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Homemade yeast donuts covered in vanilla and chocolate glazes sitting on wire cooling rack with linen towel and extra donut holes in background

Homemade Bakery-Style Yeast Donuts

  • Author: Kaleb Wyse
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 12 donuts + 12 donut holes 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Homemade donuts are so much better when they’re made from yeast! A bit of extra work goes a long way in making these the best donuts ever!


Scale

Ingredients

For the donuts

  • 5 cups flour, separated
  • 1/4 cup sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 packages instant active yeast
  • 1/3 cup butter
  • 1 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 teaspoons salt

For the vanilla glaze

  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract

For the chocolate glaze

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

For the donuts

  1. In the bowl of an electric mixer, combine 4 cups flour, sugar, nutmeg, cinnamon, and yeast. Whisk to evenly combine.
  2. Pour the milk into a small saucepan and heat over medium heat on the stovetop. When the milk begins to steam, but not boil, remove from heat and add the butter. Stir until the butter is melted and the mixture registers 110-115 degrees Fahrenheit. Whisk in the vanilla and eggs and pour into the prepared flour mixture.
  3. In the bowl of a stand mixer, mix on low with a dough hook attachment until a shaggy dough is formed. Turn to medium and mix for 3 minutes.
  4. Add the salt and then slowly add remaining 1 cup of flour as needed until a smooth dough is formed, leaving the sides of the mixing bowl clean.
  5. Lightly flour a work surface and knead the dough by hand to ensure it is smooth and elastic. Place dough into a well-oiled bowl and cover. Set in a draft-free location until doubled in size, about 1 to 1 1/2 hours. Personally, I use my oven with the oven light on to raise the dough.
  6. Once doubled, roll out dough on a floured surface to 1/2-inch thickness. Cut donuts with 3-inch and 1-inch round cutters. Any size can be used.
  7. Place donuts and donut holes on a parchment-lined baking sheet sprinkled with flour, leaving at least 2 inches of space around each donut. Allow to rise until slightly risen, about 45 minutes to 1 hour.
  8. While the donuts are raising, prepare the oil. In an 8- to 12-quart heavy stockpot, heat 2 quarts of neutral oil to 365 degrees Fahrenheit. Safflower oil is a great choice for this.
  9. When the donuts have risen, fry in batches, not more than four at a time or the oil will cool down too quickly. Once lightly browned, turn the donuts over to fry the opposite side, about 1 minute per side. When evenly browned, remove donuts from the oil and place on a cooling rack.
  10. Bring the oil back to 365 degrees Fahrenheit and continue to fry until all donuts and holes are finished.
  11. Once everything is fried, prepare the glazes.
  12. When the donuts have cooled, dip them in the preferred glaze.

For the vanilla glaze

  1. In a bowl, combine all the ingredients and whisk until smooth.
  2. For a thicker glaze, add more sugar. For a thinner glaze, add more milk.

For the chocolate glaze

  1. Heat the cream until steaming and pour over chocolate in a heat-proof bowl. Allow to soften for 3 minutes and stir until smooth.
  2. Cook for an additional 5 minutes before using.

Notes

  • Each glaze recipe makes an entire batch of 12 donuts.

Nutrition

  • Serving Size: 1 full-size donut
  • Calories: 334
  • Sugar: 16.9g
  • Sodium: 362mg
  • Fat: 10.5g
  • Saturated Fat: 6.1g
  • Trans Fat: 0.1g
  • Carbohydrates: 52.4g
  • Fiber: 2.2g
  • Protein: 7.8g
  • Cholesterol: 47.7mg

Keywords: brunch, donuts