Description
Homemade Perfect Yeast Doughnuts offer a delightful journey through pillowy pastry textures and classic comfort. Crisp exterior and tender crumb reward bakers who master this traditional treat with careful technique and patient proofing.
Ingredients
Scale
- 2 ¼ tsps (1 packet) active dry yeast
- 2 large eggs, room temperature
- 3 ¼ cups (410 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¾ cup (180 ml / 6 fl oz) warm milk (110°F/45°C)
- ¼ cup (60 g) unsalted butter, softened
- 1 tsp salt
- Vegetable oil, for frying
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml / 2 fl oz) milk or water
- ½ tsp vanilla extract
- Granulated sugar or cinnamon sugar
- Jam, custard, or Nutella for filling
Instructions
- Yeast Activation: Whisk yeast with warm milk and sugar until foamy, signaling live yeast culture.
- Dry Ingredient Preparation: Blend flour, salt, and remaining sugar in a large mixing bowl, ensuring uniform distribution.
- Dough Formation: Merge yeast mixture, eggs, and butter into dry ingredients, kneading until a smooth, slightly sticky dough develops with consistent texture.
- Primary Fermentation: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm environment until volume doubles, approximately 1-1.5 hours.
- Dough Shaping: Roll out dough to 1/2-inch thickness on a floured surface, using circular cutters to create doughnut rings and holes. Transfer cut pieces to parchment-lined baking sheets.
- Secondary Proofing: Allow shaped doughnuts to rise again, becoming puffy and expanded, roughly 30-45 minutes.
- Oil Preparation: Heat vegetable oil in a deep pot to exactly 350°F, monitoring temperature with a cooking thermometer for consistent frying.
- Frying Process: Carefully lower doughnuts into hot oil in small batches, cooking until achieving a rich golden-brown color, approximately 1-2 minutes per side.
- Draining and Finishing: Remove fried doughnuts with a slotted spoon, drain excess oil on paper towels, then glaze or coat with sugar.
- Decoration Options: Dip warm doughnuts in vanilla glaze, roll in granulated or cinnamon sugar, or fill with jam, custard, or Nutella using a piping bag for varied presentations.
Notes
- Yeast Activation Trick: Ensure milk is warm (not hot) between 100-110°F to prevent killing yeast microorganisms.
- Dough Hydration Technique: Maintain slightly tacky dough consistency for softer, lighter doughnuts by adding flour gradually during kneading.
- Temperature Control Hack: Use a proofing environment around 80-85°F for optimal yeast development and consistent rising.
- Oil Management Strategy: Maintain steady 350°F oil temperature to prevent greasy, undercooked doughnuts and ensure even golden-brown exterior.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg