Glazed Doughnuts

The quintessential glazed is doughnuts recipe fluffy, sweet, heavenly. There’s nothing like a still-warm raised doughnut to bring a smile to your face. This basic dough recipe is very subtly sweet, so you can glaze away with your favorite flavors and not worry about them getting cloying.–Lara Ferroni

LC Doting on Glazed Doughnuts Note

“Fluffy, sweet, heavenly.” Yup. What she said. (Why are you still reading this instead of gathering what you need to commence cooking? Did you expect more mellifluous and multisyllabic musings? There’s really not much else to be said about them, other than the fact we can’t stop eating them. [Editor's Note: Seriously. We can't stop. This was typed impatiently and one-handedly while attempting to lick drippy glaze from fingers and wrist before it plummets onto the keyboard....]

In order to achieve doughnuts so fluffy, author Lara Ferroni relies on a higher proportion of yeast than one would expect in a doughnut recipe. That’s why the dough goes directly to the refrigerator to chill and has such a brief rise. It’s a slightly unusual technique, but it works very, very well, even if it is quite a lot of yeast. A neat 3 tablespoons of yeast, to be exact. Actually, 3 tablespoons active dry yeast. You could substitute instant yeast (not to be confused with rapid rise yeast), but you’ll need to carefully reduce the amount, explains LC baking guru Cindi Kruth. Instant yeast is what’s now most readily available in larger packages, AF and Red Star being the most common brands you’ll find at big box stores and supermarkets. At only $3 or $4 a pound, this is by far the cheapest way for home bakers to buy yeast. Kruth made these using 2 1/4 teaspoons instant yeast in place of the 3 tablespoons active dry and she was quite, quite pleased.

Glazed Doughnuts Recipe

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • Makes 8 to 14 treats

Ingredients

  • For the doughnuts
  • 3 tablespoons active dry yeast
  • 1 cup whole milk, heated to 110˚F (43°C)
  • 2 to 2 1/2 cups bread flour, plus more for the work surfface
  • 2 tablespoons superfine sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 4 tablespoons unsalted butter, at room temperature
  • Vegetable oil, for frying
  • For the sugar glaze
  • 1 1/2 cups confectioners’ sugar, sifted to remove any lumps
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons vanilla extract (optional)
  • For the chocolate glaze
  • 1 1/2 cups confectioners’ sugar
  • 4 tablespoons cocoa powder
  • 2 tablespoons milk or water
  • 2 teaspoons vanilla extract (optional)

Directions

  • Make the doughnuts
  • 1. In a medium bowl, dissolve 2 tablespoons of the yeast in 3/4 cup of the warm milk. Stir in 3/4 cup of the flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.
  • 2. Combine the remaining warm milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add 1/2 cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and, with the mixer turned off, add more flour, about 1/4 cup at a time. Knead the dough on medium speed between additions until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. (You may have flour left over.) Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
  • 3. Line a baking sheet with a lightly floured dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (Note: If making filled doughnuts, clearly, don’t cut out the holes.) You can re-roll the scraps and cut out additional holes.
  • 4. Place the doughnuts at least 1 inch apart on the baking sheet and cover loosely with plastic wrap. Let rest in a warm spot to proof until they almost double in size, 5 to 20 minutes, peeking every five minutes. To test whether the dough is ready, touch it lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has over-proofed, in which case you can punch it down and re-roll it once.
  • 5. While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360˚F (182°C). With a metal spatula, carefully place a couple of doughnut holes or doughnuts in the oil, being careful not to crowd the pot. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining doughnuts and holes, keeping the temperature consistent.
  • Make the glaze
  • 6. Whichever glaze you’re making, place the sugar (and cocoa powder, if relevant) in a bowl and slowly stir in the milk and vanilla, if using, a little at a time, to make a smooth, pourable glaze.
  • Glaze the doughnuts
  • 7. Pour the glaze into a shallow bowl. Dunk the doughnuts, let any excess glaze drip off, and then transfer them to a wire rack placed on a baking sheet or over a sheet of parchment paper to rest until glaze sets. (Who are we kidding? We know these glazed doughnuts are going straight from bowl to gaping mouth.)
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Cindi Kruth

Feb 24, 2011

These doughnuts were delicious. Not only that, but the recipe also was easy and quick—very quick, considering they’re yeast-raised doughnuts. With no initial rise before shaping, except for what would occur in the fridge during the one-hour rest, I expected the doughnuts to be somewhat dense. But the doughnuts rose to double their initial size in the 20 minutes that the recipe noted. I used instant yeast, so I adjusted the amount to 2 1/4 teaspoons—the standard 75 percent conversion—which was just right. Once fried, they were delightfully light, and perfectly risen. You won’t want to waste any of the dough, so fry the odd-shaped leftover pieces as well. My class devoured them in a matter of minutes. Everyone loved them.

