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 Christina, thank you so much for this recipe!! I searched long and hard for the perfect donut recipe, and when I found yours, I got pretty excited! Plus, it gave me a reason to finally go out and get a new battery for my kitchen scale! This recipe was absolutely perfect. I am so happy that I stumbled upon it. Unfortunately, through my own error, I managed to flop the batch. Ten minutes before frying them, I took the perfectly risen donuts out of the oven and placed them on the cold counter. I also forgot to close all the windows first, and it had gotten quite drafty without my realizing it. Before I knew it, all the beautiful, fluffy, ready-to-be-fried donuts had sunken back down into thin 1/2″ disks. I still fried, filled, and frosted them, but they did not have the same impressive look as a fluffy, fully risen donut. I can’t wait to make them again though, because these taste unbelievably delicious, and I know the next batch will have a fluffy, wonderful look to match!! Thank you again!!
Oh Samantha! I’m so sorry they fell after looking perfect! That is such a bummer, but I will say, every mistake like this is a learning experience that makes you a better cook and baker, honest! Thank you for letting me know you liked the recipe and yes, I’m sure next time you’ll get those perfect results! Send me a photo next time! Thanks again, CC
Hi Christina,
Do you prefer to use all-purpose flour or bread flour? And what is the difference in the donuts depending on what flour you use?
I honestly haven’t seen enough of a difference between the flours which is why I give both as an option. If it came right down to it, I would guess the bread flour would be a tad better because it’s really a type of bread dough. I will try to pay more attention the next time I use bread flour and report back! Hope this helps! CC
Can i use normal milk???
I always use normal full fat milk and just add either a tablespoon of vinegar or lemon juice. Leave it sit for 5 minutes and instant buttermilk! The buttermilk apparently gives these perfect doughnuts a better rise and flavour. Hope this helps.
I see Anastasia’s beat me, thank you! :) You can, but buttermilk helps in rising. Add a squeeze of lemon if you use regular milk, I think one tablespoon is a lot for 5 oz of milk.
Oops, yes should’ve written 1 teaspoon!
Yes, that’s more like it! ;)
Bumping into your recipe, is the Best thing to ever happen to the doughnut world. It’s just perfect. And …here in Nigeria, we don’t joke with our doughnuts. Everyone keeps giving the thumbs up..and can’t wait for more. Gracias Christy! We are most grateful! Pls give us more….more…more recipes….hahaahaaa!
Oh you are the sweetest, Pamela! Thank you so kindly for your lovely comment! I do actually have SO many more recipes to share! Thank you for the love! 😘 Christina
I just made the dough taking exact measurements in grams as shown in the recipe but the buttermilk proportion is too much . My dough became like a really THICK batter. I had to add 100gms extra flour for it to become a soft consistency. Please recheck the measurements in grams. Thankyou.
So sorry for the comment earlier about the measurements. I had added 250ml buttermilk instead of 150. I don’t understand how could i read that wrong after reading multiple times. Just hope that the donuts come out ok atleast!
I didn’t want to say that you must have made a mistake, but as you can see from so many rave reviews, there’s nothing wrong with the measurements. Trust me, I make mistakes like this all the time, we’re human, that’s how it can happen! :) Hope you added more flour and they turn out for you! Good luck!
The donuts turned out to be simply amazing. Ur recipe is awesome. Just perfect. Thankyou for sharing this wonderful recipe. 😀
Wow, awesome! So glad they turned out for you! Next time, they’ll be even better! :) Thanks for your honesty and the update, I appreciate it!
