Recipes > Yeast Doughnuts – 3 Ways Find A Store Yeast Doughnuts – 3 Ways Soft and fluffy yeast doughnuts three ways – cinnamon-sugar, vanilla glaze, and chocolate with sprinkles. Prep Time 20 minutes minsCook Time 15 minutes minsRise Time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 5 minutes mins Yield 12 doughnuts Print Recipe Pin Recipe 2 Reviews IngredientsDoughnuts1 cup (237ml) whole milk1/3 cup (75g) unsalted butter4 cups (480g) all-purpose flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1/2 teaspoon table salt1/4 cup (50g) granulated sugar2 large eggs (lightly beaten)Vegetable oil (for frying)Cinnamon-Sugar Topping (for 12 doughnuts)1 cup (200g) granulated sugar1 tablespoon ground cinnamonVanilla Glaze Topping (for 12 doughnuts)2 cups (226g) powdered sugar (sifted)3-5 tablespoons milk2 teaspoons vanilla extractChocolate Glaze Topping (for 12 doughnuts)1/3 cup (75g) unsalted butter (room temperature)1/4 cup (60ml) whole milk1 tablespoon light corn syrup2 teaspoons vanilla extract4 ounces (113g) dark or bittersweet chocolate (chopped)2 cups (226g) powdered sugar (sifted)Sprinkles for decoration (optional) InstructionsMake the doughnutsIn a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit until mixture is 120-130°F, about 5 minutes.In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, salt, and sugar. Add the warmed milk mixture and the eggs and mix until combined. With the mixer on medium speed, add the remaining flour, 1/4 cup at a time, until dough is thick but still slightly sticky to the touch. Continue to knead on medium speed until smooth and elastic, about 4-5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.Gently punch down dough to release gases and let sit for about 5 minutes. On a very lightly floured surface, roll the dough out into a circle about 1/2 inch thick. Use a 3 or 3 1/2-inch round cutter to cut dough into circles. Use a smaller cutter, about 1 inch, to cut out the doughnut holes. Place on a sheet pan lined with parchment, cover with plastic wrap, and let rise in a warm place until puffed, about 30 minutes.Fill a heavy bottomed pan with vegetable oil at least 4 inches deep and place over medium high heat. Insert a thermometer and heat to 370°F. When oil is hot, fry doughnuts in small batches until golden brown, about 2 minutes on each side, flipping halfway through. Remove doughnuts with a slotted spoon to paper towels to drain. Top doughnuts as desired (see below).Cinnamon-Sugar ToppingCombine the granulate sugar and cinnamon in a small bowl. Dip hot doughnuts into the sugar, flipping them over until they are completely covered. Use a spoon if necessary. Serve immediately.Vanilla GlazeWhisk together the sifted powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth and no lumps remain. Add more milk as needed to reach a desired consistency. Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Let sit 30 minutes to firm up before serving.Chocolate GlazeIn a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter in melted, stirring until smooth. Add the chopped chocolate and stir until chocolate is smooth and melted. Remove from heat and add the sifted powdered sugar.Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Decorate with sprinkles, if desired. Let sit 30 minutes to firm up before serving. NotesDoughnuts are best the day they are made, but will keep in an air-tight container at room temperature for about 5 days. Each topping recipe makes enough to cover the entire batch of doughnuts. Recipe by Completely Delicious. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