TIPS: The glaze comes together in a flash, but use it right away as it dries quickly when sitting. I found that simply dipping the tops of the doughnuts into the glaze was quicker and less messy than pouring. Also, keep the frying oil between 360 to 365 degrees. If the oil is too hot, the doughnuts will appear done on the outside, but they won’t have fully cooked on the inside. If the oil is too cool, they can end up greasy.

Testers Choice
Tracey G.

Feb 24, 2011

It’s hard to find an argument against doughnuts. It’s certainly easy enough to find store-bought ones, but you’d be missing out. Don’t be intimidated by the use of yeast in this recipe, either—the dough is easy to make, especially if you have a stand mixer. The dough looks flat when you cut out the shapes, but it puffs up nicely in the hot oil. I glazed mine with the chocolate glaze and, next time, will make a pastry cream filling to really make this an over-the-top treat.

Testers Choice
Linda Pacchiano

Feb 24, 2011

This is a fabulous doughnut recipe that works perfectly as written. These doughnuts are light and cakey, and not super-sweet, even with a glaze. They’re easy to prepare, and can be eaten plain after cooling, or with a glaze—I dipped them into the basic sugar glaze, let them drip for about 5 seconds and set them on a rack to dry.

Testers Choice
Leanne Abe

Feb 24, 2011

These aren’t Krispy Kreme doughnuts—the light, airy kind that you can eat six of and not even flinch. My doughnuts had a bit of a crust. However, they were still fluffy, and they were be gobbled up as soon as they emerged from the hot oil. These doughnuts don’t keep, so eat them fresh!

TIPS: After mixing, the dough may seem sticky, but if you touch it with your finger, you’ll see that it’s just moist. Also, after cutting the doughnuts out, place them on a floured cloth. I put mine on parchment and, after rising, they stuck so much that I had deflated doughnuts going into the hot oil. The doughnuts themselves aren’t sweet (as the recipe notes), so I do recommend a glaze. I also highly recommend making filled doughnuts: I had some blueberry preserves in the fridge, so I used a piping bag and the largest tip I could find to fill them. Iced with leftover cream cheese frosting, they were delicious.

Testers Choice
Cindy Zaiffdeen

Feb 24, 2011

This recipe is very easy to follow. The dough came together easily, and I let it rest in the refrigerator overnight so we’d have fresh doughnuts for breakfast. Chilling the dough is very important, so don’t skip that part, or the dough may be too sticky to roll out. I made the basic sugar glaze in a shallow bowl and dunked the warm doughnuts into it. I also made a sugar/cinnamon mixture, which was delicious. This was a great breakfast for a Sunday morning.

Testers Choice
Amy Giezentanner

Feb 24, 2011

I chose to make these because I had hoped to find a Krispy Kreme taste-alike recipe. While this particular one didn’t fit that bill, they were still wholly worth making. There was, however, a significant difference in the amount of time it took to incorporate the butter into the dough. The recipe didn’t state whether or not the butter should be at room temperature, so I took it straight from the refrigerator and cut it into small pieces. It took triple the time stated in the recipe. Everything else worked as described. I dunked the doughnuts into the vanilla glaze after they’d cooled for about 2 minutes, so they were still warm enough to set the glaze fairly quickly. The glaze blended well with the yeasted dough to make a filling, sweet treat.

Comments
Comments
  1. Susan says:

    The recipe as it stands right now says 3 Tablespoons yeast. That’s a lot of yeast for under 3 cups of flour. Cindi Kruth said she used 2 1/4 teaspoons. I think she’s got the right amount. Yes/No?

    • Lara Ferroni says:

      Hi Susan – Yes, this recipe does use a lot of yeast. It kind of makes it foolproof to get really light doughnuts, but I have had a few people find that they think it is too yeasty (only a few though… most folks seem to love them as they are). If you think it is too yeasty, I have a variation on my blog that requires less yeast, and is nearly as easy to do.

