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.

Yeast Doughnuts, Three Ways from

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.

Yeast Doughnuts, Three Ways from

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.

Yeast Doughnuts, Three Ways from

baking tip:Doughnut Frying Tips

  • A deep-fryer isn’t necessary, any heavy bottomed pot will do.
  • Fill the pot at least 3 inches deep with oil so that the doughnuts have enough room to float.
  • Use a thermometer (I use a candy/deep-fry combo thermometer like this one) and fry the doughnuts at 375 degrees F. If you try to fry doughnuts in oil that is too cool, it’ll take longer and your doughnuts will soak up more oil. If the oil is too hot, you risk burning the doughnuts.
  • If you don’t have a thermometer, test the temperature with a single doughnut hole. If it immediately sizzles and rises to the surface, the oil is ready.
  • Adding the doughnuts to the hot oil will cause the oil temperature to drop. Fry in batches and adjust heat as needed to maintain 375 degrees while you fry the doughnuts.
  • Protect yourself! Wear an apron to protect your clothing from any splatters, and use a slotted spoon to gently ease the doughnuts into the hot oil, flip them over, and remove them.
  • When you are 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.

Yeast Doughnuts, Three Ways from

Yeast Doughnuts

Soft and fluffy yeast doughnuts three ways - with cinnamon-sugar, vanilla glaze, and chocolate with sprinkles.
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5 from 1 vote



  • 1 cup whole milk (237 ml)
  • cup unsalted butter (75 grams)
  • 4 cups all-purpose flour (480 grams)
  • 2 ¼ teaspoon Red Star Active-Dry Yeast (1 envelope, 7 grams)
  • ½ teaspoon salt
  • ¼ cup granulated sugar (50 grams)
  • 2 large eggs , lightly beaten
  • Vegetable oil , for frying


  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon ground cinnamon

Vanilla Glaze:

  • 2 cups powdered sugar , sifted (226 grams)
  • 3-5 tablespoons milk
  • 2 teaspoons vanilla extract

Chocolate Glaze:

  • cup unsalted butter , at room temperature (75 grams)
  • ¼ cup whole milk (60 ml)
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 4 ounces dark or bittersweet chocolate , chopped (113 grams)
  • 2 cups powdered sugar , sifted (226 grams)
  • Sprinkles , for decoration (optional)


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.


  • 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.


Calories: 290kcal, Carbohydrates: 51g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 63mg, Potassium: 84mg, Fiber: 1g, Sugar: 33g, Vitamin A: 203IU, Calcium: 29mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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.

Be sure to visit Red Star Yeast on their website, and follow them on TwitterFacebookPinterest and Google+