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Light and Fluffy Yeast Doughnuts

Precise measurements are crucial for this recipe, so using a scale is necessary. For accuracy, the ingredients are listed by weight—please do not request cup measurements. Using a scale ensures consistent results and prevents errors caused by the differences between volume and weight.

Ingredients

  • Water
  • Buttermilk
  • Egg
  • Butter
  • All-purpose or bread flour
  • Sugar
  • Salt
  • Regular or quick-rise yeast
  • Oil for frying
  • Optional: sugar for coating, jam, chocolate hazelnut spread, or whipped cream for filling

Special Equipment:

  • Parchment paper (cut into ~4″ squares, or smaller for doughnut holes)
  • Large pot, deep fryer, or wok
  • Sharp doughnut cutter (recommended for perfect doughnut shapes)
  • Candy/oil thermometer (optional but helpful for frying)
  • Skimmer

Making the Doughnut Dough

  1. Prepare Ingredients:
    Add water, buttermilk, beaten egg, and melted butter to the bread machine pan or stand mixer bowl. Add the dry ingredients (except the yeast).
  2. Add Yeast:
    Create a small indentation in the dry ingredients and sprinkle the yeast into it.
  3. Mix the Dough:
    • If using a bread machine, set it to the “dough” setting.
    • For a stand mixer, use the dough hook to mix until a soft dough forms. Cover and let rise until doubled in size (usually 1-2 hours, depending on yeast type, freshness, and room temperature).

Shaping the Doughnuts

  1. Roll Out Dough:
    After the dough has risen, place it on a floured surface and knead lightly. Divide the dough in half, keeping one half covered to prevent it from drying out.
  2. Cut Shapes:
    Roll out half the dough to ½-inch thickness. Use a sharp doughnut cutter (or a round cutter and a smaller one for the centers) to shape the dough. Save the centers for doughnut holes.
  3. Second Rise:
    Place each doughnut on a parchment square and arrange on a cookie sheet. To create a warm, humid environment, place the tray in the oven with a bowl of hot water. Allow doughnuts to rise until doubled in size (30 minutes to 1 hour).

Frying the Doughnuts

  1. Heat the Oil:
    Heat oil to 350°F (180°C). Test the temperature with a doughnut hole—if it browns too quickly or too slowly, adjust the heat.
  2. Fry Doughnuts:
    Carefully lower doughnuts into the oil, using the parchment for assistance. Fry until golden brown on one side, then flip and cook the other side. Remove and drain on paper towels.

Finishing Options

  1. Sugar-Coated Doughnuts:
    Roll warm doughnuts in granulated or powdered sugar for a classic finish.
  2. Glazed Doughnuts:
    Mix powdered sugar with a small amount of milk or water until smooth and slightly runny. Dip doughnuts and let the glaze set on a cooling rack.
  3. Filled Doughnuts:
    Use a skewer to create a hole in the center of a doughnut. Pipe in jam, chocolate hazelnut spread, or whipped cream using a piping bag.

Scottish Jam & Cream Doughnuts

Slice a doughnut halfway (without cutting all the way through). Add a layer of raspberry jam and fill with freshly whipped cream for a decadent Scottish twist.

Yeast Doughnuts vs. Baked Doughnuts

Yeast doughnuts are light, airy, and fried to perfection, while baked cake-style doughnuts are dense and heavy. For traditional doughnut lovers, yeast doughnuts are unmatched in texture and flavor.

Light and Fluffy Yeast Doughnuts
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Light and Fluffy Yeast Doughnuts

Recipe by snackonmeat
Servings

4

Doughnuts
Prep time

30

minutes
Cooking time

15

minutes

The ultimate recipe for irresistibly light and airy yeast doughnuts. It’s foolproof and absolutely delicious!

Ingredients

  • 6 Tbsp (90 ml) water

  • 5 oz (150 ml) buttermilk, at room temperature

  • 1 egg, beaten, at room temperature

  • 2 oz (57 g) butter, melted

  • 16 oz (454 g) all-purpose or bread flour (weigh using a scale)

  • 2 oz (57 g) sugar

  • 1 tsp salt

  • 1 ½ tsp (5 g) regular or quick-rise yeast

  • Oil for frying (sunflower or grapeseed oil recommended)

  • Optional: sugar for coating, jam, chocolate hazelnut spread, or whipped cream for filling