  2. Cindi Kruth says:

    CORRECTION: The amount of yeast I used was 2 1/4 tablespoons of instant yeast. When you do the translation from active dry to instant yeast, that’s 75% of the 3 tablespoons of active dry the recipe calls for. Cindi

  3. Martha in KS says:

    Are you serious? There’s a Krispy Kreme only 8 minutes away. Why would I go to all this trouble? Unless you were iced in like we are today. Alas, the yeast has expired. Oh well. BTW – where’s David these days? Surely he’s come back from his cruise. Maybe he’s re-roofing in CT.

  4. Renee Schettler Rossi, LC Editor-in-Chief says:

    Just to clarify, everyone, the amount of yeast in the recipe as stated above is correct. Yes, it’s quite a lot of yeast, but that’s what allows the dough to puff so prettily in such a short time. What Cindi is referring to is her previous comment in which she said she substituted INSTANT yeast for the ACTIVE DRY yeast called for in the recipe. Because you can’t substitute them one for one, she scaled back. But again, that’s only if using instant yeast.

  5. Brian Davis says:

    What can I use if I don’t have the correct mixer or paddle attchment?

    • David Leite says:

      Hey Brian, you can always use a large bowl and a hand mixer. You’ll just have mix it a bit longer. Exactly how long? Not sure, but use the sensory cues in the recipe as a guide, as each hand mixer is very different. Tell us how they turn out!

  6. Lauralee Hensley says:

    These sound great. Bookmarking the page and will probably be making these real soon.

  7. DJ says:

    Hey, these sound great. I usually make the old-fashioned cake ones at Christmas with my kids, which are a big treat and always yummy. I often wondered if this kind would be as easy to make as the cake ones. Maybe we’ll have to find out soon… Christmas is a long ways away, lol.

  8. Carolyn says:

    Ooh! I did some testing for Lara’s wonderful book. When I saw the title of this post, I was hoping it would be her recipe. I’ve found home donut making to be more fun than work, and well worth the effort. The baked raised dough in the book is also an excellent recipe if you don’t feel like frying.

  9. Sammie says:

    I made “doughnut muffins” the other day and while they taste quite like a glazed doughnut it just wasn’t the same. These doughnuts make my mouth water and sounds like something I could accomplish!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Yup, these are quite doable and quite lovely. Although Sammie, I’m curious, “doughnut muffins”?

  10. Lara Ferroni says:

    Amy G – In the intro to the book, I give a bunch of other doughnut making tips, like having all the ingredients (including the butter) at room temp. It’s not an absolute requirement, but it will give you more consistent results.

    Also – you might want to try another variation on the recipe that I have on my blog (just click through to the doughnuts section) that has less yeast. It takes a bit longer and is a bit less fool proof on the proofing, but may come closer to that Krispy Kreme flavor. I’m also trying (at this moment in fact) a new dough that incorporates a smidge of soy flour which is supposed to reduce oil absorption and keep them fresher, longer. Most commercial/industrial doughs incorporate soy flour, so I’ll see how it goes!

    Thanks for trying the recipe!

    • John says:

      Hi there! Any luck with the soy flour experiment. We are messing with that too. Curious if you are using the same 2% proportion we are?

  11. Lara Ferroni says:

    Amy – In the intro to the book, I give a bunch of other doughnut making tips, like having all the ingredients (including the butter) at room temp. It’s not an absolute requirement, but it will give you more consistent results.

    Also – you might want to try another variation on the recipe that I have on my blog (just click through to the doughnuts section) that has less yeast. It takes a bit longer and is a bit less fool proof on the proofing, but may come closer to that Krispy Kreme flavor. I’m also trying (at this moment in fact) a new dough that incorporates a smidge of soy flour which is supposed to reduce oil absorption and keep them fresher, longer. Most commercial/industrial doughs incorporate soy flour, so I’ll see how it goes!

    Thanks for trying the recipe!

  12. Mary Dailey says:

    Thank you so much for these recipes. I can’t wait to make them! They look wonderful!

  13. Raye Tiedemann says:

    I was worried about using all that 3 tablespoons of yeast for that amount of dough, but I was so excited to have it turn out to be the best donut recipe I’ve tried in a long time. They rise up in less than 20 minutes and fry up to look like the photo. Not only that, they are fluffy and will melt in your mouth. It’s next to impossible to eat just one. I had to share the remainder with my neighbors and their kids, who were so excited. I think I will have to do this recipe again, anyone can make these because they can’t fail. Too good!!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Thanks for chiming in, Raye, It’s always a pleasure to hear your experiences with recipes. I love how you take it in from all perspectives.

