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 just did it! The well risen! But they did not taste like a donuts!! What I did wrong? I let them like 90 minutes and then I cut my donuts and leave them like a 25 min. They looks amazing but I don’t feel that particularly taste of donuts!! Help
Hi Mila, have you ever tasted homemade doughnuts before? I am guessing that you’re maybe used to doughnuts from a shop? I don’t think there’s anything you did wrong if they are well-risen and look amazing.
Mila, try adding a teaspoon or two of freshly grated Nutmeg. Not the pre-powdered stuff that you find in the spice aisle, but Numeg that you grate yourself from a whole Nutmeg kernel (yes, freshly grated does indeed make a whole world of difference). Freshly grated Nutmeg is what separates “regular” donuts from the donuts that regular donuts daydream about being when they grow up. It’ll be just like if you went outside and picked them fresh off of the donut tree!
Oh my! I don’t know what it is, (if it is nutmeg and something else) that they put in mass-produced, store bought, baked doughnuts, but I absolutely hate the flavor of those. If that’s what you’re going for, Mila, I’m sorry but this isn’t the recipe for you. I do like nutmeg, but this flavor is abhorrent to me. Maybe that’s why they “don’t taste like doughnuts!”
The beautiful thing about baking (or in this case, frying), is that with minor tweaks any recipe can be made to fit the tastes of a wide range of individuals, so long as those tweaks do not majorly change the balance of other ingredients in the recipe. This is why there are so many different varieties of Doritos. Cool Ranch and Spicier Nacho are wildly different flavors, but the underlying Doritos recipe still remains the same.
As for the flavor of donut-shop donuts, my guess is that they contain a bit more yeast than this recipe does, as the thing that I noticed about this recipe was that the flavor lacked that same yeastiness. Please don’t take that the wrong way, I liked this recipe quite a lot, and my family can’t wait for me to make them again.
For Mila, in addition to the Nutmeg try increasing the yeast to 2 or even 2 1/4 teaspoons (if you get your yeast in the little packets, one packet equals 2 1/4 teaspoons). Just keep in mind that increasing the yeast will make them rise and proof faster, so plan accordingly
Oh, trust me, I know! However, to say these doughnuts don’t taste like doughnuts is rather strange. One wouldn’t say, this bread doesn’t taste like bread as there are many types of bread. It’s the same thing. I also don’t think increasing the yeast is going to make the doughnuts taste “more like the donut shop.” I would say that frying in the same oil for days on end would make a more significant difference (and that’s not being catty, but honest.)
Hiya.
Thank you so much for the recipe, I’ve made it twice now.
I’m having one difficulty though. After proving it in the over, when I try and take the doughnuts off the parchment paper to fry them, they sort of flatten and I can see the air coming out of them. Which makes them a bit flat when frying. Do you have any idea why this could be? I follow your recipe.
I was thinking should I put oil on the parchment paper before to prevent the doughnuts sticking too much and thus the air coming out when I try and remove it.
Hope you can help.
I’ve not had a problem with it sticking, but you could try oil or flour to help them not stick. Also, you may be overproving them. Sounds like they’ve really risen a lot when this is happening. Maybe let them prove a little less? Let me know, CC
Hi, Princess!
After you roll them out on a lightly floured surface, Sprinkle a little bit of flour on the top, and then rub it around until you have a light coating over the whole surface. Then, flip the dough over, and make sure that both sides have that same light coating of flour. All you’re looking for here is a light dusting, just enough to keep the surfaces from being sticky, but not so much that it will considerably dry out those surfaces. You can use a soft brush to remove any excess.
When cutting the donuts, keep a small container of flour handy, and regularly dip your cutter(s) into it. This will not only help to keep the cutter from sticking to the dough, but will also create a light dusting of flour on the newly cut surfaces of the dough. If everything is lightly dusted properly, your proofed donuts should slide right off of the parchment sheets.
Dear Christina,
Thank you for this fantastic recipe. It was working well and I have made my perfect doughnut for the first time. The doughnuts are well-balanced even the chewiness and the fluffiness.
Thanks again.
Fantastic, Joseph! I’m very happy!!
Hi, we have made the donuts but it doesn’t rise at all in the oven. Do we need to cover the donuts with a cloth when it goes into the oven, or can I just let it rise again in a warm room.
THe oven isn’t the problem. If it rose before, your yeast is good. How long were they in the oven? The reason I have you put it in the oven with water is so they don’t dry out. When they form a skin, they won’t rise as well, either. Did you put the water in there? If you let them rise out of the oven, and cover them, the cover will ruin the doughnuts. If you follow my directions as written, you shouldn’t have any issues. Let me know, CC
Hi, I was wondering if this can be made with a gluten free all purpose flour? Thank you.
Hi Jennifer, I have a vegan version of this recipe, but have never attempted gluten free doughnuts. So unfortunately, I don’t have an answer for you, but I would assume it would be difficult to get such lovely results without gluten. Let me know if you try it, though (maybe try half a batch?)
Hi!
I made these with gluten free flour today , I made half a batch regular and then halved it to trial gf. It worked out with a little extra yeast but they definitely didn’t have the same level of fluffiness and stretch as the non gluten free. I also found I had to take them out as they turned the tiniest bit brown because otherwise they were really stodgy.
Definitely not the same as the non gluten free but not too bad in comparison to other recipes I’ve tried!
Good to know, Jess, thank you. It is hard to get the same texture and lightness without gluten.
I’ve used this recipe numerous times and it’s my husband’s favorite! I always use my bread machine to let it rise in it. I think it takes about 2 hours in the bread machine. Then I take it out to shape. Two weeks ago my bread machine broke. I just ordered a bread machine. Want to try it once it gets here but you said to “run with the dough hook until a dough forms then continue for about 5 minutes”. What speed will that have to be at for it to work best? Thank you for such a wonderful recipe!
I meant I ordered a stand mixer!
Gotcha! :)
Hi Pang, I’m so happy you like my doughnut recipe :) I would run it at a medium low speed. It’s not critical, but I think you’ll see what looks right when it’s running. The lowest speed is probably just too slow and you won’t want to run it super fast. You’ll get the hang of it! Enjoy!
Sometimes I want to be able to eat all the donuts in one sitting so I tried halving the recipe. I weighed the egg and halved the weight. But is there an easier way to do it? Can I use a whole egg or can I just omit it all together?
No, you really should do it the way you did. Don’t omit the egg.
Hello, am Rita from Nigeria. I came across your article on the internet and am filled with joy to join your blog. I will be happy to receive your daily mail.thanks
Welcome, Rita! I’m so happy to have you with us! If you’re on Facebook, please joine my cooking and travel group! You’ll find the link near the bottom of my emails! :)
Any thoughts on trying in an air fryer rather than cooking in oil? Just wanted healthier option. Thank you!
Just made these today, wonderful recipe!! I I dumped everything in my bread machine at once and added a touch of nutmeg to honor my ancestors! LOL other than that I made it as written. Turned out perfect!
So happy to hear it, Helen! Thank you! Happy doughnut making!