Yeast Donuts (Donut Shop Style)

Name: Yeast Donuts (Donut Shop Style)
Prep time: 40 min
Cook time: 15 min
Total time: 415 min
Ingredients: ¼ cup tepid water ((100–110℉)); 1 Tbsp granulated sugar; 1 tsp active dry yeast ((*less than 1 packet*)); 4 ½ cups all-purpose flour; 1 ½ tsp kosher salt; ¼ tsp ground nutmeg; 2 large eggs, at room temperature; ⅓ cup granulated sugar; 1 cup whole milk, tepid; 1 tsp pure vanilla extract; 8 Tbsp unsalted butter, at room temperature and cut into ½" cubes; 3 cups powdered (icing) sugar; ⅓ cup hot water; ¼ tsp pure vanilla extract; ¼ tsp kosher salt

These yeast donuts are incredibly soft and fluffy, just like the ones you’d find in a bakery or artisan donut shop. This recipe will guide you through all of the tips and tricks for making yeast donuts with the perfect pillowy texture and that signature white ring. Glazed, sugared, or filled, they’re the perfect canvas for creating professional-quality donuts at home!

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While donuts may seem simple, getting them just right can be tricky. After countless rounds of testing, I developed this recipe to reliably deliver donut shop-style results at home. The secret is a carefully balanced and enriched dough that’s slowly risen in the fridge to develop flavor, producing a soft, pillowy donut. Proper proofing and careful frying ensure that the donuts stay light and fluffy — featuring that signature white ring — and aren’t dense, heavy, or greasy.

Frequently Asked Questions:

What is the difference between yeast donuts and cake donuts?

Yeast donuts are made with a dough that contains yeast, which causes the dough to rise and develop an airy, light texture, much like bread dough. Cake donuts, on the other hand, are made without yeast and instead rely on baking powder or baking soda for leavening, resulting in a denser, more cake-like texture.

How do I get my yeast donuts to have that signature white ring?

The white ring you see along the side of a donut is where the oil doesn’t touch the sides when frying. This ultimately comes down to buoyancy: a dense donut sinks, while a light, airy donut floats on top of the oil. The best way to achieve that signature white ring is to use a soft dough that has properly proofed before frying, ensuring that the donut floats rather than sinks.

Can I make yeast donuts without a stand mixer?

Yes, you can make donuts without a stand mixer, though I don’t recommend it if you have the choice. Kneading an enriched dough by hand can be tedious, and incorporating the butter is more challenging — but not impossible!

How long does it take yeast donuts to rise?

This recipe uses only 1 teaspoon of active dry yeast, which slows the rising time to allow more flavor development. For the first rise, I recommend letting the dough slowly rise in the fridge for at least 4 hours, but ideally overnight. This not only enhances flavor, but also makes the dough firmer and less sticky, so it’s easier to work with.

For the proofing stage (after cutting the donuts out), the rising time will depend on your kitchen’s temperature, but generally takes about 60 to 90 minutes. During this time, the dough should puff up and nearly double in size.

How do I know when my donuts are proofed?

For this recipe, I find the best way to tell if the donuts are properly proofed is by their appearance: they should be roughly double in size and look puffy and light. You can also gently press the surface of the dough with your finger. The dough should slowly spring back and leave a small indent. If the dough springs back very quickly, the donuts are under-proofed and need more time. If it doesn’t spring back at all, they may be over-proofed. That said, I do find the finger test a bit tricky with such a soft, pillowy dough.

Can I make yeast donuts ahead of time?

Yes, you can absolutely make yeast donuts ahead of time and store them in an airtight container to keep them fresh. That said, yeast donuts are best enjoyed fresh from the fryer! For the best results, I recommend making the dough the night before and letting it rise overnight in the fridge. Then, the next day, you can shape, proof, and fry them with less prep!

What oil is best for frying donuts?

The best oil for frying donuts is a neutral oil like vegetable oil, canola oil, or peanut oil. Keep in mind that the oil you use can impart flavor to your donuts, so it’s best to avoid any strong-flavored oils.

Why did my donuts turn out dense or greasy?

Dense donuts usually result from under-kneaded dough or insufficient proofing time. Both factors prevent the dough from developing enough airiness.

Greasy donuts often happen when the oil temperature is too low, causing the donuts to absorb excess oil, or if they sit in the oil for too long.

How to Make Yeast Donuts

Proofing the Yeast

In a small bowl or glass measuring cup, stir together the tepid water, sugar, and yeast. Set aside for about 5 minutes, until the yeast dissolves and the mixture begins to foam.

