Classic Yeasted Doughnuts

Ingredients

Dough

• 500g (4 cups) Bread flour
• 60g (¼ cup + 1 tablespoon) Granulated sugar
• 10g (1½ teaspoons) Fine sea salt
• 7g (2¼ teaspoons) Instant yeast
• 200g (4 large) (4 large) Eggs, room temperature
• from ½ lemon (from ½ lemon) Lemon zest, finely grated
• 150g (⅔ cup) Cold water
• 125g (9 tablespoons) Unsalted butter, softened and cubed

For Frying

• 2L (8 cups) Neutral oil (vegetable, canola, or sunflower)

For Finishing

• 200g (1 cup) Granulated sugar (for tossing)

Pro tip: The dough will be soft and slightly sticky after mixing. That's correct—don't add more flour. The overnight chill firms it up beautifully.

Equipment

Method

Combine the Ingredients (Evening (7:00 PM))

In the bowl of a stand mixer, combine the dry ingredients with eggs, lemon zest, and cold water. The lemon zest adds a subtle brightness that elevates the dough.

1. Add dry ingredients. In the bowl of a stand mixer, combine bread flour, sugar, salt, and instant yeast.
2. Add wet ingredients. Add the eggs, finely grated lemon zest, and cold water to the bowl.
3. Initial mix. Using the dough hook, mix on low speed (setting 2) for 3-4 minutes until a shaggy dough forms and no dry flour remains.
4. Develop gluten. Increase to medium speed (setting 4) and mix for 6-8 minutes until the dough is smooth, pulls away from the sides of the bowl, and starts to climb the hook.
5. Rest the dough. Stop the mixer and let the dough rest for 5 minutes. This relaxes the gluten and gives the mixer a break.

Add the Butter (7:30 PM)

Adding butter gradually ensures it incorporates fully without breaking the dough structure. This creates the tender, brioche-like crumb.

1. Add butter gradually. With the mixer running on medium-low speed (setting 3), add the softened butter a few pieces at a time.
2. Wait between additions. Wait until each addition is mostly incorporated before adding more. This takes 5-8 minutes total.
3. Final mix. Once all butter is added, increase to medium-high speed (setting 6) and mix for another 4-5 minutes.
4. Check dough readiness. The dough is ready when it is glossy, smooth, and very elastic; it pulls away cleanly from the sides and bottom of the bowl; it makes a slapping sound against the bowl; and it passes the windowpane test.

Tip: The dough will be soft and slightly sticky. That's correct—don't add more flour.

Bulk Fermentation (8:00 PM)

The first rise develops flavor and structure before the overnight chill.

1. Transfer dough. Transfer the dough to a lightly greased bowl or container.
2. Cover. Cover tightly with plastic wrap.
3. Rise. Let rise at room temperature (70-75°F / 21-24°C) for 1.5-2 hours, until doubled in size and puffy.

Wait: 1.5-2 hours

Overnight Chill (10:00 PM)

The cold rest firms up the butter, develops deep flavor, and makes the dough much easier to handle. Don't skip this step—same-day doughnuts simply don't have the same depth.

1. Deflate. Gently press down on the dough to deflate it.
2. Wrap tightly. Re-cover tightly with plastic wrap, pressing it directly onto the surface of the dough to prevent a skin from forming.
3. Refrigerate. Refrigerate for at least 8 hours or up to 24 hours.

Wait: 8-24 hours

Divide and Shape (Morning (9:00 AM))

Working with cold dough makes shaping easy. If it becomes too soft and sticky, return it to the fridge for 15 minutes.

1. Prepare pans. Line two baking sheets with parchment paper and dust lightly with flour.
2. Remove dough. Remove the dough from the refrigerator. It will be firm and easy to work with.
3. Turn out. Turn the dough onto a lightly floured surface.
4. Divide. Using a bench scraper and kitchen scale, divide the dough into 20 pieces (about 50g each).
5. Shape balls. To shape each doughnut: cup your hand over a piece of dough, roll it in a circular motion against the counter applying gentle pressure. The friction will pull the dough into a tight, smooth ball.
6. Form the hole. Use a floured 1½-inch round cutter (or your thumb) to punch a hole through the center of each ball. Pull the cutout away cleanly, leaving a ring. Place the rings seam-side down on the prepared baking sheet.
7. Arrange. Space the doughnut rings at least 2 inches apart on the prepared baking sheet.

Tip: Work quickly so the dough stays cold. If it becomes too soft and sticky, return it to the fridge for 15 minutes.

Final Proof (9:30 AM - 1:00 PM)

Don't rush this step. Under-proofed doughnuts will be dense. The long proof is what makes them impossibly light.

1. Cover loosely. Cover the baking sheets loosely with plastic wrap or a clean kitchen towel.
2. Proof. Let the doughnuts proof at room temperature (70-75°F / 21-24°C) for 3-4 hours.
3. Check readiness. The doughnuts are ready when they have doubled in size, look puffy and pillowy, a gentle poke leaves an indent that slowly springs back, and they jiggle slightly when you shake the pan.

Wait: 3-4 hours

Heat the Oil (12:30 PM)

Proper oil temperature is critical. Too hot and the outside burns while the center stays raw. Too cool and the doughnuts absorb oil and become greasy.

1. Fill pot. Fill a deep-fat fryer, Dutch oven, or heavy pot with oil to a depth of at least 3 inches. The oil should not fill the pot more than halfway.
2. Heat oil. Heat the oil to 350°F (175°C). Use a thermometer—this is critical.
3. Set up station. Set up a wire rack over a baking sheet for draining. Place the sugar for tossing in a wide, shallow bowl.

Tip: Start heating the oil about 30 minutes before you plan to fry.

