Print

Perfect Yeast Doughnuts Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This recipe guides you to make perfect yeast doughnuts with a soft, fluffy texture and a delicate sugar coating. Whether using a bread machine, stand mixer, or hand kneading, the dough is carefully prepared and allowed to rise before being fried to golden perfection. Optional fillings like jam, chocolate hazelnut spread, or whipped cream add customizable deliciousness to the classic treat.

Ingredients

Scale

Dough Ingredients

  • 6 Tbsp lukewarm water
  • 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)

Frying and Topping

  • 16 oz olive oil (for frying)
  • 4 oz sugar (about ½ cup or more as needed for coating the doughnuts)
  • Jam, chocolate hazelnut spread, and/or whipped cream for filling (various amounts as desired)

Instructions

  1. Prepare the Dough: For bread machine, combine water, buttermilk, beaten egg, and melted butter in the bread machine pan; add dry ingredients except yeast, make an indentation, and add yeast. Select ‘dough’ setting. For stand mixer or by hand, combine dry ingredients in a bowl. Sprinkle yeast over 6 Tbsp lukewarm water, let react for 5 minutes. Make a well in dry ingredients, pour in wet ingredients and yeast mixture. Knead with dough hook or by hand for 5-10 minutes until dough forms and is smooth.
  2. First Rise: Cover the dough and let it rise in a warm place until doubled in size, about 1 to 2 hours, depending on yeast freshness and ambient temperature.
  3. Shape the Doughnuts: On a floured surface, knead dough lightly and divide in half. Roll one half to about ½ inch thickness. Using a 3-inch round cookie cutter, cut out doughnuts, then cut a 1-inch hole in the center for doughnut holes. Place doughnuts and holes on parchment-lined cookie sheets. Place in a barely warm oven with a jug of hot water to create steam, preventing drying. Repeat rolling and cutting with remaining dough.
  4. Second Rise: Allow the shaped doughnuts and holes to rise in the warm, steamy oven until doubled, about 30-45 minutes.
  5. Heat the Oil: Heat olive oil in a deep pan or fryer to 350ºF (180ºC). Test temperature by frying a doughnut hole; it should sizzle immediately but not brown too fast. Adjust temperature as needed.
  6. Fry the Doughnuts: Carefully lower doughnuts into hot oil using the parchment paper. Fry until golden brown on one side, then flip and fry the other side. Remove with slotted spoon and place on paper towels to drain excess oil.
  7. Sugar Coating and Filling: Once cooled, roll doughnuts in sugar to coat evenly. Optionally, fill doughnuts by making a hole with a skewer and piping in room temperature jam or slightly warmed chocolate hazelnut spread. For cream-filled doughnuts, cut in half, add jam if desired, and pipe fresh whipped cream inside using a piping bag or iSi Whipper.

Notes

  • Using a scale for dry ingredients ensures accuracy for the best dough texture.
  • Creating steam in the oven during the second rise prevents the dough knot from forming a dry skin.
  • Maintaining proper oil temperature is critical; oil that’s too hot will burn the doughnuts, too cold will make them greasy.
  • Olive oil gives a unique flavor but can be substituted with other frying oils like vegetable or canola oil if preferred.
  • Keep unused dough covered tightly to prevent drying out during preparation.
  • Doughnuts are best enjoyed fresh but can be stored in an airtight container for a day.

Keywords: yeast doughnuts, fried doughnuts, homemade doughnuts, classic doughnuts, sweet dough, doughnut recipe, fried dessert

Find it online: https://ricoloranz.com/perfect-yeast-doughnuts-recipe/