Soft and fluffy raised doughnuts served up three ways— with cinnamon-sugar, vanilla glaze, and chocolate with sprinkles. I think you’ll have a problem picking a favorite, too. Recipe developed in partnership with Red Star Yeast.
Can you believe that as a kid I actually detested doughnuts? Yeah, me neither. That girl must have been crazy.
If you’ve never fried your own doughnuts, you are truly missing out. I’ve had plenty of fabulous doughnuts from stores and bakeries, but none as fresh or as tasty as the ones that come out of my own kitchen. I may have devoured nearly all of these doughnuts by myself, but I’m just making up for lost time, right?
Unlike cake doughnuts that rely on baking powder or baking soda for leavening, these doughnuts use yeast. The recipe is exactly like a sweet yeast bread, right up until you roll it out and cut it into rounds.
These doughnuts are light and airy, and not nearly as over-the-top sweet and dessert-y as their baked counterparts. Also, the topping is king. Pick whichever topping suits you, though I urge you to try all three.
Hot doughnuts covered in cinnamon-sugar may be one of my most favorite things, but there’s something simply addictive about doughnuts with a traditional vanilla glaze, and you can never ever go wrong with chocolate and sprinkles.
Disclosure: This recipe was developed in partnership with Red Star Yeast. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in.
This page contains affiliate links, which provide me a small percentage of all purchases made through them.