By There’s something special about biting into a freshly made yeast-raised donut. It’s soft, airy, and perfectly golden with just the right touch of sweetness. I will show you how to make it!
Soft, Fluffy & Foolproof Donut Recipe
If you have ever wanted to make a bakery-style donut at home or if you’ve ever been intimidated by working with yeast, this easy yeast-raised donut recipe can help. It will guide you step by step.
As someone who has tested countless dough recipes over the years, I can confidently say this method strikes the perfect balance between ease and bakery-quality results. No complicated sponge step, no unnecessary process, just simple, fluffy donuts every single time.
One thing I will always emphasize is this: The softer your dough, the softer your donuts.
It might be tempting to add extra flour while kneading, but resist the urge. That’s the difference between light, fluffy donuts and something that tastes more like fried bread.
Whether you’re making them for breakfast, a weekend treat, or a fun baking project, this donut recipe is worth it. Once you try it, it’s hard to go back to store-bought!
Can you see how soft and chewy this donut looks? To achieve this, it is very important not to be tempted to add extra flour while kneading. Otherwise, you will end up with fried bread instead of donuts.
What Is a Yeast Raised Donut?
A yeast raised donut is a type of donut made using yeast as a leavening agent, which gives it a light, fluffy, and airy texture.
Unlike cake donuts, which are denser, yeast donuts rise over time and develop a soft, pillowy interior. They are commonly fried and then glazed, sugared, or filled with creams and jams.
Can You Bake These Donuts?
The answer is No! Here’s why: These donuts rely on yeast as their leavening agent. Baking them will give you a bread-like texture instead of that signature donut softness.
If you’re looking for a baked version, I recommend trying a baked donut recipe made with baking powder instead. It’s designed for that purpose and gives much better results.
Why You’ll Love This Recipe
- Soft and fluffy texture, just like bakery donuts
- Simple, step-by-step process
- Perfect for beginners
- Customizable with different toppings and fillings
- Great for breakfast, snacks, or dessert
- Fun to make at home with family
The Sponge
This recipe skips the traditional sponge stage without compromising texture or flavor.
Sponge making is a common practice when making donuts, but with this method, you don’t need to go through that stress at all. I’ve streamlined the process to give you professional results without the professional stress. This will save you time!
How to Prepare Key Ingredients
Activating the Yeast
Make sure your milk is warm (not hot). This helps activate the yeast properly and ensures a good rise.
Preparing the Dough
The dough should be soft and slightly sticky, but still manageable. Avoid adding too much flour, as it can make the donuts dense.
You may end up not using all the flour, but you definitely won’t need more. Also, keep in mind that the softer the dough, the better the donut turns out. If you follow the listed steps in detail, you will get amazing, hot, fresh homemade donuts.
What are “Donut Holes”?
Wondering what these are? They are donut holes.
When you use a circular cutter to make your donuts, you’re left with a small circle from the center. I don’t re-roll these! I fry them as-is.
My kids love them! They usually wait by the stove specifically for these bite-sized treats.
How to Store Yeast-Raised Donuts
Doughnuts are best eaten fresh, but if you have leftovers, store them in an airtight container or ziplock bag at room temperature for up to 2 days. Freeze for up to 2 months. Thaw and reheat before serving.
Reheating
- Warm in the oven at 300°F (150°C) for a few minutes or in the air fryer.
- Avoid microwaving for too long, as it can make them tough.
- Reheat briefly in the microwave for softness.
Frequently Asked Questions
Why are my donuts not fluffy?
This usually happens if the dough didn’t rise properly or the yeast wasn’t active.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and fry the next day.
Why are my donuts oily?
Oil that is too cool can cause donuts to absorb excess oil.
How do I know when the donuts are done?
They should be golden brown on the outside and soft inside.
Yield & Scaling
- Makes about 12–15 donuts + donut holes
- Skip the holes and you’ll get a couple more full donuts
- Easily double or triple the recipe for a crowd
NOTES ON MAKING THESE DONUTS
- First of all, I have to sound a warning: Whenever you are deep-frying, please take caution. Never leave your oil on the stove-top unattended. Safety first, always!
