These soft and fluffy yeast-raised doughnuts are fried until golden, then finished three delicious ways: cinnamon-sugar, classic vanilla glaze, and chocolate glaze with sprinkles. Each topping gives the doughnuts a different personality, and honestly, choosing a favorite is the hardest part.
Recipe originally published in March 2014, sponsored by Red Star Yeast.
Homemade doughnuts are one of those treats that feel extra special the moment they come out of the kitchen. Store-bought doughnuts can be wonderful, but nothing compares to a warm yeast doughnut that has just been fried, glazed, and set on the counter. The dough is tender, light, and slightly rich, with just enough sweetness to work beautifully with any topping you choose.
If you have never made yeast-raised doughnuts at home, this recipe is a great place to begin. The process is simple: make a soft yeast dough, let it rise, roll and cut the doughnuts, allow them to puff again, then fry and finish with your favorite topping. You do not need complicated equipment, and the steps are easy to follow. A thermometer is helpful for checking the oil temperature, but the recipe itself is very approachable.
Table of Contents
- Why you’ll love these doughnuts
- Ingredients you’ll need
- Why I bake with Red Star Yeast
- How to make yeast-raised doughnuts
- 3 toppings to choose from
- Make these doughnuts ahead
- More doughnut recipes to try
- Get the recipe
Why you’ll love these doughnuts
- They are soft, fluffy, tender, and full of classic yeast doughnut flavor.
- You can finish the whole batch with one topping or make all three varieties.
- The recipe uses simple baking ingredients you may already have in your kitchen.
- The dough is easy to work with once it has risen properly.
- Warm homemade doughnuts taste fresher than anything from a bakery case.
These yeast-raised doughnuts are perfect for a weekend baking project, a special breakfast, or a dessert that feels nostalgic and fun. The dough has a gentle buttery flavor, and the toppings bring sweetness, texture, and plenty of variety.
Ingredients you’ll need
The full recipe with measurements is included below.
- All-purpose flour
- Granulated sugar
- Whole milk
- Unsalted butter
- Large eggs
- Red Star Active-Dry Yeast or Platinum Red Star Yeast
- Salt
- Vegetable oil, for frying
- Cinnamon-sugar, vanilla glaze, or chocolate glaze ingredients
Why I bake with Red Star Yeast
I have worked with Red Star Yeast for many years, and it is the yeast I rely on in my kitchen. Platinum Red Star Yeast is especially useful for breads, rolls, and doughnuts because it gives consistent results and helps dough rise well. For this recipe, you can use Red Star Active-Dry Yeast or Platinum Red Star Yeast.
Good yeast is important in homemade doughnuts because it creates the light, airy texture that makes yeast-raised doughnuts different from cake doughnuts. Give the dough enough time to rise, keep it in a warm spot, and avoid adding too much extra flour while kneading. The dough should be smooth, elastic, and slightly sticky, but it should not cling heavily to your hands.
How to make yeast-raised doughnuts
1. Prepare the dough. Warm the milk and butter until the butter melts, then let the mixture cool slightly. Combine part of the flour with yeast, sugar, salt, eggs, and the warm milk mixture. Add the remaining flour gradually while kneading until the dough becomes smooth and elastic.
2. Let the dough rise. Transfer the dough to a greased bowl, cover it, and place it in a warm area until doubled in size, about 1 hour.
3. Roll and cut the doughnuts. Gently press down the dough to release air, then let it rest briefly. Roll it out on a lightly floured surface to about ½ inch thick. Cut into doughnut shapes using a doughnut cutter or two round cutters.
4. Let the doughnuts rise again. Place the cut doughnuts on a parchment-lined baking sheet, cover lightly, and let them rise until puffed, about 20 to 30 minutes.
5. Fry until golden. Heat vegetable oil in a heavy-bottomed pot to 370°F. Fry the doughnuts in small batches for about 2 minutes per side, or until golden brown. Transfer them to paper towels to drain.
6. Add the toppings. Coat warm doughnuts in cinnamon-sugar, dip the tops in vanilla glaze, or finish them with chocolate glaze and sprinkles. Let glazed doughnuts sit briefly so the topping can set.
3 toppings to choose from
You can make one topping for the entire batch or divide the doughnuts and try all three. Each topping recipe makes enough to cover all 12 doughnuts.
- Cinnamon-Sugar: warm, simple, and classic.
- Vanilla Glaze: smooth, sweet, and traditional.
