Introduction

These perfect yeast doughnuts are light, fluffy, and irresistibly sweet. They can be enjoyed plain, coated in sugar, or filled with jam, chocolate spread, or whipped cream for an extra special treat. Follow this straightforward recipe for delicious homemade doughnuts every time.

A close-up view of a stack of sugar-coated doughnuts with a golden-brown top and light beige sides. The doughnuts have a soft, slightly shiny texture, and a hole in the center, with a visible layer of white sugar crystals evenly covering the surface. The stack has multiple layers of doughnuts piled on a white marbled texture background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tbsp water (lukewarm)
5 oz buttermilk (at room temperature)
1 egg (at room temperature)
2 oz butter (melted)
16 oz all-purpose flour (or bread flour)
2 oz sugar
1 tsp salt
1 ½ tsp quick-rise yeast (or regular dried yeast)
16 oz olive oil (for frying)
4 oz sugar (about ½ cup or more as needed for coating)
Jam, chocolate hazelnut spread, and/or whipped cream for filling (optional)

Instructions

Step 1: If using a bread machine, place the water, buttermilk, beaten egg, and melted butter in the bread machine pan. Add the dry ingredients (flour, sugar, salt) weighed precisely, except for the yeast. Make a small indentation in the dry ingredients and add the yeast. Set the machine to the ‘dough’ setting.
Step 2: If using a stand mixer or mixing by hand, combine dry ingredients in a bowl. Sprinkle yeast over lukewarm water in a separate cup and let sit about 5 minutes until foamy. Make a well in the dry ingredients, then add the buttermilk, egg, melted butter, and yeast mixture. Knead with a dough hook or by hand until a smooth dough forms (about 5 minutes with mixer or 10 minutes by hand).
Step 3: Cover the dough and let it rise in a warm place until doubled in size, about 1 to 2 hours depending on room temperature and yeast freshness.
Step 4: Turn the risen dough onto a floured surface and knead lightly. Divide the dough in half, covering one half to prevent drying. Roll out half to ½ inch thickness.
Step 5: Cut doughnuts using a 3-inch round cutter and a smaller 1-inch cutter for the center holes. Place doughnuts and holes on parchment-lined baking sheets. Warm your oven briefly, then turn it off. Add a bowl of hot water to create steam, and put the trays inside to keep the doughnuts moist while they rise until doubled.
Step 6: Roll remaining dough into 8 smooth balls, place on parchment-lined sheets, and allow to rise in the warm oven as well.
Step 7: Heat olive oil to 350ºF (180ºC). Test oil temperature by frying a doughnut hole: it should sizzle immediately but not brown too quickly. Adjust heat as needed.
Step 8: Carefully lower doughnuts into hot oil using the parchment paper. Fry until golden brown on one side, flip, and fry the other side. Remove and drain on paper towels.
Step 9: Once cooled, toss doughnuts in sugar to coat evenly. To fill, poke a hole with a skewer and pipe in jam or chocolate spread. For whipped cream filling, cut doughnuts in half and add whipped cream and optional jam.

Tips & Variations

Use a candy thermometer to maintain precise oil temperature and avoid greasy doughnuts.
Try substituting olive oil with vegetable or canola oil for a neutral flavor.
Add a pinch of cinnamon or nutmeg to the dough for subtle spice.
Fill doughnuts with your favorite preserves, nut butters, or pastry cream for variety.

Storage

Store doughnuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze them after cooling, wrapped tightly in plastic wrap and foil; thaw at room temperature before serving. Reheat briefly in the microwave or oven to regain softness.

How to Serve

The image shows a close-up of several golden-brown glazed donuts stacked on a white plate. The donuts have a shiny glaze coating with small bubbles and a smooth texture. The donut in front has a perfectly round shape with a clear hole in the center, highlighting its soft and slightly puffy appearance. The plate rests on a red and white striped cloth, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried yeast instead of quick-rise yeast?

Yes, you can use regular dried yeast. It may just take a bit longer for the dough to rise, so be patient during the proofing stages.

What’s the best way to check if the oil is ready for frying?

If you don’t have a thermometer, drop a small piece of dough or a doughnut hole into the oil. It should sizzle right away and float to the surface. If it browns too quickly, lower the heat; if it sinks without bubbling, the oil is too cold.