Classic Yeast-Raised Donuts
A proper yeast donut should be airy enough to spring back when pressed but sturdy enough to hold a glaze. The secret is handling the dough gently to preserve the gas bubbles created by the yeast.
Temperature control is your primary tool.
Keep your milk and butter warm but not hot, or you will kill the yeast. A consistent oil temperature is essential to prevent greasy dough.
- Stand mixer with dough hook
- Large mixing bowl
- Deep-fry thermometer
- Heavy-bottomed pot or Dutch oven
- Donut cutter or two nesting circular cutters
- Wire cooling rack
What goes in.
- 1 cupwhole milk, warmed to 105°F
- 1 packetactive dry yeast
- 1/3 cupgranulated sugar
- 2 1/2 cupsall-purpose flour
- 1/2 tspfine sea salt
- 1large egg, room temperature
- 3 tbspunsalted butter, softened
- 2 quartsneutral frying oil (canola or grapeseed)
Building Gluten Structure
Knead until the dough passes the windowpane test, where a small piece can be stretched thin enough to see light through it without snapping. This strength is what holds the air inside during the fry.
The method.
Proof the yeast
Whisk the milk, yeast, and a tablespoon of the sugar in the mixer bowl. Let it sit for 10 minutes until a foamy layer forms on top.
Mix the dough
Add the remaining sugar, flour, salt, and egg. Mix on low until a shaggy dough forms. Add the butter one tablespoon at a time, kneading until the dough is smooth and pulls away from the sides of the bowl.
First rise
Place the dough in a greased bowl, cover, and let sit in a draft-free spot until doubled in size, about 90 minutes.
Shape
Punch the dough down and roll it out to 1/2-inch thickness on a floured surface. Cut your donuts and holes. Transfer them to individual squares of parchment paper.
Second rise
Cover the cut donuts and let them proof for 30-45 minutes. They should look puffy and feel light to the touch.
Fry
Heat the oil to 350°F. Carefully drop the donuts into the oil, 2 or 3 at a time. Fry for 90 seconds per side until deep golden brown. Drain on a wire rack.
Other turns to take.
Vanilla Bean Glaze
Whisk 1.5 cups powdered sugar with 3 tablespoons milk and a half-teaspoon of vanilla bean paste.
Cinnamon Sugar
Toss the hot, freshly fried donuts directly into a bowl filled with 1 cup granulated sugar mixed with 2 tablespoons ground cinnamon.
When it doesn't go to plan.
Use the parchment paper squares to lift the delicate proofed dough into the oil to avoid stretching or deflating it.
If your oil temperature drops below 340°F, the donuts will soak up grease; if it goes above 370°F, the outside will burn before the inside is set.
Do not crowd the pot; two donuts at a time keeps the oil temperature stable.
The ones that keep coming up.
Why are my donuts tough?
Usually, this happens from adding too much flour during the kneading or rolling process. Keep your surface lightly floured.
Can I leave the dough in the fridge overnight?
Yes. After the initial mix, cover the dough and refrigerate. Let it come to room temperature before rolling and cutting the next day.
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