- Chocolate Glaze with Sprinkles: rich, glossy, and fun.
baking tip: Deep frying tips
- Use a heavy-bottomed pot so the oil heats evenly.
- Fill the pot with enough oil for the doughnuts to float freely.
- Use a thermometer to keep the oil close to the correct temperature.
- Fry in small batches so the oil temperature does not drop too quickly.
- If the oil is too cool, the doughnuts may absorb more oil. If it is too hot, they can brown too fast.
- Use a slotted spoon to turn and remove the doughnuts safely.
- Let used oil cool completely before storing or discarding it. Do not pour oil down the drain.
Make these doughnuts ahead
- To prepare them ahead, make the doughnuts through the cutting stage and before the second rise. Cover tightly with plastic wrap and refrigerate for up to 12 hours. Let them sit at room temperature for at least 30 minutes before frying.
- These yeast-raised doughnuts are best the day they are made, but leftovers can be stored in an airtight container at room temperature for several days.
More doughnut recipes to try
- Old-Fashioned Buttermilk Doughnuts
- Sourdough Apple Fritters
- Lemon Cinnamon-Sugar Doughnut Holes
Get the recipe
Yeast Doughnuts
Ingredients
Doughnuts:
- 1 cup (237 ml) whole milk
- ⅓ cup (75 grams) unsalted butter
- 4 cups (480 grams) all-purpose flour
- 2 ¼ teaspoons (7 grams) Red Star Active-Dry Yeast
- ½ teaspoon salt
- ¼ cup (50 grams) granulated sugar
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
Cinnamon-Sugar:
- 1 cup (200 grams) granulated sugar
- 1 tablespoon ground cinnamon
Vanilla Glaze:
- 2 cups (226 grams) powdered sugar, sifted
- 3-5 tablespoons milk
- 2 teaspoons vanilla extract
Chocolate Glaze:
- ⅓ cup (75 grams) unsalted butter, at room temperature
- ¼ cup (60 ml) whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces (113 grams) dark or bittersweet chocolate, chopped
- 2 cups (226 grams) powdered sugar, sifted
- Sprinkles, for decoration, optional
Instructions
To make the doughnuts:
- In a small saucepan over low heat, warm the milk and butter until the butter is melted. Remove from heat and let the mixture sit for about 5 minutes, or until it reaches 110-120°F.
- In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour with the yeast, salt, and sugar. Add the warm milk mixture and beaten eggs, then mix until combined.
- With the mixer on medium speed, add the remaining flour ¼ cup at a time until the dough is thick but still slightly sticky. Knead on medium speed until smooth and elastic, about 4-5 minutes.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough and let it rest for about 5 minutes. On a lightly floured surface, roll the dough into a ½-inch-thick circle.
- Cut the dough into circles with a 3 or 3 ½-inch cutter. Use a smaller 1-inch cutter to remove the centers. Place the doughnuts on a parchment-lined sheet pan, cover, and let rise until puffed, about 30 minutes.
- Fill a heavy-bottomed pan with at least 4 inches of vegetable oil. Heat over medium-high heat to 370°F.
- Fry the doughnuts in small batches until golden brown, about 2 minutes per side, flipping halfway through. Remove with a slotted spoon and drain on paper towels. Top as desired.
For the Cinnamon-Sugar:
- Combine the granulated sugar and cinnamon in a shallow bowl. Dip hot doughnuts into the mixture, turning until completely coated. Serve immediately.
For the Vanilla Glaze:
- Whisk the sifted powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk as needed to reach your preferred glaze consistency.
- Dip the tops of the doughnuts into the glaze, then place them on a wire rack set over a sheet pan. Let the glaze set for about 30 minutes before serving.
For the Chocolate Glaze:
- In a small saucepan over medium-low heat, warm the butter, milk, corn syrup, and vanilla until the butter is melted. Stir until smooth.
- Add the chopped chocolate and stir until melted and smooth. Remove from heat and stir in the sifted powdered sugar.
- Dip the tops of the doughnuts into the chocolate glaze, then place them on a wire rack. Add sprinkles, if desired, and let set for about 30 minutes before serving.
Notes
- Doughnuts are best the day they are made, but they can be stored in an airtight container at room temperature for about 5 days.
- Each topping recipe makes enough to cover the entire batch of doughnuts.
- Nutrition information is calculated with the cinnamon-sugar topping and is an estimate.
Disclosure: This recipe was developed in partnership with Red Star Yeast. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in.