Classic Yeast-Raised Doughnuts (with Baking Powder Option)
Here’s a comprehensive guide to making two types of homemade doughnuts: the classic yeast-raised (light and fluffy) and a quicker cake-style (dense and tender) version.
🍩 Part 1: Classic Yeast-Raised Doughnuts
These are the light, airy, classic fried doughnuts you find at great bakeries.
Ingredients
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2 ¼ tsp (1 packet) active dry yeast
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¾ cup warm whole milk (110°F/43°C)
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⅓ cup granulated sugar
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3 ½ – 4 cups all-purpose flour, plus more for dusting
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1 tsp salt
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2 large eggs, room temperature
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⅓ cup unsalted butter, softened
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1 tsp vanilla extract
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For frying: 2-3 quarts neutral oil (vegetable, canola, or peanut)
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For coating: Granulated sugar, cinnamon sugar, or powdered sugar
Instructions
1. Activate Yeast:
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In the bowl of a stand mixer, combine warm milk, yeast, and 1 tsp of the sugar. Let sit for 5-10 minutes until foamy.
2. Make Dough:
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Add remaining sugar, eggs, vanilla, salt, and 2 cups of flour. Mix with paddle attachment on low until combined.
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Switch to dough hook. Add softened butter, a tablespoon at a time, mixing until incorporated.
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Gradually add remaining flour until dough pulls away from the bowl but is still slightly tacky to touch (about 5-7 minutes of kneading). You may not need all the flour.
3. First Rise:
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Place dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape Doughnuts:
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On a lightly floured surface, roll dough to ½-inch thickness.
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Cut with a floured 3-inch doughnut cutter (or two round cutters). Reroll scraps once.
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Place shaped doughnuts and holes on parchment-lined baking sheets, cover loosely, and let rise for 45-60 minutes until puffy.
5. Fry:
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Heat oil in a heavy-bottomed pot or Dutch oven to 350°F-360°F (177°C-182°C). Use a thermometer.
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Carefully add 2-3 doughnuts at a time, frying for 60-90 seconds per side until deep golden brown.
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Drain on a wire rack set over a baking sheet. Let cool slightly before coating.
6. Coat:
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While still warm (but not hot), toss in cinnamon sugar or roll in powdered sugar.
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For a classic glaze, dip tops in a simple glaze (1 cup powdered sugar + 2-3 tbsp milk + ½ tsp vanilla).
⚡ Part 2: Quick Cake Doughnuts (Baking Powder)
A faster, cakier alternative—perfect when you want doughnuts without the wait.
Ingredients
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2 cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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1 tsp salt
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½ tsp ground nutmeg or cinnamon (optional, for flavor)
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¾ cup buttermilk (or milk + 1 tbsp vinegar)
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2 large eggs
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2 tbsp unsalted butter, melted
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1 tsp vanilla extract
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Same oil and coatings as above
Instructions
1. Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and nutmeg in a large bowl.
2. Mix Wet Ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3. Combine: Add wet ingredients to dry, stirring just until combined. Do not overmix.
4. Roll & Cut: On a heavily floured surface, pat or roll dough to ½-inch thickness (it will be sticky). Cut with floured cutter.
5. Fry: Heat oil to 365°F (185°C). Fry for 60-90 seconds per side until golden. Drain and coat as desired.
