Ingredient notes
- Yeast
- Check the date and use comfortably warm, never hot, liquid.
- Flour
- Add conservatively; a soft dough makes lighter doughnuts.
- Frying oil
- Choose a neutral, high-heat oil and monitor it with a thermometer.
← All recipesBAKING · BUTTER & BLOOM RECIPE
Fluffy Homemade Yeast Doughnuts with Glaze
No reviews yetVegetarian
Make fluffy homemade yeast doughnuts with airy centres, golden exteriors and a classic powdered-sugar glaze. Includes kneading, rising and frying cues.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Homemade Yeast Doughnuts
Light, airy homemade yeast doughnuts fried until golden and finished with a classic powdered-sugar glaze.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Based on a handwritten Alton Brown yeast doughnut recipe.FROM THE RECIPE NOTES
Why this recipe works
- A properly kneaded yeast dough traps gas for an airy interior.
- Two rises create both flavour and a light, even crumb.
- Maintaining steady oil temperature cooks the centres without greasy doughnuts.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- A neutral plant-based milk can replace dairy milk, although flavour and browning may vary.
- Roll warm doughnuts in cinnamon sugar instead of glazing them.
Troubleshooting
- The doughnuts are greasy
- The oil was likely too cool. Allow it to return to temperature between batches.
- The outside browns before the centre cooks
- Lower the oil temperature slightly and avoid cutting the dough too thick.
Storage and freezing
- Doughnuts are best the day they are fried. Store unglazed leftovers airtight for one day and warm briefly.
- Freeze unglazed cooled doughnuts for up to one month; thaw, warm and glaze before serving.
THE BUTTER & BLOOM RECIPE
Homemade Yeast Doughnuts
Print-friendly layout- Preparation time
- 29 min
- Cooking time
- 1 min
- Total time
- 2 hrs 30 min
- Yield
- 12 servings
- Cuisine
- North American
- Updated
Ingredients
- 1 1/2 cups milk
- 2 1/2 ounces vegetable shortening
- 2 packages active dry yeast
- 1/3 cup warm water
- 2 large eggs, beaten
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 23 ounces all-purpose flour
- Oil, for frying
- Powdered sugar glaze, for finishing
Detailed directions for Homemade Yeast Doughnuts
- Heat the milk and shortening in a saucepan just until the shortening melts. Cool until warm, not hot.
- Sprinkle the yeast over the warm water and let stand for 5 to 10 minutes, until foamy.
- Combine the yeast mixture, warm milk mixture, eggs, sugar, salt, nutmeg and about half the flour.
- Beat until smooth, then gradually add enough remaining flour to form a soft, slightly tacky dough.
- Knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled, about 1 hour.
- Roll the dough to about 3/8-inch thickness. Cut into doughnut shapes and place on a lightly floured tray.
- Cover and let rise for about 30 minutes.
- Heat frying oil to 365°F (185°C). Fry the doughnuts for about 1 minute per side, until golden.
Homemade Yeast Doughnuts · Visual guide: activate the yeast, proof the rings and fry at 365°F - Drain on a rack or paper towels. Cool for 15 to 20 minutes before glazing.
Keywords: homemade yeast doughnuts · fluffy homemade yeast doughnuts with classic glaze · baking recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Homemade Yeast Doughnuts FAQ
What temperature should the oil be?
About 350°F (175°C) is a useful target; monitor and adjust the heat between batches.
Can I bake this dough?
The dough is designed for frying. Baking will produce a different, bread-like result.
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