yeasted donuts

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

A simple recipe for homemade yeasted donuts. Recipe includes options for coating with sugar or for glazed donuts. Recipe includes a how-to video just below the instructions.

Homemade Donuts

instant yeast

all-purpose flour (divided, plus more as needed (438 grams))

sugar (66 grams)

salt

whole milk (158 milliliters)

Tablespoons unsalted butter

eggs (room temperature preferred)

vanilla extract (optional)

Vegetable or canola oil (for frying)

Powdered sugar

sugar (185 grams)

salted butter (melted (57 grams))

vanilla extract

1 1/2-2 Tablespoons hot water

Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.

Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.

Pour milk/butter mixture over dry ingredients and stir until completely combined.

Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.

Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).

Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.

Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.

While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).

Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.

Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.

To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.

Instructions for glazed donuts

https://www.youtube.com/watch?v=tSVgVYYrMGA

Learn how to make soft, fluffy, yeasted homemade donuts in your own home. No fancy equipment or deep-fryer required!

Full Printable Recipe:  https://sugarspunrun.com/homemade-donuts/

Ingredients
2 1/2 teaspoons instant yeast
3 1/2 cups all-purpose flour divided, plus more as needed (438g)
1/3 cup granulated sugar 66g
3/4 teaspoon salt
2/3 cup whole milk 158ml
6 Tablespoons unsalted butter cut into 6 pieces
2 large eggs room temperature preferred
3/4 teaspoon vanilla extract optional
Vegetable or canola oil for frying
Powdered or granulated sugar for coating donuts
Optional glaze:
1 1/2 cups powdered sugar 185g
1/4 cup salted butter melted (57g)
1/2 teaspoon vanilla extract
1 1/2-2 Tablespoons hot water

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Instructions
Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.
Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.
Pour milk/butter mixture over dry ingredients and stir until completely combined.
Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.
Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).
Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.
Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.
While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).
Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.
Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.
Instructions for glazed donuts
To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.
Notes
¹Do not crank the heat up to high to speed up the process, if you do it will quickly surpass the recommended temperature and you’ll have to wait for it to cool back down. Maintaining a consistent temperature is critical for good donuts. If you cook donuts on too high of a heat they’ll be burned on the outside and raw on the inside. If you use too low of a heat they will be greasy. Do a test donut first and cook until just beginning to turn golden brown and always allow oil to come back to temperature in between donuts.
Donuts are best when served warm the same day they are made, but these will keep for two days if stored in an airtight container at room temperature

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How to Make Easy Homemade Donuts

Beth's Famous Glazed Yeast Donuts are light, fluffy, easy to make, and done in just a few hours with a rich and creamy glaze to go on top.

Beth's Famous Glazed Yeast Donuts

water (105-115 degrees)

milk (scalded, then cooled)

sugar

shortening or melted butter

all-purpose flour

butter

vanilla

water

Dissolve yeast in warm water in a medium bowl, let rest for 10 minutes.

Add milk, sugar, salt, eggs, shortening or butter, and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.

Cover and let rise until double, 45-90 minutes. (Dough is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin.

Place cut donuts on a parchment or baking mat lined baking sheet. Cover and let rise until double, 20-30 minutes.

While the cut doughnuts rise, make the creamy glaze - heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Heat vegetable oil in deep cast iron skillet to 355 to 365 degrees F (use a thermometer here, it makes all the difference!).

Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil; drain on a double layer of paper towels.

Dip the hot doughnuts into creamy glaze, then set on cooling rack set inside of a rimmed baking sheet to collect the drips.

Can the donuts be baked instead of deep fried?  Thanks!

Made these this evening.  They were phenomenal!! I only used half the dough, the rest is in the fridge.  I'm hoping it will keep until tomorrow so I can make another batch.

This was great recipe. This was my first time making donuts and they turned out well. 
Thank you

My family loved these donuts!!! And the Creamy Glaze is AMAZING!! I put it on my hand held apple pies, drizzle it over coffee cakes and chocolate bundt cakes... any baked items that needs a little sweetness.
Thank you for sharing your recepe..

These Jelly Donuts are a soft, tender yeasted doughnut thatis rolled in sugar and then stuffed with a variety of jams, jellies andNutella!

Jelly Donut Recipe

g unsalted butter (2 T)

g shortening (2 T)

g vegetable oil (2 T + ½ t)

315 g whole milk (1 cup + 3 T + 1t)

g dry active yeast (1 ½ T)

470 g all purpose flour (3 ¾ cup)

granulated sugar (⅓ cup + 1 ½ T)

¾ tsp kosher salt

sugar (for coating)

½ cup jam or jelly (Nutella, jams, or jellies. This allows

Whisk together flour, sugar and kosher salt in a bowl and set aside. In another small bowl, beat the egg until smooth and no streaks of white remain.

In a small pot, melt butter and shortening over low heat.Whisk in oil followed by the milk and finally the beaten egg. Cook over low heat, stirring constantly, until 106°F.

Pour milk mixture into the bowl of a stand mixer and whisk in yeast. Set aside for 10 minutes. 

Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture. Mix on low to combine, then add the remaining flour and mix on low until flour is incorporated. 

