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Easy Homemade Yeast Donuts

Contributed By: Sarah | See all of Sarah's recipes
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Active Time:  45 Minutes
Total Time:  3 Hours
  18 donuts
1.5 tbsps active dry yeast
1/4 cup lukewarm water
3/4 cup lukewarm milk
1/4 cup of granulated sugar + 1 tbsp
1 egg
1/2 cup yoghurt
3 tbsp softened butter
1.5 cups all purpose flour, plus extra for dusting and sprinkling
1.5 cups cake flour
Readymade frosting (chocolate or vanilla)
- Sprinkles, grated chocolate, or crushed nuts for decoration
- Filling if desired (strawberry jam, custard, vanilla or chocolate cream)
1 tsp vanilla
2 tsp baking powder
3-4 cups of vegetable oil
1. In a large bowl, add the active dry yeast. Add in 1 tbsp sugar, and then stir in the lukewarm water and milk. Leave for 10 minutes. (Tip: to know your yeast has activated, the mixture should look a bit foamy on top after the 10 minutes)

2. In the meantime, in a separate small container or mug, stir in the softened butter and yoghurt together. If the butter is too hard or cold you can microwave for 15 seconds or as long as needed till softened, then stir the yoghurt in it

3. After the yeast mixture has become foamy, stir in (using a wooden spoon or whisk) the butter, yoghurt, egg, ¼ cup of sugar, baking powder, vanilla, for 30 seconds. The mixture should be smooth.

4. When all contents have dissolved together add in the cake flour and the all purpose flour. Stir for about 1 minute. At this point, the mixture will be sticky and that’s normal.

5. Sprinkle the mixture with more all purpose flour until you can hold it and knead it without feeling sticky (I usually add about ¼ up to ½ cup of flour). Form it into a dough ball and set aside. (make sure the dough is still soft but not sticky)

6. Grease another large bowl with a few drops of vegetable oil, then place your dough ball in it. Cover tightly with plastic wrap, and leave for 1 hour in a non drafty area.

7. After the 1 hour, you will find the dough has almost doubled in size. Remove the plastic wrap, punch your dough, invert it and put it again in the same greased bowl. Cover again in plastic wrap and refrigerate for another hour. (Note that at this point you can freeze your dough and use it any time up to 1 month. All you will need to do is get it out of the freezer and thaw. I usually sprinkle a couple of zip lock bags with all purpose flour and divide the dough between the 2 bags and put away in the freezer)

8. Prepare a tray, and dust it with flour

9. Divide your dough into 2, knead again, sprinkle your counter top with flour and start rolling out your dough one ball at a time, till it’s about ½ an inch thick

10. Dust your donut cutter with flour, then cut the rolled out dough into desired sizes. If you don’t have a cookie / donut cutter, you can use a coffee mug to cut out the donut, and use the cover of a bottle of water for the donut hole. Make sure your cutters are clean before you use them, and dust them with flour before cutting. Also if you want your donuts filled with any sort of cream or desired filling, don’t cut holes. Just cut out a round donut.

11. Place the cut out donuts onto the flour sprinkled tray

12. Gather all dough remains and donut holes and make another dough ball, sprinkle counter with flour, knead, roll out again, then cut. Keep repeating this until you finish cutting out all your dough batch

13. Leave for 30 -45 minutes until your donuts rise again

14. In a thick frying pan (stainless steel preferable), heat 4 cups of oil to 360F (or `180C). Fry your donuts until golden, for 30 seconds each side. Flip using wooden spoons or chop sticks, then drain from oil by placing on kitchen paper towels. (While frying make sure the pan is not so crowded with donuts).

15. You can also use a fryer, by setting it to the same temperature and fry 1-2 at a time.

16. If you don’t like deep frying, or for a healthier option, preheat your oven to 360 F, then grease a shiny aluminum baking sheet with oil, then place your donuts on it. Brush donuts with melted butter or with vegetable oil. Bake until golden.

For Topping:

You can use any readymade vanilla or chocolate frosting, spread on each donut with a rubber spatula.

If desired, sprinkle with crushed nuts, coconut, candy sprinkles or grated chocolate (white or dark).

For Filling:

You can inject strawberry jam, custard, or vanilla cream into your round donuts, then top with cinnamon, powdered sugar or any frosting.

Date Added: 07/06/2010
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