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?
As an Amazon Associate I earn from qualifying purchases.
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
-
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.
-
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.
-
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
Don’t miss another post! Sign up for my free subscription at the top of this page.
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.
Shop some of my favorite doughnut items,
kitchen tools and more in my Amazon shop,
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi! I’m from Nigeria. Just came across your recipe and I’ll definitely try it. I just want to know how many doughnuts I can get from this recipe
Hi Victoria, I’m so happy you’re going to try my recipe! I didn’t put a number of doughnut as it all depends on what type you make. I would say you could expect about 8 to 10 regular ring doughnuts, though, with the same number of doughnut holes. Enjoy!
Hi Christina. I’m from Harare-Zimbabwe. Tried out these awesome donuts last week. Was a complete hit with my husband and daughter. Have some proofing for tea today. Thank you. This is now top of my favorites.
I love this! Thank you so much for letting me know, Laila! Enjoy the doughnuts! :)
can these doughnuts be baked at what temperature and how long ,can these doughnuts be made and stored for 2-3 days in air tight container
HI Adrian, I would not recommend it as they are not meant to be baked, but you could surely try. I have no idea what temperature (I’d try 350 to start) or how long (it wouldn’t be very long, I’d think). Also, doughnuts are always best the first day so I don’t recommend storing them more than a day.
Christina, great recipe! Can the dough be made ahead of time? If so, how would you store it and how long would it keep? Thank you!!
Hi Chris, I really need to experiment with this dough as others have asked similar questions. Problem is that I make them all and they all get eaten, so I never have any dough to keep or freeze! ;) I think I wouldn’t try keeping it the fridge more than a day, to be honest. It does affect the flavor, I’m sure, and possibly even the texture. When I get back from my trip, I’ll make a batch and try some different storing methods and freezing the dough and doughnuts. Let me know what you try! Christina
I am quite excited to make this. Just a clarification do I need to pre heat the oven when I set them on the tray on minimum setting & for how long ?? Also after the dough cycle is done do I need to let the dough dry outside to rise?? Thanks again.
Zenobia
It doesn’t really matter unless it’s really cold in your kitchen. Setting the oven for one minute or so doesn’t matter if it’s set on 100 or 500 as it will only warm it slightly. No, never let any dough dry out! It will ruin your dough. You always want to keep it covered and keep it from drying out. Let me know how they turn out :)
I used cinnamon sugar and powdered sugar it was great! Thanks.
Wonderful! Thanks for letting me know, Michi! I appreciate it! :)
Can’t wait to make this for my daughter. However she is allergic to dairy. Was wondering what I could substitute for buttermilk . Thanks.
Zenobia
Hi Zenobia, I’ve never done it, but could you try something like almond milk? Problem is that buttermilk helps in the rise. You are switching out the butter, too, correct? I would give it a try, since you don’t have a choice with your daughter’s allergy. Let me know if you do!
Those donuts were so good! Thank you.
Fabulous!!
Hi, my sons have dairy and egg allergies. I am planning to try these tonight. I think I will try homemade buttermilk using soy milk. One cup soy milk plus one tablespoon of vinegar or lemon juice and let stand for 5 minutes before using in recipe. I am also planning on using Earth Balance in place of the butter and flax seed/water in place of the egg. If I remember I will come back and leave a comment with how they turn out.
Thank you so much.
I made these last night as described above. Oh wow. They were delicious!!! My son who does not have the dairy/egg allergies and eats store bought donuts said that these were better than the ones from our grocery store’s bakery! Yummy!!! Thank you for the delicious recipe.
That’s fantastic, Laura! Your homemade doughnuts will be much healthier than the store bought doughnuts too. Besides the ingredients, one of the worst things about store bought fried food is the repeated use of the oil. Thanks for coming back to leave a review, it’s very much appreciated! Happy doughnut making!
Thank you, Laura. That’s so kind of you to help Zenobia. Let us know. :)
So is this with Almond milk ??? So glad it turned out great.
I used soy milk. But I would think almond milk would work well also.
