Yeast Donut Recipe: A Step-by-Step Guide to Fluffy Perfection
Are you ready to take your donut game to the next level? Forget those dry, store-bought disappointments. This yeast donut recipe will guide you through making perfectly fluffy, melt-in-your-mouth donuts from the comfort of your own kitchen. This recipe is optimized for search engines, incorporating relevant keywords and semantic variations throughout. Get ready for a delicious journey!
Ingredients You'll Need:
This recipe yields approximately 12 donuts. Adjust quantities as needed.
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 4-4 ½ cups all-purpose flour, plus more for dusting
- For Frying:
- Vegetable oil, for frying
- For the Glaze (Optional but Highly Recommended!):
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This proves your yeast is alive and ready to work its magic! A foamy mixture indicates active yeast.
2. Combine Wet Ingredients:
Add the egg and melted butter to the yeast mixture. Whisk gently to combine.
3. Incorporate Dry Ingredients:
Gradually add the flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes. The dough should be slightly sticky but not overly so.
5. First Rise:
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
6. Shape the Donuts:
Punch down the dough to release the air. Roll it out to about ½ inch thickness. Use a donut cutter (or a biscuit cutter and a smaller round cutter for the hole) to cut out the donuts.
7. Second Rise (Proofing):
Place the donuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size. This second rise is crucial for achieving that light and airy texture.
8. Fry the Donuts:
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully place a few donuts in the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
9. Drain and Cool:
Remove the donuts from the oil and place them on a wire rack to drain excess oil. Let them cool slightly before glazing.
10. Make the Glaze (Optional):
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired consistency.
11. Glaze the Donuts:
Dip the cooled donuts in the glaze, letting any excess drip off.
Tips for Yeast Donut Success:
- Use fresh yeast: Outdated yeast can affect the rise of your dough.
- Don't overwork the dough: Overkneading can result in tough donuts.
- Maintain the correct oil temperature: Too hot and they'll burn; too cool and they'll be greasy.
- Let the donuts cool completely before glazing: This prevents the glaze from melting.
This yeast donut recipe will surely become a family favorite. Enjoy your delicious, homemade treats! Remember to share your creations and tag us! Happy baking!
