Description
These classic yeast-raised doughnuts are irresistibly light, fluffy, and perfectly golden with a tender bite. Whether glazed, sugared, or filled, they turn out bakery-perfect every single time thanks to this foolproof recipe. Keywords: yeast doughnuts, homemade donuts, fluffy doughnuts, perfect yeast-raised donuts
Ingredients
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- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm water (110°F)
- 1/4 cup granulated sugar
- 1/4 cup whole milk, warm
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 egg, room temperature
- 2 1/2 – 3 cups all-purpose flour
- Vegetable oil (for frying)
- Optional: powdered sugar, cinnamon sugar, or glaze for coating
Instructions
- In a bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Stir in sugar, warm milk, melted butter, salt, and egg.
- Add 2 1/2 cups flour gradually, mixing until a soft dough forms. Add more flour if dough is too sticky.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Roll out dough to 1/2-inch thickness. Cut with a doughnut cutter or two round cutters.
- Place doughnuts on a parchment-lined tray, cover loosely, and let rise again for 30–45 minutes.
- Heat oil in a deep pot to 350°F (175°C). Fry doughnuts 1–2 minutes per side or until golden brown.
- Drain on paper towels and coat as desired while warm.
Notes
- Ensure liquid ingredients are warm but not hot to avoid killing the yeast.
- For even frying, avoid overcrowding the pot.
- Glaze or sugar the doughnuts while they’re still warm so coatings stick well.
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
