There’s just something magical about pulling a tray of fresh, warm doughnuts from the kitchen and sharing them with the people you love. With this recipe for Perfect Yeast Doughnuts, you’ll create classic, pillowy-soft rings sprinkled with sugar and ready for all your favorite fillings. Trust me: once you’ve tasted homemade doughnuts with that light, tender crumb, golden exterior, and heavenly aroma, you’ll wonder why you ever went store-bought. Whether you love them jam-packed, dusted with sugar, or simply enjoyed fresh and warm, these are dangerously good!

Perfect Yeast Doughnuts Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient plays a starring role in these doughnuts, turning them from simple to unforgettable. You don’t need anything fancy—just the right basics, each adding their magic, to turn out a batch of the fluffiest, golden-perfect treats you could dream of!

Lukewarm Water (6 Tbsp): The perfect temperature helps activate the yeast for the best rise.
Buttermilk (5 oz): Gives the doughnuts a subtle tang and extra tenderness that’s irresistible.
Egg (1, at room temp): Adds richness, color, and structure for that classic yeasted fluff.
Butter (2 oz, melted): Makes the dough nice and soft while adding a hint of buttery flavor.
All-Purpose or Bread Flour (16 oz): The base of the dough and ensures a chewy, cloud-like texture.
Sugar (2 oz): Sweetens the dough just enough while also supporting browning during frying.
Salt (1 tsp): Wakes up all the flavors and keeps the sweetness balanced.
Quick-rise Yeast (1 ½ tsp): The magic ingredient for a lofty, well-leavened doughnut—regular dried yeast also works!
Olive Oil for Frying (16 oz): Gives a crisp and gorgeous exterior; you can use another neutral oil if preferred.
Sugar for Coating (4 oz or more): Creates that signature sparkly, sweet shell we all love.
Jam, Nutella, or Whipped Cream for Filling: Make your batch extra special with luscious fillings—it’s tough to choose, so maybe try a few!

How to Make Perfect Yeast Doughnuts

Step 1: Prepare the Dough (Bread Machine Method)

If you’ve got a bread machine, making Perfect Yeast Doughnuts is even easier. Start by adding the liquid ingredients—lukewarm water, buttermilk, beaten egg, and melted butter—into the pan. Next, scale and add your dry ingredients, keeping the yeast separate by nestling it into a little well atop the flour. Set the machine to the ‘dough’ setting and let it do the hard work while you dream about doughnuts!

Step 2: Prepare the Dough (Stand Mixer or By Hand)

If you prefer old-fashioned or hands-on methods, combine your dry ingredients in a large bowl. Sprinkle the yeast over the warm water and let it bubble for about five minutes (a pinch of sugar speeds things up!). Pour the buttermilk, egg, melted butter, and yeast mixture into the dry ingredients. Mix until a shaggy dough forms: knead by hand for about 10 minutes, or use your mixer’s dough hook for around 5 minutes, until the dough is soft and springy.

Step 3: First Rise

Transfer your dough into a lightly oiled bowl, cover it, and let it rise at room temperature. Give it time (usually an hour or two); it should double in volume. This is where the Perfect Yeast Doughnuts get their fluffy texture, so don’t rush—good things are happening!

Step 4: Shape the Doughnuts

Once risen, gently knead the dough on a floured surface. Divide it in half, and roll each portion to about 1/2-inch thick. Use a 3-inch cutter for classic doughnut shapes and a smaller one for the holes (or try a doughnut cutter if you have one—it’s worth it!). Keep any unshaped dough covered, so it stays moist.

Step 5: Second Rise

Line up the shaped doughnuts on parchment or waxed paper placed on baking sheets. For a perfectly moist rise, warm your oven briefly, then turn it off, placing a jug of boiling water inside along with the doughnuts. This gentle steam keeps the dough delightfully soft while they puff up to twice their size—this is key for feather-light interior!

Step 6: Frying

Heat your oil to 350ºF (180ºC). If you don’t have a thermometer, drop in a doughnut hole to test: it should start bubbling immediately, but not brown in seconds. Fry the doughnuts in batches, gently lowering them into the oil using the paper for no-fear transfer. Once the underside turns golden, flip, cook the other side, then transfer to a paper towel-lined tray.

Step 7: Sugar Coating and Filling

After cooling slightly, roll your Perfect Yeast Doughnuts in sugar for that irresistible, glittery crunch. If you’re feeling fancy, poke a hole, and pipe in your favorite jam, chocolate-hazelnut spread, or whipped cream. The sky’s the limit—seriously, is there anything better?

How to Serve Perfect Yeast Doughnuts

Garnishes

Keep it classic with a toss in granulated sugar, or level up with cinnamon sugar for a nostalgic twist. For filled doughnuts, a dusting of powdered sugar adds bakery-chic vibes. Feeling creative? Drizzle with melted chocolate or a simple glaze, then shower on chopped nuts, sprinkles, or even freeze-dried berries. Let your mood (and pantry) inspire you!

