Soft, pillowy golden fried dough glazed to sweet perfection is the result of this homemade recipe for classic yeast doughnuts. Skip the bakery and make these yourself. You’ll be guaranteed freshness and a swoon-worthy sugary glazed treat.
Your family will love being able to experience that sensation of biting into an airy piece of fried sweetness while it’s still warm. There’s really nothing better or more satisfying. And, this tried-and-true recipe for yeast doughnuts is the best way to make those classic doughnut shop glazed wonders that are everyone’s favorite. This Krispy Kreme copycat version is an indulgent treat that you can make at home, anytime you want!
For The Doughnut Dough
Milk – I recommend using whole milk.
Active Dry Yeast – Check the expiration date on your yeast package. Fresh yeast will make all the difference.
Eggs – Medium-sized is perfect.
Butter – Use unsalted.
Sugar – Use white granulated.
Salt – For seasoning.
All-Purpose Flour – For the dough mixture.
Vegetable Oil – For frying the doughnuts.
For The Glaze
Butter – Use unsalted.
Powdered Sugar – For sweetness.
Vanilla Extract – For flavor.
Evaporated Milk – Liquid for mixing and adding creaminess.
How To Make Yeast Doughnuts
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
- Proof the yeast in warm milk.
- In a stand mixer, beat eggs, butter, sugar, salt, and flour with the paddle attachment.
- Remove the paddle and add the dough hook attachment and knead at medium speed, adding more flour as you go.
- Let the dough rise, covered, for 1 hour or until it has doubled in size.
- Roll out the dough on a floured surface and cut out the doughnuts. Place them on a parchment-lined baking sheet.
- Cover the cut-out doughnuts and let them rise for 1 hour until they’ve doubled in size.
- In a dutch oven, heat oil to between 350 and 375 degrees, using a deep-fry thermometer.
- Fry doughnuts in batches to avoid overcrowding. Using a wire spatula, place a few doughnuts at a time in the oil and cook until lightly golden, about 1 minute per side.
- Remove the doughnuts from the oil and let them drain on a wire cooling rack.
How To Glaze Yeast Doughnuts
- In a medium-sized bowl, whisk together the ingredients for the glaze.
- Drop each doughnut into the glaze and use a fork to turn it over if glazing both sides.
- Use a fork to lift it out by the center hole and let the excess glaze drip off.
- Place on a wire rack to let the glaze set.
How Long Does It Take To Make These Doughnuts?
You’ll need to set aside a few hours to make these doughnuts simply because the dough will need to rise twice. Yes, twice! That’s how you end up with fluffy, light, and airy doughnuts that will melt in your mouth. It’s worth it, so set aside a weekend morning to make these. You’ll be very glad you did!
Do I Need To Use A Stand Mixer And Dough Hook?
For the ease of making this recipe, I would say yes. The stand mixer will do all the work for you. You start with the paddle attachment and switch to the dough hook for the actual kneading of the dough.
If you don’t have a dough hook. you’ll need to knead by hand which is more time-consuming. You’ll get a muscle workout, for sure, since it can take up to 20 minutes to knead the dough by hand.
What Type Of Oil Should I Use For Frying?
I recommend using a neutral flavored oil such as vegetable oil, sunflower oil, or canola oil.
How Do I Know When To Take The Doughnut Out Of The Oil?
These doughnuts will fry up in as little as 1 minute on both sides as long as you’re maintaining the oil temperature between 350 and 375 degrees, using a thermometer to keep it steady. You’re looking for a light golden color. If it turns brown, it’s overdone and the end result will be a tough doughnut. Remove the doughnuts when they’re a light or pale golden color.
Tips For Frying Yeast Doughnuts
- Use a deep enough pot for frying. I like to use a Dutch oven rather than a skillet, if possible. Plus, it keeps oil splatter to a minimum on my stovetop.
- Make sure you have at least 2 inches of oil in your pot so that the doughnuts will be surrounded enough to fry properly.
- Keep the oil temperature between 350 and 375 degrees so that the dough will fry within one minute. Use a deep-fry thermometer to ensure the correct temperature. If it’s too low or too hot, it will ruin the dough.
- Don’t overcrowd the pot. Fry in batches with two or three doughnuts at a time so they have room to move and you have room to flip them over with ease.
Can These Doughnuts Be Baked?
No. This particular recipe is specifically for old-fashioned, yeast doughnuts that need to be fried in a pot of oil. The frying is the easy and fast part, though!
You’ll love experimenting with these ingredient variations that use this recipe’s vanilla glaze as the base recipe. Try these additions:
Add 1/4 cup of cocoa powder and 1 more tablespoon of evaporated milk to the base recipe. For even more chocolate goodness, add finely grated chocolate to the top of the chocolate glaze or add chocolate sprinkles.
Substitute 1 teaspoon of lemon extract for the vanilla extract. Garnish with the zest of lemon on top after you dip it in the lemon glaze.
Add 1/4 cup pure maple syrup to the basic vanilla glaze recipe.
Add 1 teaspoon of ground cinnamon to the basic vanilla glaze recipe. For additional deliciousness, prepare a cinnamon sugar mixture of white granulated sugar plus ground cinnamon and sprinkle on or dip the tops of the glazed doughnuts in the mixture.
How Do I Store Yeast Doughnuts?
If you have leftover glazed doughnuts, they’ll keep for up to 2 days stored on your countertop or in an airtight container.
More Sweet Treats To Make
Soft, pillowy golden fried dough glazed to sweet perfection is the result of this homemade recipe for classic yeast doughnuts. Skip the bakery and make these yourself. You'll be guaranteed freshness and a swoon-worthy sugary glazed treat.
- 1 ¼ cups milk
- 2 ¼ teaspoons active dry yeast
- 2 eggs
- ½ cup (1 stick) butter, melted and cooled
- ¼ cup sugar
- 1 teaspoon salt
- 4 ½ to 5 ½ cups all-purpose flour
- 8 cups vegetable oil, for frying
- Vanilla glaze:
- ½ cup butter, melted
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 6 tablespoons evaporated milk
- Heat milk in the microwave for about 60 seconds until 90 degrees. Transfer to a stand mixer mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes.
- With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour.
- Switch the mixer to the dough hook attachment. Knead at medium speed, adding flour ¼ cup at a time until the dough pulls away from the sides of the bowl. Continue kneading at medium speed for about 3 minutes. The dough will be soft and a little sticky.
- Transfer the dough to a greased bowl, turning once. Cover and place in a draft-free spot for 1 hour or until the dough has doubled in size.
- Punch dough down and place on a lightly floured surface.
- Using a rolling pin, roll the dough to ½ inch thickness. Using round cookie cutters of two sizes, cut dough into circles and place on a parchment-lined baking sheet at least 1 inch apart. Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.
- Cover the doughnuts and place them in a draft-free spot for 1 hour or until the doughnuts have doubled in size.
- Heat oil in a dutch oven or deep fryer between 350 and 375 degrees.
- Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in oil a few at a time. Do not crowd the oil. Cook until golden brown, about 1 minute on each side.
- Remove doughnuts and place them on a wire cooling rack or paper towel.
- For the Vanilla glaze:
- Mix all ingredients together until smooth. Add additional evaporated milk if a thinner consistency is desired.
- Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut. Add sprinkles if desired.
How Long Does It Take To Make These Doughnuts?
You'll need to set aside a few hours to make these doughnuts simply because the dough will need to rise twice. Yes, twice! That's how you end up with fluffy, light, and airy doughnuts that will melt in your mouth. It's worth it, so set aside a weekend morning to make these. You'll be very glad you did!
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