Yeast Doughnuts
Sink your teeth into the fluffy, golden perfection of homemade yeast doughnuts—an irresistible treat that’s easier to make than you might think! These delightful melt-in-your-mouth confections are crafted from a pillowy dough enriched with warm milk, butter, egg yolks, and a hint of vanilla, offering the perfect balance of lightness and flavor. With just a little patience, the dough rises to perfection, creating a tender texture that’s fried to a crispy golden brown in vegetable oil. Whether you prefer them simply dusted with powdered sugar or indulgently drizzled with a sweet glaze, these doughnuts are a versatile crowd-pleaser. Perfect for breakfast, brunch, or an afternoon sweet tooth fix, this recipe yields 12 freshly made doughnuts that are best enjoyed warm. Your kitchen will smell like a bakery, and each bite will transport you straight to dessert heaven!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm milk (110°F/43°C)
- 0.25 cups Unsalted butter, melted
- 2 large Egg yolks
- 1 teaspoons Vanilla extract
- 4 cups Vegetable oil (for frying)
- Powdered sugar or glaze (optional)
Instructions
In a large mixing bowl, combine 1 cup of warm milk, 2.25 teaspoons of active dry yeast, and 1 tablespoon of granulated sugar. Stir gently, then let the mixture sit for 5-10 minutes until foamy.
Add 0.5 cups of granulated sugar, 0.25 cups of melted butter, 2 large egg yolks, and 1 teaspoon of vanilla extract to the yeast mixture. Stir to combine.
Gradually add 4 cups of all-purpose flour and 1 teaspoon of salt, mixing until the dough comes together. Knead the dough by hand or in a stand mixer with a dough hook for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Punch down the risen dough and roll it out on a lightly floured surface until it is about 1/2-inch thick.
Using a doughnut cutter or two round cutters (one large and one small for the hole), cut out the doughnuts. Re-roll any scraps and cut out additional doughnuts.
Place the cut doughnuts on parchment-lined baking sheets, cover them lightly with a kitchen towel, and let them rise for 30 minutes until puffy.
Heat 4 cups of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the temperature.
Carefully fry 2-3 doughnuts at a time, cooking for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove the doughnuts and place them on a paper towel-lined plate to drain excess oil.
If desired, coat the doughnuts in powdered sugar, glaze, or your topping of choice while still warm.
Serve fresh and enjoy!
Nutrition Facts
Calories |
10965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1012.8 g | 1298% | |
| Saturated Fat | 172.5 g | 862% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 123.8 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 431 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1082 mg | 23% | |
*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.
