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Yeast-Raised Donuts Recipe

Yeast-Raised Donuts Are Doubly Satisfying

Here, OnSugar blog baking and love makes yeast-raised donuts on a whim — and doesn't regret it one bit.

Last night I had this sudden urge to make donuts! So I did this afternoon using the recipe taken from 17andBaking. I had bookmarked it for a looong looong time but was simply unwilling to mess with yeast. It seemed easier than I thought though and I was certainly glad I tried . . . Anyway, the writer of 17andBaking, Elissa, is a very, very talented senior whom I look up to very much. Not only does she bake well, her photography skills are also excellent!

Her recipe — and what she learns from her first attempt at making donuts — after the break.

Being a student baker myself, nothing excites me more than knowing friends in this big family of bakers who are around my age! Other student bakers' blogs I visit frequently would be Wendy of My Buttery Fingers, Lauren of CeliacTeen, and Karina of Pastries of a Chocoholic.

 

Right, so back to my donuts, I'd think it's pretty much a failure because I dislike how thick they were! I felt like I was eating more donut bread than the filling I had topped it with. However, I'd definitely use this recipe again as the texture of the donuts were great. The only adjustment I'd make is rolling out a thinner donut dough (less than 1/2 inch as directed by the recipe). Also, I'm sooooo going to get a donut-cutter for my next attempt. I wish that my donuts had the small little holes in them.

Yeast-Raised Doughnuts
From Gourmet via Joy the Baker via 17andBaking
Makes 12 doughnuts, plus doughnut holes and scraps

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

 

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick).

Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Toss doughnuts in cinnamon sugar, powdered sugar, sugar, etc

I dipped mine into milk chocolate ganache and then coat them with oreo crumbs/crushed hazelnuts. Enjoy.

Hee, donuts for lunch break at school tomorrow!

Want to see more? Start following OnSugar blog baking and love or start your own OnSugar blog. We may feature your post on YumSugar!

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dessertsyum dessertsyum 6 years
Hello Theresa, Thanks I really need one but didn't had the time to get it before I was itching to make them. HAHA!! I will for my next attempt surely :D I will be careful with the temperature too! Ty & take care ^^
dessertsyum dessertsyum 6 years
Hello Theresa,Thanks I really need one but didn't had the time to get it before I was itching to make them. HAHA!! I will for my next attempt surely :D I will be careful with the temperature too! Ty & take care ^^
dessertsyum dessertsyum 6 years
Thanks Nancita :D I'd say the credits go to my camera heh!=)Gumibears, please try them, I had a lot of fun that afternoon :D
dessertsyum dessertsyum 6 years
Thanks Nancita :D I'd say the credits go to my camera heh!=) Gumibears, please try them, I had a lot of fun that afternoon :D
GummiBears GummiBears 6 years
*In my best Homer Simpson voice* Mmmmmm donuts....*drools*. Man I haven't had a donut in three months.
nancita nancita 6 years
Wow, those look incredible. Can you come take all my food photos for me?
dessertsyum dessertsyum 6 years
Hey, thank you!! =D
dessertsyum dessertsyum 6 years
Hey, thank you!! =D
lauren lauren 6 years
These look amazing! Can't wait to try the recipe out!
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