  14. Thas says:

    This recipe is a winner!!! I made this last weekend for a potluck party and they got finished in a matter of seconds. I followed the recipe as it is as I didn’t have the nerve to change anything :P, but I had to add extra 3/4 cup flour to have the dough pull away from the mixer bowl. Is this normal??? Nonetheless, the donuts were fluffy, soft, and unbelievably delicious. Thanks for sharing such a wonderful recipe.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      You’re quite welcome, Thas. It is a lovely recipe, isn’t it? The amount of flour any particular dough requires is such a variable and persnickety thing, depending on countless factors, including the humidity, the temperature, even the brand of flour that you use. It sounds as though you have a knack for bread making, or rather, donut making, and that you followed your instincts, which is perhaps the most valuable trait in a baker.

  15. nicolthepickle says:

    I loved the looks of these, and started making them. When I got to the 3 tablespoons of yeast part, every baking instinct in me screamed foul. So I searched some more and used your variation recipe. They were perfect!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      So glad it worked out perfectly! You know, I made yeasted doughnuts as a little girl with my mom, and I’ve always found them to be quite dreamy. Glad you ended up pleased, nicolthepickle.

  16. Dontay says:

    I don’t know what to do with the first yeast and milk mixture the recipe calls to prepare. I don’t know when to incorporate it in the recipe.

    • Beth Price, LC Director of Recipe Testing says:

      Hi Dontay, the yeast and milk is combined with 3/4 cup flour in step 1, and becomes the “flour mixture” in step 2. Please let us know how the doughnuts turn out.

  17. Linda says:

    Can I double this recipe?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Linda, I’m always reluctant to double baking recipes and would be inclined to make two batches. Let us know if you make them!

      • gary turner says:

        There should be absolutely no problems with scaling the recipe up or down. I regularly scale any number of bread, biscuit, cookie and cake formulas without mishap. There is a caveat; it is absolutely foolish to measure any baking (Yeah, I know this is fried, but the rule applies to donuts, fritters and fried pies, too.) recipe by volume. You must weigh your ingredients. There is no other sane way to measure. I have, after buying all too many books that used volume measures, settled on the requirement that measures be in weight, even cookbooks. There is too much variation otherwise.

        The volume of flour in this recipe could range from ~220g to 325g depending on just simply how one measures; scoop and level, spoon and level or sift and level. All are accepted practices and all are wrong. Though, sift and level is the more consistent.

        Determine the weight of each ingredient based on your own optimum volumes and write it down. Once the weights are establlished, scaling is child’s play.

        • David Leite David Leite says:

          gary, I’m with you. With weights, it’s easy to scale up or scale down a recipe. The problem is two-fold, as I’m sure you know:

          1. This recipe isn’t in weights.
          2. Folks in the U.S. are very, very reluctant to weigh ingredients.

          Number 2, as you can imagine, is the biggest obstacle.

          • gary turner says:

            1. Very true, but wouldn’t it help to change issue #2 to publish recipes with weights included? Think of it as a teaching moment. ;)

            2. Oddly, in the 1st half of the 20 century and before, nearly all homes had a set of kitchen scales, often two. One for most things, coffee, flour, sugar, meats, etc. and another smaller scale for seasonings. I suppose things started changing after WWII with young marrieds lacking basic kitchen tools and the advent of prepared mixes and frozen dinners.

            cheers,

            gary

            • David Leite David Leite says:

              Gary, ABSOLUTELY! When we find recipes with weights we always published them along with the volume measures. And, as a matter of fact, I’m adding weights to a pancetta recipe on the site this morning. And I had made a decision that any baking recipe of mine will include weights. I find it so much easier.

              I don’t know why America turned away from the scale, but so much happened to cooking after the war, that I think you may be right.

            • Renee Schettler Rossi says:

              Gary, as David mentioned, we always include the weights when a recipe includes them and when creating our own recipes. It’s a little tricky to impose weights on a recipe that only includes those silly American measures because of the variability of the measure. We test the recipes to ensure that it works to a faretheewell, but we’re hesitant to add our own weights because of small variances that can make a big difference, for example, the discrepancy in the density of flours experienced by readers in Australia versus Europe versus America. So we perpetuate the sin, I’m sad to say, just so as to not compound the problem. Does that make sense? But we are trying to seek out more and more only recipes that offer weights, because we completely agree with you. A teaching moment, indeed. Appreciate you taking the time to comment.

