yeast doughnuts

Learn How To Make Donuts At Home with Delish.com.

How To Make Donuts

c. whole milk

(or 2 1/4 tsp.) active dry yeast

c. all-purpose flour,

kosher salt

tbsp. butter

eggs

pure vanilla extract

oil,

milk

c. sugar

Made these a few times now! Such a good recipe! Super yummy. Love making my own toppings. From left to right: cinnamon sugar, glazed, chocolate sprinkled, creme brûlée, Reece’s peanut butter filled, and chooser and normal glazed marble! 🍩💕

great recipe!!! 10/10 I told my daughter to make this recipe so good.

This recipe is amazing. i had tried out various other recipes (i am in love with cooking *and eating*), but there was something wrong in each and every recipe. but i kept trying until i found this recipe from delish. thank you so much for sharing this. please continue to help other foodies like me *laugh*

Looked good but tasted like sugar covered bread.  I suspect the 1/4 cup of sugar should have probably been 1/2 of a cup if not more.  Very disappointing taste but they really did look awesome

Came out great for my first time making donuts. I think the glaze might be missing something (but it could also be my powdered sugar was super old and tasted funny), but that is my only complaint. Very easy and relatively quick.

I used the rapid rise instant yeast and it still turned out fine. I skipped the first part and added the yeast and the milk when it said to add the yeast mixture. I also skipped the first rising part and had the cut out donuts rise.

Really light, not sweet until you put a glaze or topping on. We did cinnamon/sugar topping and it was perfect. Easy, but the dough took quite a long time to raise. Could have been i used bread flour or half and half plus water to make the cup of milk. Really came out great! And fun to make! One thing i noticed, my son too, is as soon as the donuts started cooking, the house smelled like FISH!  Hahaha

A helpful hint.  If you put the donuts on individual squares of parchment to rise it makes it easier to lift without deflating, the parchment can go into the oil . It floats off and can be easily removed with tongs.

Made it by reducing the quantity to half and it turned out great👍
A must try recipe:)

I love the simplicity of the dough and was wonder if this could be versitile enough to hold alcohol, like bourbon? #KickenItUpANotch 😁

Prepared them yesterday. Everything was just perrrrfecttt...taste, texture,softness...I layered the donuts with chocolate ganache. My folks relished them..Thank you Rian..

My gf and I love donuts but are very poor bakers. This recipe was easy. They came out crispy and fluffly, not to sweet nor dense. I, do think, however, that the glaze needs a pinch of salt, and also I added some chai spices to it and tasted awesome. They are super versatile, my gf ate them as sandwiches (sans glaze) with cheese and turkey! It made about 10 donuts and 40 donut holes (I love donut holes).

Dough turned out very dense and not sweet.

https://streaming.hearstdigitalstudios.com/b3f904bf-3079-4490-804e-4a559b229c49/video_rover_16x9_1080p_hd_1575643231_59139.mp4

A Stupid Easy Donut Recipe That's Even Better Than Krispy Kreme

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

Perfect Yeast Doughnuts

Tbsp (90 ml) water

oz buttermilk (150 ml) (at room temperature)

egg, beaten (at room temperature)

oz (57 g) butter, melted

oz (454 g) all-purpose flour

oz (57 g) sugar

salt

tsp (5 g) regular

(sugar

chocolate

Place the water, buttermilk, beaten egg and melted...

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.

Place the dry ingredients in a bowl. Put...

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.

Once the dough has doubled, place it on...

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...

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...

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...

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...

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...

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).

What if I told you that you could have your doughnut and eat it too! That&#x27;s right my friends, these Air Fryer Glazed Doughnuts are delicious and only a fraction of the calories! This recipe yields 12 doughnuts plus doughnut holes.

Air Fryer Glazed Doughnuts

sugar (divided)

active dry yeast

water

all-purpose flour

milk (room temperature)

unsalted butter (melted)

sugar

Measure and add the 1/2 teaspoon sugar and 1 teaspoon yeast into a medium bowl. Stir in warm (100-110°) water. Let sit for 5 to 10 minutes.

Meanwhile, in a large bowl, add the flour, remaining 1/4 cup sugar and kosher salt. Stir to combine.

Next add in the yeast mixture, milk, unsalted butter and egg. Using a wooden spoon, stir until a soft dough forms.

On a lightly floured surface, turn out the dough and kneac until the dough becomes smooth. About 1 to 2 mintues.

In a lightly oiled bowl, add the dough and cover lightly with a tea towel. Place the bowl in a warm spot to rise for 1 hour.

