Perfect Yeast Doughnuts every single time

There’s something truly satisfying about biting into a perfectly fluffy, light, and tender yeast doughnut. This recipe brings that indulgent bakery experience right to your home kitchen. Whether you prefer them glazed, filled, or plain, these yeast doughnuts deliver consistent results every time.

Why You’ll Love This Recipe

These yeast doughnuts strike the perfect balance of airy and chewy texture, with a golden, crisp exterior. The recipe is ideal for both beginners and seasoned bakers, thanks to straightforward instructions and reliable outcomes. Customizable with glazes, sugars, or fillings, these doughnuts suit every taste. Best of all, you’ll enjoy the process of creating a beloved classic from scratch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 3 packages active dry yeast
• 2 tablespoons honey
• 1 cup whole milk, warmed
• 1 egg, room temperature
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 1/4 to 2 1/2 cups bread flour
• Canola oil, for frying

For the Vanilla Glaze:

• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons water
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1 1/2 cups powdered sugar
• 4 tablespoons cocoa powder
• 3 to 4 tablespoons water
• 1 teaspoon vanilla extract

Directions

1. Make the sponge: In a large mixing bowl, whisk together 2 packages of yeast, 1 tablespoon sugar, 3/4 cup warm milk, and 3/4 cup bread flour. Cover with plastic wrap and let rise in a warm place for 30 minutes.
2. Mix the dough: Add the remaining yeast, warm milk, egg, melted butter, vanilla, cinnamon, nutmeg, and salt to the sponge. Mix on medium speed with a paddle attachment until smooth. Switch to the dough hook and gradually add flour until the dough pulls away from the sides and is slightly tacky but not sticky. Knead for 5–6 minutes.
3. Let it rise: Transfer dough to a greased bowl. Cover and refrigerate for at least 1 hour or overnight.
4. Shape the doughnuts: Roll out the dough on a floured surface to 3/4-inch thickness. Cut into rounds using a doughnut cutter. Place on parchment-lined trays, cover, and let rise in a warm area for 20–25 minutes, until doubled.
5. Fry the doughnuts: Heat oil in a large pot to 350°F (175°C). Fry 2–3 doughnuts at a time for about 1 minute per side or until golden brown. Transfer to a rack to drain and cool slightly.
6. Prepare the glazes:
   • For vanilla glaze: Mix powdered sugar, vanilla, and water until smooth.
   • For chocolate glaze: Mix powdered sugar, cocoa, vanilla, and water to desired consistency.
7. Glaze the doughnuts: Dip each doughnut into the glaze and allow the excess to drip off. Set on a rack until the glaze sets.

Servings and Timing

• Yield: About 12 doughnuts
• Prep Time: 30 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Total Time: Approximately 2 hours 15 minutes

Variations

• Sugar-coated: Toss warm doughnuts in granulated or cinnamon sugar for a simpler finish.
• Filled doughnuts: Skip the hole and fill cooled doughnuts with jam, custard, or chocolate spread.
• Baked version: Bake shaped doughnuts at 350°F (175°C) for 12–15 minutes for a lighter option.
• Flavored doughs: Add lemon or orange zest, almond extract, or a touch of espresso powder for unique flavors.

Storage/Reheating

• Storage: Store plain or glazed doughnuts in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving to maintain texture.
• Freezing: Freeze unglazed doughnuts in a sealed bag for up to 2 months. Thaw and reheat before glazing.

FAQs

How can I tell if my yeast is still good?

If the yeast bubbles and foams after mixing with warm liquid and sugar, it’s active and usable.

Can I use instant yeast instead of active dry?

Yes, substitute equal amounts. Instant yeast may shorten the rise time slightly.

Why are my doughnuts dense instead of fluffy?

Possible reasons include underproofing, using expired yeast, or adding too much flour during mixing.

Can I make the dough the night before?

Yes, you can refrigerate the dough overnight. Bring it to room temperature before shaping.

What’s the best oil for frying doughnuts?

Canola, vegetable, or peanut oil are best due to their high smoke points and neutral flavor.

How do I keep the glaze from becoming too thin?

Use less water or add extra powdered sugar until you reach a thick, pourable consistency.

Why do my doughnuts absorb too much oil?

Oil that’s too cool can cause doughnuts to absorb excess grease. Maintain a steady 350°F (175°C).

Can I double this recipe?

Yes, this recipe can be doubled without any changes to technique or timing.

How do I keep doughnuts fresh for longer?

Store them in an airtight container and avoid glazing until shortly before serving for best freshness.

What can I use if I don’t have a doughnut cutter?

Use a large round cutter or glass for the outer ring and a smaller one like a bottle cap for the hole.

Conclusion

Mastering homemade yeast doughnuts is a rewarding endeavor that pays off in every bite. With a fluffy interior, crisp exterior, and endless customization options, this recipe is a timeless favorite. Whether you’re making them for a special occasion or a weekend treat, these doughnuts are sure to impress.

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