Soft and fluffy yeast-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.

yeast-raised doughnuts stacked on a plate

Recipe originally published in March 2014, sponsored by 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 yeast-raised doughnuts by myself, but I’m just making up for lost time, right?

Table of Contents

yeast-raised doughnuts laid out on a piece of parchment paper

Why you’ll love these doughnuts

  • They’re so fluffy and tender, with great flavor.
  • You can top however you like! With either cinnamon-sugar, vanilla glaze, or chocolate frosting and sprinkles.
  • You don’t need any special equipment, though a thermometer is helpful.
  • I walk you through the whole process so there’s no need to be intimidated!

So let’s get to work, shall we?

ingredients for yeast-raised doughnuts

Ingredients you’ll need

(Full recipe at the bottom of this article)

  • All-purpose flour
  • Granulated sugar
  • Milk
  • Unsalted butter
  • Eggs
  • Red Star Active-Dry Yeast or Platinum Red Star Yeast
  • Salt
  • Vegetable oil, for frying
  • Desired toppings (see recipe for full list of those ingredients)

Why I bake with Red Star Yeast

I have proudly been working with Red Star Yeast for many years and it’s the only yeast I’ll use in my kitchen. Platinum Red Star Yeast is my favorite for breads, rolls, doughnuts, etc. because it’s not too fussy and has consistent results. Dough rises better and faster, and with a higher volume in the finished product.

Be sure to also check out Red Star Yeast’s Baking Lessons section where they have information and tips for every single step of the bread baking process.

doughnut dough, before and after rising

How to make yeast-raised doughnuts

1. Prepare dough. Warm milk and butter, then combine with half of the flour, yeast, sugar, salt, and eggs. Add remaining flour while kneading until dough is smooth and elastic, and is still sticky but doesn’t actually stick to your hands.

2. Let dough rise. Place dough in a warm place and let rise until doubled, about 1 hour.

3. Roll and cut into doughnuts. Gently press down dough and reshape into a round, then let rest for about 15 minutes. On a floured surface, roll dough out to about ½-inch thick and use a doughnut cutter (or 2 different sized round cutters) to cut out doughnuts.

rolling out and cutting doughnuts

4. Let doughnuts rise again. Transfer cut doughnuts to a sheet pan lined with parchment paper, cover with plastic and let rise until puffed, another 20-30 minutes.

5. Fry in oil. While doughnuts are rising, heat oil in a heavy bottom pot to 375°F (use a thermometer if you have one). Once oil is hot, fry in small batches for a few minutes on each side until golden brown. Use a slotted spoon or spider strainer to transfer to paper towels to drain.

6. Add toppings as desired. While doughnuts are still warm, add toppings you want (more info below). If using a glaze, let it set up for a few minutes before devouring.

Then, enjoy!

Frying yeast raised doughnuts and letting them rest on a baking sheet

3 toppings to choose from

Choose just one topping, or use all three! They’re honestly all so good, I couldn’t pick a favorite. Note: each topping recipe makes enough to be used for the entire batch of doughnuts.

  • Cinnamon-Sugar
  • Vanilla glaze
  • Chocolate glaze and sprinkles
doughnuts with three toppings, cinnamon-sugar, chocolate and sprinkles, and vanilla glaze

baking tip:Deep frying tips

  • Use a heavy-bottomed pot, such as Dutch oven.
  • Fill it with at least 3 inches of oil so that everything has enough room to float.
  • Use a thermometer so you know the exact temperature of the oil.
  • Fry at 350-375°F (per recipe instructions) and adjust heat as needed to maintain that temp. If the oil is too cool, it’ll take longer and your treats will soak up more oil. If the oil is too hot, you risk burning them.
  • Work in batches as needed to not crowd the pot or cause the oil temp to drop too much.
  • Protect yourself! Wear an apron to protect your clothing from any splatters, and use a slotted spoon to flip them over and remove them.
  • When you’re done, turn off the heat and let the oil cool to room temperature completely. Pour through a funnel into a container with a secure lid and discard (or save to use for frying later). Do not pour oil down the drain.
More Baking Tips »

Make these doughnuts ahead

  • To make these ahead, prepare the doughnuts all the way up to their second rise. Cover tightly with plastic wrap and chill in the fridge for up to 12 hours. Let come to room temperature for at least 30 minutes before frying.
  • These yeast-raised doughnuts are best the day they are made, though they will keep in an airtight container at room temperature for several days.
yeast-raised doughnut with a bite out of it

More doughnut recipes to try

Get the recipe

yeast-raised doughnuts stacked on a plate
4.72 from 7 reviews

Yeast Doughnuts

Servings: 12 doughnuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Rise/Set Time: 1 hour
Total Time: 1 hour 35 minutes
Soft and fluffy yeast-raised doughnuts three ways – with cinnamon-sugar, vanilla glaze, and chocolate with sprinkles.
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Ingredients
 

Doughnuts:

  • 1 cup (237 ml) whole milk
  • â…“ cup (75 grams) unsalted butter
  • 4 cups (480 grams) all-purpose flour
  • 2 ¼ teaspoon (7 grams) Red Star Active-Dry Yeast
  • 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:

  • â…“ cup (75 grams) unsalted 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 make the 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.
  • In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, salt, and sugar. Add the warmed milk mixture and the eggs and mix until combined. With the mixer on medium speed, add the remaining flour ¼ cup at a time until dough is thick but still slightly sticky to the touch. Continue to knead on medium speed until smooth and elastic, about 4-5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down dough to release gases and let sit for about 5 minutes. On a very 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. Place on a sheet pan lined with parchment, cover with plastic wrap, and let rise in a warm place until puffed, about 30 minutes.
  • Fill a heavy bottomed pan with vegetable oil at least 4 inches deep and place over medium high heat. Insert a thermometer and heat to 370°F.
  • When oil is hot, fry doughnuts in small batches until golden brown, about 2 minutes on each side, flipping halfway through. Remove doughnuts with a slotted spoon to paper towels to drain. Top doughnuts as desired.

For the Cinnamon Sugar:

  • Combine the granulate sugar and cinnamon in a small bowl. Dip hot doughnuts into the sugar, flipping them over until they are completely covered. Use a spoon if necessary. Serve immediately.

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. Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Let sit 30 minutes to firm up before serving.

For the Chocolate Glaze:

  • In a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter in 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.
  • 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.

Video

Notes

NOTES

  • Doughnuts are best the day they are made, but will keep in an air-tight container at room temperature for about 5 days.
  • Each topping recipe makes enough to cover the entire batch of doughnuts.
  • Nutrition information calculated with just cinnamon-sugar topping and is an estimate.
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
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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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.