🍩 Classic Yeast Doughnuts Recipe
🍽️ Makes: 12–15 doughnuts (plus holes)
⏱️ Time: ~2.5–3 hours (including rise time)
🧂 Ingredients:
For the Dough:
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¾ cup whole milk, warmed (about 110°F)
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2¼ tsp (1 packet) active dry yeast
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¼ cup granulated sugar
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2 large eggs, room temp
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4 tbsp unsalted butter, melted
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1 tsp vanilla extract
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3¼ cups all-purpose flour (plus more for dusting)
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½ tsp salt
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Oil for frying (vegetable, canola, or peanut)
For the Coating (Choose One or More):
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Cinnamon Sugar: ½ cup sugar + 1 tsp cinnamon
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Powdered Sugar
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Classic Glaze (see below)
🍯 Optional Classic Glaze:
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1½ cups powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
Whisk until smooth. Dip warm doughnuts and let glaze set on a wire rack.
👩🍳 Instructions:
1. Activate Yeast:
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In a small bowl, mix warm milk and sugar.
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Sprinkle yeast on top and let sit for 5–10 minutes until frothy.
2. Make the Dough:
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In a large mixing bowl (or stand mixer), whisk together:
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Eggs, melted butter, vanilla.
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Add yeast mixture and stir to combine.
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Gradually add flour and salt. Mix until a soft dough forms.
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Knead by hand or with dough hook for 5–7 minutes, until smooth and elastic.
3. First Rise:
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
4. Roll and Cut:
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Turn dough onto a floured surface.
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Roll to about ½ inch thickness.
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Cut out doughnuts using a doughnut cutter or 3-inch round cutter + 1-inch for holes.
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Re-roll scraps as needed.
5. Second Rise:
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Place doughnuts on parchment-lined baking sheets.
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Cover loosely and let rise for 30–45 minutes, until puffy.
6. Fry the Doughnuts:
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Heat oil in a deep pan to 350°F (175°C).
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Fry doughnuts 2–3 at a time, 1–2 minutes per side, until golden brown.
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Use a slotted spoon to transfer to a rack lined with paper towels.
7. Coat or Glaze:
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While still warm, toss in cinnamon sugar or powdered sugar, or dip in glaze.
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Let cool slightly before serving.
📝 Tips:
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Don’t overproof — doughnuts should puff, but still hold shape.
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Don’t overcrowd the oil — it drops the temp and causes greasy doughnuts.
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You can make the dough the night before and do the second rise in the morning!
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Leftovers? Reheat doughnuts in the microwave for 10 seconds to refresh.
Let me know if you want:
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Baked doughnut version (no frying!)
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Jam-filled or Boston cream style
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Chocolate glaze or maple icing recipe!
