Classic Yeast Doughnut (Bakery Style)
Classic Yeast Doughnut (Bakery Style)
Ingredients
For the Doughnuts
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk, (105-115°F)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1/4 cup unsalted butter, melted and cooled
- 6 cups vegetable oil, for frying
For the Glaze
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
⏱️ 2 min
- 3
Add the lightly beaten eggs, melted and cooled butter, and the activated yeast mixture to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
⏱️ 10 min
- 5
Lightly grease a clean large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness. Use a 3-inch doughnut cutter to cut out doughnuts and doughnut holes. Reroll scraps as needed.
⏱️ 10 min
- 7
Place the cut doughnuts and holes on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 8
While the doughnuts are rising for the second time, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Set aside.
⏱️ 3 min
- 9
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully lower 2-3 doughnuts (or holes) into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Adjust heat as necessary to maintain 350°F.
⏱️ 6 min•🌡️ 350
- 11
Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining doughnuts and holes.
⏱️ 2 min
- 12
While the doughnuts are still warm, dip each one into the prepared glaze, turning to coat evenly. Place them back on the wire rack to allow the excess glaze to drip off and set.
⏱️ 4 min
- 13
Serve immediately and enjoy your freshly made classic yeast doughnuts!
Kitchen Tools
Nutrition Facts (per serving)
Classic Yeast Doughnut (Bakery Style)
Ingredients
For the Doughnuts
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk, (105-115°F)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1/4 cup unsalted butter, melted and cooled
- 6 cups vegetable oil, for frying
For the Glaze
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
⏱️ 2 min - 3
Add the lightly beaten eggs, melted and cooled butter, and the activated yeast mixture to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
⏱️ 10 min - 5
Lightly grease a clean large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness. Use a 3-inch doughnut cutter to cut out doughnuts and doughnut holes. Reroll scraps as needed.
⏱️ 10 min - 7
Place the cut doughnuts and holes on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 8
While the doughnuts are rising for the second time, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Set aside.
⏱️ 3 min - 9
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully lower 2-3 doughnuts (or holes) into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Adjust heat as necessary to maintain 350°F.
⏱️ 6 min•🌡️ 350 - 11
Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining doughnuts and holes.
⏱️ 2 min - 12
While the doughnuts are still warm, dip each one into the prepared glaze, turning to coat evenly. Place them back on the wire rack to allow the excess glaze to drip off and set.
⏱️ 4 min - 13
Serve immediately and enjoy your freshly made classic yeast doughnuts!