- To get the best yeast donuts, use as little flour as possible when kneading. The quality of your dough affects the quality of your donuts. Keep the dough soft, moist, and easy to roll.
- Make sure your yeast is active. A dead yeast will ruin the donut. If you are not sure, test it. Dissolve the yeast and sugar in warm water or warm milk. Wait 5 to 10 minutes. If the yeast is active, it should foam. If otherwise, just discard it and don’t use it at all.
- For best results, all your ingredients must be at room temperature.
Some other delicious recipes you might like:
Easy Yeast Raised Donuts
Ingredients
- 3 cups all-purpose flour plus ½ cup for kneading
- ⅓ cup sugar
- ¾ cup warm milk
- 1 tsp nutmeg optional
- 1 tbsp instant yeast
- 2 eggs
- 4 tbsp butter melted
- 1 pinch salt if using unsalted butter
- oil for deep frying
- Strawberry jam optional, for filling
Instructions
- Sift 2 cups of flour into a large bowl and set aside the remaining flour for later use.
- Add yeast, sugar, and nutmeg to the flour and mix well.
- Create a well in the center and add warm milk, melted butter, and eggs. Mix until a soft, wet dough forms.
- Gradually add the remaining 1 cup of flour until a soft dough comes together.
- Transfer the dough to a floured work surface and knead for about 5 minutes, sprinkling a bit of flour as needed. Avoid adding too much flour while kneading. The dough should be soft and slightly tacky.
- Place the dough in a large greased bowl and grease the surface of the dough as well to prevent it from drying out. Then leave to rise for 1hr or till almost tripled in size.
- Punch down the dough to release the trapped air. Transfer it to the work surface and roll it out about ½″ thickness. Then cut into circular donut shapes. Cut out the centers for donut holes if desired.
- Place them in a large tray or leave them on the work table. Cover with a clean kitchen towel. Let it rise for 10 to 20 minutes, until puffy and almost doubled in size.
- Heat oil to 375°F (190°C) and fry the donuts until golden brown, flipping halfway through.
- Remove from oil and drain on paper towels or a cooling rack. Fill, glaze, coat with sugar, or enjoy as is.
Notes
- Use minimal flour when kneading—a softer dough yields softer donuts
- Always ensure your yeast is active before using. If unsure, proof it in warm milk with sugar for 5–10 minutes.
- All ingredients should be at room temperature for best results.
- Maintain proper oil temperature to avoid greasy or undercooked donuts.
- Do not bake this recipe! Yeast donuts are best fried to achieve the perfect texture.
Nutrition
Let’s connect!
You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this Yeast raised Donuts recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
Thank you for the recipe.
Please, is the yeast “Active Dry Yeast” or “Instant Yeast”
Hi Testimony😊, I used Instant yeast for the recipe.
Great looking recipe
I was wondering how thick should I roll out the dough before I cut it out?
Hi Chris, about half inch thickness.
Thank you for recipes you’re the best
Thanks for the feedback, Dorcas❤️
Thank s for the recipe, zi tried it today but it did not get the double size.
🤔🤔🤔
Sorry about this. What measurement did you use?
So easy and straight forward, I’m trying it in the morning and I’ll definitely send you the pictures, thanks for this
You are welcome 🤗
Easy peasy, about to try it
I am sure you enjoyed it.
About to try out your recipe
Thanks👍
Looking forward to your reply
Thank you madam
Made this yesterday. Thank you for the recipe
You are welcome, Toni.
Thanks
Got 20 doughnuts from this recipe plus holes. Delicious! Thanks Lola!
Great!!!!
WOW lola this is a very yummy doughnuts. Thanks for your recipe.
You are welcome Virginia, glad you liked it!
Thanks for sharing your knowledge on this , its really helpful
Thanks for this sweet recipe Lola.
Thanks, Oluchi.
I just did mine and it came out so nice thank you aunty lola
You are welcome Carol 🙂
Thanks for the recipe
Lola thank you so much I really appreciate it, I tried it and it came out well 😘🙏
You are welcome Taiwo 🙂
But can I add water
Milk is preferred for the best texture.
@Lola Osinkolu, thanks but can I use powdered milk.
