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Basic Yeast Donut

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Ingredients

Adjust Servings:
1-1/2 Tablespoons Active Dry Yeast
3 Tablespoons Sugar
1 Cup Water
1/3 Cups Shortening
2 Egg
3-1/2 Cups Flour
1-1/2 Tablespoons Kosher Salt
for frying Oil
Extra for dusting Flour

Nutritional information

212
Calories
7g
Total Fat
31mg
Cholesterol
434.4mg
Sodium
31.6g
Total Carbohydrate
3.3g
Sugars
5.4g
Protein

Basic Yeast Donut

Cuisine:

    This Basic Yeast Donut recipe creates easy, crispy on the outside, light and fluffy on the inside donuts than you can fill and top in hundreds of ways for an endless variety of flavors.

    • 1 Hour 37 Minutes
    • Serves 12
    • Medium

    Ingredients

    Directions

    Share

    This Basic Yeast Donut recipe creates easy, crispy on the outside, light and fluffy on the inside, donuts than you can fill and top in hundreds of ways for an endless variety of flavors.

    It’s Chanukah!  Jews traditionally make fried foods for Chanukah and one of those foods is donuts!  So, I have been working on my yeast dough for the occasion. I have personally used this dough to make a wide variety of donuts just this week.  I’ll post some creative flavor ideas below.  

    Like any yeast dough, temperature is very important in this Basic Yeast Donut recipe.  The hot water needs to be between 110 and 115 degrees. While proofing (rising), be sure to keep the dough in a warm place.  A hot kitchen or on top of the refrigerator are usually good, warm places. Then lastly, you will want to keep your fryer oil consistently between 350 and 360 degrees.  If you use an electric deep fryer, then set it to 356.

    It is also very important to feel the dough.  This recipe is a baseline. If the dough is too sticky, knead in up to ¼ cup of more flour.  This is in addition to flouring your surface and tools. For the right texture, knead the dough as directed.  By the time you are rolling out, it should be elastic and pliable.  

    If you are stuffing your Basic Yeast Donuts, use a 3-¾” ring and don’t cut holes.  For ring donuts, use the 3-¾” ring, and then cut out the center with a 1-½” ring to create the donut holes.  To fill a donut, use a Wilton #32 decorating tip or a similar sized serrated tip, create a hole in the side or top of each donut. Insert the tip, twist, and pull it back out. Then, place all of your filling into piping bags and snip open the tips. You don’t need a piping tip for this. Insert the tip of the pastry bag in your hole, hold the donut firmly in your other hand, and pipe in your desired amount of filling. You will feel the weight of the donut as you fill it.

    Things you’ll Need: ring cutters, rolling pin, deep fat fryer, Wilton decorating tips (#affiliate)

    Here are some creative flavor ideas for your Yeast Donuts:

    Lotus Biscoff Stuffed Donuts: 

    Filling: Make the mousse from Lotus Mousse Cups.  I use the full 16 oz container of non-dairy whipping cream and a fold in an extra couple tablespoons of cookie butter.  

    Topping: Use the glaze recipe from Lotus Apple Bundt Cake.  Then sprinkle some crushed speculoos cookies over the tops.

    Chocolate Sprinkle Donuts: 

    Topping: Whisk together 2 Tablespoons Cocoa Powder, 1 Cup Powdered Sugar, 4-5 teaspoons of Milk.  Sprinkle the tops with your favorite mix of sprinkles.

    Boston Kreme: 

    Filling: Make Vanilla Pastry Cream.  (recipe this week)

    Topping: Scald ½ Cup of Milk or Non-dairy Milk, then pour it over 1 cup of Chocolate chunks.  Whisk until smooth. Allow to cool for 10 minutes, then give it one more whisk before glazing the donuts.

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Basic Yeast Donut

    Prep Time: 1 hour, 25 minutes

    Cook Time: 12 minutes

    Total Time: 1 hour, 37 minutes

    Yield: 12

    Serving Size: 1

    Calories per serving: 212

    Fat per serving: 7g

    Basic Yeast Donut

    This Basic Yeast Donut recipe creates easy, crispy on the outside, light and fluffy on the inside, donuts than you can fill and top in hundreds of ways for an endless variety of flavors.

    Ingredients

    • 1-½ Tablespoons Active Dry Yeast
    • 3 Tablespoons Sugar
    • 1 Cup Water
    • ⅓ Cups Shortening
    • 2 Eggs
    • 3-½ Cups Flour
    • 1-½ Tablespoons Kosher Salt
    • Oil for Frying
    • Extra Flour for Dusting

    Instructions

    1. In a large mixing bowl, add Active Dry Yeast and Sugar. Heat Water to 110F and pour it over the yeast-sugar mixture. Whisk well. Let sit for 5 minutes.
    2. Whisk in Shortening and Eggs.
    3. Whisk in 2 Cups of Flour and the Kosher Salt.
    4. Add remaining flour and knead by hand until combined, then 5 minutes more.
    5. Cover the bowl and allow the dough to rise for 5 minutes.
    6. Dust your work surface and rolling pin with flour. Knead the dough for 3 minutes, then roll out to ½” thickness. Cut your donuts. I recommend a 3-¾” ring and a 1-½” ring if you are making holes.
    7. Place the cut donuts onto a floured sheetpan and cover. Allow to rise in a warm location for 1 hour.
    8. Heat at least 4-5” oil in a deep pan to between 350-360F. Or set your deep fryer to 356F. Fry the donuts in batches. The donuts fry about 1 minute per side until golden in color.
    9. Roll in sugar, fill, glaze or decorate as desired. Donuts are best fresh. Store at room temperature for up to 24 hours or refrigerate for 2-3 days. Serve cold or room temperature. Do not reheat.
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    Steps

    1
    Done

    In a large mixing bowl, add Active Dry Yeast and Sugar. Heat Water to 110F and pour it over the yeast-sugar mixture. Whisk well. Let sit for 5 minutes.

    2
    Done

    Whisk in Shortening and Eggs.

    3
    Done

    Whisk in 2 Cups of Flour and the Kosher Salt.

    4
    Done

    Add remaining flour and knead by hand until combined, then 5 minutes more.

    5
    Done

    Cover the bowl and allow the dough to rise for 5 minutes.

    6
    Done

    Dust your work surface and rolling pin with flour. Knead the dough for 3 minutes, then roll out to ½” thickness. Cut your donuts. I recommend a 3-¾” ring and a 1-½” ring if you are making holes.

    7
    Done

    Place the cut donuts onto a floured sheetpan and cover. Allow to rise in a warm location for 1 hour.

    8
    Done

    Heat at least 4-5” oil in a deep pan to between 350-360F. Or set your deep fryer to 356F. Fry the donuts in batches. The donuts fry about 1 minute per side until golden in color.

    9
    Done

    Roll in sugar, fill, glaze or decorate as desired. Donuts are best fresh. Store at room temperature for up to 24 hours or refrigerate for 2-3 days. Serve cold or room temperature. Do not reheat.

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