The Ultimate Guide to Crafting Irresistible Homemade Yeast Doughnuts (with Multiple Glaze Recipes)
There’s a special kind of magic in homemade baked goods, and for a long time, crafting apple cider doughnuts and baked cake donuts satisfied my sweet cravings. However, the true pinnacle of doughnut perfection, the light, airy, and utterly indulgent yeast doughnut, remained on my culinary bucket list. This changed on a memorable Mother’s Day when my children and I embarked on a delightful baking adventure. Together, we created the most amazing batch of homemade yeast doughnuts, adorned with an impressive array of glazes, including rich maple, classic buttery vanilla, decadent chocolate, a simple white sugar glaze, powdered sugar, and a comforting cinnamon sugar coating.
The experience of making these doughnuts from scratch was incredibly rewarding. Yeast doughnuts, unlike their cake counterparts, offer a distinct texture and flavor profile that truly elevates them to a different league. The delicate crispness of the exterior, giving way to a soft, fluffy interior, is something store-bought versions rarely achieve. This Mother’s Day project wasn’t just about making treats; it was about creating joyful memories and sharing the simple pleasure of baking with loved ones.
Each glaze added its own personality to our homemade doughnut assortment. Visually, the rich, dark chocolate glaze stood out, offering a glossy finish that promised indulgence. The maple glaze followed closely in aesthetic appeal, with its warm, inviting hue. While the vanilla glazes didn’t always provide the same opaque coverage, their buttery sweetness was undeniably spectacular, delivering a classic and comforting flavor that everyone adored. The variety ensured there was a perfect doughnut for every palate, making our Mother’s Day treat truly special.
Crafting perfect homemade doughnuts involves more than just mixing ingredients; it’s an art that comes with practice and a few key techniques. Mastering the deep-frying process is paramount for achieving that ideal golden-brown exterior and wonderfully soft interior. While I don’t deep-fry frequently, this specific occasion felt like a grand production, but surprisingly, it wasn’t overly challenging. My trusty cast iron Dutch oven, paired with a reliable candy thermometer, proved to be an indispensable duo.
Essential Frying Tips for Perfect Homemade Doughnuts
The most critical factor in deep-frying doughnuts is maintaining a consistent oil temperature, ideally around 350°F (175°C). Why is this so important? If the oil is too hot, the exterior of the doughnut will cook rapidly, resulting in a dark, almost burnt crust, while the inside remains raw and doughy. Conversely, if the oil is not hot enough, the doughnuts will absorb too much oil, becoming greasy and heavy rather than light and fluffy. A cast iron Dutch oven is excellent for frying because it retains heat incredibly well and distributes it evenly, helping to keep that crucial temperature stable. If you don’t have one, any heavy-bottomed pot will do, but be prepared to adjust the heat more frequently. Always use a candy thermometer to monitor the oil temperature accurately – it’s a small investment that makes a huge difference in your results.
Achieving this precise balance allows the doughnut to cook through evenly, developing a beautiful golden-brown exterior and, more importantly, that incredibly light, airy interior that signifies **absolute doughnut amazingness**. This is the texture you crave, the kind that rivals any professional doughnut shop, offering a melt-in-your-mouth experience with every bite. The satisfaction of slicing into a perfectly cooked, golden-brown doughnut and seeing that fluffy, fully cooked crumb is truly one of baking’s greatest rewards.
Rest assured, none of these delectable doughnuts went to waste! This generous recipe yielded 15 full-sized doughnuts and an equal number of large doughnut holes. What a treat! As for specialized equipment, necessity truly is the mother of invention in my kitchen. Lacking a traditional doughnut cutter, I improvised. For the doughnut holes, I used the smallest biscuit cutter I owned, which measured 1.5 inches – hence the delightfully “huge” doughnut holes! For the main doughnuts, a plastic hamburger patty maker from Tupperware surprisingly did the trick. It just goes to show, you can create wonderful things with whatever tools you have on hand, embracing creativity and resourcefulness in your baking journey.
Beyond the delicious doughnuts, Mother’s Day was made even sweeter by a heartfelt gesture from my son. My 14-year-old quietly snuck away to my craft room, retrieving construction paper and foam sticker letters to create a handmade “Happy Mother’s Day” sign. It was a simple yet profoundly touching sentiment that reminded me of the true joys of family and the loving bonds we share, making the day even more memorable than the sweet treats themselves.
Important Recipe Notes & Substitutions
When it comes to baking, adaptability can be a baker’s best friend. For this particular doughnut recipe, I found myself in a common predicament: I was completely out of milk! My husband’s doctor had recommended he increase his milk intake, so our household consumption had skyrocketed. Instead of milk, I successfully used a combination of 1 1/4 cups of half-and-half and 1/4 cup of water. This substitution worked perfectly, yielding excellent results. So, if you ever find yourself short on milk, don’t hesitate to try this alternative. Additionally, I noticed the dough required slightly more flour than the original recipe specified to reach the ideal consistency – a common variable in baking due to differences in flour types, humidity, and measurement techniques. While I didn’t measure the exact additional amount, it was approximately another half cup or so. I’ve already adjusted the ingredient list in the recipe below to reflect this more accurate flour measurement, ensuring you get the perfect dough consistency from the start.