Yes you can.
I love your recipes and have tried out a lot already. Will be trying this out too.
Thanks Ozioma and I LOVE knowing you’re trying so many of my recipes!
Well explained. I prepared the doughnuts for my wife and child . Your instruction quite easy to understand and follow. Thanks.
That’s so good to hear. 😊😊😊😊😊😊
woa! thank you Chef Lola. This recipe was really helpful
Woow I tired it nd it cameout nice…
Thank u cheflola
I’m glad ❤
This is cool thanks for showing pls show more
Hmmmm,these donuts everyone is asking for more
Yessss!!!
Wow,I like the outcome very tasty and yummy,though they were light.tjank you Lola thumbs up👍.
I’m on ain’t going no where
You are welcome, Barbra. Glad you enjoyed it! 🙂
I’m definitely sticking to this recipe
It’s better then the one I’m used to , it’s way more easier and of course more delicious 🤤
Thank you for this recipe 🥰
Glad you like it 🙂
good recipe!
we glazed some and filled some with cream.
I only used 1/2 teaspoon nutmeg as mine was fresh and strong-flavored; also, I believe even when using salted butter this recipe could use at 3/4 teaspoon additional salt, it does not make them taste salty but brings out the flavors more.
Thanks for the tips Lola.
Wow @cheflola thanks. Will Definitely give it a try. Looks simple and Easy peasy👍
I like it easy and simply thanks
You are welcome 🙂
Great one, thanks for sharing!
Wow this is excellent I tried it for my friends and siblings now there’re asking for more
Thanks to you ma,pls am I going to dissolve the yeast in water or I w just add it?
If you are using instant yeast, you can add it directly without proofing but if you are using active dry yeast, I’ll advise you proof it.
Please lola am new and interested how can i make doughnut without a hole in it
Pls wat if I don’t want to use liquid milk
You can use any milk you have but be sure to reconstitute depending on the milk you use. I hope that helps?
Finally my doughnuts turned out well …THANK YOU!!
Yessss!!!! You are welcome 🙂
Wow..I just tried this today and it was perfect. Excellent job madam Lola. The children love it. God bless you for all your lovely recipes
Thanks so much, Olamide, I truly enjoy hearing what people think of my recipes ❤️
I tried it and is wonderful
Thank you for the feedback Israel.
thank you so much
You are welcome Victor 🙂
Hi chef Lola,my doughnut turned out well but it was hard…I didn’t knead well enough,please could you a YouTube video of teaching us how to knead.Thank you
It doesn’t need much kneading. Something is probably not enough. if you follow the video.
Thank you so much Chef Lola . Please I would love to know how to cover and proof as you stated in the video
yes thank u may God bless u
Hallo, thanks for the recipe. How can I preserve doughnuts for a long time? What should I include when baking? Thanks.
Thanks for the recipe, I do need one for Nigerian jam donut though, i would really be glad if u could bake it up for us. Thanks😘
Hello,
Can I make it ahead and kepp to fry later? How do i do that pls.
Thanks
Pls ma its urgent measurement for 30 doughnuts in holding a small party and i dont know what to do im panicking!
its nice
I just tried this recipe and it turned out super nice.
Kisses chef Lola, God bless you.
Thank you for the feedback mercy. I’m gladit turned out well for you 🙂
Hi thanks for sharing
It really works
Hi chef Lola! I must confess, this is my go to donut recipe, keep up the good work!
Whaooh ma your recipes are very accurate, it is so perfect, God will bless you for taking your time to teach everyone,
That was a lovely doughnut.thanks
Hello Lola, am seriously in love with you blog!
I just wanted to ask you a quick question, can I replace the butter with oil and if so what is the equivalent measurement?
Thank you 😊
Please 🙏 🙏ma can I use yeast in my doughnut 🍩 bake it instead of adding Baking powder
Yes ma’ma
Just came across this page
Very plain and simple thanks
I’m glad you like it here ❤️
it so sweet and so easy thanks you chef Lola
Wow!!
