Here’s a fully reworked, expanded, and more accurate version of your donut recipe — with clarified steps, precise measurements, detailed prep and cooking information, and a much deeper explanation of technique so home cooks can get consistent results every time. I’ve kept the tone straightforward and natural, while giving enough detail to guide someone through without confusion.
Homemade Yeast-Raised Donuts
Making donuts at home isn’t complicated, but it does take some time, a little patience, and attention to a few important steps. If you’re used to store-bought donuts, you’ll notice the difference right away. The flavor is fresher, the texture is lighter, and you get to control exactly how sweet or rich they are. This recipe makes a classic yeast-raised donut — soft inside, slightly chewy on the outside, with a golden, delicate crust that holds up well to glazes, powdered sugar, or cinnamon sugar.
If you’ve never worked with yeast dough before, the process may seem a little intimidating. But once you understand how the dough should feel, and how to tell when it’s ready to fry, it becomes second nature. The only real secret here is giving the dough enough time to rise and paying attention to your frying temperature so you get an even cook without greasy or raw spots inside.
Equipment You’ll Need
You don’t need fancy bakery equipment, but there are a few things that make the process easier and more consistent:
- Large mixing bowl — big enough for the dough to double in size during rising.
- Stand mixer with dough hook (optional but recommended) — makes kneading easier, especially for enriched doughs like this.
- Measuring cups and spoons or a kitchen scale for precise measurements.
- Rolling pin — for flattening the dough before cutting.
- Donut cutter or two round cutters (one larger for the donut, one smaller for the center hole).
- Clean kitchen towel or plastic wrap — to cover dough while it rises.
- Deep, heavy-bottomed pot or Dutch oven — holds heat well for frying.
- Candy/deep fry thermometer — helps maintain oil temperature.
- Slotted spoon or spider strainer — for lifting donuts out of the oil.
- Wire rack — to cool donuts and let excess oil drip off.
- Sheet pan — to hold the wire rack and catch drips.
Ingredients
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| All-purpose flour | 4 cups | 480 g |
| Powdered milk | 2 tablespoons | 15 g |
| Baking powder | 1 ½ teaspoons | 6 g |
| Instant dry yeast | 1 ½ teaspoons | 5 g |
| Granulated sugar | ½ cup | 100 g |
| Large eggs | 3 | 3 |
| Unsalted butter | 3 tablespoons | 42 g |
| Warm water (about 105°F/40°C) | ¾ cup | 180 ml |
| Salt | 1 ½ teaspoons | 9 g |
| Neutral frying oil (canola, peanut, or vegetable) | about 6 cups | about 1.4 liters |
| Powdered sugar (for dusting, optional) | as needed | as needed |
Prep and Cook Times
- Prep Time (active work): About 35 minutes
- Resting/Rising Time: About 1 hour 40 minutes (divided into two rises)
- Cooking Time: About 5–6 minutes per batch
- Total Time: About 2 ½ hours
- Servings: Makes about 12–14 donuts, depending on cutter size
Step-by-Step Preparation
Mixing the Dough
Start by combining the dry ingredients in a large mixing bowl. Add the all-purpose flour, powdered milk, baking powder, instant yeast, and sugar. Whisk them together until the mixture looks uniform. This helps distribute the yeast and sugar evenly before the wet ingredients are added.
Add the eggs one at a time, mixing them in after each addition. If you’re using a stand mixer, keep it on low speed at this point to avoid overworking the dough before it’s hydrated. Pour in the warm water slowly and continue mixing for about 3 minutes. The dough will look sticky and shaggy at first — that’s normal.
Add the butter and salt at this stage, not earlier. Salt can slow yeast activity if it comes in direct contact before mixing, and butter should be worked in after the gluten has started to develop. Increase the mixer speed to medium-high and knead for about 4 more minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. If kneading by hand, expect it to take closer to 8–10 minutes.
First Rise (Bulk Fermentation)
Form the dough into a ball and place it in a lightly oiled bowl, turning once so the top is coated. Cover with a clean towel or plastic wrap and let it rest in a warm, draft-free place for about 40 minutes. The dough should increase in size but doesn’t need to double completely.
Shaping the Donuts
Once the first rise is complete, gently press down on the dough to release some of the gas. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough to about ½ inch (1.25 cm) thickness.
Use a donut cutter (or two round cutters, one about 3 inches / 7.5 cm for the outer shape, one about 1 inch / 2.5 cm for the hole) to cut out the donuts. Place the cut donuts on a parchment-lined baking sheet. You can re-roll the scraps once, but the texture will be slightly different after multiple rollings.
Second Rise (Proofing)
Cover the shaped donuts lightly with a towel and let them rise again for about 1 hour. They should look puffy and airy but still hold their shape. The second rise is critical for a light texture — if you fry them too soon, they’ll be dense inside.