Homemade Doughnuts
adapted from AllRecipes
Homemade Doughnuts
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 ½ teaspoons SAF Instant yeast or 2 envelopes active dry yeast
- ¼ cup warm water 105 to 115 degrees
- 1 ½ cups lukewarm milk see note above
- ½ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- ⅓ cup shortening
- 5 ½ cups all-purpose flour
- 1 quart vegetable oil for frying
Vanilla Butter Glaze
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla
- 4 tablespoons hot water or as needed
Chocolate Glaze
- 1 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa sifted
- 1 teaspoon vanilla
- 2-4 tablespoons milk
Maple Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon Mapeline maple extract
- 2-4 tablespoons milk
Simple White Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon clear vanilla extract
- 2-4 tablespoons milk
Cinnamon Sugar
- ¼ cup white sugar
- 1 ½ tablespoons ground cinnamon
Powdered Sugar
- Just powdered sugar! 🙂
Instructions
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Sprinkle the yeast over the warm water and gently stir to get all the yeast wet. Let stand for 5 minutes, or until foamy.
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In a large mixer bowl with paddle attachment on low speed, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed (or you can stir with a wooden spoon). Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
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On a lightly floured surface, knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl and cover with a clean towel or cloth. Set in a warm place to rise until doubled, about 45 minutes or so.
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Turn the dough out onto a lightly floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter and place on large cookie sheets. Cover doughnuts with a cloth or towel and let rise until doubled, about 45 minutes.
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Add enough oil or shortening to a cast iron Dutch oven* to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350° F, then WAIT. Wait several minutes and make sure it’s going to stay at 350 F. If it goes up, turn the heat down. Get it to where the temp will stay around 350 F, THEN proceed with cooking your doughnuts. Cooking at too high of a temperature will overcook the exterior and undercook the interior.
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Have ready a plate lined with several thicknesses of paper towels.
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Carefully slide doughnuts into the hot oil using a wide spatula, do not crowd. 3 doughnuts should fit comfortably in a standard Dutch oven. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, a minute or so per side. Remove from hot oil, to drain on paper towels or a wire rack.
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Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Dip the finished doughnuts as the next batch is frying. Place the dipped doughnuts on a waiting cookie sheet.
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* Cast iron retains its heat better and more evenly than other vessels, which is why it’s my pan of choice for frying. You can certainly use a deep fryer, I just hate all the major clean up with those, so I stick with the Dutch oven.
Toppings
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For the Vanilla Butter Glaze, melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
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For the chocolate glaze, maple glaze and simple white glazes, stir their ingredients together, adding extract and 2 tablespoons of milk first, then adding more milk as needed to get a thick glaze.
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For cinnamon sugar stir together the ingredients.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Why Homemade Doughnuts are Worth the Effort
While making yeast doughnuts does require a bit more time and effort than buying them pre-made, the rewards are immeasurable. There’s an unparalleled freshness and flavor in homemade doughnuts that simply cannot be replicated. You control the quality of ingredients, the richness of the dough, and the creativity of the glazes. The aroma filling your kitchen as they fry is an experience in itself, promising a treat far superior to anything from a commercial bakery. Plus, the process itself can be a wonderful, engaging activity for families, creating lasting memories along with delicious snacks.
Unleash Your Creativity: Customizing Your Doughnuts
The beauty of homemade doughnuts lies in their versatility. While we’ve shared recipes for several classic glazes, don’t stop there! Consider a vibrant sprinkle mix for birthdays or holidays, or a simple dusting of cocoa powder for a sophisticated touch. You could also experiment with fillings like fruit jams, pastry cream, or chocolate ganache injected after frying. For a citrusy twist, add lemon or orange zest to a simple powdered sugar glaze. The possibilities are endless, allowing you to tailor your doughnuts to any occasion or personal preference.
Storing and Serving Your Delicious Creations
Homemade yeast doughnuts are best enjoyed fresh, ideally within a few hours of frying. This is when their delicate texture and warm, comforting flavors are at their peak. If you have leftovers, store them in an airtight container at room temperature for up to two days. Reheating them briefly in a microwave or a warm oven can help restore some of their initial softness, though they won’t be quite the same as fresh-out-of-the-fryer. For a delightful breakfast, pair them with a cup of coffee or a glass of cold milk. They also make a fantastic dessert for family gatherings or a special treat for weekend mornings.
A Sweet Family Tradition
The joy of making these doughnuts extended far beyond the delicious taste. It was a wonderful opportunity to spend quality time with my children in the kitchen, teaching them about baking, measuring, and the patience required for yeast to rise. The shared laughter and the sense of accomplishment as we saw the doughnuts take shape, then eagerly dipped them in various glazes, created a truly heartwarming Mother’s Day memory. Baking together can transform a simple recipe into a cherished family tradition, fostering creativity and connection.
I hope this detailed guide encourages you to try making these incredible homemade yeast doughnuts yourself. It’s an effort that promises delicious rewards and potentially creates new family traditions. Happy baking!
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