Yeast Raised Doughnuts

Yeast Raised Doughnuts

These classic **Yeast Raised Doughnuts** are soft, fluffy, and made the old-fashioned way with yeast. After a couple of rises and a final proof, they fry up beautifully at 375°F and can be finished with powdered sugar or a simple glaze.

🍩 Traditional Yeast Raised Doughnuts

Classic, scratch-made raised donuts that turn out incredibly light and airy.

🍽️ Yield: About 18–24 doughnuts ⏳ Rise Time: ~3.5 hours total

Ingredients

  • 1 cake yeast
  • 1 tablespoon sugar (for yeast mixture)
  • 1 1/4 cups milk, scalded and cooled
  • 4 1/2 cups flour (divided)
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 egg, well beaten
  • 1 teaspoon nutmeg

Instructions

🔥 Fry Temp: 375°F | ⏱️ Time: ~15 mins total

  1. Heat frying fat or oil in a deep skillet or heavy pot to 375°F.
  2. Dissolve the cake yeast and 1 tablespoon sugar into the lukewarm, pre-scalded milk.
  3. Stir in 1 1/2 cups of the flour and beat thoroughly. Cover the bowl and allow it to rise for about 1 hour, or until bubbles begin to burst on the surface.
  4. In a separate small bowl, cream together the butter and 1/2 cup sugar. Blend in the salt, well-beaten egg, and nutmeg.
  5. Stir this prepared butter mixture directly into your risen yeast mixture.
  6. Gradually incorporate the remaining 3 cups of flour to build a moderately soft dough. Knead it lightly, cover, and let rise a second time for 1 1/2 hours.
  7. Roll the dough out to roughly 1/4-inch thickness and cut into shapes with a doughnut cutter. Cover the cut pieces and let proof for 1 final hour.
  8. Carefully drop into the hot oil (375°F) and fry until golden brown, turning just once. Drain on paper towels.
  9. Roll in powdered sugar or dunk in a clean glaze while still warm.

Yeast Raised Doughnuts FAQ

What does “scalded milk” mean?

It means heating milk until it’s very hot (just below boiling), then cooling it down to lukewarm before using. This traditional step alters the whey proteins, leading to a much lighter and improved dough texture.

How do I know when the dough has risen enough?

The dough should look noticeably puffy, soft, and light. If you gently press your finger into the side of the dough, it should leave a slight indentation that only slowly springs back.

Why do raised doughnuts need a second rise?

The final proof after cutting allows the yeast to rebuild structure. This ensures the rings fill out and puff up instantly when hitting the hot oil, keeping them airy rather than dense.

Can I use active dry yeast instead of cake yeast?

Yes. You can swap one envelope (approx. 2 1/4 teaspoons) of active dry yeast for the cake yeast. Dissolve it in the warm milk with sugar exactly the same way.

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