Easy Yeast Raised Donuts
There’s something special about biting into a freshly made yeast-raised donut. It's soft, airy, and perfectly golden with just the right touch of sweetness. I will show you how to make it!
- 3 cups all-purpose flour (plus ½ cup for kneading)
- ⅓ cup sugar
- ¾ cup warm milk
- 1 tsp nutmeg (optional)
- 1 tbsp instant yeast
- 2 eggs
- 4 tbsp butter (melted)
- 1 pinch salt (if using unsalted butter)
- oil (for deep frying)
- Strawberry jam (optional, for filling)
- Sift 2 cups of flour into a large bowl and set aside the remaining flour for later use.
- Add yeast, sugar, and nutmeg to the flour and mix well.
- Create a well in the center and add warm milk, melted butter, and eggs. Mix until a soft, wet dough forms.
- Gradually add the remaining 1 cup of flour until a soft dough comes together.
- Transfer the dough to a floured work surface and knead for about 5 minutes, sprinkling a bit of flour as needed. Avoid adding too much flour while kneading. The dough should be soft and slightly tacky.
- Place the dough in a large greased bowl and grease the surface of the dough as well to prevent it from drying out. Then leave to rise for 1hr or till almost tripled in size.
- Punch down the dough to release the trapped air. Transfer it to the work surface and roll it out about ½″ thickness. Then cut into circular donut shapes. Cut out the centers for donut holes if desired.
- Place them in a large tray or leave them on the work table. Cover with a clean kitchen towel. Let it rise for 10 to 20 minutes, until puffy and almost doubled in size.
- Heat oil to 375°F (190°C) and fry the donuts until golden brown, flipping halfway through.
- Remove from oil and drain on paper towels or a cooling rack. Fill, glaze, coat with sugar, or enjoy as is.
Soft, Fluffy & Foolproof Donut Recipe
If you have ever wanted to make a bakery-style donut at home or if you’ve ever been intimidated by working with yeast, this easy yeast-raised donut recipe can help. It will guide you step by step.
As someone who has tested countless dough recipes over the years, I can confidently say this method strikes the perfect balance between ease and bakery-quality results. No complicated sponge step, no unnecessary process, just simple, fluffy donuts every single time.
One thing I will always emphasize is this: The softer your dough, the softer your donuts.
It might be tempting to add extra flour while kneading, but resist the urge. That’s the difference between light, fluffy donuts and something that tastes more like fried bread.
Whether you’re making them for breakfast, a weekend treat, or a fun baking project, this donut recipe is worth it. Once you try it, it’s hard to go back to store-bought!
Can you see how soft and chewy this donut looks? To achieve this, it is very important not to be tempted to add extra flour while kneading. Otherwise, you will end up with fried bread instead of donuts.
What Is a Yeast Raised Donut?
A yeast raised donut is a type of donut made using yeast as a leavening agent, which gives it a light, fluffy, and airy texture.
Unlike cake donuts, which are denser, yeast donuts rise over time and develop a soft, pillowy interior. They are commonly fried and then glazed, sugared, or filled with creams and jams.
Can You Bake These Donuts?
The answer is No! Here’s why: These donuts rely on yeast as their leavening agen t. Baking them will give you a bread -like texture instead of that signature donut softness.
If you’re looking for a baked version, I recommend trying a baked donut recipe made with baking powder instead. It’s designed for that purpose and gives much better results.
Why You'll Love This Recipe
Soft and fluffy texture, just like bakery donuts.
Simple, step-by-step process
Perfect for beginners
The Sponge
This recipe skips the traditional sponge stage without compromising texture or flavor.
Sponge making is a common practice when making donuts, but with this method, you don't need to go through that stress at all. I've streamlined the process to give you professional results without the professional stress. This will save you time!
Activating the Yeast
Make sure your milk is warm (not hot). This helps activate the yeast properly and ensures a good rise.
Preparing the Dough
The dough should be soft and slightly sticky, but still manageable. Avoid adding too much flour, as it can make the donuts dense.
You may end up not using all the flour, but you definitely won't need more. Also, keep in mind that the softer the dough, the better the donut turns out. If you follow the listed steps in detail, you will get amazing, hot, fresh homemade donuts.
What are "Donut Holes"?
Wondering what these are? donut holes.
When you use a circular cutter to make your donuts, you’re left with a small circle from the center. I don't re-roll these! I fry them as-is.
My kids love them! They usually wait by the stove specifically for these bite-sized treats.
How to Store Yeast-Raised Donuts
Doughnuts are best eaten fresh, but if you have leftovers, store them in an airtight container or ziplock bag at room temperature for up to 2 days. Freeze for up to 2 months. Thaw and reheat before serving.
Reheating
Warm in the oven at 300°F (150°C) for a few minutes or in the air fryer.
Avoid microwaving for too long, as it can make them tough.
Reheat briefly in the microwave for softness.
Why are my donuts not fluffy?
This usually happens if the dough didn’t rise properly or the yeast wasn’t active.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and fry the next day.
Why are my donuts oily?
Oil that is too cool can cause donuts to absorb excess oil.
How do I know when the donuts are done?
They should be golden brown on the outside and soft inside.
First of all, I have to sound a warning: Whenever you are deep-frying, please take caution. Never leave your oil on the stove-top unattended. Safety first, always!
To get the best yeast donuts, use as little flour as possible when kneading. The quality of your dough affects the quality of your donuts. Keep the dough soft, moist, and easy to roll.
Make sure your yeast is active. A dead yeast will ruin the donut. If you are not sure, test it. Dissolve the yeast and sugar in warm water or warm milk. Wait 5 to 10 minutes. If the yeast is active, it should foam. If otherwise, just discard it and don’t use it at all.
For best results, all your ingredients must be at room temperature.
