Yeast Doughnuts Food

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Yeast Doughnuts image

Make and share this Yeast Doughnuts recipe from

Provided by fizzybrat

Categories     Yeast Breads

Time 40m

Yield 2 dozen

Number Of Ingredients 8

1 (1/4 ounce) package dry active yeast
1/4 cup warm water
3/4 cup warm milk
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3 1/2-3 3/4 cups all-purpose flour


  • Dissolve yeast in warm water.
  • Add milk, sugar, salt, egg, shortening and 2 cup four, mix well.
  • add enough remaining flour to make dough workable.
  • turn dough onto lightly floured and cloth covered surface.
  • knead until smooth and elastic.
  • place in lightly oiled bowl and turn dough to coat.
  • cover with a damp cloth and let rise in warm place till doubled. approx 1 1/2 hours.
  • punch down dough and let rise again till doubled, approx 30 minute.
  • roll dough out 3/8 inch thick and cut out rings with doughnut cutter.
  • let rise on on board uncovered until doubled and very light, 30 - 40 minute.
  • heat oil in a fryer or pot to 375 F (3-4 inch deep).
  • carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides.
  • carefully remove from oil, do not prick the surface, and drain.
  • while warm, roll in sugar, frost or glaze.

Nutrition Facts : Calories 1225.3, Fat 33.8, SaturatedFat 9.7, Cholesterol 105.8, Sodium 1250.4, Carbohydrate 197.8, Fiber 6.9, Sugar 25.6, Protein 30.2


Yeast Doughnuts image

Make and share this Yeast Doughnuts recipe from

Provided by Bridget Cloud

Categories     Yeast Breads

Time 3h

Yield 2 Dozen, 12 serving(s)

Number Of Ingredients 18

2 (1/4 ounce) packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips


  • Dissolve yeast in warm water in 2 1/2-quart bowl.
  • Add milk, sugar, salt, eggs, shortening and 2 cups flour.
  • Beat on low for 30 seconds, scraping bowl constantly.
  • Beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Stir in remaining flour until smooth.
  • Cover and let rise until double, 50-60 minutes.
  • Dough is ready when indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.
  • Gently roll dough 1/2-inch thick with floured rolling pin.
  • Cut with floured doughnut cutter.
  • Cover and let rise until double, 30-40 minutes.
  • Heat vegetable oil in deep fryer to 350°.
  • Slide doughnuts into hot oil with wide spatula.
  • Turn doughnuts as they rise to the surface.
  • Fry until golden brown, about 1 minute on each side.
  • Remove carefully from oil (do not prick surface); drain.
  • Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
  • Dip in sprinkles or other toppings after chocolate if desired.
  • Creamy Glaze: Heat butter until melted.
  • Remove from heat.
  • Stir in powdered sugar and vanilla until smooth.
  • Stir in water, 1 tablespoon at a time, until desired consistency.
  • Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
  • Stir in powdered sugar and vanilla until smooth.
  • Stir in water 1 tablespoon at a time, until desired consistency.

Nutrition Facts : Calories 606.9, Fat 21.2, SaturatedFat 10.7, Cholesterol 64.5, Sodium 321.1, Carbohydrate 95.7, Fiber 2, Sugar 52.6, Protein 8.7


Yeast Doughnuts image

Make and share this Yeast Doughnuts recipe from

Provided by Asooma

Categories     Breads

Time 2h32m

Yield 20-24 Doughnuts, 10-12 serving(s)

Number Of Ingredients 11

2 tablespoons yeast (2 packages)
1/2 cup warm water (105-115 F)
1 1/4 cups warm milk (110-115 F)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup butter or 1/3 cup shortening
7 cups flour
1/2 cup powdered sugar
1/2 teaspoon vanilla powder or 1/2 teaspoon vanilla sugar
2 tablespoons milk