Fry the Doughnuts (1:00 PM)

Work in small batches to maintain oil temperature. Handle the proofed doughnuts gently to avoid deflating them.

1. Lift gently. Working in batches of 2-3 doughnuts at a time, use a floured bench scraper to gently lift each doughnut from the pan. Handle them delicately to avoid deflating.
2. Add to oil. Carefully lower into the hot oil, top-side down.
3. Fry first side. Fry for 1.5-2 minutes on the first side until deep golden brown.
4. Press down. After about 1 minute, gently press down on any doughnuts that are floating high. This ensures even browning.
5. Flip. Flip using a spider strainer or slotted spoon.
6. Fry second side. Fry for another 1.5-2 minutes on the second side.
7. Drain. Remove to the wire rack to drain for 30-60 seconds.
8. Monitor temperature. Check the oil temperature between batches. Adjust the heat as needed to maintain 350°F (175°C).

Tip: Total frying time: 3-4 minutes per batch. Don't overcrowd the pot.

Sugar and Cool

The sugar sticks best when the doughnuts are warm. Don't wait too long after draining.

1. Toss in sugar. While the doughnuts are still warm (but not so hot they'll burn you), toss them in the sugar bowl. Roll to coat all sides generously.
2. Cool. Transfer to a clean wire rack and let cool for at least 15-20 minutes before filling.

Fill (Optional)

Transform your doughnuts into filled treats. Pastry cream, whipped cream, jam, Nutella, or lemon curd are all excellent choices.

1. Create opening. Use a chopstick, skewer, or paring knife to poke a hole in the side of each doughnut. Wiggle gently to create a small pocket inside.
2. Prepare piping bag. Fit a piping bag with a round tip (or use a zip-top bag with the corner cut off).
3. Fill. Insert the tip into the hole. Squeeze gently until you feel the doughnut become heavier and see the filling just start to peek out.
4. Amount. About 2-3 tablespoons of filling per doughnut.

Tip: Popular fillings: pastry cream (crème pâtissière), whipped cream, raspberry or strawberry jam, Nutella, lemon curd.

Frying (Deep Fry)

Deep frying at 350°F (175°C) creates the perfect golden exterior while the interior stays light and fluffy.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Deep Frying (recommended)

The classic method for yeasted doughnuts - produces light, airy results with a golden crust.

Equipment: Dutch oven or deep fryer,Candy thermometer,Spider strainer

1. Heat oil. Fill pot with 3 inches of neutral oil. Heat to 350°F (175°C).
2. Fry first side. Carefully lower doughnuts into oil. Fry 1.5-2 minutes until golden.
3. Flip and fry. Flip with spider strainer. Fry another 1.5-2 minutes.
4. Drain. Remove to wire rack. Drain 30-60 seconds before sugaring.

Baked Version

For those who prefer baking - results are more like brioche rolls than traditional doughnuts.

Equipment: Baking sheet,Parchment paper

1. Bake. Bake at 375°F (190°C) for 12-15 minutes until golden and internal temp reaches 190°F.

Note: Maintain 350°F throughout frying. Temperature drops when doughnuts are added—adjust heat as needed.

Storage

• Room temperature: Store unfilled doughnuts in an airtight container for up to 2 days. They're best eaten the day they're made.
• Refrigerated: Filled doughnuts should be refrigerated and eaten within 24 hours. Bring to room temperature before serving.
• Frozen: Freeze unfilled, un-sugared doughnuts for up to 1 month. Thaw at room temperature, warm briefly in a 300°F (150°C) oven, then toss in sugar.

These are best eaten fresh. The magic happens when they're still slightly warm from frying.

Frequently Asked Questions

How do I form the hole in the center of the doughnut?

After you roll each piece into a tight ball, press a floured 1½-inch round cutter straight through the center and lift out the plug. You can also use your thumb to poke and widen a hole. Keep the rings seam-side down on the sheet so they hold their shape while proofing.

My doughnuts are dense and heavy. What went wrong?

Usually under-proofed. Give them more time during the final proof—they should double in size and jiggle when you shake the pan. Also check that the oil wasn't too hot (cooking the outside before the inside could expand) and that the dough was developed enough (it should pass the windowpane test).

My doughnuts are greasy. How do I fix this?

The oil was too cool. Maintain 350°F (175°C) throughout frying. Also avoid frying too many at once (which drops the temperature) and make sure to drain them for 30-60 seconds before sugaring.

The doughnuts are raw in the center.

Oil was too hot—the exterior cooked too fast. Also ensure doughnuts are about 50g each (not too large) and that you're frying for the full 3-4 minutes total.

My doughnuts deflated when I moved them to the oil.

They were overproofed—they should spring back slowly when poked, not collapse. Also handle them gently using a bench scraper rather than your fingers.

The sugar didn't stick well.

You waited too long after frying. Toss in sugar while still warm. Also make sure doughnuts aren't too wet with oil—let them drain for 30-60 seconds first.

The dough was too sticky to shape.

It didn't chill long enough. Return it to the fridge for 15-30 minutes. If your kitchen is warm, work quickly and keep unused dough refrigerated.

Can I make these without a stand mixer?

Technically yes, but it's very challenging. The enriched dough requires extensive mixing to develop gluten while incorporating butter. Hand kneading would take 20-30 minutes of vigorous work. A stand mixer is strongly recommended.

Can I bake these instead of frying?

You can, but they won't be the same. Baked versions will be more like brioche rolls. If you must bake, do so at 375°F (190°C) for 12-15 minutes until golden and 190°F (88°C) internal temperature.

Nutrition

Per serving (1 doughnut (plain, sugared)): 195 calories, 25g carbohydrates, 4g protein, 9g fat, 1g fiber, 130mg sodium. Makes 20 servings.