April 12, 2024

Yeasted Donuts

This great, simple yeasted doughnut recipe can be filled or topped any way you like!

Yeasted Donuts

Yeasted Donuts

Serves: 12 | Prep Time: 60 min | Cook Time: 10 min


Dry Ingredients:
  • 2 3/4 cups Better Batter Flour (choose one):
    • 385g Bread Flour OR
    • 440g Original OR
    • 371g Artisan
  • 2 1/4 tsp (9g)  instant or active dry yeast 
  • 1/2 cup (100g)  white sugar
  • 1.5 tsp (9g) salt


Wet Ingredients
  • 1 cup (237 ml) regular or DF milk, warmed to 110° 
  • 1 Tbsp (30ml)  white or apple cider vinegar
  • 3 Tbsp (45ml) vegetable oil


    Glaze ingredients
    • 1⁄3 cup (120ml) melted butter or DF margarine
    • 2 cups (400g) powdered sugar
    • 1 1⁄2 tsp (6.5g) vanilla extract
    • 4 – 6 tablespoons hot water
    • 1/4 - 1/2 c cocoa, if desired, for chocolate glaze (vary the amount to taste)


    Additional Ingredients

    •  2 quarts (8 cups) of high heat oil for frying
    • parchment paper
    • additional powdered sugar  for decorating, optional
    • jam or custard for filling doughnuts, optional


    Preheat and prepare. Preheat the oven to 350F. Spray a 9x9 square baking dish with cooking spray and line with parchment paper. Set aside.

    Mix Dry Ingredients. In a large bowl, or bowl of electric mixer, combine flour, sugar, yeast and salt. Set aside.


    Mix Wet Ingredients. Combine milk, vinegar, and oil in a small bowl. Allow to sit for 5 minutes. 


    Combine Wet and Dry Ingredients. Add wet mixture to dry mixture. If making with a stand mixer, attach paddle attachment and blend on low speed until combined, then on high speed for 3 minutes. If blending by hand, stir and squish ingredients together until a smooth dough is formed, 6-8 minutes.


    1st Proof. Cover your bowl with damp kitchen towel. Allow to rest for 20-30 minutes or until hydrated. 


    Roll Dough Turn dough onto a floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered. Roll dough. Using a floured rolling pin, roll dough into a rectangle, about ½ and inch thick.


    Cut doughnuts.  Cut  3 inch circles from the dough with a floured doughnut or biscuit cutter. Cover and let rise until doubled, about 25 – 30 minutes. 


    Heat oil in deep fryer to 350°F.

    Fry Doughnuts. Once doughnuts have risen, slide them carefully a few at a time into hot oil with wide spatula. Fry for 1-2 minutes, or until doughnuts float, then turn doughnuts and fry on the second side for about another 1 minute, or until golden brown. Repeat until completed.


    Remove doughnuts to rack to drain. Let the doughnuts cool for at least 2 minutes before topping or filling.


    For glazed doughnuts : In a a saucepan, over medium low heat, whisk together melted butter or margarine, powdered sugar, and vanilla, adding cocoa if desired, until a smooth glaze is achieved. Add water 1 Tbsp at  a time to thin, if necessary. Dip the doughnuts into glaze and set on rack to cool.


    For Powdered doughnuts: Sift powdered sugar over doughnuts.


    For Filled doughnuts: Use a pastry bag and large tip to pipe about 1-2 tbsp of filling into the center of each doughnut. Glaze or top with powdered sugar if desired.

    This recipe was originally  published by Patrick Auger in April 2020 and revised by Naomi Poe in April 2024. Original photo of food by Jennifer Bigler.