  • 1. Sprinkle yeast on warm water in large mixing bowl and stir to dissolve. Allow to sit about 5 minutes.
  • 2. Combine Milk, Sugar, Salt, Eggs and Butter and mix together well. Add to the Yeast mixture.
  • 3. Add 2 cups flour and mix on MED. for 2 minute scraping the sides of the bowl. Then gradually add 3 more cups, mixing on HIGH speed for about 3 minute until dough begins to form and pull from the sides of the bowl.
  • 4. Turn the soft dough onto a clean, well floured surface and begin kneading for about 10 minute adding up to 2 cups of flour until a soft, pliable dough forms and is easily rubbed from the hands. Continue kneading -- using less flour will keep the dough light.
  • 5. Place into a well buttered / greased bowl turning once to coat and allow to rise about 2 hours, until doubled in size. (Dough is finished when indentation from finger remains when pressed).
  • 6. Punch down the dough, shape as desired and allow to rise for 20-30 minutes. While rising, heat oil in deep fryer or dutch oven. Fry each doughnut about 1 minute per side (depending on the desired color) and remove from oil and drain. Gloze / Coat as desired or fill with cream or jelly.

Nutrition Facts : Calories 478.3, Fat 9.3, SaturatedFat 5.1, Cholesterol 58.1, Sodium 320.7, Carbohydrate 85.4, Fiber 3, Sugar 16.1, Protein 12.4


Yeast Doughnuts image

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Provided by Emtmom

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 9

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2 eggs
2 quarts oil for deep frying
1 cup confectioners' sugar for dusting


  • In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  • Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  • Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g


Basic Yeast-Raised Doughnut image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 6 to 12 servings

Number Of Ingredients 11

2 cups confectioners' sugar
2 tablespoons water
1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying


  • To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
  • Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
  • Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
  • Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.


Old-Fashioned Yeast-Raised Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield 3 dozen doughnuts

Number Of Ingredients 13

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon


  • Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
  • Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
  • While doughnuts are warm, roll in topping.
  • Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
  • Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.


Yeast Doughnuts image

Provided by Food Network Kitchen

Time 2h20m

Yield 12 doughnuts (plus 12 doughnut holes)

Number Of Ingredients 17

For the doughnuts:
1/2 cup granulated sugar, plus a pinch
1 1/4-ounce packet active dry yeast
1 cup whole milk
2 large eggs
4 tablespoons unsalted butter, melted, plus more for the bowl
1 teaspoon finely grated lemon zest
3/4 teaspoon salt
1/2 teaspoon vanilla extract
4 3/4 cups all-purpose flour, plus more for dusting
Cooking spray
Vegetable oil, for frying
For the glaze:
1 1/2 cups confectioners' sugar
3 tablespoons whole milk
1/4 teaspoon vanilla extract
Pinch of salt


  • Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.
  • Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)
  • Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.
  • Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340 degrees F and repeat with the remaining doughnuts.
  • Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.


Yeast Doughnuts image

Provided by Alton Brown

Categories     dessert

Time 2h27m

Yield 20 to 25 doughnuts

Number Of Ingredients 10

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)


  • Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
  • In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  • On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
  • Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.


Basic Yeast Dough image

You can use this dough to make all kinds of rolls, and shapes. This will keep in the fridge up to 5 days. It mixes up quick, doesn't need alot of kneading.

Provided by KittyKitty

Categories     Yeast Breads

Time 1h5m

Yield 1 dough

Number Of Ingredients 7

1 (1/4 ounce) package dry yeast
1 cup warm water (105F to 115F)
3 tablespoons sugar
2 tablespoons shortening
1 egg
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour


  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
  • Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
  • Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

Nutrition Facts : Calories 1832.2, Fat 34.6, SaturatedFat 8.6, Cholesterol 211.5, Sodium 1248.5, Carbohydrate 327.1, Fiber 11.6, Sugar 39.2, Protein 47.8


Glazed Yeast Doughnuts image

Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.

Provided by Sanah

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 24

Number Of Ingredients 12

¾ cup scalded milk
⅓ cup granulated sugar
¼ teaspoon salt
1 (.25 ounce) envelope active dry yeast
¼ cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg
⅓ cup butter or margarine
2 eggs, beaten
oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk


  • In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
  • In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
  • On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
  • Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
  • To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.4 g, Cholesterol 23.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 53.6 mg, Sugar 13.2 g


My Mom's Raised Doughnuts image

I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.

