Yeast Doughnuts
Soft and fluffy yeast-raised doughnuts three ways - with cinnamon-sugar, vanilla glaze, and chocolate with sprinkles.
Ingredients
Doughnuts:
- 1 cup (237 ml) whole milk
- ⅓ cup (75 grams) butter
- 4 cups (500 grams) all-purpose flour
- 2 ¼ teaspoon (7 grams) yeast , active-dry or instant/quick-rise
- ½ teaspoon salt
- ¼ cup (50 grams) granulated sugar
- 2 large eggs , lightly beaten
- Vegetable oil , for frying
Cinnamon-Sugar:
- 1 cup (200 grams) granulated sugar
- 1 tablespoon ground cinnamon
Vanilla Glaze:
- 2 cups (226 grams) powdered sugar , sifted
- 3-5 tablespoons milk
- 2 teaspoons vanilla extract
Chocolate Glaze:
- ⅓ cup (75 grams) butter , at room temperature
- ¼ cup (60 ml) whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces (113 grams) dark or bittersweet chocolate , chopped
- 2 cups (226 grams) powdered sugar , sifted
- Sprinkles , for decoration (optional)
Instructions
To prepare dough for doughnuts:
- In a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit for about 5 minutes, or until mixture is 110-120°F (do not use above 140°F or you'll kill the yeast).1 cup (237 ml) whole milk, ⅓ cup (75 grams) butter
- In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, sugar, and salt. Add the warmed milk mixture and the eggs and mix until combined. 2 cups (250 grams) all-purpose flour, 2 ¼ teaspoon (7 grams) yeast, ¼ cup (50 grams) granulated sugar, ½ teaspoon salt, 2 large eggs
- While kneading on medium speed, add the remaining flour ¼ cup at a time, waiting until all flour has been incorporated before adding more, this will take 6-10 minutes (depending on mixer speed and how long you wait in between additions). You want the dough to be smooth and elastic, and clear the sides of the bowl, but still slightly sticky to the touch (the dough should feel very soft and tacky, but not stick and come off on your fingers when you test it). 2 cups (250 grams) all-purpose flour
- Cover bowl, and let rise in a warm place until doubled, about 1 hour (or 30 minutes if using instant yeast). When gently pressed, your finger should leave an indent. If dough bounces back, it needs more rising time.
- Gently punch down dough to release gases and let sit for about 5 minutes. On a lightly floured surface, roll the dough out into a circle about ½ inch thick. Use a 3 or 3 ½-inch round cutter to cut dough into circles. Use a smaller cutter, about 1 inch, to cut out the doughnut holes (You can also use a specific doughnut cutter).
- Place shaped doughnuts on a sheet pan lined with parchment, cover with plastic wrap, and let rise in a warm place until puffed in size, about 30 minutes. Meanwhile, get your oil ready and prep toppings so they're ready to go.
To Prep Toppings:
- For the Cinnamon Sugar: Combine the granulated sugar and cinnamon in a small bowl. 1 cup (200 grams) granulated sugar, 1 tablespoon ground cinnamon
- For the Vanilla Glaze: Whisk together the sifted powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth and no lumps remain. Add more milk as needed to reach a desired consistency. 2 cups (226 grams) powdered sugar, 3-5 tablespoons milk, 2 teaspoons vanilla extract
- For the Chocolate Glaze: In a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter is melted, stirring until smooth. Add the chopped chocolate and stir until chocolate is smooth and melted. Remove from heat and add the sifted powdered sugar.⅓ cup (75 grams) butter, ¼ cup (60 ml) whole milk, 1 tablespoon light corn syrup, 2 teaspoons vanilla extract, 4 ounces (113 grams) dark or bittersweet chocolate, 2 cups (226 grams) powdered sugar, Sprinkles
- Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Decorate with sprinkles, if desired. Let sit 30 minutes to firm up before serving.
To Fry Doughnuts:
- Fill a heavy-bottomed pot or pan with vegetable oil at least 3 inches deep (the doughnuts should be able to "free float" in the oil and not touch the bottom) and place over medium-high heat. Insert a thermometer and heat to 375°F. This may take up to 15-20 minutes.
- When oil is hot, fry doughnuts in small batches until golden brown, about 2 minutes on each side, flipping halfway through (doughnut holes will cook faster, about 1 minute or less per side). Adjust heat as needed to maintain 375°F. The doughnuts will cause the oil temp to drop, but you also don't want the oil to be too hot or the doughnuts will burn.
- Remove fried doughnuts with a slotted spoon to paper towels to drain. Let them drain for only a minute or two, then dip into desired toppings while still hot.
- For cinnamon-sugar, dip the hot doughnuts into the mixture, flipping it over and using a spoon as needed to make sure the doughnuts are covered. Serve immediately.
- For vanilla glaze, place one side of the doughnut into the glaze, then use a fork or chop stick to flip it over and coat the other side. Let the excess drip off, then set on a wire rack. Let glazed doughnuts set for 30 minutes before serving.
- For chocolate glaze, Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Decorate with sprinkles, if desired. Let glazed doughnuts set for 30 minutes before serving.
- Doughnuts should be enjoyed as soon as possible, and preferrably no more than within a few hours of frying. If you happen to have leftovers, store them in an airtight container for several days.
Video
Notes
- Yeast: You can use either active-dry or instant/quick-rise yeast for this recipe, the only difference is rise time.
- Vegetable oil: The exact amount you'll need will vary depending on the size of your pot. I usually use a 48 ounce container. To dispose of used vegetable oil: Do not dump down the drain! Let it cool completely, then carefully pour it back into the container it came from (or another sealable container) and discard. You can also save to reuse 1-2 more times to fry more doughnuts.
- Doughnut toppings: Each topping recipe makes enough to cover the entire batch of doughnuts, so if you choose to make more than one, you will have leftovers.
- Nutrition information has been calculated with cinnamon-sugar topping only.
Calories: 309kcal, Carbohydrates: 55g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 119mg, Potassium: 108mg, Fiber: 2g, Sugar: 22g, Vitamin A: 232IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 2mg
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