These homemade yeast-raised doughnuts are light, airy, and every bit as good as the ones from your favorite doughnut shop! They’re made with a simple enriched yeast dough that’s fried until golden, then finished with cinnamon sugar, vanilla glaze, or chocolate glaze and sprinkles. I’ve included recipes for all three toppings, so you can mix and match!

yeast-raised doughnuts stacked on a plate.

Recipe overview: Homemade Yeast Doughnuts

  • Light and airy texture. These homemade yeast doughnuts are soft and fluffy inside, just like classic doughnut-shop doughnuts.
  • Three delicious toppings. From my recipe you can make classic cinnamon sugar doughnuts, vanilla-glazed doughnuts, or chocolate-glazed yeast doughnuts with sprinkles. Or make all three!
  • Simple ingredients. Just a handful of everyday baking ingredients, including flour, yeast, milk, eggs, and butter.
  • Step-by-step guidance. I’ll show you how to make the dough, let it rise, shape the doughnuts, and fry them until golden.

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Can you believe that as a kid I actually detested doughnuts? Yeah, me neither. That girl must have been crazy. Thankfully I grew up, saw the error of my ways, and (best of all) learned how to make really great doughnuts at home.

If you’ve never fried your own donuts, you are truly missing out. I’ve had plenty of fabulous doughnuts from bakeries and shops, but none are as fresh or as tasty as the ones that come out of my own kitchen. And I’m so excited for you to make a batch yourself, too!

“Love these made these for the family and my donuts were declared the best they’ve ever had. Ok so the girls were 4 and 6 but my husband is a tough donut critic and he raved. So light and fluffy said they are like what you wish “hot now krispy kreme” tasted like. ⭐⭐⭐⭐⭐” —from reader Parisa

Note: I recently made this yeast doughnut recipe again in 2026, and I’m happy to report that these doughnuts are still just as light and fluffy as I remember. The key is getting the dough and rising times just right, and I’ll walk you through the whole process below.

Ingredients you’ll need

ingredients for yeast-raised doughnuts.
  • All-purpose flour: Be sure to measure flour accurately, preferrably with a kitchen scale.
  • Yeast: Both active-dry and instant yeast work with this recipe. The yeast is mixed directly with the dry ingredients, so there’s no separate proofing step.
  • Whole milk: Adds richness and helps create a soft, tender dough. Warm it with the butter before adding to the other ingredients.
  • Butter: Adds flavor and tenderness. I used to exclusively use unsalted butter, but I’ve switched to mostly salted butter for the added flavor. Use what you have!
  • Granulated sugar: Sweetens the dough and helps it brown during frying.
  • Eggs: Enrich the dough and contribute to its soft texture.
  • Salt: Balances the sweetness and brings out the flavor.
  • Vegetable oil: Use a neutral-flavored oil for frying. You’ll need enough for the doughnuts to float freely in the pan.

How to make yeast doughnuts

kneaded dough for homemade yeast doughnuts.
Step 1. Prepare dough and let rise: Mix half of flour with warm milk and butter, 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. Cover and rise for about 1 hour.
cutting dough for doughnuts in cutter.
Step 2. Roll and cut into doughnuts: Use a doughnut cutter (or 2 different sized round cutters) to cut out doughnuts. Place on a lined sheet pan and let rise again for about 30 minutes while you heat the oil and prepare toppings.
doughnut on slotted spoon.
Step 3. Fry doughnuts in oil: 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.
finishing homemade doughnuts with different toppings.
Step 4. Add toppings: 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!

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 »

3 ways to finish homemade doughnuts

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

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 doughnuts: A combination of granulated sugar and ground cinnamon is simplicity at its best. It’s also the easiest topping option.
  • Vanilla-glaze doughnuts: It’s classic for a reason! Give each side a quick dip, then let it the donuts rest over a wire rack so the excess can drip off, creating a thin, shiny glaze.
  • Chocolate-glazed yeast dounuts: My kids’ favorite, don’t forget the sprinkles!

Tips for light and fluffy yeast doughnuts

  • Don’t add too much flour. The dough should be very soft and slightly tacky, but not so sticky that it comes off on your fingers. Adding too much flour can make the finished doughnuts dense instead of light and airy.
  • Knead until smooth and elastic. The dough needs enough kneading to develop its structure. It should become smoother and more elastic as you work with it.
  • Let the dough rise fully. The dough should nearly double in size during the first rise, and the shaped doughnuts should look noticeably puffy before frying. If you’re unsure, here’s how to tell when yeast dough has risen enough. Yeast dough rises more slowly in a cool kitchen. If yours is taking longer than expected, here are a few tips for helping yeast dough rise faster.
  • Handle the risen doughnuts gently. Once they’re shaped and puffed up, be careful when transferring them into the hot oil so they don’t lose their shape.
  • Keep the oil at the right temperature. Use a thermometer and adjust the heat as needed during frying. Oil that’s too hot can brown the outside before the center cooks, while oil that’s too cool can make the doughnuts greasy.
  • Enjoy them fresh. Homemade yeast doughnuts are at their very best shortly after frying, when they’re still wonderfully soft and light.
  • Make-ahead instructions: Prepare the doughnuts all the way up through cutting and shaping. 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, you’ll want them to look puffy and roughly doubled in size before frying.

Recipe FAQs

What’s the difference between yeast doughnuts and cake doughnuts?

Yeast doughnuts rise through yeast fermentation and have a lighter, airier texture. Cake doughnuts rely on chemical leaveners (baking powder and baking soda) and typically have a more compact, cake-like crumb. If you prefer that style, try my old-fashioned buttermilk doughnuts instead.

Can I use instant yeast instead of active dry?

Yes! Either will work, with the main difference being rise time. Instant yeast typically cuts rise time in half, but rely on visual cues instead of the clock.

Can I bake these doughnuts instead of frying?

This recipe is designed to be fried for its characteristic texture. I have not tested this recipe in the oven.

yeast-raised doughnut with a bite out of it.

More homemade doughnut recipes to try

Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.

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

Yeast Doughnuts

Servings: 12 doughnuts
Prep Time: 30 minutes
Cook Time: 15 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 15 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
  • 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)

Equipment

Deep fry thermometer
Candy/deep fry thermometer
dough whisk
Dough whisk
Round dough cutters
Round cutter

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
Cuisine: American
Course: Breakfast, brunch, Dessert, Snack
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe originally published in March 2014, sponsored by Red Star Yeast.