Provided by Peggianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 13

½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup milk, lukewarm
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
2 eggs
4 cups sifted all-purpose flour
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar, sifted


  • Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
  • Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
  • Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
  • Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
  • Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
  • Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
  • Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
  • Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
  • Drain the doughnuts on paper towels to absorb oil.
  • In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g


Glazed Yeast Donuts image

Leavened with yeast and gently fried in hot vegetable oil, these donuts are puffy, golden, and light as a feather. Give them a quick dip in our lemon, strawberry, or chocolate glaze -- you can't go wrong!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h45m

Yield Makes about 12, plus holes

Number Of Ingredients 14

3 cups confectioners' sugar
1/4 teaspoon kosher salt
6 to 8 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 3/4 cups bread flour
2/3 cup warm water
1/3 cup whole milk
2 1/4 teaspoons instant dry yeast (one 1/4-ounce package)
1 large egg plus 1 large yolk, room temperature
1/3 cup granulated sugar
2 teaspoons kosher salt
4 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable-oil cooking spray
Vegetable, peanut, or safflower oil, for frying (about 8 cups)


  • Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
  • Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
  • Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
  • Cut out 24 three-inch squares of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 1/2-inch donut cutter, cut out donuts (or use a 2 1/2-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
  • Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
  • While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour.


Baked Yeast Doughnuts image

These doughnuts are light, fluffy, pillows of joy. I was looking for a recipe for baked doughnuts that are fluffy and soft liked the fried version and these are it. From Tartelette blog, this is what she has to say "They are a tad chewier and more like soft pillows of dough" Oh, and these are best right out of the oven.

Provided by valgal123

Categories     Breads

Time 3h10m

Yield 24 doughnuts, 24 serving(s)

Number Of Ingredients 10

1 1/3 cups warm milk, 95 to 105 degrees (divided)
2 1/4 teaspoons dry yeast or 2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
1 -2 pinch nutmeg, freshly grated
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon


  • Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
  • Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
  • Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
  • Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
  • Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
  • Makes 1 1/2 - 2 dozen medium doughnuts.

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This simple no-yeast donut recipe is a two-for-one, yielding twelve perfect homemade lemon poppy seed cake donuts and cinnamon sugar–dusted donut holes. Articles. Videos. Instructors. Food No-Yeast Donut Recipe: Tips for Making No-Yeast Donuts. Written by the MasterClass staff. Last updated: Jan 21, 2022 • 4 min read. Are you looking for a no-yeast …

Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl. Heat water, milk, and butter until very warm (120 ° to 130 ° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Video become taught a contrivance inside which to Natashas […]

Making homemade doughnuts is actually very simple but did you know that there's a tried-and-tested secret to making sure they come out light and fluffy? According to Yummy magazine columnist Aileen Anastacio, the secret is the combination of all-purpose flour and cake flour . Raised or Yeast donuts recipe from scratch better than krispy kremes.1/2 […]

Yeast Ring. Classic foodservice donut ring shape with a light and airy texture. Serve as a Pepperoni Pizza Donut! Ingredients*. Enriched wheat flour (contains barley), water, palm oil shortening, dextrose, yeast, soybean oil, salt, whey powder (milk), mono- and di-glycerides, baking powder, soy flour, wheat starch, sodium stearoyl-2-lactylate ...

Yeast donuts use, as expected, yeast to leaven the donuts. They are most likely the older of the two since yeast has been around for thousands of years whereas baking soda (used in the cake donuts) is a pretty recent invention. When you make a yeast donut you need some patience since the yeast in the donut will need time to puff up and create air bubbles. As …

From the 100% vegan dough used for the yeast doughnuts to gluten-free rings enriched with the state's most famous crop (potatoes, …

Calories, carbs, fat, protein, fiber, cholesterol, and more for Yeast Raised Glazed Donuts ( The Bakery). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.

Working in batches, lower doughnuts into the hot oil. Fry, turning occasionally, until golden brown, 1 to 2 minutes total. Transfer to the prepared sheets …

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside. Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine.

Glazed Yeast Doughnuts. A delicious homemade treat, these light and airy yeast-raised doughnuts are definitely worth the effort! Yield 24 doughnuts. Print Recipe Pin Recipe. 6. Reviews. Ingredients . Dough. 3 cups bread flour, divided; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1/4 cup granulated sugar; 1 teaspoon table salt; 1/2 cup …

A pizza dough without yeast has been risen by scientists in Italy. By Kristen Rogers, CNN. Updated 3:48 PM ET, Wed March 23, 2022. For a new study, Italian researchers used small pieces of dough ...

