Yeast Doughnuts Recipe - Allrecipes.com
Yeast Doughnuts Recipe
  • READY IN hrs

Yeast Doughnuts

Recipe by  

"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 Edit and Save

Original recipe makes 18 doughnuts Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 45 mins

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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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Sep 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.

 

42 Ratings

Dec 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.

 
Nov 18, 2007

Very good. I probably could have let them rise a bit longer to make them fluffier, though- the next day they were a bit hard already. I used the suggestion of using confectioner sugar and milk to make an icing, but I also used about half confectioner sugar, half chocolate milk mix. I only wish I had waited until the doughnuts were cool before dipping them into the icing, because the icing melted on them right away, covering the overall doughnut rather than making a nice-looking icing. Overall, very satisfying.

 
Aug 29, 2002

These were delicious! You've got to try these! Smelling them cook was almost as good as eating them. I coated some with cinnamon sugar in a ziploc bag, and dipped the rest in glaze. YUMMY! My son wants me to make a batch for his 1st grade class at school. I would suggest just a variety of doughnut holes for that.

 
Jan 20, 2011

I followed directions perfectly and waited 3 hours for the dough to rise. Never did. Will throw this recipe out. Never will try this one again. It does not even rate a 1 star.

 
Sep 14, 2010

The recipe did not rise. Someone might happen get some good results possibly from this, but very bad directions.

 
Nov 02, 2006

it was ok i just think it could have tasted better, they got really hard quick. Also they just had a really doughy taste

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 68.7 g
  • 22%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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