Directions

  • Bread Machine Method
  • Add the water, buttermilk, beaten egg, and melted butter to the bread machine pan.
  • Weigh and add the dry ingredients, except for the yeast. Create a small indentation in the dry ingredients and sprinkle in the yeast.
  • Set the bread machine to the “dough” setting and let it complete the cycle.
  • Stand Mixer or By Hand
  • In a small cup, combine 6 Tbsp of lukewarm water and yeast. Let sit for 5 minutes until foamy (add a pinch of sugar to activate faster).
  • In a large mixing bowl, combine the weighed dry ingredients. Make a well in the center and pour in the buttermilk, egg, melted butter, and yeast mixture.
  • Mix using the dough hook of a stand mixer until a dough forms, then knead for 5 minutes. If kneading by hand, knead on a floured surface for about 10 minutes.
  • Cover the dough and let it rise in a warm place until doubled in size, about 1 to 2 hours.
  • Shaping the Doughnuts
  • Once the dough has risen, transfer it to a floured surface and knead lightly. Divide it in half, keeping one half covered to prevent drying.
  • Roll out one half to about ½-inch thickness. Use a round cutter (~3 inches in diameter) to cut doughnut shapes. Cut out the centers with a smaller cutter (~1 inch). Save the centers for doughnut holes.
  • Place each doughnut on a square of parchment paper and arrange them on a baking sheet.
  • Second Rise
  • Warm your oven for 1 minute (set a timer), then turn it off. Place the baking sheet in the oven along with a small jug of boiling water to create steam. This prevents the doughnuts from drying out.
  • Allow the doughnuts to rise until doubled in size, about 30 minutes to 1 hour.
  • Frying the Doughnuts
  • Heat oil in a deep pot to 350°F (180°C). Test the oil with a doughnut hole:
  • If it doesn’t fry immediately, the oil is too cool.
  • If it browns too quickly, the oil is too hot. Adjust as needed.
  • Carefully lower doughnuts into the oil using the parchment paper. Fry until golden brown on one side, then flip and cook the other side.
  • Remove and drain on a paper towel-lined plate.
  • Finishing the Doughnuts
  • Roll cooled doughnuts in granulated sugar for a classic finish.
  • For filled doughnuts:
  • Use a skewer to create a hole in the center.
  • Pipe room-temperature jam, warmed chocolate hazelnut spread, or whipped cream into the hole using a piping bag.
  • For cream-filled doughnuts: Slice the doughnut in half (do not cut all the way through). Spread a layer of jam, then pipe freshly whipped cream on top.Bread Machine Method
  • Add the water, buttermilk, beaten egg, and melted butter to the bread machine pan.
  • Weigh and add the dry ingredients, except for the yeast. Create a small indentation in the dry ingredients and sprinkle in the yeast.
  • Set the bread machine to the “dough” setting and let it complete the cycle.
  • Stand Mixer or By Hand
  • In a small cup, combine 6 Tbsp of lukewarm water and yeast. Let sit for 5 minutes until foamy (add a pinch of sugar to activate faster).
  • In a large mixing bowl, combine the weighed dry ingredients. Make a well in the center and pour in the buttermilk, egg, melted butter, and yeast mixture.
  • Mix using the dough hook of a stand mixer until a dough forms, then knead for 5 minutes. If kneading by hand, knead on a floured surface for about 10 minutes.
  • Cover the dough and let it rise in a warm place until doubled in size, about 1 to 2 hours.
  • Shaping the Doughnuts
  • Once the dough has risen, transfer it to a floured surface and knead lightly. Divide it in half, keeping one half covered to prevent drying.
  • Roll out one half to about ½-inch thickness. Use a round cutter (~3 inches in diameter) to cut doughnut shapes. Cut out the centers with a smaller cutter (~1 inch). Save the centers for doughnut holes.
  • Place each doughnut on a square of parchment paper and arrange them on a baking sheet.
  • Second Rise
  • Warm your oven for 1 minute (set a timer), then turn it off. Place the baking sheet in the oven along with a small jug of boiling water to create steam. This prevents the doughnuts from drying out.
  • Allow the doughnuts to rise until doubled in size, about 30 minutes to 1 hour.
  • Frying the Doughnuts
  • Heat oil in a deep pot to 350°F (180°C). Test the oil with a doughnut hole:
  • If it doesn’t fry immediately, the oil is too cool.
  • If it browns too quickly, the oil is too hot. Adjust as needed.
  • Carefully lower doughnuts into the oil using the parchment paper. Fry until golden brown on one side, then flip and cook the other side.
  • Remove and drain on a paper towel-lined plate.
  • Finishing the Doughnuts
  • Roll cooled doughnuts in granulated sugar for a classic finish.
  • For filled doughnuts:
  • Use a skewer to create a hole in the center.
  • Pipe room-temperature jam, warmed chocolate hazelnut spread, or whipped cream into the hole using a piping bag.
  • For cream-filled doughnuts: Slice the doughnut in half (do not cut all the way through). Spread a layer of jam, then pipe freshly whipped cream on top.