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
✧
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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Hello Christina,
thank you for this superb recipe, tried few others, its the only I’m really satisfied with, its yummy.. my kids loved it, i just added 1/2 teaspoon of nutmeg powder, the taste is even better.
keep posting
Laurent Y.
Thank you for letting me know, Yasmina! Great to hear it; keep on cooking! ;)
I made a double batch after reading the rave reviews. However, after making half the batch I decided to do something else with the rest of my dough. These did not work for me at all. I kind of had a feeling this would be the case when the recipe is written primarily for a bread machine. I made them by hand and it came our dense, tasteless and the donuts went from white to dark brown when deep frying. I will use another recipe next time.
Hi Eric, what you’ve written indicates to me that you didn’t do something correctly along the way. I would say making a double batch the first time is not a good idea, especially if mixing them by hand. I can definitely tell you that your oil was either much too hot or you fried them for too long if they went “dark brown”. Not the recipe’s fault, sorry to say. The fact that I’ve made these perfectly many times, along with others, proves that this is a solid recipe. Good luck in your search. CC
Hey!
Sorry to hear that this recipe didn’t work for you.
This recipe is not specially for bread machine. Even I kneaded dough by hand and doughnuts came out just awesome.
I think something went wrong. May be too much fat or flour was used while kneading the dough. I kneaded it for about 20-30 min till my dough passed the window pane test.
I hope you will try this recipe again and it will turn great.
Thank you, Manisha. I truly should delete Eric’s comment as it’s just ridiculous to blame the doughnuts getting too dark too fast (his oil was much too hot) on the recipe. This leads me to believe that he’s done something else to cause the recipe not to “work” for him, also. I would never double a recipe the very first time making it, too. I agree, the recipe is simply NOT just for a bread machine. This is part of the bane of sharing recipes, and I want to let you know that I truly appreciate your comments and coming to the recipe’s defense. It is such a fabulous recipe (as is shown by the hundreds of rave reviews) and I hate to see someone bash it because of their mistakes.
please can i mix and store overnight, then roll out in the morning?
Hi Mariam, I have never done this, but others in the comments have said they’ve done this successfully. I will do this myself and edit the post to include the outcome.
Hi
3 questions
1)How do you get perfectly rounded dough balls?
2)How do you get the balls to keep their shape during rising and not flatten out?
3)If I am at a higher altitude should a add more flour?
Thanks
Good News :) dough was perfect,,i did only those full round cookie cutter 3″,, well they went like hollow type inside,,and thats perfect,, love the taste,, and i thought,,hey ,, make some scramble egg n ham,, slice of cheese,, and voila,,breakfast in a donut :).. so tomorrow im playing of doing another recipe,,and roll it all thinner ,, brush melted butter and cut it long triangle,,roll it and let it double in oven and fry,, ill make them as croissant,, OMG Christina,,i got so many ideas for that dough its unreal :) you have the best dough ever
Yippee! That’s awesome, Lynda! Thanks for reporting back! Very happy for you. Your hard work and persistence paid off! Enjoy!
im searching for those apple fritter doughnut now..those r my favorite,,, do you have a recipe for those ?
cant put my hands on it,,maybe im not typing it the write wording,, ( im French Canadian- English is my 2nd language) :)
I’m sorry, Lynda. I don’t have a recipe for those, but your English is fine! :)
np , ,, i saw other great recipe on your page while searching.. thx again for sharing all your goodies with us :)
Thank you, Lynda! :)
updates,, my donuts turned out great,, i didnt a few more batch of the dought and did,, croissant and also garlic stick,, those were so light and yummy,,i has made more and in my freezer,, there is no limit for what we can do with that dough,, poeple you need to experiment with it,,you will be amazed on what you can make with it, I so want to thank you Christina for this marvelous dough,,its just majic :)
Fantastic, Lynda!! Happy to hear the feedback! Thanks so much! :)
for donut fritters all you need is the seme donut and baked apples cinnamon and sugar a little bit and keep it together and then chaput together with the donut do let rise and & fried.
yes ive seen your notes,, its my fault,, the flour is very critical in any recipe, but since i didnt have a scale,thought i would try, im off to get a scale , will do it the right way without any cutting the corner and the fastest way. Christina,,your note are there for us to follow it :) if we dont we r the one messing out. Well that will teach me and show others to follow the recipe. as there isnt any shortcut.