This is very plain and simple
I love this
Thank you ma
Hello, I was looking for what to make for them at home and found this donut recipe was so straight forward, and came out well, though I didn’t get how to fill in d jam if I’m to cut d donut and place d jam so I just sprinkled confectionery sugar, thanks….
Hello, I was looking for what to make for them at home and found this donut recipe was so straight forward, and came out well, though I didn’t get how to fill in d jam if I’m to cut d donut and place d jam so I just sprinkled confectionery sugar, thanks.
Thanks so much for this recipe ma, God bless you, please ma what is the equivalent of the 3cups of flour in grams ma. Your reply will be highly appreciated ma
about 370 grams 🙂
Hello Chef Lola I’m Wilson SAshak Emmanuel, Ma i really enjoyed watching ur practicals and ur recipes are very nice and easy for a beginner like me, thanks alot for ur good time and more success.
You are welcome Mr. Emmanuel, I’m very happy you find my recipes helpful. Thank you for your good wishes. 🙂
Pls can I use vegetable oil instead of butter?
Hello Ma…thanks for this and God bless you. Kindly explain what 2packages means in the yeast description, I don’t get it. I’ll be very glad if I get replied as soon as possible. Thanks once again.
Hi Omaolara, it’s 1½ Tablespoons
Thanks, it’s helpful
I’m glad you found it helpful.
am new here i love the way you break it down i wil love it if you put the measurment for 50 to 100 doughnuts
Thanks for sharing this recipe ma. God bless you ma. Please mai want you to help me with measurements and ingredients for making a medium sized doughnuts for 200people. Thanks as I anticipate your favorable reply.
Ma pls I need recipient for 100 pieces
plz I need recipe for 100 pieces of doughnuts
16610/
Thanks Chef Lola, i have really learnt a lot from you. May God bless you, keep up d good work
You are welcome Sinat…Amen
pls ma, how many pieces of yeast donut can I get from three cups of flour?
Thank you please did you use fresh milk or evaporated milk and the measurement of milk please I don’t get it
Hi success, I apologize for the late response, I used whole milk. However, any type of milk can be used. If using dry or evaporated milk, all you need to do is to reconsitute the milk befor using it. I hope that helps?
Well done ma,
I’ll be so delighted if I would get a reply from you on this. Pls ma, what will I do to prevent the donuts from getting hard when it gets cold?
Thank you.
Homemade Donuts tend to go stale faster because do not contain any preservatives or anti-staling agents. They must be consumed within 24 hours from the time you make them. However, they shouldn’t just go hard in a jiffy. Are you sure your dough is not too hard?
Your blog has taught me a lot…from sausage rolls bread, meatpies, bread etc. In fact my boys admire your blog and always explore new baking and cooking skills from it. They are your biggest fan. God bless you richly chef lola. I have become an expert from your blog. Anytime u visit naija I ll treat u with one of your recipes.
Wow! Sylvia I feel so delighted reading this. Thank you for the feedback and love. Please tell your boys that I will be more than happy to spend some time with them and of course, eat as much as my tummy can take whenever I’m in 9ja. 😍😍😍
Thanks a lot Lola I love your blog
Just joined the group
Thanks aunt Lola, is there no need of water in this donut making?
No Amara.
is there no need of water in donut making?
Just joined this group
Hi Lola,
Can you please upload a recipe for the baked version of this donut using baking powder as mentioned in your notes? Many Thanks
Hi Mimi, here is the link to the baked Donut recipe https://cheflolaskitchen.com/honey-glazed-no-yeast-baked-donut-doughnut/
is their no water needed
Your donut recipes saved me. Thanks a lot. Good job on a explicitly explained piece. Pls what is the equivalence of 5tablespoons of butter in kg?
Thanks Ezichi and sorry for the late response, 5 Tablespoons of butter is 70g and you can also see the conversion table by searching on the website.
Thank you for the recipe. it’s really helpful. Pls what’s the quantity if eggs required?
Hello Chef Lola,i am a fans of yours , i like your cooking and baking and thank you for all your help . Cooking is a work of art for me , thank you again.