Frying the Donuts
Pour the oil into a deep pot, aiming for at least 2–3 inches (5–7.5 cm) depth. Heat the oil to 350°F (175°C), checking with a thermometer. Too hot, and the donuts will brown before cooking through; too cool, and they’ll absorb excess oil and turn greasy.
Working in batches, carefully lower a few donuts into the oil. Fry for about 2–3 minutes on the first side, then flip and fry for 1–2 minutes on the second side, until they are golden brown all over. Adjust the heat as needed to keep the temperature stable.
Remove the donuts with a slotted spoon or spider strainer and transfer them to a wire rack set over a sheet pan. Let them cool slightly before dusting with powdered sugar or dipping in glaze.
Serving and Storing
These donuts are best eaten warm on the day they’re made. If you need to store them, let them cool completely and place them in an airtight container at room temperature for up to 1 day. You can reheat them in a low oven for a few minutes, but they won’t be quite as fluffy as fresh.
Nutritional Information (Per Donut, Approximate)
| Nutrient | Amount (per donut) |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 55 mg |
| Sodium | 210 mg |
| Sugar | 8 g |
| Fiber | 1 g |
Troubleshooting Homemade Yeast Donuts
Even when you follow a recipe, donuts can turn out less than perfect. Yeast doughs are sensitive to temperature, handling, and timing, and frying adds another layer where things can go wrong. Here’s what usually causes problems and how to fix them.
1. Dense or Heavy Donuts
Why it happens:
- The dough didn’t rise enough before shaping or before frying.
- The yeast was old or not active enough.
- Too much flour was added, making the dough stiff.
How to fix it:
- Make sure your yeast is fresh. Instant dry yeast should foam in warm liquid within a few minutes if tested.
- Allow the dough to rise until it’s noticeably puffier — in the first rise, it should increase by about 75% in size; in the second rise, the shaped donuts should look airy but still hold their form.
- Avoid packing in extra flour while kneading or rolling. Slight stickiness is fine; it will go away as the gluten develops.
2. Greasy Donuts
Why it happens:
- Oil temperature was too low when frying.
- Donuts sat in the oil too long because the batch size was too big, lowering the oil temperature.
How to fix it:
- Keep the oil at a steady 350°F (175°C). Check between batches and adjust the heat as needed.
- Fry in smaller batches — usually 3–4 donuts at a time in a standard Dutch oven.
- Let donuts drain on a wire rack, not paper towels, which trap steam and cause oil to soak back in.
3. Raw or Doughy Centers
Why it happens:
- Oil temperature was too hot, browning the outside before the inside cooked through.
- Donuts were too thick when cut.
How to fix it:
- Keep oil temperature in the right range — no higher than 360°F (182°C).
- Roll dough evenly to about ½ inch (1.25 cm) thickness before cutting.
- If you want extra-thick donuts, lower the oil temperature slightly (around 340°F / 170°C) and fry longer.
4. Donuts Lost Their Shape in the Oil
Why it happens:
- Dough was too warm or over-proofed before frying, making it collapse when handled.
- Donuts weren’t cut cleanly, leaving jagged edges.
How to fix it:
- Watch the second rise carefully. The donuts should be puffy but still feel resilient if touched gently. If they collapse when poked, they’ve proofed too long.
- Use a sharp cutter and avoid twisting when cutting; a clean cut helps them hold their shape.
5. Donuts Taste Bland
Why it happens:
- Under-seasoned dough.
- Yeast activity was rushed, so flavor didn’t have time to develop.
How to fix it:
- Don’t cut back on the sugar or salt — both are essential for flavor.
- For deeper flavor, do the first rise in the refrigerator overnight. This slows the yeast and gives the dough a richer taste.
6. Glaze or Sugar Coating Won’t Stick
Why it happens:
- Donuts cooled completely before glazing or sugaring.
- Glaze consistency was too thin or too thick.
How to fix it:
- Apply glaze while donuts are still slightly warm.
- For powdered or cinnamon sugar, toss the donuts in sugar within a minute or two of coming out of the oil.
- Adjust glaze by adding small amounts of milk or powdered sugar until it coats the back of a spoon without running off completely.
Final Pointers for Consistent Results
- Temperature control is everything. A $10–$15 deep fry thermometer makes more difference than almost any other tool.
- Rising time is not absolute. Your kitchen temperature, humidity, and yeast activity will affect how fast dough rises. Learn to judge by sight and touch, not just the clock.
- Work gently after the second rise. Every bump or press can knock out the air that makes donuts light.
- Eat them fresh. Donuts taste best within a few hours of frying; even the perfect batch loses quality overnight.
