This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why These Homemade Bakery-Style Yeast Donuts Work
Imagine walking into your favorite bakery: a quaint, small bakery. Let me lay out the scene:
- The tables are filling up with the regulars, sipping their favorite morning drinks.
- The scent of freshly ground coffee hits your nose the moment you open the door.
- You hear the espresso machine churning out shots of steaming espresso topped with a thick layer of crema.
Along with the coffee, you’re instantly enveloped by the scent of fresh dough. Your favorite pastries, but more so, a freshly fried yeast donut. There they are: perched ever so perfectly in the case on the counter – fluffy, frosted, fresh donuts.
Have I hooked you yet?!
We don’t all live close to such a bakery (here on my farm, that couldn’t be a truer statement!), and sometimes it’s just fun to make your favorite comfort foods at home. These homemade bakery-style yeast donuts are easily fried up at home and will make you very, very happy.
Why I Love These Homemade Bakery-Style Yeast Donuts
Growing up, rainy and snowy days were special. Days like these meant that a slow morning was in store. As a farmer, my dad was usually outside before 7 am. But if it was pouring or blizzard-like, he would maybe come in for breakfast or stay in a bit later than usual.
And once in a while, he would be in the mood for a donut. He and mom would spend the morning in the kitchen rolling out, cutting, and frying up donuts. This was a big deal. Farm work was always waiting so if dad stayed inside and – on top of that – helped bake, it meant that good memories were in store.
If anything can make someone do something unexpected, it’s these donuts. Great-grandma knew what she was doing when she wrote this recipe. Flavored only with a little nutmeg and cinnamon, these are fluffy yet provide just a hint of chewiness that is oh-so-satisfying.
Great-grandma would fry these in lard, and if you really want a treat, I would suggest trying it sometime. I choose to fry these in neutral oil. For me, that’s safflower oil.
Frying Tips
- The temperature of the oil is extremely important. If the oil is too hot, the donuts will become too dark. If the oil is too cool, excess oil will be absorbed into the donuts, making them heavy.
- A good thermometer is crucial and takes all the stress away. You want the oil to stay around 360 to 365 degrees Fahrenheit. Keep in mind that after each batch, you’ll need to allow the oil to come back up to the appropriate temperature.
Once fried, top these with a simple glaze. Chocolate and vanilla are my favorites (ingredients and steps listed below), but you can really use whatever you prefer. And might I just say that it’s this silky glaze that truly convinces you that you’ve been transported to the best bakery!
Follow These Tips
Serving & Storage
To serve – Serve warm or at room temperature on the day they are fried, when they are at peak softness. Dip in glaze or toss in sugar while still slightly warm for best coverage.
To store – Store in an airtight container for up to 1 to 2 days. They are best day one. Freeze plain or glazed donuts in a freezer bag for up to 1 month.
More Sweet Breakfast Recipes to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Bakery-Style Yeast Donuts
Ingredients
For the donuts
- 5 cups all-purpose flour separated
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 ¼ tsp (1 pkg) instant yeast
- ⅓ cup unsalted butter
- 1 ¾ cups whole milk
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp kosher salt
For the vanilla glaze
- 2 cups sifted powdered sugar
- ¼ cup whole milk
- 2 tsp vanilla extract
For the chocolate glaze
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
For the donuts
- In the bowl of an electric mixer, combine 4 cups flour, granulated sugar, nutmeg, cinnamon, and yeast. Whisk to evenly combine.5 cups all-purpose flour, ¼ cup granulated sugar, ½ tsp ground nutmeg, ½ tsp ground cinnamon, 2 ¼ tsp (1 pkg) instant yeast
- 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°F. Whisk in the vanilla extract and eggs and pour into the prepared flour mixture.⅓ cup unsalted butter, 1 ¾ cups whole milk, 1 tsp vanilla extract, 2 large eggs
- 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.
- Add the salt and then slowly add the remaining 1 cup of flour as needed until a smooth dough is formed, leaving the sides of the mixing bowl clean.2 tsp kosher salt, 5 cups all-purpose flour
- 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 ½ hours. Personally, I use my oven with the oven light on to raise the dough.
- Once doubled, roll out dough on a floured surface to ½-inch thickness. Cut donuts with 3-inch and 1-inch round cutters. Any size can be used.
- 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.
- While the donuts are rising, prepare the oil. In an 8- to 12-quart heavy stockpot, heat 2 quarts of neutral oil to 365°F. Safflower oil is a great choice for this.
- 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 1-2 minutes per side. When evenly browned, remove donuts from the oil and place them on a cooling rack.
- Bring the oil back to 365°F and continue to fry until all donuts and holes are finished.
- Once everything is fried, prepare the glazes.
- When the donuts have cooled, dip them in the preferred glaze.
For the vanilla glaze
- In a bowl, combine the powdered sugar, milk, and vanilla extract and whisk until smooth. For a thicker glaze, add more sugar. For a thinner glaze, add more milk.2 cups sifted powdered sugar, ¼ cup whole milk, 2 tsp vanilla extract
For the chocolate glaze
- Heat the heavy cream until steaming, then pour over the chocolate in a heat-proof bowl. Allow to soften for 3 minutes and stir until smooth.½ cup heavy cream, 1 cup semi-sweet chocolate chips
- Cook for an additional 5 minutes before using.
Video
Notes
- This recipe also makes 12 donut holes since the center must be cut out of each donut before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I am interested in: if you save and reuse the oil, hints in keeping and safely storing the oil?
I enjoy your channel and vlogs, thanks for all!
Julie
Those donuts look amazing! I think I could win a donut eating contest if they was one, I think they are the PERFECT food!😂
I will definitely be trying these two recipes but I was wondering if you had a recipe for apple cider donuts? Thanks
As a former art teacher, I LOVE your engaging presentation style. I have never made donuts, and after watching this video….I am questioning my career choice 🙂 Well, I would be 800 pounds, but who doesn’t love a donuts!
Would you consider hosting a (fall/winter season) B&B with cooking/gardening workshops?