Obstkuchen Base - Yeast Dough German Food Guide. sugar, eggs, salt, milk, active dry yeast, all purpose flour and 1 more. Mini-pizzas Cooking Come. cloves, olive oil, tomatoes, ground pepper, salt, yeast dough and 5 more. Pan-fried Pork and Scallion Mini Buns (Sheng Jian Baozi) with Chile Oil Sild Road Diary. soy sauce, peanut, ground pork, dry yeast, …

In the bowl of a stand mixer, pour the yeast over the warm water to proof. When it’s proven that the yeast is still in fact alive, add in the milk, eggs, pumpkin, oil, 4 cups of the flour, sugar, salt, ginger, and cardamom (if using). Beat for 2 minutes. Change over to the dough hook and incorporate enough flour to make a nice ball.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).

Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir ...

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside. Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine.

Deep-frying doughnuts adds a lot of unnecessary oil and fat. Air-frying doughnut holes, however, cuts the amount of oil you use but still delivers a delicious crispy crust. Serve these no-yeast doughnut holes warm for the best texture and flavor.

These drop yeast doughnuts are dessert doughnuts deep fried and drizzled with honey and cinnamon. Delicious and mouth watering, you can try these drop yeast doughnuts once in a while to treat yourself. I made these for a party with friends and they were an absolute hit. try them for yourself!

In a large, heavy skillet, heat 4 inches of vegetable oil to 365°. Line a rack with several paper towels. Working in batches, fry the doughnuts until golden brown, about 1 minute per side.

How to make Yeast Donuts | Tasty Doughnuts | Food AddictDonuts have a sweet aroma and nice yeasty flavor. It shouldn't rely on frosting or glaze to make or b...

Nov 2, 2018 - Explore Marlene Camire's board "Yeast Donuts" on Pinterest. See more ideas about yeast donuts, food, yummy food.

Graffe Napoletane - Graffe Napoletane, a Neapolitan Carnevale staple food, are yeast donuts with creamy mashed potatoes and zesty citrus in their dough. Some Graffe Napoletane recipes incorporate limoncello into their dough, and all recipes call for caster sugar coatings. Back to Top . 6. Cruller. Crullers are characterized by their twisted/fluted shapes …

Make the Doughnut Dough. Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.

Many delicious recipes from yeast doughnuts at Foodtempel. Cook, bake, enjoy - this is how the world cooks.

To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for …

Frying of yeast donuts is very similar to oliebollen, also called Dutch donuts. You fry the dough in hot oil, of about 180C. The hot oil immediately sears and cooks the outside. The starch gelatinizes, the sugar & proteins form brown colours (thanks to the Maillard reaction), moisture evaporates and the yeast leaves one last puff of air before it dies because of the high heat. …

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside. Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine.

Rice pop doughnuts. A star rating of 4 out of 5. 3 ratings. These rice pop ring doughnuts are a fun activity for kids to get stuck into over the holidays. Just a few ingredients needed, no baking and plenty of sprinkles.

Yeast doughnuts are lighter: Once cooked, a cross-section reveals a mosaic of air pockets, giving the style a puffy, malleable quality, and a …

Homemade Yeast Donuts. How to Make the Best Homemade Fried Donuts. In a large bowl, add the milk, 2 tablespoons sugar, yeast, salt, egg, flour, and butter. Use your hands to mix all ingredients and knead the dough. Cover and allow to rise in a warm place for about 45 minutes. Remove the dough from the ball, flatten slightly, and divide into 12 ...

In the bowl of an electric mixer, whisk together 1 large egg, 1 cup (227g) milk, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract. Add the dry ingredients to the mixer bowl all at once and mix on low speed until the dough just begins to come together. Cover the bowl and let the dough rest for 5 minutes.

Yeast Doughnuts Recipe. To make the doughnuts, combine the milk, sugar, and yeast in a mixing bowl and let stand for 5 to 10 minutes. Add about half of the flour, egg, 3 tablespoons of melted butter, salt, and 1 teaspoon of vanilla; whisk until well blended.

A doughnut or donut (/ ˈ d oʊ n ə t /) is a type of food made from leavened fried dough.: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms …

It’s a foolproof combination of flour, baking soda and powder, spices, buttermilk, and eggs, and without the proving time required of yeast doughnuts, makes your baking time quick and easy. Shallow-frying is a great alternative to deep-frying and doesn’t require as much effort or specialist equipment. Simply heat an inch or so of vegetable oil in a pan, fry your doughnuts …

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