Perfect Yeast Doughnuts–Sugar, and Filled (with Jam, Nutella or Cream)

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 freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh cream? Not me! 

And I honestly have no desire for a store-bought, packaged, baked or donut shop doughnuts. They’re not nearly as enticing. This recipe is simply the best for sugared, cream or jam filled or glazed doughnuts.

Yeast Doughnuts vs. Baked Doughnuts

For me, there is no comparison. Yeast doughnuts are a delight how simply light and airy they are. In constrast, baked doughnuts seem unappealing. Whereas, yeast doughnuts, when freshly made, are just heavenly to me! Which do you prefer?

I recently 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

I’ve been wanting to post a recipe for yeast doughnuts for a long time, so Destruction, I’m more than happy to comply. As for the rest of my readers, if you think that yeast doughnuts are difficult to make, think again, especially if you own a stand mixer or bread machine.

You may also enjoy my Scottish Cream Buns recipe!

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!

Edited: I’ve also added a vegan version of this doughnut recipe recently which you can find HERE. They turned out just as beautiful as the originals!

Incidentally, I’ve linked to the bread machine I have, but any bread machine with good ratings will work (and they are much less expensive).

I also have Italian Christmas doughnut recipe: frittelle! I just LOVE doughnuts! 

Frequently Asked Questions are Under the
Printable Recipe Below

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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, 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.)

Fry the 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 yeast 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, then remove and place on a paper towel lined plate once they are ready.

Decide how you want to finish them (sugar, glaze, filled, or plain)

Sugar Coated Doughnuts

When the doughnuts have cooled, roll them in sugar to coat evenly.

Glazed Doughnuts

Put some powdered (confectioner’s) sugar in a 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 one 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 with Jam and Cream

Of course, it’s perfectly acceptable not to fill them with anything. However, if you like the look of the jam and cream filled doughnut below, just slice it in half, at a slight angle, then slather on some raspberry jam. Next, pipe in some real, freshly whipped cream (I used my ISI whipper). That’s it!

Finally, dig in! These jam and cream filled yeast doughnuts could probably get anyone, to do anything you want!

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Perfect Yeast Doughnuts

Yield: 16 doughnuts

Prep Time: 45 minutes

Cook Time: 15 minutes

Rise Time: 2 hours

Total Time: 3 hours

The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!

Print

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 us 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:

1. 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:

1. 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.
   
   

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

1. 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!
2. 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).
3. 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.
4. 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.
5. 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.
6. 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).

Nutrition Information:

Yield: 16 Serving Size: 1
Amount 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.

Did you make this recipe?

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FAQs

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 these 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.

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: How long does it take for the dough to rise?

Answer: Please read the full recipe. There is no way for me to tell you how long it will take your dough to rise. 

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: Is it better to use all-purpose flour or bread flour?

Answer: I have used both flours and honestly haven’t seen any difference in the results. They both turn out beautifully perfect doughnuts.

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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