I’ve been making different recipes for doughnuts everyday for the past week. I finally found a winner!! I love them. They were so delicious. The only issue I have had consistently with my doughnuts with every recipe I’ve tried is they don’t seem to be as fluffy as they should be. I bought new yeast, but it still doesn’t seem to be rising as much as it should. If you have any suggestions, they’d be much appreciated. Thank you for the great recipe! 💗
Great to hear, Patty! Maybe you’re not leaving them long enough to rise? I’m not sure without actually seeing what you’re doing. However, I do know that practice makes perfect so keep on making those doughnuts! :)
Hi! First time making these and I’ve got a couple questions… can you use quick yeast? When you put them in the oven what temp do you generally put it to for that minute? When you turn the heat off and add the water for the steaming about how long do you leave them in there? I know it all really depends on temperatures, etc but just approximate? I’m super excited to try them! Thanks in advanced :)
Hi. I’ve made these many times, with both quick yeast and ordinary yeast, and it works well with both. The oven temperature doesn’t matter because you’ll never get close to temperature in that minute anyway. My second rise takes about 15-20 minutes, but it depends on the temperature of the dough after you’ve shaped them. If you take a long time to roll and cut them, you’d have to warm them over again, which would take much longer. I’ve even frozen these after cutting them and then defrosted and risen them, which takes about 70-90 minutes in the oven, but it’s worked fine!
thank you so much!!! I will let you know how they turn out :)
👌
I jus literally just finished making these beauties when your response came through! Ive lost count how many times I’ve been asked to make them and just wanted to let you know if your ears are burning, it’s because I give you the credit each time a compliment is passed my way. Thank you thank you thank you!
Thank you so much, Anastasia! You are such a sweetheart to write this to me! Thank YOU!! Enjoy the doughnuts! :)
Hello! I’m looking for some help please! I’ve tried this recipe once without a scale and it turned out pretty good, and then i went and bought a scale just for this recipe! They turned out okay but they just aren’t as light and fluffy as your photos look so I’m wondering where I’m messing up….
I’m using quick rise yeast. Do i need to use the regular active yeast instead? Does the type of vegetable oil matter? Should I wait longer than one hour for it to rise each time? And also, how long should i be working the dough in my stand mixer for?
Your photos look amazing and I’m desperate to replicate this recipe correctly!
Thank you!
Hi Desiree, I’m so sorry I missed your comment until now! June 7th (the day you wrote to me) was the day I flew to Venice and was gone until the end of June! I apologize!
I don’t know if you’ve tried the recipe again since you wrote to me, but the yeast shouldn’t matter, but I prefer the regular yeast. Also, is it hot where you are? Yeasted things tend not to turn out as well when it’s too hot and that could be your issue. I stop making bread all summer as it turns out horribly. Also, don’t go by time on the rise, look for it to double in size (or even a bit more), but don’t let it over-prove or they’ll be sour and not rise properly. The oil wouldn’t make a difference enough to not have them turn out, either.
Hope these tips are helpful! Let me know! CC
I am genuinely appalled by your response.
Everyone is entitled to give their own review whether good or bad.
Please don’t always expect everyone to say that this recipe is the best or 5 star or “rock solid”. It might be to a lot of people but not to everyone. People have different expectations as you may or may not know.
I didn’t say the doughnuts stink. The doughnuts were good (not “fabulous”)but simply didn’t have a nice bakery smell.
If you must know, I used sunflower oil which was bought the other day.
I rated this recipe 3.5 but I rounded it up to 4 out of 5 stars. And no it’s not a joke.
I read your other comment to another response- I would like to say that it’s your business if you’re having a bad day and not mine so don’t take it out on me or others.
I understand that you put a lot of time and effort into creating recipes for others but you can’t always expect every single person to have success with and compliment all of them. That will not happen.
I am sure you’ll be glad to know that I’ll never revisit this website again knowing how poorly you are able to deal with criticism. Not even if you claim to have the best recipes in the world.
All the best.
Well, now we’re even because your comment was appalling to me, too.
‘No smell, so I’ll knock 1.5 stars off.’ Please. I hope you find another site that you can leave such silly reviews and have them received with open arms. I can assure you, my comment was not given because I was having a bad day, it was directly in response to your review.
Good riddance!
My thoughts, exactly! 😘
What a great recipe look forward to making the Scottish cream bus next.
Ha ha cream buns
Thank you SO much Michelle!! Yes, stick to Cream Buns instead of the bus! haha!