My F&W
quick save (...)
Fluffy Yeast Doughnuts
© James Baigrie

Fluffy Yeast Doughnuts

  • ACTIVE: 1 HR

As a make-ahead strategy, prepare separate batches of the dry ingredients in advance and store them in labeled and sealed plastic bags.

Plus: More Dessert Recipes and Tips

  1. 1/2 cup milk
  2. 1/4 cup plus 1 tablespoon solid vegetable shortening
  3. 2 packages active dry yeast
  4. 1/2 cup warm water
  5. 1/2 cup sugar, plus more for sprinkling
  6. 1/2 cup sour cream, at room temperature
  7. 2 extra-large eggs, at room temperature
  8. 1 extra-large yolk, at room temperature
  9. 2 teaspoons salt
  10. 1 1/2 teaspoons pure vanilla extract
  11. About 5 cups sifted all-purpose flour, plus more sifted flour for dusting
  12. Vegetable oil, for deep-frying
  13. Chopped nuts, toasted coconut, and sprinkles, for decorating (optional)
  14. Dark Chocolate Glaze or Vanilla Glaze
  1. In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. In a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 3 minutes. Stir the warm milk mixture into the yeast along with the 1/2 cup of sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla. Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms. Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.
  2. Gather the dough into a ball, transfer it to a lightly oiled bowl and cover with a sheet of oiled plastic wrap. Let the dough rise in a warm, draft-free spot for 2 hours. Punch down the dough and turn it over in the bowl. Cover and refrigerate the dough for 2 hours or overnight.
  3. On a lightly floured work surface, roll out the chilled dough 1/3 inch thick. Using a 3 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible and transfer them to a sheet of floured wax paper. The scraps can be rerolled once to cut out more doughnuts. Loosely cover the doughnuts with wax paper and let rise until soft and billowy, about 20 minutes.
  4. In a large, heavy skillet, heat 4 inches of vegetable oil to 365°. Line a rack with several paper towels. Working in batches, fry the doughnuts until golden brown, about 1 minute per side. Check the temperature of the frying oil to make sure it doesn't get too hot or cool. Using a slotted spoon, transfer the doughnuts to the paper towel-lined rack to drain. Serve warm or let cool before glazing with the Dark Chocolate Glaze or the Vanilla Glaze and decorating with chopped nuts, coconut and sprinkles.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. The finished doughnuts can be made up to 4 hours ahead. Notes VARIATION: To make jelly doughnuts, cut out 2 1/2-inch rounds of dough with a biscuit cutter. Fry as instructed above. Once the doughnuts are cool, use a piping bag to squeeze jelly into the sides of the doughnuts.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.