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 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!
Incidentally, I’ve linked to the bread machine I have, but any bread machine with good ratings will work (like the one I linked to above), and they are much less expensive.
I also have an Italian Christmas doughnut recipe: frittelle! I just LOVE donuts!
Frequently Asked Questions are Under the
Printable Recipe Below
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How to Make Yeast Doughnuts
adapted from a recipe in The Bread and Bread Machine Bible
makes about 16 ring doughnuts
SEE PRINTABLE RECIPE BELOW FOR MORE EXPLICIT DIRECTIONS FOR USING A STAND MIXER OR BY HAND
The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.)
Too many readers were not having success with this solid, tested recipe, and the only reason I can think of, is 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
Make the Doughnut Dough
Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast.
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–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
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
The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!
Ingredients
- 6 Tbsp (90 ml) water
- 5 oz buttermilk (150 ml) (at room temperature)
- 1 egg, beaten (at room temperature)
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour (please use a scale)
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
- oil for frying (I use sunflower or grapeseed or a combination)
- (sugar for coating the doughnuts)
- (jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)
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 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 Nutella into a piping bag and pipe the filling into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).
Notes
-This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll most likely be disappointed.
-Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok and candy thermometer (optional).
-Times for prep, rising and cooking the doughnuts are estimates. It depends on many factors, but the times given are estimated at minimum.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 95mgCarbohydrates: 15gFiber: 0gSugar: 1gProtein: 2g
Nutrition information is only estimated, and depends on the coating, topping or filling. Information is based on a plain doughnut.
Tips and Questions
Please do not write to ask me any questions if you did not weigh the ingredients, or follow the directions as written. As you can see, there are over 1000 comments and many are questions; please read the following FAQs first.
Question: Can I make the dough ahead of time and fry them the next day?
Answer: Yes! Make the dough and put it in the refrigerator in a sealed container, (but it needs room to expand) and then bring to room temperature, roll and cut and continue. Just remember: the dough will form a skin if exposed to the air and it will ruin your doughnuts. Always keep the dough either in a sealed container or in the oven, with a little hot water for humidity.
Question: My dough is very sticky, even after letting it knead for over 5 minutes after it formed a dough; what did I do wrong?
Answer: If you weighed the ingredients and didn’t make a mistake, it may just be the flour you’re using, the humidity in the air or another factor. Just add a little flour, just enough so that you can work with the dough. However, if you add too much flour, your doughnuts won’t be light.
Question:Can I bake the doughnuts?
Answer: No, unfortunately, they simply won’t turn out anything like they’re supposed to. I do not recommend it because these are meant to be deep fried.
Question: Can I substitute x ingredient?
Answer: I have successfully made these yeast doughnuts without eggs, butter and milk. Please look at the following recipe to substitute any of these: VEGAN YEAST DOUGHNUT RECIPE.
Question: Can I use instant yeast?
Answer: Yes. Instant yeast is the same as quick-rise yeast.
Question: Can I freeze the doughnuts once they’ve been fried?
Answer: The fried doughnuts can be frozen, but I honestly wouldn’t recommend it. These yeast doughnuts are best when eaten fresh, just like a French baguette. Day old doughnuts are no fun!
Question: I don’t have buttermilk, what else can I use?
Answer: Use regular milk with a little lemon juice (1/2 tsp.)
Question: What temperature do I set the oven to when I’m warming it up to proof my dough and doughnuts?
Answer: It doesn’t matter; whether it’s set to 150 F or 200 C, you’re only leaving the oven on for a few seconds, then turning it off, so there’s not enough time for it to get up to any set temperature.
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Hi Christina
I came across your fantastic doughnuts recipe.
I tried your recipe today and I must say it the best donut that I ever had compared with store bought ones.
After reading others’ comments on their outcome I decided to use metrics measurement and the dough turned out okay after mixing. It was silky and smooth after proofing and the final outcome are fluffy and soft doughnuts! Yum and I can’t stopped eating. Thanks for such wonderful recipe.
Mee Mee from Singapore.
How lovely of you to let me know, Mee Mee! Thank you so much, I really appreciate you telling me how good your doughnuts turned out, and I’m so happy for you; it’s just the best feeling to conquer something like this with great results. Thanks so much, Christina
Just finished, and they are delicious! Very light and airy. I still need to get my timing right as to how quickly to get them out of the oil, and I see why you need parchment paper, but otherwise, it was flawless!
Fantastic, Elaine!! So happy you had success! Thanks for letting me know, CC :)
Following up from last night: first batch didn’t rise all that great. The first proofing the dough rose a little, but not a lot after 1.5 hours. I have a double oven. I had 3 cookie sheets, so I set 1 in the top oven and the others in the bottom. The ones in the top did NOTHING! The ones in the bottom did rise a bit. Anyway, I did overcook them. But, my daughter loved them.
