I was always a huge fan of yeasted donuts. Why? Just imagine the soft inside, the crispy outside, and the filling or glaze on top. Everything goes well with everything. Deep-fried donuts can be as simple as they are, however you can create amazing and extravagant desserts with crazy fillings and frosting.
My mom used to make yeasted donuts many times of the year. I would eat tons of them with jam and powdered sugar. This donut recipe reminds me of these times when I was a kid.
HOW DO YOU MAKE YEAST DONUTS FROM SCRATCH?
- Step 1: First, combine the dried yeast with lukewarm water and sprinkle some sugar on top. Sugar will help the yeast rise faster. Set it aside until it’s foamy.
- Step 2: Then, mix flour, salt, melted butter, buttermilk, egg, and yeast.
Now, you can start kneading the dough with a stand mixer or bread machine or even your hands.
You know it’s ready when the dough comes off the sides of the bowl.
- Step 3: Sprinkle some flour in the same bowl and place the dough inside. Cover it with a plastic wrap (the top of the bowl, not the dough) and you can put a table cloth on the top as well. Let it double up in size. It takes at least 1 hour and a half.
- Step 4: When the dough has risen, knead it with your hands a bit then roll out with a rolling pin to ½ inch thickness.
- Step 5: Use a sharp cookie cutter to cut out circles. Use a smaller and a bigger one in diameter. With the smaller one cut a hole in the middle. Cover the dough with a cloth and let it rise for 30 minutes.
- Step 6: heat up enough oil to cover half of the dough in a deep frying pan. You know it is warm enough when you lower a donut in the oil and it starts to immediately bubble around the dough. When it is golden brown on the underside, flip and fry for another couple of minutes.
- Step 7: Place them on kitchen towels to get rid of the excess oil. Once they have cooled down a bit, cover them with sugar.
HOW TO SHAPE YEAST DOUGHNUTS?
Use a cookie cutter or a bigger glass to cut the donuts, then use a smaller one to create the holes. You can roll the holes into balls. Before lowering the donuts in the oil you can give them a bit of shaping with your hands.
CAN YOU FREEZE YEAST DOUGHNUTS?
I would not recommend freezing them, whilst the texture won’t be the same after defrosting.
HOW TO STORE YEAST DOUGHNUTS?
Store them in an airtight container or in plastic bags at room temperature. If you leave them uncovered they tend to become dry.
OTHER RECIPES YOU MIGHT ENJOY
Perfect Yeast Doughnuts–Sugar, and Filled
Ingredients
- 6 Tbsp (90 ml) water
- 5 oz buttermilk (150 ml) (at room temperature)
- 1 egg, beaten (at room temperature)
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour (please use a scale)
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
- oil for frying (I use sunflower or grapeseed or a combination)
- (sugar for coating the doughnuts)
- (jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)
Instructions
- Mix 5g quick-dried yeast with 90 ml warm water and 2 teaspoons of sugar. Set it aside for 10 minutes, until it's foamy.
- Combine flour, buttermilk, melted butter, salt, remaining sugar, and one beaten egg in a stand mixer or bread machine.
- Knead the dough until it comes off clean from the side of the bowl. Knead it with your hands for a few minutes.
- Once, the dough has risen, place it on a floured surface and knead lightly. Keeping the dough covered, so it doesn’t form a skin.
- With a rolling pin, roll out the dough to about ½ inch thickness. Use a sharp and bigger cookie cutter to cut out the donuts and the holes.
- Cover them and let them rise for up to 30 minutes.
- Heat up oil in a deep frying pan to very hot. You know it is warm enough when you lower a donut in the oil and it starts to immediately bubble around the doughnut.
- Turn them over as soon as they turn golden brown on the underside. Then remove and place on a paper towel-lined plate once they are ready.
- When the doughnuts have cooled, roll them in sugar to coat evenly.
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