Donuts are a beloved treat enjoyed by people of all ages around the world. These Classic Yeast Donuts are light, fluffy, and delicious, with a slight crisp on the outside and a soft, airy inside. They are perfect for breakfast, dessert, or as an afternoon snack with a cup of coffee. The combination of simple ingredients like flour, butter, milk, and yeast creates a dough that is easy to work with, resulting in perfectly golden, fried donuts. You can enjoy them plain, dusted with sugar, or with your favorite toppings like icing, sprinkles, or even a glaze.
This recipe takes you step-by-step through the process of making yeast donuts from scratch. Whether you’re a seasoned baker or new to making donuts, this recipe will guide you to success. With a little patience and attention to detail, you’ll be able to enjoy these homemade donuts that are sure to impress your friends and family.
Full Recipe:
Ingredients
For the Donut Dough:
- All-purpose flour (maida): 300 g
- Milk: 120 ml (1/2 cup), warm
- Instant yeast: 4 g (1 tsp)
- Sugar: 30 g (2 tbsp)
- Butter: 30 g (unsalted, room temperature, 2 tbsp)
- Egg: 1 large, at room temperature
- Salt: 2 g (1/2 tsp)
Optional Toppings:
- Sugar: For dusting
- Icing or glaze: For drizzling
- Chocolate: For dipping
Instructions (Step-by-Step)
Step 1: Prepare the Dough
- Warm the milk: In a small bowl, heat 120 ml (1/2 cup) of milk until it’s warm but not too hot—around 38-40°C (100-104°F) is perfect. This warmth helps activate the yeast.
- Activate the yeast: Sprinkle 4 g (1 tsp) of instant yeast and 30 g (2 tbsp) of sugar into the warm milk. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
- Mix the wet ingredients: In a large mixing bowl, whisk together the egg and softened butter. Add the milk and yeast mixture, and continue whisking until well combined.
Step 2: Make the Dough
- Add the dry ingredients: In another bowl, combine 300 g of all-purpose flour and 2 g (1/2 tsp) of salt. Gradually add the flour mixture into the wet ingredients, stirring or mixing by hand or with a dough hook attachment on a stand mixer.
- Knead the dough: Once all the flour is incorporated, knead the dough for about 8-10 minutes. If you’re kneading by hand, turn the dough onto a floured surface and knead until it’s smooth and elastic. If using a stand mixer, use the dough hook on medium speed. The dough should be soft but not sticky.
- First rise: Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 3: Shape the Donuts
- Punch down the dough: Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
- Roll out the dough: Roll the dough to a thickness of about 1/2 inch (1.3 cm). Use a round donut cutter (or a large glass and a smaller one for the donut hole) to cut out the donuts. Re-roll the scraps to make more donuts until all the dough is used.
- Second rise: Place the cut donuts on a baking sheet lined with parchment paper, cover them lightly with a towel, and let them rise for another 30-40 minutes until they puff up slightly.
Step 4: Fry the Donuts
- Heat the oil: In a large, heavy-bottomed pot, heat about 2-3 inches of vegetable oil to 175-180°C (350-360°F). You can use a thermometer to monitor the oil temperature, as maintaining the correct temperature is important for even frying.
- Fry the donuts: Gently lower a few donuts into the hot oil, being careful not to overcrowd the pot. Fry the donuts for about 1-2 minutes on each side, or until golden brown.
- Drain the donuts: Once fried, use a slotted spoon to transfer the donuts onto a plate lined with paper towels to drain excess oil.
Step 5: Add the Toppings
- Coat with sugar: If you prefer a classic sugar-coated donut, roll the warm donuts in granulated sugar until they are fully coated.
- Make a glaze or icing: If you want glazed donuts, you can make a simple icing by mixing powdered sugar with a few tablespoons of milk and vanilla extract. Dip the tops of the donuts into the glaze, letting the excess drip off before placing them on a cooling rack to set.
- Chocolate coating: For a chocolate dip, melt some chocolate and dip the tops of the donuts into the melted chocolate. You can also add sprinkles or other toppings while the chocolate is still wet.
Step 6: Serve and Enjoy
- Serve fresh: Donuts are best served fresh and warm, right after frying and glazing. Enjoy them with your favorite beverage, such as coffee, tea, or milk.
- Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to bring back some of the softness.
Cooking Tips
- Yeast activation: Make sure the milk is warm, not hot, when activating the yeast. Too hot or too cold milk can prevent the yeast from working properly, affecting the rise of the dough.
- Kneading: Kneading the dough well helps develop gluten, which contributes to the fluffy texture of the donuts. Aim for a smooth, elastic dough that springs back when poked.
- Frying temperature: Keep an eye on the oil temperature. If the oil is too hot, the donuts will brown too quickly on the outside and remain raw inside. If it’s too cool, they’ll absorb more oil and become greasy.
- Variations: Feel free to experiment with different toppings and fillings. You can fill these donuts with jam, custard, or cream by making a small hole in the side and piping in the filling after frying.
Nutritional Facts (Per Donut, Based on 12 Donuts)
- Calories: 210 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 45 mg
- Sodium: 150 mg
- Sugar: 5 g
- Fiber: 1 g
- Calcium: 2% DV
- Iron: 8% DV
Frequently Asked Questions (FAQs)
- Can I bake these donuts instead of frying?
- Yes, you can bake these donuts at 180°C (350°F) for about 10-12 minutes, or until golden brown. However, they may not have the same crispy exterior as fried donuts.
- How do I make the donuts softer?
- Be sure to knead the dough until smooth and elastic, and don’t skip the rising steps. Over-kneading or skipping the rise can lead to tough donuts.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough and let it rise in the refrigerator overnight. The slow rise in the fridge will develop more flavor. Bring the dough to room temperature before shaping and frying.
- What can I use if I don’t have instant yeast?
- If using active dry yeast, dissolve it in the warm milk along with the sugar and let it sit for about 10 minutes, until frothy, before adding it to the dough.
- Can I fill these donuts?
- Absolutely! Once the donuts are fried and cooled slightly, use a piping bag to inject them with fillings like jam, custard, or Nutella.
Conclusion
These Classic Yeast Donuts are a fun and delicious way to enjoy homemade pastries. With a simple dough made from basic ingredients, you can create soft, fluffy donuts that are perfect for any occasion. The process of frying them to golden perfection and adding your favorite toppings makes these donuts extra special.
Whether you enjoy them coated in sugar, dipped in chocolate, or filled with custard, these donuts are sure to please everyone. Follow the steps in this recipe, and you’ll have a batch of fresh, warm donuts that will disappear in no time!