These homemade yeast doughnuts offer the perfect balance of airy lightness and rich flavor. Unlike cake-style versions, these rely on yeast for a soft, pillowy texture that melts in your mouth. The dough is enriched with just enough fat and sugar to create a tender crumb, while frying ensures a crisp, golden exterior. They are best served warm, dusted with powdered sugar or dipped in your favorite glaze. Ideal for weekend breakfasts, brunch gatherings, or as a comforting afternoon snack, these doughnuts bring the bakery experience into your own kitchen. Simple ingredients transform into a decadent treat that pairs beautifully with coffee or hot chocolate.
Yeast Doughnuts
Description
These homemade yeast doughnuts offer the perfect balance of airy lightness and rich flavor. Unlike cake-style versions, these rely on yeast for a soft, pillowy texture that melts in your mouth. The dough is enriched with just enough fat and sugar to create a tender crumb, while frying ensures a crisp, golden exterior. They are best served warm, dusted with powdered sugar or dipped in your favorite glaze. Ideal for weekend breakfasts, brunch gatherings, or as a comforting afternoon snack, these doughnuts bring the bakery experience into your own kitchen. Simple ingredients transform into a decadent treat that pairs beautifully with coffee or hot chocolate.Ingredients
Directions
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In a small bowl, combine warm water and yeast; let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine flour, sugar, salt, and any remaining dry ingredients.
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Make a well in the center of the dry ingredients and pour in the yeast mixture and wet ingredients (oil, milk, eggs if applicable).
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Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
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Knead the dough for 8-10 minutes until smooth, elastic, and no longer sticky.
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Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
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Punch down the dough to release air bubbles and roll out on a floured surface to 1/2-inch thickness.
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Use a doughnut cutter or glasses to cut out shapes, including the center holes.
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Place cut doughnuts on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes until puffy.
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Heat oil in a deep pot or fryer to 350&# 194;°F (175ðC).
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Carefully lower doughnuts into the hot oil in batches; fry for 1-2 minutes per side until golden brown.
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Remove with a slotted spoon and drain on paper towels.
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While still warm, dip in glaze or dust with powdered sugar as desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 507.4kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 390.9mg17%
- Total Carbohydrate 104.4g35%
- Dietary Fiber 6.4g26%
- Sugars 0.5g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water temperature is between 105ðF and 115ðF (40ðC-46ðC) to activate yeast without killing it.
Oil temperature is critical: too hot burns the outside before the inside cooks; too cool makes doughnuts greasy. Use a candy thermometer.
Doughnuts can be frozen after frying. Thaw at room temperature and refresh in a 300ðF oven for 5 minutes.
For vegan options, ensure all ingredients (including milk, eggs, and glaze) are plant-based substitutes.
Leftover dough can be refrigerated for up to 24 hours before shaping and frying.
