These Classic Yeast-Raised Donuts are the ultimate indulgence—soft, airy, and golden-brown with a subtle sweetness that makes them the perfect canvas for endless variations. Whether you prefer them dusted with powdered sugar, filled with jam, twisted into crullers, or shaped like flowers with candy centers, this recipe gives you the foundation to create bakery-style donuts right in your own kitchen.
The dough is enriched with milk, butter, and eggs, giving it a tender crumb and rich flavor. After a slow rise, it’s rolled, shaped, and fried to perfection—resulting in donuts that are crisp on the outside and feather-light inside. Once cooled slightly, they can be glazed, filled, or coated to your heart’s content.
This recipe is ideal for weekend baking, festive gatherings, or simply treating yourself to something special. It’s forgiving, versatile, and deeply satisfying—especially when you see those golden rings puff up in hot oil and smell the sweet aroma filling your kitchen.
🧾 INGREDIENTS:
For the dough:
- 3½ cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (not hot)
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, softened
- 2 large eggs
- ½ tsp salt
- 1 tsp vanilla extract
For frying:
- Vegetable oil (for deep frying)
For coating or filling (choose your style):
- Powdered sugar
- Granulated sugar + cinnamon
- Fruit jam or custard (for filled donuts)
- Chocolate glaze or icing
- Colored sprinkles or candy hearts
🥣 INSTRUCTIONS:
1. Activate the yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy. This ensures the yeast is alive and ready to rise.
2. Make the dough:
In a large mixing bowl, combine flour and salt. Add the yeast mixture, eggs, butter, and vanilla. Mix until a sticky dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
3. First rise:
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
4. Shape the donuts:
Punch down the dough and roll it out on a floured surface to about ½-inch thickness. Use donut cutters or improvise with a glass and bottle cap to cut rings. For filled donuts, cut into rounds without holes. For twists or flowers, shape creatively.
Place shaped donuts on parchment-lined trays and cover loosely. Let them rise again for 30–45 minutes until puffy.
5. Fry to golden perfection:
Heat oil in a deep pan to 175°C (350°F). Fry donuts in batches, turning once, until golden brown—about 1 minute per side. Drain on paper towels.
6. Coat or fill:
While still warm, roll in sugar or powdered sugar. For filled donuts, use a piping bag to inject jam or custard. For glazed donuts, dip in icing and top with sprinkles or candy.
🍽 SERVING NOTES:
- Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
- Reheat briefly in the microwave to restore softness.
- Pair with chai, coffee, or a glass of cold milk.