Glazed Doughnuts

These glazed doughnuts are essentially homemade fried dough awesomeness that are easy, light, and old-fashioned in the best possible way.

Four glazed doughnuts stacked on top of each other, two with chocolate glaze, 2 with vanilla glaze

Glazed doughnuts. Everybody loves ’em. Even when seemingly everyone is paleo this and gluten-free that, you rarely see someone refuse a glazed doughnut. Especially when they’re homemade, hot from the oil, and taste just like the old-fashioned kind you remember from childhood. This particular recipe turns out doughnuts that aren’t quite as airy as Krispy Kreme doughnuts, but we don’t think that’s a bad thing. The doughnuts are less sweet than most, which means you can drown them in glaze and they still won’t seem cloying. Talk about our kinda doughnut. [Editor’s Note: Seriously. I can’t stop eating these doughnuts. This note may have been typed impatiently and one-handedly while attempting to lick drippy doughnut glaze from fingers and wrist before it plummets to certain disaster onto my laptop.] Originally published February 24, 2011.Renee Schettler Rossi

How To Make Yeasted Glazed Doughnuts

To maker her doughnuts so wildly fluffy, author Lara Ferroni relies on a higher proportion of yeast than one would expect.  A neat 3 tablespoons of active dry yeast, to be exact. You could substitute instant yeast—not to be confused with rapid rise yeast—but you’ll need to carefully reduce the amount, explains recipe tester and 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

  • Quick Glance
  • (13)
  • 1 H
  • 3 H, 30 M
  • Makes 8 to 14 treats
4.9/5 - 13 reviews
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  • For the doughnuts
  • For the basic glaze
  • For the chocolate glaze


Make the doughnuts

In a medium bowl, dissolve 2 tablespoons yeast in 3/4 cup 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.

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.

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.

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.

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

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

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.)

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Recipe Testers Reviews

These glazed doughnuts were delicious. Not only that but the recipe 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, the doughnuts 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. 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°F (182 to 185°C). 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.

It’s hard to find an argument against glazed 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—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.

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

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 gobbled up as soon as they emerged from the hot oil. These doughnuts don’t keep, so eat them fresh! TIP: After mixing the dough, it 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.

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 glaze in a shallow bowl and dunked the warm doughnuts in it. I also made cinnamon sugar to use on some of the unglazed doughnuts and those were delicious, too. A great breakfast for a Sunday morning.

I chose to make these glazed doughnuts 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. I dunked the doughnuts in the basic vanilla glaze after they’d cooled for about 2 minutes. The glaze worked well with the yeasted dough to make a filling, sweet treat.


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    1. Deb, we’ve never made it that way, so we don’t want to steer you wrong. Hope you understand! If you do make it in a bread machine, let us know how it turns out. And take photos!

      1. I’m going to make it this weekend. I have a dough setting on my WP Bread machine. Thought that maybe this would work in it. I promise to let you know!!

  1. I have never written a review before but I am OBSESSED with this recipe!! The best donuts I’ve ever had!

    1. Laughs. Hailey, I can understand the obsession when they turn out that lovely! Gorgeous photo. And thrilled to hear you’re obsessed! We LOVE hearing that about our recipes. Thank you so much for taking the time to let us (and others!) know! Looking forward to hearing which recipe on the site you try next…once you stop frying doughnuts…

  2. I’m not someone who usually leaves reviews or comments, but this recipe was perfect. I followed the recipe exactly and the doughnuts came out awesome!. I made them with the chocolate and they were soft, fluffy, and super delicious. Thanks for sharing the wonderful recipe.

  3. The first try I used Active Dry Yeast and they turned out like cake donuts, but that could have been baker error. The second attempt I decided to use the Fast Rise Yeast, adjusting for the difference, and they turned out perfect. The recipe made many more donuts than I expected. They were devoured very quickly by my guests. If you’re looking to get into donut making, this your recipe.

  4. I have been making doughnuts for many years with almost the same recipe except I use room-temperature Crisco instead of the butter with excellent results. What most folks do not understand is there is basically no real flavor in the doughnuts themselves. It’s in the icing! If you have your icing ready and dip the doughnuts immediately, while still hot, you get much better results. I make a very rich icing of real whipping cream, vanilla, melted butter and powered sugar. Try to keep the icing warm.

  5. I only had 1 Tbsp yeast, so I also added 1/2 cup 100% fed sourdough starter and increased the sugar to 1/4 cup. They worked perfectly together. I also added about 3 1/2 cups bread flour until desired consistency was achieved. I kneaded on dough hook for 7 minutes on 4-5, then rested covered on counter for 1 hour and fridge for 4 hours, cut them out and rose for 30 minutes before frying. I’d like to try this recipe again with just sourdough starter and no yeast and let it ferment overnight in the refrigerator as stated in the recipe. Superb recipe. I’ve tried several in fact. I even got the little white line around the center.

  6. I made these donuts yesterday, but somehow mine deflated during the transfer from the proofing pan to the frying pot. Did i overproof it? The dough became very “airy” and deflated quickly with the slightest movement. Nevertheless, i proceeded with frying my flattened doughnuts and they were still delicious! I’ll try again this weekend! Thanks!

