Mastering Homemade Yeast Doughnuts: A Delicious Recipe for Fluffy, Bakery-Style Treats
The allure of freshly made doughnuts, warm from the fryer and glistening with a sweet glaze, is undeniable. For a long time, crafting these irresistible treats at home, particularly the light and airy yeast variety, felt like a formidable culinary challenge. While I had previously ventured into the world of apple cider doughnuts and baked cake doughnuts, the authentic, deep-fried yeast doughnut remained a coveted item on my baking bucket list. This Mother’s Day, my kids and I finally embarked on this delicious adventure, and the results were nothing short of spectacular. We created a batch of the most amazing homemade doughnuts, complete with an array of delectable glazes: classic maple, rich buttery vanilla, decadent chocolate, a simple white sugar glaze, and even powdered sugar and cinnamon options. It was a truly memorable and incredibly tasty family kitchen activity!
A Feast for the Eyes: Exploring Our Doughnut Glazes
Among the various toppings, the chocolate glaze was undoubtedly the most visually striking, with its deep, glossy finish. Close behind in appeal was the rich maple glaze, offering a warm, inviting hue. While the buttery vanilla glazes didn’t provide quite the same uniform coverage as their chocolate and maple counterparts, their flavor was equally spectacular. Each bite delivered a perfect balance of sweetness and a hint of vanilla, proving that sometimes, taste trumps presentation. The sheer variety meant there was a perfect doughnut for every preference, making the entire experience even more enjoyable for everyone involved.
The Art of Deep Frying: Achieving Doughnut Perfection
Deep frying isn’t something I do often in my kitchen, so when I do, it tends to be a well-orchestrated production. For these yeast doughnuts, however, the process was surprisingly manageable and incredibly rewarding. My trusty cast iron Dutch oven proved to be the ideal vessel, and a reliable candy thermometer was my essential companion. The single most crucial factor in deep frying perfect doughnuts is maintaining a consistent oil temperature, ideally right around 350°F (175°C).
If the oil temperature creeps too high, the exterior of the doughnut will cook far too quickly, resulting in an unappetizingly dark, almost burnt crust while the inside remains raw and doughy. Conversely, if the oil is too cool, the doughnuts will soak up an excessive amount of oil, becoming greasy and heavy instead of light and fluffy. It’s a delicate balance, but with a good thermometer and patience, you can master it. The cast iron Dutch oven is particularly excellent for this task because its heavy construction helps to retain heat more evenly than thinner pots, minimizing temperature fluctuations as you add the dough. This consistent heat ensures that each doughnut cooks through perfectly, developing a beautiful golden-brown exterior and a tender, airy interior.
The Secret to Bakery-Quality Doughnuts
Achieving that perfect balance is what truly transforms homemade doughnuts from good to great. When you slice into one, you want to see a light, fluffy crumb that is fully cooked, yet incredibly tender. This is what we strive for: Absolute doughnut amazingness. Really. The texture, the taste, the aroma – it’s all there, just like the best doughnut shop you’ve ever visited. The effort put into controlling the oil temperature and allowing the yeast dough to rise properly pays off in this moment, delivering a treat that rivals any professional bakery.
Doughnut Making: Quantity and Clever Cutting Tips
Don’t worry about the abundance of photos; I simply couldn’t choose a favorite angle to showcase these beauties, so you’re getting them all! Rest assured, not a single one of these delicious creations went to waste. This recipe yielded an impressive batch of 15 full-sized doughnuts and 15 surprisingly large doughnut holes. Since I didn’t own a specialized doughnut cutter, I had to get a little creative. For the holes, I used the smallest biscuit cutter I had on hand, measuring 1.5 inches – hence the generously sized holes! For the main doughnuts, I ingeniously repurposed a plastic hamburger patty maker from Tupperware. It just goes to show, you can always make do with what you have in the kitchen, and sometimes, those improvisations lead to unexpectedly charming results!
A Sweet Mother’s Day Surprise
Beyond the delicious doughnuts, Mother’s Day was made even more special by a thoughtful gesture from my 14-year-old son. He quietly slipped down to my craft room, armed himself with construction paper and foam sticker letters, and created this heartwarming sign. It was a simple, yet incredibly sweet and touching surprise that reminded me of the true joy of family and these shared moments in the kitchen. It’s these personal touches that make homemade treats, and the memories associated with them, truly priceless.
Baker’s Notes: Tips and Smart Substitutions for Your Doughnut Dough
When embarking on this doughnut-making journey, I encountered a couple of minor adjustments that proved to be beneficial for the final outcome, and I want to share them with you to ensure your success. First, I found myself in a predicament – I was out of milk! My husband’s doctor had recently recommended he increase his milk intake, leading to an unexpected dairy shortage. In a pinch, I successfully substituted 1 1/4 cups of half-and-half combined with 1/4 cup of water for the milk in the recipe. This worked perfectly, so if you ever find yourself short on milk, know that this substitution is a reliable option.