I did another batch after I read about weighing them. I weighed them and kneaded them in my mixed a little longer than the first time. My dough was a bit sticky, so I ended up adding about 1/2 tsp more of flour, and that was perfect. Like someone else said, with the weighing, I used 3 cups of flour (plus the 1/2 tsp.) I then set the bowl in the bottom oven while I fried my first batch. By that time, it was 12:45 in the morning, and I was done. So, I put the dough in the fridge. It had not risen much when I put it in, but this morning it was a beautiful sight! I let it sit for just a few minutes and then began kneading it. It was smooth and perfect, and so easy to work with, and not sticky. The first batch was sticky. Anyway, they are just chilling in the oven for a bit. I found last night that the the batch that I put in the bottom oven rose because I turned the oven on to about 100° and turned the light on. I know your directions said to turn the oven off after a minute, but that didn’t work for me. Anyway, I really liked this rexipe. I am not really a bread maker, but I love the process of making it. It is definitely one I’ll do again!
Thank you so much for coming back to give a detailed review of your doughnut making, Elaine! I really appreciate it. I’m sure that the more you make the recipe, you will learn what works better for you since every oven is different and even the flour we use is different. I say to turn the oven off after a minute because if the oven gets too warm, it will ruin the dough and it doesn’t have to have the heat to rise, it will just take longer to do so.
I’m glad you had a good result in the end and hope you continue to have many more happy doughnut making experiences (send a photo if you like)! :) Thanks again!! CC
Well, I am trying these. I used a Bosxh mixer, so I don’t know how long I should have mixed it. I don’t think I did long enough, but it’s a pretty powerful mixed, so I don’t typically knead with it a long time. It came out a touch sticky, so I think I under did it. However, it’s no biggie if they don’t come out perfect–my family will eat them. I don’t know why everyone is being so nasty. It’s just donuts. Probably the most expensive thing is the buttermilk. Yeesh. If it doesn’t come out, just make another batch.
Thanks, Elaine! I do think a scale is imperative for making these doughnuts, though. It’s the only reason I can think of that some people have not had the dough turn out properly. Let me know how it goes. :)
Thanks christina. Soo happy to find this recipe, will give it a try.
Wonderful! It’s a great recipe :) CC
These look amazing Christine! I tried a lot of donut recipes and most of them turn out good , but i always like to explore new ones especially if they have a differrent mix of ingredients. I just wanted to ask if i can substitute the quick rise yeast with instant as i dont have quick rise where i live.
Hi Iman, quick-rise is the same as instant, so you’re good to go! I’d recommend using a scale if you have one. Let me know how they turn out. Thanks! CC
Hello Christine,
I finally made them a couple of days ago and they were fantastic! One of the best recipes I tried! The donuts were very light and tasty. I did however increase the yeast to 2.25 tsp as I found that most other recipes called for more yeast. I took a few pictures but there is no way to post them here, I can email them to you if you like.
Wonderful, Iman! Sure, please email them to christina (at) christinascucina (dot) com
I really wish I had read the comments before wasting my time and ingredients trying to make these. I was so excited to make them as a treat for my daughter and her friends. I used up my yeast making bread so I went out and bought some more (thought is was worth mentioning since the only solution Christina keeps coming back to is that all the people who had issues used old yeast) and flour. I tried the first time and the dough was super crumbly, so I threw it out and tried again. It started out promisingly, then it turned out like the last batch. Very dry and crumbly, didn’t rise at all. Very disappointing, I might invest in a scale as suggested, but I have never used one before and had a recipe turn out so poorly. Not giving up on my search for a tasty doughnut.
Kim, I’m sorry you had bad results, but I can assure you that the photos of the doughnuts you see are using this recipe (and I’ve made them many times). I’ve also had others have the same results (if you go to this link and scroll down, you’ll see the great photo of the doughnuts which were made by a reader http://goo.gl/X0RyfM). Baking is a science and that is why I highly recommend a scale, however the fact that the dough doesn’t rise can only be from not using the right amount, killing the yeast with water that is too hot, or using expired yeast. Somehow, the instructions are not being followed and without me being there to see what you and others are doing, I just can’t help anymore than guessing what went wrong.
I can understand your frustration and since it isn’t turning out for you, blaming it on the recipe seems to be the answer, however I can assure you the recipe is an excellent one. One suggestion I would make in general, not just with this recipe, is that if you make a dough and it is crumbly, instead of throwing it away, add a bit of warm water a little at a time. If you used new yeast, I really think the dough would have been fine. Part of baking and cooking is learning to correct mistakes, but if you just give up and throw everything away, you’ll never know what works and what doesn’t. Scales are very inexpensive so I think it would be a good step in the right direction before you try again. Good luck and let me know if there’s a specific question about the process that might help.
Also, do we need to put the bread in the oven for it to rise?(:
Sorry I missed this question, Kelsey! No need to put it in the oven, but if it’s really cold in your kitchen, you could just keep it in there to avoid any draughts. Hope they turned out well for you. CC