  18. Amy says:

    I apologize for the length but I’ve got some questions before I attempt this recipe. I’ve tried other doughnut recipes that came out greasy or just not quite right so I’m eager to try yours.

    I am confused about substituting instant yeast for active dry yeast. The Red Star Yeast website says:
    “The difference between the two yeasts is the particle size. The instant yeast is sold to consumers as RED STAR Quick Rise and RED STAR Bread Machine Yeast. The instant yeast is a ‘fast rising’ yeast, and is dried to a smaller particle than the ‘regular’ Active Dry Yeast, hence they activate faster and subsequently raise the dough faster.
    In traditional baking (hand kneading or stand mixer), the two can be used interchangeably, one for one. The difference will be that with the ‘fast rising’ yeast, the rising times for the dough will be shorter, up to 50%. Visit our Lessons in Yeast in Baking section for information on rising and the ‘ripe test’.”
    http://www.redstaryeast.com/tips-troubleshooting/frequently-asked-questions

    I’m wondering if the greater amount of yeast is needed because you’re proofing the yeast in milk and the fat from the milk inhibits yeast activation? If that’s the case, can you proof a lesser amount yeast (1 1/4 tsp of active dry yeast) in maybe 1/2 – 3/4 cup of warm water then add in enough milk to equal the amount of milk originally called for? I’m not crazy about a very yeasty dough taste.

    I also wonder about the use of bread flour instead of all purpose flour. Have you found that the bread flour gave more structure to the doughnuts?

    And lastly, have you found that vegetable oil is better than peanut oil for frying doughnuts? Some recipes specify peanut oil and I’ve wondered why. In addition, many recipes call for the oil to be at 375 degrees. Why have you chosen the lower temperature in your recipe?

    I’m looking forward to making these with my nieces during an upcoming stay and appreciate your input before I start the recipe. I’m sure my nieces will eat them regardless but if I’m going to use up my calories I’d like them to be as good as possible. :-)

    • Beth Price, LC Director of Recipe Testing says:

      Hi Amy, sit tight- we’re going to see if we can get some answers for you.

      • Lara Ferroni says:

        Hi Amy,

        I have not tried the recipe with instant dry yeast, so I can’t make specific tested recommendations, but I would say follow the substitution recommendations on the package. In most cases this will be less instant yeast than called for.

        The doughnuts will rise just fine with warm water instead of milk, however, I think they lose a bit of the rich dough flavor as you substitute.

        The large quantity of yeast calls for makes the rising process pretty fool-proof, but if you are comfortable working with yeast doughs, you can use about 1/2 the amount of yeast and then proof a bit longer and you should still get great, fluffy results.

        For the flour, I found that the bread flour makes the doughnuts lighter while they are a bit more bready with all purpose… I’m not a food scientist, but your theory that the added protein in the bread flour gives more structure, thereby allowing the dough to expand more and trap more air as it fries makes sense to me. You can use all purpose, but I do think you’ll see a difference between the two. I typically use King Arthur Bread Flour.

        For the oil, peanut oil has a higher smoke point than some other oils. The key to a good oil to fry in (doughnuts or anything else) is the higher smoke point. I typically use safflower oil, as it has a nice clean taste. I don’t really like canola oil for frying doughnuts… sometimes it gives a fishy flavor, depending on the how refined it is. Peanut oil can work great, but then you have to worry about folks having peanut allergies… so I tend to avoid using it for that reason.

        While it’s still fine to fry doughnuts at 375F, I find that they work great at 360 just as well and as the oil heats the temp will vary. Over 375 and the doughnuts may cook too quickly on the outside and be a bit raw on the inside. So at 360, you can deal with the oil fluctuations up and down without a problem. Below 350F and above 375 your doughnut quality may not be great.

        I hope this all helps!
        Lara

        • Renee Schettler Rossi says:

          Lara, many, many thanks for the swell advice as well as the swell doughnut recipe!

          • Amy says:

            Dear Lara and Renee,

            Thank you for all of that information. I’m definitely going to give your recipe a try.

            I bought some instant dry yeast just in case I would need that but think I might just stick with my active dry yeast for this recipe (it’s what I normally use). I may make a recipe of the doughnuts using the lesser amount of yeast before my nieces get here and see how it works. If I don’t get good results I’ll go to the larger amount of yeast. I’ll also use the milk as your recipe calls for.

            I LOVE King Arthur flour. As a matter of fact, I don’t use anything other than King Arthur. I always get consistent results with their flour.