Switch to the dough hook and turn speed to medium high and continue to mix until you can see strands pulling from the sides of the bowl into the center when it is mixing, approximately 12 minutes.  It will not completely form a smooth dough ball. 

Prepare the dough:

Spray a large bowl with nonstick cooking spray. Spray hands and bowl scraper with the spray and scrape out the dough into your hands and form into a ball.  Place in oiled bowl.

Do one fold in the bowl: grab the top far side of the dough with both hands and pull up and then fold over, towards you. Rotate the bowl and then repeat with all four sides.

Cover with plastic wrap and bulk proof in the refrigerator for 30 minutes.

Proofing the dough

Lightly flour your work surface. Using a bowl scraper or silicone spatula, scrape the dough onto the surface. Sprinkle with a bit more flour. Flour your rolling pin. Gently roll out to approximately ½ inch thick.

Line a baking sheet with parchment paper and lightly spray with cooking spray. Cut doughnuts with ring molds or biscuit cutters (3”) and place on parchment lined baking sheet. Spray surface of doughnuts, wrap with plastic wrap and refrigerate 2 hours.

Can re-roll scraps one time with at least 20 minutes of bench rest. Knead the scraps together into a ball, cover with plastic wrap and allow to sit 20 minutes before trying to roll them out again. If they shrink back, give them a little more time to rest!

Alternatively to cook immediately: instead of retarding doughnuts in the refrigerator a second time, allow to sit out 30 minutes until doubled in size and then fry. 

Rolling and cutting the dough

Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350°F. Adjust your heat to keep the temperature between 350°- 360°F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360°F before adding a batch of donuts, because the cold dough will lower the temperature of the fryer oil.

Allow the donuts to sit at room temperature 6minutes prior to frying. Gently place 3-5 donuts in the fryer, while keeping the remaining donuts in the fridge. The number you can fry at once depends on the size of your pot. You want the donuts to have room to move around and space to puff.

Once they rise to the surface, cook for 60 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 45 seconds. Flip it again and then fry for another 10-30 seconds or until the color is a nice even golden brown. I usually test mine with a cake tester. Pull the donut out of the oil with a spider or slotted spoon, poke it and then pull the cake tester out. It should not have any streaks of dough or crumbs.

Transfer to a wire rack set over a sheet pan or paper towels.The fry time is not only dependent on oil temperature but also the temperature of the dough and how well proofed.

Allow oil to drip off doughnut 10 seconds then roll in granulated sugar or dip in glaze.

Frying the donuts

Place desired fillings in a piping bag or a zip-top bag.

Cut off the corner of the bag or the tip just large enough for the filling to come out. There is no need for you to use a pastry tip. I find they only add to the drama.

Poke a hole in the donut with a chopstick, skewer or paring knife. Insert the bag into the hole and squeeze! I like to fill my donuts until the filling flows a little out of the hole once you stop. You could always test one to see if there is enough filling…it’s a tough job but someone has to do it!

How to fill jelly donuts

https://www.youtube.com/watch?v=d-aILc0iXfM

Professional Pastry Chef Lindsey Farr shows us a simple stuffed doughnut tutorial, filled with four kinds of fillings! Her stuffed doughnut recipe is hands down the best stuffed donut recipe out there, giving you the perfect donut every time! Learn how to make stuffed doughnuts, the best stuffed donuts out there. Get your favorite stuffed donuts recipe here, for nutella stuffed donuts, strawberry stuffed donuts...the sky’s the limit! The chef shows us how to make stuffed donuts at home in this easy video!

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/stuffed-donuts/

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Chapters: 
00:00 Intro to Stuffed Donuts
00:30 Start melting our butter
01:22 Add our milk 
01:40 Add our egg
02:18 Heat and add our yeast
02:33 Let our yeast bloom
02:41 Whisk our dry ingredients
03:16 Add yeast mixture to stand mixer 
03:44 Mix in flour
04:50 Development stage with dough hook
05:49 Oil our bowl, add dough
06:37 Bulk proof in the refrigerator
07:04 Roll it out
08:10 Cut out the doughnuts
08:41 Re-roll you scraps
09:20 Second proof
09:57 Heat your oil
10:10 Prep your fillings
10:56 Gently place dough in oil
11:51 Give donuts a flip
12:05 Test with cake tester
12:51 Adhere the sugar
15:00 Get a hole started
15:21 Add our filing
16:05 Time to try!

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This stuffed donut tutorial shows us how to make stuffed donuts that are to die for! This donut recipe with egg is exactly what you’re looking for. This donut recipe is a donut recipe without oven, and is hands down the best donut recipe. Use this donuts recipe at home! It’s a donuts recipe with yeast, a homemade donuts recipe. 

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Top 4 yeasted donuts recipes from across the web

The most viewed yeasted donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Donuts

Homemade Donuts

Beth's Famous Glazed Yeast Donuts

Jelly Donut Recipe

Top 4 yeasted donuts recipes from across the web

The most viewed yeasted donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Donuts

Homemade Donuts

Beth's Famous Glazed Yeast Donuts

Jelly Donut Recipe

The most viewed yeasted donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine