Yeast Raised Doughnuts
Yeast Raised Doughnuts are a classic from-scratch raised doughnut recipe made with yeast for a light, fluffy texture. After a slow rise and a final proof, they’re fried at 375°F until golden.
Finish them the old-fashioned way by rolling in powdered sugar, or dip in a simple glaze for a bakery-style treat.
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
Note: “1/4 tablespoon salt” equals about 3/4 teaspoon.
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 in a warm place 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. Place dough in a well-greased bowl, cover, and let rise 1 1/2 hours.
- Turn onto a board, roll to about 1/4-inch thick, and cut doughnuts.
- Cover and let rise 1 hour.
- Fry in hot fat at 375°F until golden (turn once). Drain on paper.
- Roll in powdered sugar or glaze.
Oil temperature: 375°F
Finish: powdered sugar or glaze
FAQ
What does “scalded milk” mean?
It means heating milk until it’s very hot (just below boiling), then cooling it. This old-fashioned step can improve dough texture.
How do I know when the dough has risen enough?
After rising, 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 them lighter and fluffier when fried.
Can I use active dry yeast instead of cake yeast?
Yes. If you don’t have cake yeast, you can substitute with dry yeast, but results may vary slightly. Dissolve it in warm milk the same way.