YEAST RAISED DOUGHNUTS
Rated 5.0 stars by 1 users
Category
DESSERT
Cuisine
DOUGHNUT
Author:
Leah Lipszyc
Soft, fluffy, and lightly sweet, these classic yeast-raised doughnuts rise beautifully and fry to a delicate golden crust. Perfect for glazing, sugaring, or filling with your favorite jelly, they’re the type of doughnut that reminds you of true bakery craftsmanship.
Ingredients
Directions
Mix & Knead:
Combine all ingredients and knead until smooth.
Rest:
Allow dough to rest for 15 minutes.
Roll:
Roll dough to ⅜–½ inch thickness.
Cut Doughnuts:
Cut shapes and set aside scraps.
Relax dough scraps before re-rolling.
Fry:
Heat oil to 380°–385°F.
Fry doughnuts 1 minute or until golden on each side.
Drain:
Place on brown paper to drain excess oil.
Cool & Fill:
Let doughnuts cool completely.
(Beat jelly beforehand to smooth it for filling.)
Recipe Note
Recipe Note
Yields: Large batch (bakery-scale production)
Best Use: Commercial kitchen or large-family bake
Why You’ll Love These Yeast Doughnuts
These doughnuts are light, airy, and perfectly balanced in sweetness. The addition of nutmeg gives them a traditional bakery aroma, while the high-hydration dough creates a soft crumb ideal for fillings or glazes.
Tips for Perfect Yeast Raised Doughnuts
Relax the Dough: Every re-rolled batch gets tighter — letting scraps rest keeps doughnuts tender.
Temperature Matters: Frying too cool causes greasiness; too hot darkens the outside before the inside cooks.
Weigh Ingredients: Bakery recipes are written by weight for accuracy.
Drain Well: Brown paper absorbs oil best and maintains crispness.
Doughnut Variations
Glazed Doughnuts: Dip warm doughnuts in a simple confectioners’ sugar glaze.
Sugar-Coated: Toss in granulated or cinnamon sugar while still warm.
Filled Doughnuts: Pipe with jelly, custard, Bavarian cream, or chocolate.
Vanilla Bean: Add a scraped vanilla bean for deeper flavor.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes. Refrigerate after the first knead. Let warm slightly before rolling.
Q: Can I use oil instead of shortening?
A: Yes — the handwritten card notes that ¾ cup oil can replace the shortening.
Q: Why are my doughnuts heavy?
A: Common causes include under-proofing, oil that is too cool, or rolling the dough too thick.
Q: Can these be baked instead of fried?
A: Technically yes, but they will not have classic doughnut texture.
Q: What’s the best filling for these doughnuts?
A: Any smooth jelly works — the card recommends beating the jelly before piping.
