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Yeast Doughnuts

Yeast Doughnuts

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 45 m
Emtmom

Emtmom

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  2. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  3. Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.
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Reviews

chellebelle
132

chellebelle

9/30/2004

For the person who wondered why their doughnuts didn't rise... this recipe isn't very specific about the temperature of the liquid to be mixed into the yeast/flour mixture. The instruction "until butter melts" could end up with the liquid too hot and that will kill the yeast. Use an instant read or candy thermometer and check that the liquid is at around 120°F-130°F for "rapid rise" active dry yeast 110°F-115°F for regular active dry yeast.

CURRYCOOKS
57

CURRYCOOKS

5/25/2009

This is a good recipe for anyone wanting to make donuts similar to your local donuts shop. They are not cake donuts and if they turn out like that, then you didn't make them correctly. I recommend microwaving the milk, butter & sugar one minute or until luke-warm to avoid killing the yeast when you add it to your dry ingredients. You may need to let the doughnuts rise longer than the recipe calls for. Also make sure that you are using good yeast that hasn't expired. It's all about the rise and that they are cooked properly. I recommend using a thermostat controlled deep fryer to accurately fry these doughnuts just a little bit past golden brown. Let them cool down before you coat them. They are excellent with glaze, powdered sugar & various flavors of cake icing.

PEANUT4100
50

PEANUT4100

12/13/2003

This is my favorite recipe so far and I have gotten a lot of compliments on this recipe and everyone has asked me for it that has tasted the doughnuts. I did dissolve the yeast in 1/4 cup of lukewarm water instead of using a mixer, you may have to increase the flour if you use this method, and let rise till double, then shape or cut, then let rise again. I also used a glaze of 3 cups powdered sugar, and 1 1/2 teaspoons vanilla, and 3-4 tablespoons milk.

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