Yeast Donuts
Indulge in the pillowy perfection of homemade Yeast Donuts, a classic treat that’s irresistibly soft, airy, and lightly sweetened. This recipe uses simple pantry staples like all-purpose flour, active dry yeast, and creamy whole milk to create donuts that are delightfully fluffy and golden-brown. The dough is kneaded to perfection and allowed to rise twice, resulting in a light, melt-in-your-mouth texture. Once fried to a crisp and tender finish, these donuts can be topped with a dusting of powdered sugar or dipped into your favorite glaze for a customizable touch of sweetness. With just 90 minutes of prep and a quick fry, these donuts are perfect for weekend brunches, celebrations, or simply treating yourself. Try this easy yeast donut recipe and bring the joy of a bakery to your home kitchen today!
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Recipe Information
Ingredients
- 240 ml Whole milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 60 g Unsalted butter, melted
- 2 pcs Large eggs
- 5 ml Vanilla extract
- 450 g All-purpose flour
- 5 g Salt
- 1000 ml Vegetable oil for frying
- 100 g Powdered sugar or glaze for topping (optional)
Instructions
Warm the milk to about 43°C (110°F) and pour it into a small bowl. Add the active dry yeast and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the remaining sugar, melted butter, eggs, vanilla extract, and salt. Mix together until well combined.
Pour the yeast mixture into the large mixing bowl and stir to combine.
Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms.
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it's smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 7-8 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Once risen, gently punch down the dough and roll it out on a floured surface to about 1 cm (1/2 inch) thickness.
Use a 7.5 cm (3-inch) round cutter to cut out circles of dough. Use a smaller cutter (about 2.5 cm or 1 inch) to cut out the centers to make donut shapes. Re-roll and cut the scraps as needed.
Place the cut donuts and donut holes on a parchment-lined baking sheet. Cover them lightly with a kitchen towel and let rise for another 30 minutes until puffy.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 175°C (350°F). Use a thermometer to maintain the temperature.
Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain.
Cool slightly, then coat the donuts with powdered sugar or dip them in a glaze if desired. Serve fresh and enjoy!
Nutrition Facts
Calories |
11544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1070.9 g | 1373% | |
| Saturated Fat | 181.9 g | 910% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 510.2 g | 186% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 163.6 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 437 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