Preparing the Yeast Dough

In the bowl of a stand mixer (fitted with the dough hook attachment), add in the flour, salt, and nutmeg, and whisk together to combine.

In another small bowl or glass measuring cup, whisk together the eggs, sugar, tepid milk, and vanilla.

Pour your liquid mixture and yeast mixture into the bowl of your stand mixer (with the flour, salt, and nutmeg), and stir to combine with a rubber spatula until there are no large patches of flour. This will give your dough hook a head start!

Then, mix on medium-low speed for about 5 to 8 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. Note: If the dough continues to stick to the sides of the bowl of your mixer, add in an additional 1 to 2 Tablespoons of flour.

Add in the cubed butter, a couple of pieces at a time, and continue to mix for about 10 to 15 minutes, until all of the butter has been fully incorporated into the dough. The dough may appear a bit gummy at first, but should pull away from the sides as the butter continues to incorporate. You may also have to scrape down the sides of the bowl, as necessary. The final dough should be tacky but not overly sticky. If it is, you can sprinkle in a bit more flour.

In the meantime, grease a large bowl with a bit of vegetable oil and set aside.

Remove the dough from the bowl of your mixer and form it into a smooth ball by folding it in your hands 2 to 3 times. It should be very soft and floppy, and not overly sticky — this ensures your donuts will come out soft and pillowy. Place it into the greased bowl and cover it with plastic wrap. Allow to rise at room temperature for 30 minutes and then into the fridge for at least 4 hours, but ideally overnight.

Shaping and Proofing the Donuts

Before removing your dough from the fridge, cut out 12 to 15 squares of parchment paper about 4” x 4”, place them on a baking sheet, and lightly brush each square with vegetable oil. This will make it easier to handle the donuts after they have risen and prevent them from deflating or losing their shape. Note: If your parchment paper is curling, you can lightly grease your pan first to help the paper stick in place.

Once the dough has chilled, remove it from the bowl, place it on a floured surface, and shape it into a rough rectangle shape with your hands, pressing all of the air out of the dough as you shape it.

Using a floured rolling pin, roll the dough out into a rectangular shape that is about 13” by 10”. Note: To roll dough into a rectangular shape, it is easiest to place your rolling pin in the centre of the dough and roll outward towards each corner in an “X” formation.

Using a 3” cutter and a smaller 1” cutter, cut out the donut shapes.

Pro tip: Try to cut your donut shapes as close together as possible to make the most out of your dough. You can form the dough back into a ball, re-roll it out, and cut out more donuts; however, these donuts will rise unevenly and likely come out misshapen when fried.

Place one donut on each square of parchment paper on your prepared baking sheet.

Place the baking sheet into your oven. Next, place a cake pan into your oven below the donuts and pour a cup of boiling water into the cake pan. This will create steam in your oven to help your donuts rise. Close the oven door and allow the donuts to rise for 60 to 90 minutes, until puffy and doubled in size.

Near the end of your proofing time, heat up a large pot or Dutch oven with at least 2 inches of vegetable oil to 350–360℉.

Frying the Donuts

Prepare a sheet pan covered with a wire cooling wrack and paper towel to catch excess oil once your donuts are fried. Set aside.

Important: In my experience testing, I’ve found the proofing step to be one of the most crucial for getting the perfect bakery-style donuts with that signature white ring around the edge. Before proceeding, make sure the donuts have puffed up and almost doubled in size so that they will float in the oil and not be heavy and dense.

Once your oil is between 350℉ and 360℉, fry the donuts one side at a time until lightly golden brown on each side. I recommend testing one donut first to ensure they are properly proofed before frying the rest, which you can do in batches of 3 to 4 at a time (depending on the size of your pot).

Place the cooked donuts on your prepared wire rack.

Glazing the Donuts

Prepare a second sheet pan with a wire rack over the top. Set aside.

In a large bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth and well combined.

Dip each donut into the glaze, turning it over and swirling it around to coat all sides. Allow the glaze to drain for a few seconds over the bowl before transferring the donut to your prepared sheet pan with wire rack.

Allow the glaze to set for at least 20 minutes before serving. At this point, the glaze should be no longer tacky and should crack when pressed.

Storing the Donuts

Donuts are best served within the first 24 hours of frying. Without the added preservatives and dough conditioners that many donut shops use, they will begin to stale very quickly. For best results, store them in an airtight container at room temperature.