, thank you for sharing your wonderful recipe. I have a few questions if you don’t mind! I was happy with how most of mine came out except some donuts stuck to the paper square so when I put them in the fryer partially collapsed? And some have a slight oil ring around the outside – So when you’re looking at the inside of the donut a little oil has sunk in all around, making it a little unpleasant to eat. My oil was hot enough, any suggestions or fixes for these things? Thank you very much Christina! Anna
Hi Anna, I don’t mind questions at all, I’m happy to try to answer them (I don’t always have the answer)! :) What kind of paper did you use? It’s strange that it didn’t happen on all of them, and I don’t know what to suggest because if you put flour on the paper, that will do into the oil and you don’t want that.
I am not sure about the oil ring, either? I have no idea what could have caused that, and yes, my first instinct is to say that the oil might not have been hot enough, but you said it was. Which oil did you use? Did you use a thermometer to check the temperature? I’m sorry I can’t be more helpful, but without seeing what the dough looked like and how the doughnuts looked when they were frying, it’s really hard to say. Let me know about the details. Thanks! CC
Thanks Christina. I used baking paper which here in Australia, I think is the equivalent to parchment paper. I should have said they all stuck to some degree but others were just a little bit. The dough isn’t sticky when I cut them they must moisten a bit when they are proofing? I used vegetable oil and the temperature was on nearly 360. I thought perhaps as my dough stuck to the paper perhaps it was too moist and soaked up the oil? Because some donuts had more of an oil soaked side on the bottom? I just didn’t want to flour the dough too much and the dough isn’t THAT soft when I cut them? I did think perhaps I added too many at a time, lowering the heat maybe? Thank you!
Got it. Yes, I’m thinking that maybe the dough was too soft and you added too many at a time because that definitely cools the oil. Good luck next time!
I need help, my dough was gooey and extreneky sticky when I tried tohand need it. I couldn’t even get it off my fingers! I used 2 cupes of flour, as 8 ounces is one cup, and the recipe said 16 ounces. What did I do wrong? I’ve been trying to makw donuts for the past few days, and every recipe seems to be going wrong. I tried adding more flour, but I added to much I guess and the diugh seemed dense, and flaky.
Hi Emma, this is the EXACT reason I removed the cups measurements from the recipe as the flour MUST be weighed. Your error is thinking that one cup of flour is equal to 8 ounces of flour, when in fact it is closer to 4 or 5 ounces (depends on the flour, too), so you were about 1/3 shy of the right amount of flour. When you added more, you must have added too much.
I cannot stress how important it is to use a scale in baking. I know it’s not the norm in the US, but I can guarantee that proper bakeries in the US are not using cups to measure their dry ingredients. You are open to using recipes from all over the world when you have a scale as you can use ounces or grams! Sorry this didn’t work out for you, but I had specific instructions regarding this on the recipe. I’ve now copied it to the top of the post, too.
I hope you’ll give it a try with a scale next time, they’re very inexpensive. I’ll post a link to one on Amazon. Good luck, Emma.
Hi made these 2day & they were so light & fluffy. Didnt have buttermilk so used fullcream milk & 3 grams xtra butter. Also added 1 teaspoon baking powder. It was my 1st time making yeast donuts. Thnx very much 4 ur lovely recipe.?
Marvelous, Michelle! So happy they turned out well for you and I really appreciate you coming back to let me know! FYI, adding some lemon juice to milk is a good substitute for buttermilk, but as long as they turned out well, your way is good, too! :) Have a great weekend!
Didnt have lemons either, i had read that tip just recently, so took a chance & it certainly paid off. My hubby said dont put any filling in the balled donuts, cause they didnt need anything added, high praise from him as he usually offers advice 4 the next time i make whatever new dish it is. Thnx again 4 the only donut recipe i will be using alot in future. Btw i am in Australia & it is winter here now & i have a quarter of the dough left wrapped in plastic wrap, refrigerated overnight. Should i leave it out 4 a few hours in the morning b4 attempting 2 make more donuts from it?
Fantastic!
Regarding the leftover dough, I’d think that you should only leave it out for maybe an hour or so before shaping/cutting the doughnuts so that they rise afterwards. If they rise too many times, the dough may become sour. Enjoy, Michelle! I wish I had some doughnuts right now! :)
I am so excited to find your recipe for using the bread machine for making donuts! Going to start them now. It’s 98 degrees outside today in Northern California as we are havin up to 100 degrees all week. Perfect dough rising weather lo . BUT, I broke down and turned the AC on, and it’s still 80 in the house. Think it’s ok to not rise in the oven? Or with the AC would it get too drafty. It will be 79 when the AC turns off. Lol. I have a recipe for pastry cream that’s no fail easy, I always use for the Hershey chocolate cake, making a 4 layer cake with the pastry cream in the layers. Then I have some ganache I made from the kitchen whisperer and refrigerated, which I will use for the frosting. Hubby wants the chocolate cake, but, after looking at this recipe, comments, and ease, I am CERTAIN he won’t mind. Lo . Do you, by chance, have a recipe for chocolate eclairs or cream puffs or cannolis? I will update you with my results. Lol
Hi Karen! I think the doughnuts will be fine rising out of the oven with the a/c on as long as the dough is covered, as it’s still rather warm (we were so cold here in LA this morning)!
I do have the recipe for eclairs (cream puffs- just pipe them into long shapes instead of round). Here it is: https://christinascucina.com/2012/12/a-story-about-cream-puffs-and-men-who.html I don’t have a cannoli recipe on my site, though.
Let me know how your doughnuts turn out! CC
It’s been a long day. 98 degrees and now the weather app says 103 for the next few days! Perfect yeast baking weather! Lo . I ended up placing the dough from the bread machine into a buttered bowl and covered with saran wrap and placing it on a table in our very WARM garage! Rose beautifully! I have them now in the oven cut into their respective donut shapes, on wax paper, waiting for the final rise. The deep fryer is heating up. I made pastry cream (sorry, didn’t see your recipe first and used one I have had success with. Was fretting over how to fill these donuts with the pastry cream, and realied I have a spritz gun, which also has the attachments to fill cannoli, eclairs, and DONUTS! how long does it take for thus final rise? Can’t wait. And it’s 10:30 PM! LOL.
Oh goodness, you’re a trooper, Karen! If it’s that warm, it could be as quick as half an hour, but a slow rise is always better (except at 10:30 at night)! haha! Good luck and it sounds like you’ll be having an awesome midnight snack (a bit earlier, hopefully)! :)
Ok. They are STUNNING and delicious! Too bad I can’t upload a picture. Lol. I didn’t wait to cool to put the chocolate ganache on. So, mat need another layer tomorrow. Lol.
Yay!! Good job, Karen!! Don’t eat too many before bed! haha!
BTW, a couple weeks ago, I ordered a digital kitchen scale from Amazon. Hubby was “why do you need that” and I told him a lot of baking recipes insist/recommend you use a scake, plus, if you want to lose those 20 lbs, I need to know how much your food weighs to keep track of it. Whew! Justified THAT purchase! Lol
Seriously, that is THE most important thing in your kitchen when it comes to baking! Cooking, not so much, but baking it’s really silly not to use one, so glad you got one! :) Tell your husband I said you needed it for the doughnuts! ;)