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 (no-yeast) doughnuts seem like a whole other pastry, and are quite heavy. 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, and everyone is raving about them. 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 (like the one I linked to above), 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
✧
How to Make Yeast Doughnuts
(Perfect Yeast Doughnuts!)
adapted from a recipe in The Bread and Bread Machine Bible
makes about 16 ring doughnuts (printable recipe below)
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
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
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 1.5 to 2.5 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, 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! If you don’t know, raspberry jam is a frequent ingredient in Scottish fare, like these coconut and raspberry tartlets and Empire biscuits.
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
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.
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).
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.
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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I followed these directions exactly weighing everything but my dough was way too runny, I had to add some more flower to get it so that I could work it on the board. I tried not to add too much flower because I wanted them light but it was still too soft. trying to left the onto the cookie sheet was difficult then they stuck to my wax paper.
I managed to cook them they were ugly and deformed but tasted good, a little crispy so it definitely doesn’t take long to cook them.
I’m gonna try again but add more flower and cook a shorter time.
thanks for the recipe, the taste great.
So sorry to hear that Scott, I am not sure why it went awry since you weighed the ingredients. I just made these again yesterday and didn’t have to add any flour at all. Glad they tasted good, try lowering the oil temp, too. They shouldn’t be crispy, but that could be because the dough was off, too. Good luck next time and let me know how it goes!
Hi christina
I wanted to know
Does the dough become a stretchy dough
Because I’ve been using this recipe for a year now but I can never roll the dough since the dough keeps going out of shape when I use a roller to roll it and make circles
Please guide me on this
Thank you
Hi Anjolie, yes, it’s inherent in this type of dough, but I wouldn’t say it’s impossible to work with as you can see from my photos. This is truly the best doughnut recipe I’ve ever found, and from the other comments and reviews, you’ll see many agree with me. Give it a try. :)
This recipe makes a very nice dough which is exactly what I want in a doughnut. I used easy bake yeast, which doesn’t require proofing, so I just mixed all the ingredients. The dough was very sticky, but once kneaded and risen, not too troublesome to handle if you’re used to handling bread dough. Controversially, I used it to make jam doughnuts in a sandwich toaster. They are triangular, which is not the usual way, but they are pretty good. I will do it again if nobody stops me.
Haha! “If nobody stops me.” Glad you liked the recipe!
Hi Christina.
Your donuts are a family favourite & I have to refrain from eating them as I’m piping fresh cream, drizzling with strawberry jam & dusting with icing sugar🤤🤤🤤
However,even though I follow the receipe to a tee, my dough always comes out really sticky. I attempt to do the ‘stretch & fold’ method & gradually add more flour to make it less sticky;but I wanted to know how I can avoid adding extra flour after it has risen…please help! Thanks in advance🙂
Also, are yours slightly crusted on the outside?
It could be the flour you’re using, KT? I’m not sure. Mine isn’t too sticky and I don’t have to add any flour, so there’s definitely some difference if you are weighing everything. Also, no, mine aren’t slightly crusted, they’re just soft inside and out. Wish I could be there to see how to advise! Maybe try adding a little extra flour in the beginning and see how that works next time. Let me know!
Hi!
I live in a tropical climate where the weather is around 28-32 celcius daily. Do i still need pre-heat the donuts in the oven? Thank you 🙏
Nope! They’re going to rise nicely without heating it, Shan. Enjoy!
Hi christina, thank you for this beautiful recipe, I’m actually planning to make it for the new years . But I have a question, if I want to double this recipe is it okay to double the amount of yeast and make it in one bowl or you prefer me to make 2 bowls each with the original recipe?
Hi Leena, I think it would be totally fine to do a double batch is you have a large enough bowl for it to rise in. If not, then use two bowls. Enjoy and happy new year!
First off, wanted to say this recipe is amazing and they turned out absolutely amazing. Was curious if anybody has attempted this in an air fryer though and had any success or suggestions?
Thank you,
Hi Muneer, thank you! So glad you liked them. I haven’t tried an air fryer, but given how light the dough is, I don’t know how good the results would be in an air fryer. You’d have to spray them well with oil to stop them from drying out, too. I truly wouldn’t recommend it, but you could try one next time.
Hi, i was wondering if when you say ounces do you mean fluid ounces for the liquid and regular ounces for the dry ingredients or all regular ounces? Thank you!
Hi Katarina, as in any other recipe, the former: liquid oz measured in a jug, dry weighed in oz. Enjoy.
I wish you had a YouTube video so we can actually see how you make these. But the pics are sooooo mouth-watering, I am gonn attempt to make these by hands one of these days. Great job!!!! TFS sweetie!!
I want to make a video for these, badly! Stay tuned!
This recipe looks great, but I wonder, do you proof the yeast even if using instant yeast? Ordinarily I would just add it to the dry ingredients as per the directions for my Kitchen Aid mixer. Your thoughts would be appreciated.
I have never done that, but I’m sure it’s find if that’s how you usually add instant yeast, Debby. I have so many directions for different options, it’s just too much to add one more. Let me know if you try the doughnuts :)
Thanks for your quick response, and I’ll keep you posted.
Loved the donuts!
I’m not a doughnut eater (heresy, I know), but my husband and kiddos love them, especially maple bars. Could I use this recipe for maple bars; making a maple glaze instead of filling them?