Once risen, turn the dough out onto a floured surface and roll to 1/4 of an inch thick. Use a 3-inc round cutter and stamp out 8 doughnutes. Use a 1-inch round cutter to stamp out the middle of each doughnut.

Place the doughnuts and holes on a lightly floured surface, losely cover with plastic wrap and let rise a second time for 30 minutes.

Spray the basket of your air fryer with olive oil and preheat your air fryer to 350-360°. Working in batches air-fry 2 doughnuts and 2 doughnut holes for 4 to 5 minutes or until golden. Transfer to a wire rack and repeat with remaining doughnuts and holes.

Lastly, in a medium bowl, whisk together the powdered sugar and 4 teaspoons water until smooth.

Use forks to dip the doughnuts in the glazed. Place on a wire rack set into a pan to catch any glaze that drips off. Repeat and eat.

Soft, pillowy golden fried dough glazed to sweet perfection is the result of this homemade recipe for classic yeast doughnuts. Skip the bakery and make these yourself. You&#x27;ll be guaranteed freshness and a swoon-worthy sugary glazed treat.

Yeast Doughnuts with Vanilla Glaze

Doughnuts:

dry yeast

(1 stick) butter, melted and cooled

vegetable oil,

Vanilla glaze:

butter, melted

vanilla extract

evaporated milk

Heat milk in the microwave for about 60...

Heat milk in the microwave for about 60 seconds until 90 degrees. Transfer to a stand mixer mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes.

With the paddle attachment, beat in the eggs,...

With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour. 

Switch the mixer to the dough hook attachment....

Switch the mixer to the dough hook attachment. Knead at medium speed, adding flour ¼ cup at a time until the dough pulls away from the sides of the bowl. Continue kneading at medium speed for about 3 minutes. The dough will be soft and a little sticky.

Transfer the dough to a greased bowl, turning...

Transfer the dough to a greased bowl, turning once. Cover and place in a draft-free spot for 1 hour or until the dough has doubled in size.

Punch dough down and place on a lightly...

Punch dough down and place on a lightly floured surface.

Using a rolling pin, roll the dough to...

Using a rolling pin, roll the dough to ½ inch thickness. Using round cookie cutters of two sizes, cut dough into circles and place on a parchment-lined baking sheet at least 1 inch apart. Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.

Cover the doughnuts and place them in a...

Cover the doughnuts and place them in a draft-free spot for 1 hour or until the doughnuts have doubled in size.

Heat oil in a dutch oven or deep...

Heat oil in a dutch oven or deep fryer between 350 and 375 degrees.

Carefully lift the doughnuts from the parchment paper...

Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in oil a few at a time. Do not crowd the oil. Cook until golden brown, about 1 minute on each side.

Remove doughnuts and place them on a wire...

Remove doughnuts and place them on a wire cooling rack or paper towel.

For the Vanilla glaze:

Mix all ingredients together until smooth. Add additional...

Mix all ingredients together until smooth. Add additional evaporated milk if a thinner consistency is desired.

Invert the doughnut and dip it in the...

Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut. Add sprinkles if desired.

The ultimate recipe for fluffy and soft Glazed Yeast Doughnuts that are fried to golden perfection before dunked in a rich buttery vanilla glaze.

The Best Glazed Yeast Doughnuts

granulated (white) sugar

active dry yeast (traditional yeast)

milk (110℉) (I use whole milk)

salted butter, melted

litres oil suitable for frying ((I use sunflower oil))

salted butter

sugar (confectioners sugar)

prepare

Add the warm water, 1/2 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn&#39;t bubble, your yeast has probably gone bad and you will need to start over with new yeast.)

While the yeast is proofing, combine the additional 1/3 cup of sugar, warm milk, melted butter, eggs, vanilla, and salt in the bowl of the stand mixer.  Whisk until fully combined and then add the yeast mixture once frothy.

knead

Start mixing with the hook dough attachment on low and gradually add the flour, one cup at a time, until all 5 cups have been added.  Increase the speed to around medium and let the mixer knead the dough for around 10 minutes or until a smooth, soft dough forms.  It&#39;s okay if the dough is still a little sticky.  Form the dough into a smooth ball and place it in a well-oiled bowl, oiling the top of the dough as well.  Cover with plastic wrap and let rise in a warm place for 1 hour until doubled or more in size.

rise

When the dough is rising, prepare 3 or 4 large baking sheets with parchment paper or wax paper; these are to place the doughnuts on to rise.  Once risen, punch down the dough to deflate.  Transfer to a lightly floured counter and roll out to about 1/2 inch in thickness.  Cut out doughnuts using a floured doughnut cutter or two cookie cutters.  Place doughnuts on the prepared pans, leaving room between them to rise. Cover the pans with plastic wrap and let rise for 30 minutes.

