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Perfect Yeast Doughnuts–Sugar, and Filled

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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
rise time:: 2 hours
Total Time: 3 hours
Servings: 15


  • 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)


  • 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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