These Classic Yeast-Raised Donuts are the ultimate bakery-style treat—soft, airy, and golden with a delicate chew and a slightly crisp exterior. Made from a lightly enriched dough, they puff up beautifully when fried, creating that signature donut texture. The dough is versatile enough to shape into rings, twists, filled rounds, or even flower-like designs. Once fried, they can be dusted with powdered sugar, glazed, dipped in chocolate, or filled with jam, custard, or cream. This recipe is ideal for weekend indulgence, festive gatherings, or simply bringing joy to your kitchen. With a bit of patience and love, you’ll have donuts that rival any shop—customizable to match every style in your image.
🧂 INGREDIENTS:
For the dough:
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- Optional: 2 tablespoons powdered milk (for extra richness)
For frying:
- Vegetable oil or sunflower oil (for deep frying)
For finishing:
- Powdered sugar (for dusting)
- Granulated sugar + cinnamon (for coating)
- Jam, custard, or cream (for filling)
- Chocolate glaze or vanilla icing (for dipping)
🥄 INSTRUCTIONS:
1. Activate the yeast:
In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This ensures the yeast is alive and ready to work.
2. Make the dough:
In a large mixing bowl, combine flour, salt, and powdered milk (if using). Add the yeast mixture, eggs, butter, and vanilla. Mix until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
3. First rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the donuts:
Punch down the dough and roll it out on a lightly floured surface to about ½ inch thickness. Use a donut cutter or two round cutters to shape rings. For filled donuts, cut into 3-inch rounds. For twists, cut strips and twist gently. For flower shapes, use a cookie cutter or shape by hand.
5. Second rise:
Place shaped donuts on parchment-lined trays. Cover and let rise for 30–45 minutes until puffy. This step is key for light texture.
6. Fry the donuts:
Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches, turning once, until golden brown—about 1 minute per side. Drain on a wire rack or paper towels.
7. Finish and serve:
While still warm, coat donuts in powdered sugar, cinnamon sugar, or dip in glaze. For filled donuts, let cool slightly, then use a piping bag to inject jam or custard into the center. Serve fresh for best texture.
🍽️ VARIATIONS & TIPS:
- Flower-shaped donuts: Use a flower cutter and place a candy or jam dot in the center after frying.
- Twists/crullers: Roll dough into ropes and twist before second rise.
- Filled donuts: Inject with blueberry jam, vanilla custard, or whipped cream.
- Glazed rings: Dip cooled donuts in chocolate ganache or vanilla icing and let set.