Absolutely! Here’s a classic and delicious Yeast-Raised Doughnut recipe, plus a quicker No-Yeast Doughnut version if you’re in a rush.
1. Classic Yeast Doughnuts
Fluffy, light, and perfect for glazing or filling
Ingredients:
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm milk (110°F / 43°C)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1 egg
- Oil for frying (vegetable or canola)
Instructions:
- Activate Yeast:
In a small bowl, mix yeast, warm milk, and 1 tsp of sugar. Let sit for 5–10 minutes until frothy. - Make Dough:
In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and butter. Mix and knead for 5–7 minutes until smooth and elastic. - Let Rise:
Cover the dough and let it rise in a warm place for 1–1.5 hours until doubled in size. - Shape Doughnuts:
Roll out the dough to about 1/2-inch thickness. Cut out doughnuts with a doughnut cutter or use a glass and bottle cap. Place on a floured tray. - Second Rise:
Let the cut doughnuts rise again for 30 minutes. - Fry:
Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side until golden brown. Drain on paper towels. - Glaze or Sugar Coat:
Dip in glaze, chocolate, or toss in cinnamon sugar while still warm.
2. Quick No-Yeast Doughnuts
Cake-style, crisp outside, soft inside
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg (optional)
- 2/3 cup milk
- 2 tbsp melted butter
- 1 egg
- Oil for frying
Instructions:
- Mix Dry Ingredients:
In a bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. - Add Wet Ingredients:
In another bowl, mix milk, melted butter, and egg. Add to dry mixture and stir until just combined. - Shape:
Roll out to about 1/2 inch thick and cut out doughnuts. - Fry:
Heat oil to 350°F (175°C). Fry 1–2 minutes per side. Let drain and coat in cinnamon sugar or glaze.
Want a baked version? Or maybe filled doughnuts (custard, jam, Nutella)? Let me know!