Yeast Donut Dough
Soft, enriched dough that fries into pillowy donuts with a tender, slightly chewy crumb.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This classic yeasted dough is enriched with eggs, butter, and milk for a light, pillowy texture ideal for frying into glazed or filled donuts. A slow rise develops flavor while keeping the crumb tender and airy. Use it as the base for any shaped donut, from rings to filled rounds.
Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 4 cups vegetable oil, for frying
Method
-
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand until foamy on top.
-
Whisk the eggs, egg yolk, melted butter, vanilla, and remaining sugar into the yeast mixture until combined.
-
Add the flour, nutmeg, and salt. Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.
-
Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 7 minutes.
-
Shape the dough into a ball and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot until doubled in size.
-
Punch down the dough and turn out onto a lightly floured surface. Roll to 1/2-inch thickness.
-
Cut into rounds with a 3-inch donut cutter, re-rolling scraps once. Place cut donuts and holes on parchment-lined baking sheets, spacing apart.
-
Cover loosely and let rise until puffy and nearly doubled.
-
Heat the oil in a deep pot or fryer to 350°F.
-
Fry donuts in batches of 3 to 4, about 60 to 90 seconds per side, until golden brown. Transfer to a wire rack lined with paper towels to drain.
-
Let donuts cool slightly before glazing, filling, or coating as desired.
Rate this recipe
Yeast Donut Dough
This classic yeasted dough is enriched with eggs, butter, and milk for a light, pillowy texture ideal for frying into glazed or filled donuts. A slow rise develops flavor while keeping the crumb tender and airy. Use it as the base for any shaped donut, from rings to filled rounds.
2 hr 30 min 16 donuts 240 cal
Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 4 cups vegetable oil, for frying
Method
- 1
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand until foamy on top.
- 2
Whisk the eggs, egg yolk, melted butter, vanilla, and remaining sugar into the yeast mixture until combined.
- 3
Add the flour, nutmeg, and salt. Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.
- 4
Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 7 minutes.
- 5
Shape the dough into a ball and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot until doubled in size.
- 6
Punch down the dough and turn out onto a lightly floured surface. Roll to 1/2-inch thickness.
- 7
Cut into rounds with a 3-inch donut cutter, re-rolling scraps once. Place cut donuts and holes on parchment-lined baking sheets, spacing apart.
- 8
Cover loosely and let rise until puffy and nearly doubled.
- 9
Heat the oil in a deep pot or fryer to 350°F.
- 10
Fry donuts in batches of 3 to 4, about 60 to 90 seconds per side, until golden brown. Transfer to a wire rack lined with paper towels to drain.
- 11
Let donuts cool slightly before glazing, filling, or coating as desired.