Thanks for understanding, Lynda! I honestly wouldn’t mind putting cups in if it would work, but if you scroll down, you’ll see so many nasty comments from people who used cups and failed. They blamed the recipe and me, though. I could only take so much. Thank you for being so understanding, I really appreciate it! Good luck!
I had bought a kitchen scale just to make these donuts. Now I can NOT live without it Lol
THANK YOU, KAREN!!! I really have to do a post, simply about using scales, but it’s a hard task to get Americans to let go of their cups! :(
I got my scale,, redone the recipe as stated ,,, and woohoooo,, YEAH ill have great donut :) now as Karen says ,, i will do cooking using that scale :) .
PS: if poeple doesnt succeed they r doing it without a scale like me and not listening to Christina . Listen to her,,get yourself a scale and you wont mess it up … Happy donut poeple :) <3
Awesome, Lynda! I’m very happy that you got a scale! It will make all your baking endeavors more successful! :)
Congratulations Lynda! I just got back from the store having purchased the apple cider. Had everything else.
BTW the kitchen scale is AWESOME when you come home from Sam’s or Costco and have hamburger to divide up. I grab my zip lock freezer bags, the scale and grab the ground meat and weigh it and Mark it as is…ie 3/4 lb, or 1.5 lbs or 1 lb etc. Lifesaver that way too!
Christina do you have a recipe for baked apple donuts or donut holes?
Agreed, Karen! I use my kitchen scale daily!! Not sure about baked apple doughnuts? I’ve never heard of them, so no, I’m sorry I have tons of doughnut recipes, but not for that one. I’d google it! :)
Hi ,, my question is this one,, as its a recipe that can be done in a bread machine,, the yeast should be the one used in bread machine right ?,, asking this cause i dont want to mess it up using regular fast acting yeast…..
Cant wait to make those,, think ill do them as a whole and meke them as Boston cream :)
and i sure will try some other recipe on this page also :)
i assume those can be done in a bread machine also ,, correct me if im wrong ,, thx :)
Yes Lynda, I’d use bread machine yeast in the bread machine, but using regular or fast acting yeast won’t mess it up. You’ll just have to keep an eye on the dough regardless to see when it has doubled. Yes, you can make them as Boston cream doughnuts :) ENJOY!
you mean double in my bread machine and then double again in my oven ?
Yes, double in the bread machine when you first make the dough. Then they need to double in size once you’ve cut them into doughnut shapes. Hope that helps.
thank you very much Christina,,i sure will let you know how they turn out :)
Great!
well my first attemp wasnt good, my dough wasnt as it should be, was still very wet after its doubled,, im trying a 2nd batch right now.. for 2nd trial i have converted the recipe,, lets see how this one will turn out. Donuts are so easy to make. Not sure why im having trouble this year :(.. i so want to make those yeast doughnut. I will try it until i get it right. Always a way right :)
Are you weighing the dry ingredients, Lynda? What do you mean you converted the recipe?
meaning,,the conversion,, oz to cup .. i dont have a scale :( , its my own fault if i dont suceed. guess ill have to get a scale . so my flour amount is right,,thats the onlything i see im not right on .
Oh no! Lynda, didn’t you see my note on NOT using cups? I did have cups in the measurement when I first posted the recipe, but I got so many bad reviews, I knew it had to be the flour not being measured correctly! If you ordered a scale on Amazon two days ago, you would have it today, and they’re really inexpensive. I wouldn’t make these without one. It’s frustrating not to have something turn out. :(
Hi Christina,
I love your recipe but I always get different results. I use instant dry yeast not rapid rise (does it change anything?)
Also how long does it take to rise, the first and second rising?
Thank you so much!
Hi Temi, yes, the different yeasts will make a difference (by instant I assume that’s the regular yeast). The rapid rise will rise faster, HOWEVER, the actual temperature inside your kitchen will make a difference if you aren’t using the oven rise method. I honestly can’t say how long the rise time is, but if you’re not waiting at least an hour or maybe more, it’s probably not rising enough. Just look at the dough and make sure it’s doubled in size before going ahead with the next step. It’s more about the dough doubling, than an amount of time. Hope this helps! :)
Thank you so muchI iLOve your blog
Thank YOU, Temi!! I LOVE to hear that!! :)