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Yeast Doughnuts – 3 Ways

Yeast Doughnuts 3-ways
Soft and fluffy yeast doughnuts three ways – cinnamon-sugar, vanilla glaze, and chocolate with sprinkles.
Prep Time 20 mins
Cook Time 15 mins
Rise Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Yield 12 doughnuts
1

Reviews

Ingredients

Doughnuts

  • 1 cup (237ml) whole milk
  • 1/3 cup (75g) unsalted butter
  • 4 cups (480g) all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 teaspoon table salt
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs (lightly beaten)
  • Vegetable oil (for frying)

Cinnamon-Sugar Topping (for 12 doughnuts)

  • 1 cup (200g) granulated sugar
  • 1 tablespoon ground cinnamon

Vanilla Glaze Topping (for 12 doughnuts)

  • 2 cups (226g) powdered sugar (sifted)
  • 3-5 tablespoons milk
  • 2 teaspoons vanilla extract

Chocolate Glaze Topping (for 12 doughnuts)

  • 1/3 cup (75g) unsalted butter (room temperature)
  • 1/4 cup (60ml) whole milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 4 ounces (113g) dark or bittersweet chocolate (chopped)
  • 2 cups (226g) powdered sugar (sifted)
  • Sprinkles for decoration (optional)

Instructions

Make the doughnuts

  • In 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 Topping

  • Combine 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 Glaze

  • Whisk 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 Glaze

  • In 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.

Notes

Doughnuts 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.

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Yeast Doughnuts | Soft and fluffy yeast doughnuts three ways - with cinnamon-sugar, vanilla glaze, and chocolate with sprinkles. Find recipe at redstaryeast.com.

Review & Comments

THE BEST BAKED CAKE DONUT RECIPE OF ALL TIME - Marly Etc. | Reply

[…] are a few differences between a cake donut that has been baked and a yeast donut that has been baked or fried. Not only is the method of cooking a little different, but also the […]

Carolyn | Reply

Thank you so much. I think I’m also going to try donuts with maple glaze. Do you have that recipe too?
Sincerely,
Carolyn

Red Star Yeast | Reply

Hi Carolyn,
You can find all of our doughnut recipes here: https://redstaryeast.com/recipes/doughnuts/
Happy baking!

Elana | Reply

Can the dough be made at night and refrigerated for the rise so I can fry them in the morning?

Red Star Yeast | Reply

Hi Elana,
Yes. Let the cold dough sit out on the counter, covered, until it reaches room temperature. Then shape into doughnuts and continue with the recipe.
Happy baking!
Carol

Jean Watterson | Reply

Can these donuts be oven baked as my diet does not include anything fried in oil?

Sue Brown-Garcia | Reply

5 stars
Love doughnuts!! I would love to make this with a whisk and enjoy the homemade taste!

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