About This RecipeThis recipe provides instructions for making classic yeast-raised doughnuts. The process involves creating a yeast dough, allowing it to rise, shaping the doughnuts, frying them, and finishing with a simple glaze. This is a traditional method for producing light, airy doughnuts with a characteristic golden-brown exterior.Why You’ll Love This RecipeThis recipe yields doughnuts with a soft, pillowy texture and a delicate, slightly sweet flavor. The use of yeast as a leavening agent creates an airy crumb structure distinct from cake-style doughnuts. The final product can be customized with various glazes and toppings, making it a versatile base for numerous doughnut variations.Ingredients4 cups all-purpose flour (approx. 500g), plus more for dusting1/2 cup granulated sugar (100g)1 teaspoon salt (5g)2 1/4 teaspoons active dry yeast (one 1/4-ounce packet, 7g)1 cup whole milk, warmed to about 110°F (240ml)2 large eggs, at room temperature4 tablespoons unsalted butter, melted (57g)1 teaspoon vanilla extract (5ml)Vegetable oil, for frying (approx. 1-2 quarts)For the Glaze:2 cups confectioners’ sugar (240g)1/4 cup whole milk (60ml)1 teaspoon vanilla extract (5ml)Step by Step InstructionsActivate the Yeast: In the bowl of a stand mixer, combine the warmed milk and yeast. Let it sit for 5-10 minutes until foamy.Make the Dough: Add the sugar, salt, eggs, melted butter, and vanilla extract to the yeast mixture. Mix with a paddle attachment until combined. Gradually add the flour, switching to a dough hook attachment once it becomes too thick. Knead on medium speed for 5-7 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 8-10 minutes.First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.Shape the Doughnuts: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness. Use a floured 3-inch doughnut cutter to cut out rounds. If you don’t have a doughnut cutter, use a round cutter and a smaller cutter for the center hole. Gather the scraps, re-roll, and cut again.Second Rise: Place the shaped doughnuts and holes on parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for 30-45 minutes, until puffy.Heat the Oil: While the doughnuts are rising, pour oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature.Fry the Doughnuts: Carefully add 2-3 doughnuts to the hot oil, avoiding overcrowding. Fry for about 1-2 minutes per side, until golden brown. Use a slotted spoon or spider strainer to flip them. Fry the doughnut holes for about 45-60 seconds total, rolling them around for even browning.Drain: Remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain. Allow them to cool slightly.Glaze: While the doughnuts are still warm, whisk together the confectioners’ sugar, milk, and vanilla for the glaze until smooth. Dip the top of each doughnut into the glaze, then return to the wire rack to allow the excess to drip off. Serve warm or at room temperature.FAQCan I bake these doughnuts instead of frying?This is a recipe for fried yeast doughnuts. Baking will not produce the same texture or characteristic crust. For a baked doughnut, a specific cake-style doughnut recipe should be used.Why didn’t my doughnuts rise?The yeast may have been expired, the liquid may have been too hot and killed the yeast, or the rising environment may have been too cold. Ensure your yeast is fresh and the liquid is the correct temperature.Can I make the dough ahead of time?Yes, the shaped, unrisen doughnuts can be covered and refrigerated overnight for a slow second rise. Fry them directly from the refrigerator the next morning.You Must KnowMaintaining the correct oil temperature is critical. If the oil is too cool, the doughnuts will absorb excess oil and become greasy. If the oil is too hot, the exterior will burn before the interior is fully cooked. Always use a thermometer for accuracy. Do not leave hot oil unattended.Storage TipsDoughnuts are best consumed the day they are made. Store completely cooled, unglazed doughnuts in an airtight container at room temperature for up to 2 days. Glazed doughnuts are best eaten immediately. Doughnuts can be frozen for up to 3 months; place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw at room temperature and reheat gently if desired.
Doughnuts Recipe