Absolutely, Michelle! You can fill or ice or decorate them however you please. Just an FYI, you may become a doughnut eater after making these. :)
Haha! Thank you. I accept the challenge :-)
i do not have a doughnut cutter what do i do ?
If you have a cookie cutter that will work. If you want holes in them, you can use a sharp bottle cap. The most important thing is that your cutter is sharp. :)
use a bigger glass and a shot glass or look for similar
Glasses aren’t the best as they usually have a round rim. You need sharp edges for a clean cut.
Is there anyway I can make the dough ahead of time and freeze it? If not, how long can the dough stay in the fridge?
I haven’t frozen the dough, Esther, so I’m not sure. The dough will still rise in the fridge so you shouldn’t keep it more than overnight or so as it will start to go sour (which is not bad, but they’ll be like sourdough doughnuts if you leave it too long). Hope this helps.
Hey Christina thanks for the recipe! I was wondering though, I tried the recipe two times and followed it EXACTLY and weighed everything but I can’t get a decent dough to come together. The moment the ingredients are mixed together, the dough is overly stiff and difficult to knead as opposed to somewhat sticky. I did this by hand and have made doughs and doughnuts before and usually this stiffness only occurs when over kneading with a mixer, as opposed to in the beginning by hand, and for the whole time at that (I kneaded by hand for 20+ minutes to no avail). I’m guessing the recipe could use a bit more milk or water but I don’t want to modify the recipe and end up with doughnuts different than these.
Hi Alphonso, as you can see from so many rave reviews over many years, the recipe works, so we need to figure out what you’re doing that is making the dough tough. Since you’ve already clarified that you’ve weighed everything, are you using a measuring jug to measure the liquids vs. cups? It does sound like there’s a problem with too much dry or too little liquid. Can you double check the liquid measurements and if correct, I think you’ll just have to try adding more milk or water? Very stange to be honest. Lmk how it goes.
Thanks this is helpful
You’re welcome, I’m glad!
They look great! I want to make donuts for someone who likes them a lot but she has intolerance to milk. She can have eggs, so do I follow the vegan recipe and instead of aquafaba and flax add just one egg or do I need to make more adjustments? Thank you in advance.
Hi Anna, yes, that’s exactly what you can do. No other adjustments necessary! That’s very kind of you, stay safe!
YOUR DOUGHNUTS LOOK GREAT AND AWESOME THEY ARE APPETIZING
Hi made this recipe many times but am wondering could you make the Dough The night before and then refrigerate it and in the morning roll it out and fry?
In the FAQs:
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.
Hi made this recipe many times but am wondering could you make the Dough The night before and then refrigerate it and in the morning roll it out and fry?
Hi christina.. i wanted to know
My donuts rose properly but after i fried them and removed them they went flat..
And also why are they soaking alot of oil?
Hi Anjolie, I’m sorry, I thought I had responded to your question the other day. I honestly have never seen this happen, but if they’re soaking a lot of oil, I think your temperature isn’t hot enough. I would test one and see how it goes before frying them all. It’s hard for me to know what happened without seeing exactly what you did. Good luck with the next batch.
Hi Christiana cancel. Too much betterd though can cause oil soaking while frying.
Hi christina.. i hope your doing well..
I wanted to ask you .
I’ve been using your donut recipe for a while now and ive been getting an amazing response.
My only issue is that it soaks alot of oil..
And
My donuts proofed today nice and round but while frying them they went flat. Can you tell me the reason as to why this happened?
Hi…I am Venus.Is it ok if i don’t add eggs in the recipe.
Please use the vegan recipe listed in the post. If you omit the eggs the doughnuts will not turn out.
Can this be still soft the next day?
Hi Marissa, truly, they are best the first day. They’re still soft and good the next, but not nearly as nice as fresh the first day.
This is really nice recipe. I will try this. I hope I can achieve it. Thank you very much
I made this recipe it was the best ever
Yay! Thank you so much!
I plan on turning these into cider donuts. I’m thinking of reducing 2 cups cider into 1/2-3/4 cup and adding that. Do you think the slight increase in liquid will make a huge difference? Any suggestions of other things to change to accommodate the increase of liquid?
Hi AK, yes, the liquid to flour ratio is very important. The problem in doing this is that the cider is being reduced, therefore, it’s not liquid as in water. I would try a batch (or half) and see how the dough is (you might have to add flour) then go from there. Good luck.
AMAZING DOUGHNUTS EVER!!! WILL DEFINATELY BE USING THIS RECIPE MORE OFTEN..FAMILY LOVES THEM!!
THank you, Gigi!! So happy you and your family love them!! Can you click the 5 stars above the PRINT button? Thanks again! CC
Do you think there would be a change to this recipe for high altitude?
Hi there, I honestly know nothing about high altitude baking/cooking, so I don’t know if the rise would be affected, sadly. I just had a google and it looks like maybe you’d need to decrease the amount of yeast a little. I would check a couple high altitude forums just to be sure. Like I said, I just don’t have experience. Good luck and let me know if you make them!
Thanks a lot Christina, this was quite helpful.
Hi
Thanks. It was a perfect try.
Hi Christina, will it turn out the same if i bake these doughnuts instead of frying them? Thank you!
This is a definite, no. These are definitely meant to be fried and baking them will result in something quite different. :(
wonderful foods so jealous i am amazed i will try to make it for my family i wonder how you created this recipe well done !!!!!!!
I didn’t, it’s from a bread cookbook!