⏤ The Recipe
Yeast Donut Recipe (3 Ways).
Thishomemade yeast donut recipedelivers donuts that are soft, fluffy, and fried to perfection! Paired with three homemade glaze options and sprinkles for toppings, it’s a classic breakfast treat that tastes even better than donuts from your local bakery.
Prep
20m
Cook
10m
Total
2h
Serves
12
⏤ The Story
Thishomemade yeast donut recipedelivers donuts that are soft, fluffy, and fried to perfection! Paired with three homemade glaze options and sprinkles for toppings, it’s a classic breakfast treat that tastes even better than donuts from your local bakery.
Of course, I love a savory breakfast like mysunny side up eggs,classic French omelette, oreggs Benedict. That said, if given the option, I can never turn down a sweet dish, whether it’scinnamon rollsorbrioche French toast. However, my favorite breakfast treat is donuts.
As a result, I’ve tested just about every way there is to make a donut and consider myself a bit of a donut-making pro. I even hold theworld record for the largest donut cake! So, I can confidently say that while cake donuts are great, yeasted donuts are the best style to make at home.
I’ll walk you through my tried and true process to create perfectly round, fluffy donuts with an iconic stripe of white dough. By the time you’re done, you’ll never go back to store-bought donuts again!
⏤ The Method
Step by step.
- 1
In the bowl base of a stand mixer, combine warm milk, yeast, and sugar. Let it sit for about 15 minutes, until it’s foamy and alive. (If it doesn’t foam, start over — the yeast is dead.)
- 2
Using a stand mixer fitted with the dough hook, beat on medium-low speed the melted butter, eggs, vanilla, and salt in the yeast mixture, about one minute. Add one third of the flour and mix to combine. Repeat with another third, then add the remaining flour gradually until a soft, slightly tacky dough forms, three to five minutes, scraping down the sides as necessary.
- 3
Increase the mixer to medium-high speed and knead for about three minutes, until the dough starts to pull away from the bowl, seven to ten minutes. Remove the dough onto a floured surface, dip your hands into flour, and gently hand-knead until smooth and elastic. Add flour to your hands as needed until the dough is smooth and does not stick to your hands or the surface.
- 4
Grease a large bowl with softened butter, transfer the dough to the bowl, cover, and let rise in a warm place until doubled in size, about one hour.
- 5
Cut two parchment sheets into thirds and line two baking sheets with parchment pieces.
- 6
Press the dough into an 11X14 rectangle, about half-inch thick. Cut with a donut cutter dipped in flour (or a three and a half-inch (eight point nine centimeter ring and one-inch (two and a half centimeter) center cutter). Transfer to a parchment-lined baking sheet, cover lightly, and let rest for 1 hour or until puffy and slightly larger.
- 7
Heat oil in a heavy pot to 350°F (176°C). Fry two to three donuts at a time, about one minute per side, until golden brown. Drain on a wire rack set over a sheet pan. Cool slightly before glazing, about five minutes.
- 8
Whisk each glaze in a separate bowl until thick, smooth, and spoonable. Add more sugar for thickness or more milk for smoothness. The goal: thick, shiny, frosting-style coating.
- 9
Dip the top of each donut in its glaze, twist gently, and lift off to create a smooth, even coating. Top immediately with sprinkles — chocolate on chocolate, rainbow on vanilla and strawberry.
- 10
Let the glaze set for about 15 to 30 minutes (if you can wait that long). Serve fresh!
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:Store donuts in an airtight container at room temperature for up to two days for the best freshness. Refrigeration is not recommended, as it can dry them out. Freeze unglazed donuts in a freezer-safe container for up to two months; thaw at room temperature, and warm slightly before glazing and serving.
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