If it is a freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh cream? Not me! And I honestly have no desire for a store-bought, packaged, baked or donut shop doughnuts.

Ingredients of Perfect Yeast Doughnuts

  • 6 tbsp (90 ml) water
  • 5 oz buttermilk (150 ml)  (at room temperature)
  • 1 egg, beaten (at room temperature)
  • 2 oz (57 g) butter, melted
  • 16 oz (454 g) all-purpose or bread flour
  • 2 oz (57 g) sugar
  • 1 tsp salt
  • 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
  • oil for frying (I use sunflower or grape seed oil or a combination)
  • sugar for coating the doughnuts
  • jam, Nutella and or real whipped cream for filling, if desired

Special equipment:

  • Parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
  • large pot, deep fryer or wok
  • a sharp doughnut cutter

Also Read: Oriental Coleslaw (Potluck Recipe)

  • Instructions of Perfect Yeast Doughnuts


  1. Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.


  1. Place the dry ingredients in a bowl. Put 6 tablespoons of warm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour the buttermilk, the egg, the melted butter and the yeast. If using a stand mixer, run with the dough hook until a dough forms, then continue for about 5 minutes. Hand knead for about 10 minutes. Cover and set aside until at least twice its size.

    2. BOTH BREAD MACHINES, STAND MIXER / HAND INSTRUCTIONS FOLLOW: Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half of the dough covered, so that it does not form a skin. With a rolling pin, roll out half of the dough to about 1/2 “thick. Cut with a round and pointed cookie cutter (about 3” in diameter) then make the holes with a smaller cookie cutter ( about 1 “in diameter), saving the holes.


2. Place each donut on a piece of parchment or waxed paper, then place it on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to barely reheat it).

3. Then boil water and pour it into a measuring jug. Place the carafe of water in the oven with the donut tray (this will create steam and prevent skin from forming). With the rest of the dough, divide into quarters, then divide each piece in half to obtain 8 equal quantities. Roll each piece of dough into a smooth ball, and place on parchment or pieces of waxed paper and place on a cookie sheet; place in the oven with the other donuts to increase until the size doubles.

4. Heat the oil to around 350ºF (180º). If you don’t have a thermometer, test the oil with a donut hole: if it doesn’t start to fry immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly. 5. Place the donuts in hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they turn golden brown on the underside, remove them and place them on a tray lined with absorbent paper once they are ready.

6. When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.