Thank you, Laura. :)
Made the donuts today but they were a complete failure. 😟. The dough was runny, the dough was raw even when I fried it.
Measured the ingredients perfectly but it did not work. So disappointing.
Zenobia.
Sorry Zenobia, but if you did measure the ingredients perfectly, there’s no way it could be runny. And if the dough was runny, how did you manage to fry it? I’m really confused as to how you fried the runny dough? And the only reasons it would be raw after frying it would be because the oil wasn’t hot enough and/or you took it out before it was cooked.
Sorry I can’t help you more, but this is a solid recipe that people have made all over the world (read the reviews) and had perfect results. I don’t know what you did incorrectly, but it’s definitely not the recipe, I can assure you.
Has anyone tried this with flax seed/water in place of the egg? My sons are allergic to eggs but I want to try this recipe. They’re also allergic to milk but I substitute soy milk and vegan butter for that.
Hi Laura, if you read through the comments, you’ll find that a reader successfully made them with aquafaba, but I don’t know about the flax seed/water. Let me know if you try either. Good luck!
My first time cooking with yeast and first time making this recipe. A great success! Using the scale worked out wonderfully. So glad you mentioned cutting the parchment paper into squares. As the dough rose the 2nd time, some of the donut holes started to touch. I moved them apart and they deflated a little, waited for more rising and they were totally fine. Was going to use my small fryer and found out it was broken. So I pulled out my cast iron skillet. I might use a large pot next time, higher sides?? A little splattering when I would put the dough in, sliding off the parchment paper. Be very careful with the hot oil. Made these yesterday for my boyfriend. We both loved them. Added a little vanilla to the sugar for rolling in after they cooled (saw in another recipe), worked out great. Boyfriend said donuts reminded him of the ones his Grandma used to make him when he was a boy. <3 Best just after being rolled in the sugar. We had them again this morning, heated up in the oven, with the water in a jug for a few minutes. Nice.
Oh that’s wonderful to hear, Gwenyth! So glad they turned out nicely for you! Yes! Definitely use a pot with higher sides as 1. you don’t want any accidents with the oil spilling over and 2. the oil needs to be deep enough so you get that nice white line through the middle of the doughnuts when they float up from being so light! Your boyfriend’s compliment is HUGE! Good for you! Thanks so much for coming back to let me know!! I really appreciate it! :) Happy doughnut making! CC
Hi how can i make these dounghts in airfryer i dont have deep fryer?
Hi Madiha, you’ll have to look on your air fryer’s instructions, maybe recipe booklet to see if you can cook them in there. I have no experience with an air fryer and highly doubt they will taste the same as deep fried. I don’t have a deep fryer either, but I use a wok or a medium sized, deep pot. Good luck!
Thanks I also dont have oven so can u tell me alternative how to heat dounghts for 1 minute.
Don’t worry about heating an oven. Just keep the dough in a draft free, warm place to rise.
I’ve tried this plenty of times in the last few months. I twisted them instead & it turned out great! I sold a few gallon bags got $20 each and made $80 for my new car light! Winning! Thanks
That’s awesome, Angelica! Good for you! I’m sure people are happy to pay for homemade doughnuts! So much better than store bought or from the shops!
Hi, been searching for a simple easy donut recipe and finally found yours. I didn’t use a scale (don’t have one) but did my coversion using a regular measuring cups. The only difference was the four instead of 2 cups it will be 2 1/2 cups flour. Its so delicious…thanks again.
Very glad it turned out for you, Dee! Do try to get a scale, though. They’re really inexpensive and so much more accurate for baking (and doughnuts)! :) Thanks for the review!
Hi Christine,
These look amazing! I’m hoping to make them this week and fill them with lemon curd.
Is it possible to light fry them instead of deep frying them?
Thanks! :)
Hi Zip, if you mean frying in a reduced amount of oil, then I would advise against it. You see, the doughnuts have a white ring around them when made correctly. This is because they float so high on the oil because they are so light. If you don’t deep fry, you’re not giving them the chance to rise properly. That said, I’ve never done it and so I cannot say for sure how they would turn out. If you give it a try, please come back to let me know your results. Good luck!