Side Dishes

Doughnuts love a good beverage companion—think hot coffee, creamy lattes, or frothy hot chocolate. For a special brunch, serve alongside fresh berries or citrus wedges to brighten up the spread. A bowl of mixed fruit or a scoop of vanilla ice cream makes for a truly celebratory treat you can’t resist!

Creative Ways to Present

Serve your Perfect Yeast Doughnuts stacked high on a pretty cake stand for instant wow-factor. Skewer mini doughnuts onto sticks for a playful twist, or create a colorful doughnut board with an assortment of fillings, dips, and toppings. This is the moment to unleash your inner pastry artist—mix, match, and make it a feast for the eyes as well as the taste buds!

Make Ahead and Storage

Storing Leftovers

While nothing beats day-of freshness, leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days. Slip in a piece of parchment between layers to prevent sticking. Avoid the fridge—it’ll dry them out quickly. If you’ve filled your doughnuts with dairy, pop them in the fridge but be prepared for a slight loss of that signature fluffiness.

Freezing

You can absolutely freeze Perfect Yeast Doughnuts for later! Once cool, arrange them in a single layer and freeze until solid, then transfer to a freezer bag with parchment between each doughnut. Frozen, unfilled doughnuts will keep fabulously for up to 2 months; wait to fill until after thawing.

Reheating

To restore that dreamy, just-fried softness, let frozen doughnuts thaw at room temperature, then warm them briefly in the microwave (about 10 seconds at a time) or a low oven (about 5 minutes at 300ºF). Skip reheating if they’re filled with cream—enjoy those ones at room temperature!

FAQs

Why did my doughnuts come out dense?

The main culprit is usually under-proofed dough or expired yeast. For light, airy results, let the dough rise until it doubles in size and always check that your yeast is fresh and active. Measure ingredients carefully, especially the flour—too much can weigh down your Perfect Yeast Doughnuts.

Can I use instant yeast instead of quick-rise?

Yes! Instant and quick-rise yeasts work almost interchangeably; just add instant yeast directly to your dry ingredients. Regular active dry yeast works, too—just extend the rising time as needed until the dough has doubled.

Is it possible to bake instead of fry these doughnuts?

While this recipe is designed for frying (which gives that signature tender-crisp bite), you can bake them at 375ºF for about 10-12 minutes. They’ll be more like enriched rolls, but still tasty. Consider brushing them with melted butter as soon as they come out of the oven for extra flavor!

Do I need a special doughnut cutter?

Not at all! Two round cookie cutters (about 3-inch and 1-inch) work perfectly. If you’re making lots of doughnuts, a purpose-made cutter can speed things up and makes shaping super simple, but don’t let a lack of gadgets stop you—you’ve got this!

What’s the best way to fill doughnuts?

Once your Perfect Yeast Doughnuts have cooled, use a skewer to make a tunnel inside, then pipe in your chosen filling with a piping bag (or even a sturdy food-grade bag with the corner snipped off). A little patience goes a long way for deliciously stuffed results!

Final Thoughts

Homemade Perfect Yeast Doughnuts have a special kind of magic—the kind that brings everyone into the kitchen with eager eyes (and noses!). This recipe turns simple pantry staples into something extraordinary. If you’ve ever wanted that perfect, bakery-style doughnut experience at home, now’s your chance. Have fun, get creative, and most of all—enjoy every last fluffy, sugar-dusted bite!

Perfect Yeast Doughnuts Recipe

★★★★★

5 from 12 reviews

Author: Lila
Total Time: 2 hours
Yield: 12 doughnuts 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make the most delicious and fluffy yeast doughnuts right in your own kitchen. These doughnuts are perfect for breakfast, dessert, or anytime you’re craving a sweet treat.

Instructions

FOR BREAD MACHINE: Place water, buttermilk, beaten egg, and melted butter in the bread machine pan. Add dry ingredients except yeast. Make an indentation and add yeast. Set on ‘dough’ setting.
FOR STAND MIXER OR BY HAND: Mix dry ingredients. Sprinkle yeast over warm water and let it activate. Combine wet and dry ingredients. Knead until a dough forms. Let rise until doubled.
Divide dough, roll out, cut into doughnuts, let rise again, then fry in oil until golden. Coat in sugar. Fill with desired fillings if desired.

Notes

For best results, ensure all ingredients are at the specified temperatures.
Use a scale to accurately measure ingredients for consistent results.
Be cautious when frying in hot oil to avoid burns.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 doughnut
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Keywords: yeast doughnuts, homemade doughnuts, sweet treats, breakfast pastries