Optional Overnight Method
If you want fresh donuts first thing in the morning without waiting through both rises, you can slow the dough’s fermentation overnight in the refrigerator. This method also develops a slightly deeper flavor, because the yeast has more time to work at a cooler temperature.
How It Works
The dough is mixed exactly the same way as in the standard method, but instead of letting it rise for about 40 minutes at room temperature for the first rise, you refrigerate it for a long, slow rise overnight. The cold temperature slows yeast activity, preventing over-proofing while allowing flavor to build.
Step-by-Step Overnight Method
- Mix the Dough
Follow the main recipe through the kneading step, stopping right after the butter and salt have been fully worked into the dough. - First Rise in the Refrigerator
Lightly oil a large bowl, place the dough inside, and turn it to coat the surface. Cover tightly with plastic wrap. Place it in the refrigerator for at least 8 hours, or up to 14 hours. The dough will rise slowly and may nearly double in size by morning. - Morning Shaping
Remove the dough from the refrigerator and let it sit at room temperature for about 15–20 minutes to take the chill off. This makes it easier to roll without springing back. Lightly flour your work surface and roll the dough to ½ inch (1.25 cm) thickness. Cut out the donuts and place them on a parchment-lined baking sheet. - Second Rise
Cover the cut donuts with a towel and let them rise in a warm, draft-free spot until they look puffy and airy. Depending on your kitchen temperature, this may take anywhere from 45 minutes to 1 hour. - Frying
Fry as directed in the main recipe — oil at 350°F (175°C), 2–3 minutes on the first side, 1–2 minutes on the second.
Benefits of the Overnight Method
- Convenience: Most of the work is done the night before.
- Flavor: Slow fermentation produces a richer, slightly more complex taste.
- Texture: Donuts tend to have a softer crumb and slightly more chew.
Things to Watch Out For
- Don’t skip letting the dough warm slightly before rolling — cold dough is tight and harder to shape.
- Keep an eye on the second rise; it may be slightly slower than with same-day dough.
- Use the same frying temperature — the dough’s cooler starting temperature doesn’t require hotter oil.
Glazes and Coatings for Homemade Donuts
Freshly fried donuts are great on their own, but the right coating takes them from good to bakery-level. The key is to coat them while they’re still slightly warm so the sugar or glaze sticks evenly. Here are four classic options that work well with this yeast donut recipe.
1. Powdered Sugar Coating
Best for: Light sweetness and a simple finish.
Ingredients:
- Powdered sugar — about 1 cup (120 g) for 12 donuts
Method:
- Place powdered sugar in a shallow bowl.
- Let the donuts cool for 1–2 minutes after frying so steam doesn’t turn the sugar gummy.
- Roll each donut in the powdered sugar until coated on all sides.
- For extra coverage, you can sift more powdered sugar over them once plated.
2. Cinnamon Sugar Coating
Best for: Warm spice and a slightly crunchy texture.
Ingredients:
- Granulated sugar — 1 cup (200 g)
- Ground cinnamon — 1 tablespoon (8 g)
Method:
- Mix the sugar and cinnamon together in a shallow bowl.
- Toss the hot donuts in the mixture right after frying.
- Turn them a few times to make sure the coating sticks evenly.
3. Classic Vanilla Glaze
Best for: A sweet, slightly crackly coating like traditional glazed donuts.
Ingredients:
- Powdered sugar — 2 cups (240 g)
- Milk — 3–4 tablespoons (45–60 ml)
- Vanilla extract — 1 teaspoon (5 ml)
Method:
- In a medium bowl, whisk powdered sugar, milk, and vanilla until smooth.
- The glaze should be pourable but thick enough to cling to the donut — add milk a teaspoon at a time if it’s too thick, or more powdered sugar if too thin.
- Dip the warm donuts into the glaze, turning to coat the top and sides.
- Set them on a wire rack for a few minutes to let the glaze set before serving.
4. Chocolate Glaze
Best for: Rich, dessert-style donuts.
Ingredients:
- Semi-sweet chocolate chips — 1 cup (170 g)
- Heavy cream — ½ cup (120 ml)
- Unsalted butter — 2 tablespoons (28 g)
- Light corn syrup (optional, for shine) — 1 tablespoon (15 ml)
Method:
- Heat the cream in a small saucepan until steaming but not boiling.
- Pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in butter and corn syrup (if using) until fully combined.
- Dip the tops of the warm donuts into the glaze, then set on a wire rack.
- The glaze will set slightly as it cools but will stay soft.
Tips for Coating Success
- Always glaze or sugar donuts while they’re still slightly warm.
- For a thicker glaze, dip once, let it set, then dip again.
- If using multiple coatings, work in small batches so donuts don’t cool before coating.
- Glazed donuts are best eaten the same day — sugar-coated ones hold texture slightly longer.
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