    1. Hi Carla, the donuts rely on gases from the yeast to puff up. Sometimes if the dough is disturbed, the gases escape. How did you transfer them into the hot oil? A large spatula? I’ve heard of some bakers that place a small aluminum foil square under each donut before rising. They then use a spatula to slip the donut and square into the oil to prevent deflation and any misshaping. The donut cooks away in the oil and the square is rescued by a set of tongs. I’ve never tried this method but it might help with your issue.

  7. I’m super new to this whole donut making thing at home and what a struggle.- the recipe makes sense in reading and execution however my doughnuts when proofing don’t rise- at all. They’re flat hard and gross. Does anyone know what is going wrong? I’ve tried different flours to see if that was the problem- it doesn’t seem to be. I tried different refrigeration times 2 hrs & 10 hrs- didn’t change. Hope someone knows the trick! Thank you for sharing your knowledge with me!

    1. Olivia, I suspect the issue is yeast. I see you’re from Australia. Did you use active dry yeast? Also, flours are very different in different parts of the world. That could also be the issue.

  8. OMG..the best recipe ever! Very easy to make and very fluffy. I was hesitant with the amount of yeast but yeiiiii!!!! Yummy. Blessed for sharing.

  9. Hiya everybody! Just wanted to give my two cents real quick! This was amazing! I have been searching and testing all kinds of yeast donut recipes for the last few months and this one is the best so far! The lightest texture and fluffier of the “Krispy Kreme” style donuts.

    Ok, first, I kinda monkeyed up the yeast thing by not reading all the way through BUT it was a happy accident! Where it calls for 3 Tbsp of active dry yeast, I used bread machine yeast by accident. I have both jars in the fridge…oops! Because of this, I didn’t let the paste mix rest any longer than 5 minutes and I needed about 3/4 cup more flour. I used bread flour. I only proofed in the fridge for 40 min as the dough had doubled. I gently kneaded it on a floured surface only until it “came together” and immediately rolled it out and cut. I let them rise in individual squares of parchment so they can be easily dropped into the oil without misshaping them. My dough browned a bit quicker and darker than I would’ve liked in a perfect world but they still have a light texture and flavor. I’ll invest in a thermometer before attempting again. It’s worth it.

    Like I said before, it’s the best recipe so far even though I almost ruined it with the yeast measurements. Nothing wrong with the recipe at all, just a little pot error ;) thank you for posting it and all your other experiences! I feel really good about this one :D

  10. Is it possible to adjust this recipe to chill cut/formed doughnuts… rather than chilling the dough prior to cutting/forming? If so, how, exactly, would the directions change/be modified? Thanks for any thoughts!

    1. Hi Mike, we did not test the recipe this way so I’m reluctant to say whether it might work. I did check the author’s blog and she has several variations to the original recipe that might be of help.

    1. eric, a few things:

      1. Was your oil at the proper temperature?
      2. Did you use a thermometer?
      3. Did you let the oil come back to 360°F in between batches?

      When oil is too cool, it can infiltrate the dough and make it soggy. Same thing happens with french fries.

  11. 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!

  12. 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

    1. 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.

  13. 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!

    1. 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.

    1. 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.

  14. 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

    1. 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.

  15. 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??

    1. 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?

  16. 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’.”

    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. :-)

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

      1. 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!

          1. 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.

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

            I’m sure my nieces will thank you too!


    1. 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!

      1. 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.

        1. 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.

          1. 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.



            1. 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.

            2. 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.

  17. 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.

    1. 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.

  18. 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!

  19. 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.

    1. 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.

  20. 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!!

  21. 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!

    1. 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?

  22. 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!

      1. Re: Doughnut Muffins, the recipe I use came from My husband likes them and often asks for them.

    1. You and others, please go for it. If you think others, even those who do it for a living, might have a better idea than you == well, you’re probably correct. But if you think they have the only answer, then you are mistaken. That being said, I’ve done alot of work in and out of a work kitchen setting. And this I know, it pays to pay attention to what others have done. “If the consumer eats it, it works” is not a new phenomena folks. And I highly recommend you explore and enjoy the mistakes as you go. There will ever and always be conditions: climate, age of ingredients, substitutions (knowingly or unwittingly), mis-marketed items, etc.

      I’ve eaten many of my own mistakes over 30 years. But some of them were just not edible. Go figure. There are many variables. Welcome to the reality of cooking, even on a professional level. You don’t always get what you want. But if you try sometimes, you might just find, why it went wrong.

      May the forks be with you.
      really, go figure, eh?
      Hey Bo, you owe me a Long Island chess game bro.
      Army buds forever,
      Little Andy.

  23. 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.

  24. 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.

    1. 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!

    2. Use a spoon or hand mixer until you can’t mix it then dump it on a lightly floured counter and need it by hand for 10 minutes until it’s just slightly firm and not sticking to your hands.

  25. 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.

  26. 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.

  27. 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

  28. 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?

    1. 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.

      1. I just made doughnuts, very yummy every one loved them. I made them with 2 tsp of yeast, I added about a tsp of bicarb. Nutmeg and cinnamon 1tsp. I did let them rise for 4hrs rolled them out cut them out and let them sit to rise a little for about 40mins. Light and fluffy yummm. I’m making them again tomorrow for everyone, because they want more….. ; )

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