Secondly, I noticed that the original recipe called for slightly less flour than what was truly needed to achieve the ideal dough consistency. While I didn’t measure the exact additional amount, I estimate I added about another half a cup or so beyond the specified quantity. The key here is to add flour gradually, a half cup at a time, until the dough is no longer excessively sticky and can be kneaded without clinging too much to the bowl or your hands. This adjustment helps create a dough that is pliable, elastic, and perfect for frying. I’ve already made this crucial adjustment in the ingredient list below to reflect the tested and successful amount. Always trust your instincts with dough – it should feel soft but manageable.
Homemade Doughnuts
adapted from AllRecipes
Homemade Doughnuts
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 ½ teaspoons SAF Instant yeast or 2 envelopes active dry yeast
- ¼ cup warm water 105 to 115 degrees
- 1 ½ cups lukewarm milk see note above (can substitute 1 1/4 cups half-and-half + 1/4 cup water)
- ½ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- ⅓ cup shortening
- 5 ½ cups all-purpose flour
- 1 quart vegetable oil for frying
Vanilla Butter Glaze
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 4 tablespoons hot water or as needed
Chocolate Glaze
- 1 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
Maple Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon Mapeline maple extract
- 2-4 tablespoons milk
Simple White Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon clear vanilla extract
- 2-4 tablespoons milk
Cinnamon Sugar
- ¼ cup white sugar
- 1 ½ tablespoons ground cinnamon
Powdered Sugar
- Just powdered sugar! 🙂
Instructions
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Sprinkle the yeast over the warm water and gently stir to get all the yeast wet. Let stand for 5 minutes, or until foamy. This “blooming” step confirms your yeast is active!
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In a large mixer bowl with paddle attachment on low speed, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed (or you can stir with a wooden spoon). Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks excessively to the bowl and is soft but manageable.
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Turn the dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth and elastic. This develops the gluten, crucial for that fluffy texture. Place the dough into a greased bowl and cover with a clean towel or cloth. Set in a warm place to rise until doubled in size, which typically takes about 45 minutes to 1 hour, depending on your environment.
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Once doubled, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface, and gently roll it out to 1/2 inch thickness. Cut with a floured doughnut cutter (or improvise with a biscuit cutter for holes and a large round object like a hamburger patty maker for the main doughnuts). Place the cut doughnuts and holes on large cookie sheets lined with parchment paper. Cover doughnuts with a cloth or towel and let rise again until doubled, about another 45 minutes. This second rise is important for lightness.
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Add enough vegetable oil or shortening to a cast iron Dutch oven* to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350° F (175°C). Then, WAIT. Wait several minutes and make sure the temperature stabilizes around 350°F. If it goes up, turn the heat down slightly; if it drops too low, increase it. Get it to where the temperature will stay around 350°F, THEN proceed with cooking your doughnuts. Cooking at too high of a temperature will overcook the exterior and undercook the interior, resulting in a raw center.
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Have ready a plate lined with several thicknesses of paper towels or a wire rack set over a baking sheet for draining.
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Carefully slide doughnuts into the hot oil using a wide spatula or slotted spoon, being careful not to crowd the pot. Typically, 3 doughnuts should fit comfortably in a standard Dutch oven without lowering the oil temperature too much. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from hot oil, to drain on paper towels or the prepared wire rack.
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While the doughnuts are still hot from frying, dip them into your chosen glaze. The warmth helps the glaze adhere beautifully. Set the glazed doughnuts onto wire racks to allow any excess glaze to drip off. Keep a cookie sheet or tray under the racks for easier clean up. You can dip the finished doughnuts as the next batch is frying to streamline the process. Place the dipped doughnuts on a waiting cookie sheet once set.
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* Cast iron retains its heat better and more evenly than other vessels, which is why it’s my pan of choice for frying. You can certainly use a deep fryer for convenience, but I find the Dutch oven less messy and easier to clean afterward.
Toppings & Glazes Preparation
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For the Vanilla Butter Glaze, melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin but still coats the back of a spoon – not watery.
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For the Chocolate Glaze, Maple Glaze, and Simple White Glazes, simply combine their respective ingredients in separate bowls. Start by adding the extract and 2 tablespoons of milk first, then gradually add more milk as needed, one teaspoon at a time, until you achieve a thick, pourable glaze consistency. You want it thick enough to coat, but thin enough to drip slightly.
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For Cinnamon Sugar, simply stir together the white sugar and ground cinnamon in a shallow bowl. You can roll warm doughnuts directly in this mixture for a classic finish.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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