While the doughnuts are rising, start heating your oil to 350℉ in a large dutch oven or a heavy pot.  Prepare the glaze (recipe below) so that it&#39;s ready to glaze the doughnuts while they are still hot.  Prepare a baking sheet or plate with some paper towel to place the doughnut on as soon as they come out of frying to absorb excess oil.  Prepare a wire rack to place the doughnuts on after glazing with a parchment paper-lined baking sheet underneath to catch excess glaze that drips down.

Once the doughnuts have risen and your oil has reached 350℉, it&#39;s time to start frying!  Fry as many doughnuts as you can fit at one time in your dutch oven or pot without crowding them.  Try to maintain an oil temperature of 350℉ and adjust the heat as necessary.  Fry until golden brown on the first side and then flip using a fork.  The time for each side really varies, but you will figure it out as you go.

glaze

Remove the doughnuts from the oil with a fork onto your paper towel-lined pan and allow the grease to soak up for a few minutes before glazing them in the still-warm glaze.  Dunk one side and flip and dunk the other.  Work quickly and be careful not to burn yourself, the doughnuts will still be very hot.  Place on the wire rack to let the excess glaze drip off.

repeat

Repeat this process until all the doughnuts and doughnut holes are fried and glazed.  I usually fry all the doughnuts first and then do the doughnut holes at the end.  Enjoy!

In a small saucepan over medium heat, add the granulated sugar, milk, butter, and salt. Bring to a boil for 2 minutes, stirring constantly. Remove from the heat and add the vanilla extract before gradually adding the powdered sugar and whisking well until fully combined and no lumps remain.  Transfer to a medium-sized bowl.

To make the Glaze:

When it comes to warm and fluffy freshly fried doughnuts, you just can&#039;t beat a yeast dough. There are plenty of doughnut recipes out there that call for chemical leaveners, and if faithfully followed, they will prepare something that looks like a doughnut, but won&#039;t taste or feel like a doughnut. I&#039;d stick with yeast, which creates the texture and flavor that we all crave. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia

Yeast Doughnuts

vegetable shortening

yeast

water,

nutmeg

eggs,

all-purpose flour,

Place the milk and vegetable shortening in a medium saucepan over medium heat and cook just until the shortening has melted. Move to the refrigerator to cool to 110ºF, about 10 minutes.

In the bowl of a stand mixer, sprinkle the yeast over the warm water and let stand for 5 minutes.

After 5 minutes, combine the cooled milk mixture with the yeast mixture. Add the sugar, salt, nutmeg, eggs, and half of the flour, and combine with the paddle attachment on low. Increase the speed to medium and beat until well combined.

Replace the paddle attachment with the dough hook, add the remaining flour, and beat until dough pulls away from the bowl and becomes smooth, 3 to 4 minutes. Remove the dough and shape into a smooth round. Transfer to a well-oiled bowl, cover, and rise until doubled in size, about 1 hour.

On a well-floured surface, fold the dough over itself twice and roll out to 3/8-inch thick. Cut out using 2 1/2 inch doughnut cutter or pastry ring, using a 7/8-inch ring for the center hole. Scrap dough can be re-rolled twice. Set on a lightly floured half sheet pan and rise, uncovered, for 30 minutes.

Heat the oil in a deep fryer (or cast-iron Dutch oven fitted with a candy/fry thermometer) to 365ºF. Drop the doughnuts into the oil 4 at a time and cook 1 minute per side. Transfer to a wire rack placed in a paper towel-lined half sheet pan. The doughnut “hole” dough can be saved and fried after the doughnuts. Fry 10 to 12 holes at a time for 1 to 2 minutes, stirring gently with a spider. Drain and remove to a wire rack set over a paper towel-lined half sheet pan. While still warm, toss in vanilla sugar or glaze.

Top 6 yeast doughnuts recipes from across the web

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Air Fryer Glazed Doughnuts

Yeast Doughnuts with Vanilla Glaze

The Best Glazed Yeast Doughnuts

Yeast Doughnuts

Top 6 yeast doughnuts recipes from across the web

The most viewed yeast doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Donuts

Perfect Yeast Doughnuts

Air Fryer Glazed Doughnuts

Yeast Doughnuts with Vanilla Glaze

The Best Glazed Yeast Doughnuts

Yeast Doughnuts

The most viewed yeast doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine