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.
Yeast Raised Doughnuts
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
- Heat frying fat or oil to 375°F.
- Dissolve yeast and 1 tablespoon sugar in lukewarm milk.
- Add 1 1/2 cups flour and beat well. Cover and let rise about 1 hour until bubbles burst on top.
- Cream butter and 1/2 cup sugar. Add salt, beaten egg, and nutmeg.
- Stir the butter mixture into the yeast mixture.
- Add remaining flour to make a moderately soft dough. Knead lightly, cover, and let rise 1 1/2 hours.
- Roll to about 1/4-inch thickness; cut doughnuts. Cover and let rise 1 hour.
- Fry in hot fat at 375°F until golden (turn once). Drain on paper towels.
- Roll in powdered sugar or 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 before using. This old-fashioned step improves dough texture.
How do I know when the dough has risen enough?
The dough should look puffy and light. If you gently press it, it should slowly spring back.
Why do raised doughnuts need a second rise?
The second rise after cutting makes the doughnuts lighter and fluffier when fried.
Can I use active dry yeast instead of cake yeast?
Yes. Dissolve the dry yeast in warm milk the same way; results may vary slightly.