Cookbook:Doughnuts (Yeasted)

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Doughnuts (Yeasted)
CategoryDessert recipes

This recipe yields fried, yeasted donuts.


Ingredient Count Volume[note 1] Weight Baker's % (optional)
Active dry yeast[note 2] 2 envelopes 14.4 g 2.3%
Warm water (105–115 °F) ¼ cup 59.25 g 9.5%
Lukewarm milk 1 ½ cups 366 g 59%
White sugar ½ cup 100 g 16%
Salt 1 teaspoon 6 g 0.96%
Eggs 2 ea. 100 g 16%
Shortening ⅓ cup 68.33 g 11%
All-purpose flour 5 cups 625 g 100%
Total n/a n/a 1339 g 214%
Frying[note 3]
Vegetable oil for frying 1 quart 872 g
Glaze[note 4]
Butter ⅓ cup 75.66 g 31.52%
Confectioner's sugar 2 cups 240 g 100%
Vanilla 1 ½ teaspoons 6.3 g 2.63%
Hot water 4 tablespoons 14.81 g 6.17%
Total n/a n/a 336.77 140.32%


  1. Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C).
  2. Sprinkle the yeast over the warm water, and let it sit for 5 minutes.
  3. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
  4. Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes.
  5. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains.
  6. Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter.
  7. Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled.
  8. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.
  9. Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
  10. Remove from hot oil, and drain on a wire rack.
  11. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Conversion notes

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk, 3.25% milkfat, used for conversion, density adjustment not applied to milk or water. Large egg size presumed.
  2. This excessive amount of yeast will result in a strong yeast flavor. Because of the high amount of sugar in this dough, osmotolerant yeast is recommended, along with a reduction in the amount used.
  3. The absorption of the oil into the fried product is unknown.
  4. Powdered sugar not specified as sifted or unsifted; unsifted presumed.