Recipe Card
Yeast Doughnuts Recipe (Soft, Old-Fashioned & Sugary)
Sink your teeth into these old-fashioned, pillowy yeast doughnuts—light as air with a golden, tender crust and a subtle hint of vanilla. This American classic brings the nostalgic aroma of a bakery right into your kitchen. With a simple dough and easy frying technique, these doughnuts are perfect for a weekend treat or a special brunch.
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- Vegetable oil, for frying (about 4 cups)
- 1 cup powdered sugar, for dusting or glazing
- Optional: 1/2 teaspoon cinnamon for dusting
Method
- In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Stir in sugar, melted butter, egg, and vanilla extract until well combined.
- Add flour and salt. Mix with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down dough. Roll out to 1/2-inch thickness on a floured surface. Cut out doughnuts using a doughnut cutter or two round cutters (about 3-inch and 1-inch for holes).
- Place cut doughnuts and holes on a parchment-lined tray. Cover loosely and let rise for 30 minutes.
- Heat oil in a large heavy pot to 350°F (use a thermometer for accuracy).
- Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Remove with a slotted spoon to a paper towel-lined tray.
- While still warm, dust with powdered sugar or dip in your favorite glaze. Serve fresh!
Nutrition
Sink your teeth into these old-fashioned, pillowy yeast doughnuts—light as air with a golden, tender crust and a subtle hint of vanilla. This American classic brings the nostalgic aroma of a bakery right into your kitchen. With a simple dough and easy frying technique, these doughnuts are perfect for a weekend treat or a special brunch.
Tips
- For extra flavor, add a pinch of nutmeg to the dough.
- If you don’t have a doughnut cutter, use a glass and a bottle cap!
- Doughnuts are best enjoyed the day they’re made, but you can freeze leftovers and reheat in the oven.
FAQs
Can I make the dough ahead of time?
Yes! After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping and frying.
What can I use if I don’t have a thermometer for the oil?
Drop a small piece of dough in the oil. If it sizzles and rises to the surface in a few seconds, the oil is ready.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Can I bake these doughnuts instead of frying?
Yes, you can bake them at 375°F for about 10 minutes, but they’ll have a different texture—more like a sweet roll than a traditional doughnut.
How do I make a simple glaze?
Mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Dip warm doughnuts and let set.