            Thanks for the information about the oil (and temperature) too. I did some internet digging between the time I posted my questions and your reply and read that because of the way peanut oil is refined it does not cause people with peanut allergies problems. The proteins in the peanuts are removed. I can only assume that information is correct. Since no one in our family has a peanut allergy, I may try it. If it’s prohibitively expensive, I’ll decide between the vegetable oil and safflower oil.
            http://www.peanut-institute.org/eating-well/allergy/peanut-oil-no-allergens.asp

            Again, thank you for taking the time to address all of my questions.

            I’m sure my nieces will thank you too!

            Sincerely,
            Amy

  19. ted says:

    hi i’m ted. i like donuts.

    • Renee Schettler Rossi says:

      Hi Ted. We like that you like donuts. We like donuts too. You definitely came to the right site….

  20. Pilar says:

    Dear Lara and Renee, I don’t know what I did wrong but for me when I fried them they get gold but inside it seems uncooked :(, I dont know what happened, it’s been a cold day do you think it might be because of that??

    • Beth Price says:

      Hi Pilar, so sorry that you had an issue with the doughnuts not being cooked through. Tell me, did you use a thermometer to measure the temperature of your oil? And did you test the springiness of the doughnuts before frying them?

  21. gwen says:

    Can the dough be saved for later use in refrigeration? How many days? Once you’ve cooked the dough, what’s the best way to keep them fresh and also how many days does it last? Thanx

    • Beth Price says:

      Hi Gwen, I asked Cindi, our professional baker, to address your questions. She says: I have often made doughnut dough a day ahead and kept it chilled until frying, but I can’t recommend going longer than that. It can become acidic, weakening the gluten and producing unpleasant “beery” flavors. My personal experience is that 1 to 18 hours is optimum, another 4 to 6 hours won’t make too much difference, but then the dough noticeably deteriorates. At what point it is unacceptable depends on the exact dough and the baker’s taste buds. I have a very strong opinion on keeping fried doughnuts. Don’t. They are by far best when eaten as soon as finished. Good, freshly-made doughnuts, well, just don’t make them unless you are going to serve them within hours, preferably minutes.

  22. Mrs Duchamp says:

    These are heaven and I make them far, far too often.

  23. trip says:

    do you combine the milk and vanilla with what you let rise for 30 minutes?

    • David Leite says:

      Hey, trip. No, the vanilla and a portion of the milk are added to the dough that sits for at least 1 hour and up to 12. It’s the paste that rests (not rises) for 30 minutes. That contains some of the milk, some of the flour, and the yeast.

  24. Hi! I just tried a doughnut recipe earlier from another website. It was delicious but was also dense and heavy. Out of my frustration, i searched for other recipes, and they were all the same, except for the proportions of the ingredients. Your recipe is a little bit different and also the directions. I’m very excited to try it, hoping that they would be fluffy and melt-in-your-mouth as you and other commentors had said.

    After reading one of your responses, I’m just a little bit scared of not using bread flour and thermometer because i don’t have any of those. The recipe i’ve tried almost had burnt from the outside because the oil was too hot and didn’t cooked through inside. And so I had to popped it in the oven. I guess i will have to buy a thermometer..

    I was also a bit worried about the amount of the yeast to be used, but after reading all the comments and your responses, i’m relieved now.

    Thank you for sharing this recipe. I can’t wait to try this!

    More powers!

    • David Leite David Leite says:

      Rain, I would definitely not deviating from the recipe. I think you’ll find the flour and yeast help the texture and the thermometer will help the doughnuts not burn. Please let me know how they turn out.

  25. Marisol Del C. Pasco Suira says:

    Hi, I wonder if can I do these delicious doughnuts in a conventional oven instead of frying?. I avoid to fry. so I will appreciate so much any help with this. Thanks

    • Beth Price says:

      Hi Marisol, I wish I could say for sure whether these doughnuts would work in the oven, but alas, we didn’t test them that way. I have seen oven baked doughnuts so if you have a doughnut pan, you might give it a whirl. If you do, let us know- we’re curious.

  26. Angella says:

    I made yeast doughnuts today for the first time, they were ok, not at all what I was hoping for. I just came across this recipe and now I’m super excited, this is exactly what I was looking for. Tomorrow I’m getting what ingredients I’m missing and I’m going for it. I’ll let you know how they turn out.

    Oh, and the information in this page is amazing, thank you all for sharing, I’ve quite a few new things from reading all the posts!

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