Light and fluffy, these yeast-raised donuts are ready for any topping or glaze you can imagine. They serve as the perfect base for your culinary experiments with icing, chocolate, and fillings.
Recipe Overview:
- Prep Time: 40 minutes active time
- Total Time: 2 hours 20 minutes
- Yield: Approximately 16 donuts (depending on size)
Yeast Doughnut Ingredients
- Base: 3 cups (360g) all-purpose flour, 1/4 cup (50g) sugar, 1/2 tsp salt.
- Yeast & Flavoring: 2 tsp instant or active dry yeast, 1/4 tsp nutmeg (optional), 1/2 tsp vanilla extract.
- Wet Ingredients: 1 large egg, 1 cup (227g) milk, 2 tbsp (28g) melted butter.
- For Frying: 6 cups (907g) peanut oil or vegetable shortening.
How to Make Homemade Yeast Donuts: Step-by-Step Recipe
1. Combining the Ingredients
In a large bowl, whisk together the dry ingredients. In a separate small container, combine the egg, milk, melted butter, and vanilla. Add the wet mixture to the dry ingredients. Mix and knead into a soft dough. Cover and let rest for 6 to 8 minutes.
2. Kneading the Dough and First Rise
After the brief rest, knead the dough for 6 to 8 minutes until it becomes smooth and soft. Place it in a greased bowl, turn to coat the top with oil, cover, and let rise in a warm place for 1.5 to 2 hours (until doubled in size).
3. Shaping the Donuts
Turn the dough out onto a lightly floured surface. Gently roll it out to a thickness of 1/4 inch (0.6 cm). Cut out rounds 2.25 to 3 inches in diameter. Cover the shaped dough with greased plastic wrap and let rise for another 30 to 60 minutes.
4. How to Fry Yeast Donuts
Heat oil in a large skillet or deep fryer to 350°F (175°C). Gently drop 2 to 3 donuts at a time into the hot oil. Fry for about 1 minute per side until golden brown. Remove with a slotted spoon onto paper towels to drain excess oil. Once cooled, add your favorite glaze or filling.
💡 How to Properly Measure Flour with a Cup
To achieve the ideal texture for your donuts, measuring the flour correctly is essential. Use the "Spoon & Level" method:
- Fluff: Lightly stir the flour in its container.
- Spoon: Spoon the flour into your measuring cup until it mounds over the top. Do not scoop directly from the bag with the cup.
- Level: Sweep off the excess flour with the flat edge of a knife.
*Note: In this recipe, 1 cup of flour equals approximately 120 grams.
For the original recipe and professional baking tips, visit King Arthur Baking.