You are welcome Joy. I’m so glad you like it here 🙂
Ma, good job. Pls how many tin cups of flour will i use to get 40pecies of donuts? Hp to hear from u soon
Aunty lola tnks 4 ur help, bt pls how many cup is inside a congo
thanks a lot chef Lola. but I don’t quite understand the 11/2 tbsp of yeast. how do I measure that.
Hi Christabel, it’s one and a half tablespoon. I hope that I answered your question?
Well done ma, your recipe is very useful. but ma I need the recipe for 300 people. pls ma use Congo for the flour instead of cups thanks ma.
NICE RECIPE,IT WILL REALLY HELP ME.HOW MANY GRAM OF FLOUR CAN I USE FOR 50PCS OF DOUGNUT.
Ma can I Add Yeast 2 my eggroll 2 make It Bigger
Hi Oyiza, adding Yeast will make the Egg roll slightly more chewy and I personally wouldn’t add it.
HI chef Lola, approximately how many donuts does this recipe yield? Would like to know, plus it would also serve as guide to those who want to multiply the recipe
About 15 pieces.
TANKS ALOT FOR THE RECIPE & INSTRUCTION,NOW I CAN CONFIDENTLY MAKE MY DOUGNUT
TANKS ALOT FOR THE RECIPE & INSTRUCTION,NOW I CAN CONFIDENTLY MAKE MY DOUGNUT
Nice work ure doing here ma
Thanks Geeno. 🙂
Thanks Geeno. 🙂
Nice work ure doing here ma
Thank you Geeno!
Hello chef Lola
I want to ask if vannila and butternut flavour(liquid form) is advisable as doughnuts flavour
Very well, you can.
Very well, you can.
Hello chef Lola
I want to ask if vannila and butternut flavour(liquid form) is advisable as doughnuts flavour
Yes, you can add any flavorings of your choice.
Am I to use liquid milk?
Yes, I used liquid milk, however, dry milk will work just as well.
Gud work chef, pls I want recipe for 60 peoples doughnuts. Thanks
Gud work chef, pls I want recipe for 60 peoples doughnuts. Thanks
Pls,how many gramms of flour con yield 100pieces of normal #50donut?
You just turned me to a pro with your meat pie recipe, everyone wants my meat pie in Church,,even my hubby asked why haven’t I prepared this all these while. Thanks for being there Lola. Doughnut is the next to try out.
You’re welcome Fola! I’m glad to hear how much you and your family love the recipe! Thanks for sharing your excellent review!
Pls how many pieces of doughnut will this probably give……thanks in anticipation.
About 15 pieces and 15 doughnut holes.
Thank you for the recipes, I have learnt a lot from u but pls I need it help, what is d measurement for 100 piece of dough-nuts possess. Thanks for ur help in advance.
Thank you for the recipes, I have learnt a lot from u but pls I need it help, what is d measurement for 100 piece of dough-nuts possess. Thanks for ur help in advance.
tnkz miss lola…is egg complsory or optional as well as the milk tnkz
Yes Charity, the Egg and the Milk is very important to get the perfect result.
Yes Charity, the Egg and the Milk is very important to get the perfect result.
tnkz miss lola…is egg complsory or optional as well as the milk tnkz
Hello lola.. Thanks for the recipe.. Errrr… I’d be making about 200 donuts soon….could you help with the quantity or amount of each of these ingredients I’d be needing for it… Thanks a bunch
Hello lola.. Thanks for the recipe.. Errrr… I’d be making about 200 donuts soon….could you help with the quantity or amount of each of these ingredients I’d be needing for it… Thanks a bunch
Hello chef am a guy but i love cooking.. Aswell as eating.. I really love this recipe would love u to add me up on facebook… Bisola Shofoluwe. Thank you
Your bread recipe is great, thank you for making me understand how to bake bread. I want to know if your doughnut recipe can be used for baked doughnut as I prefer baking it than frying.
you are welcome Jumoke! Actually, it is not advisable to use this recipe for baked donut otherwise you’ll end up with a bread like a textured donut. I’ll soon be working on a baked donut recipe.
Your bread recipe is great, thank you for making me understand how to bake bread. I want to know if your doughnut recipe can be used for baked doughnut as I prefer baking it than frying.
Thanks how do you fill with jam?
Hi Eyedee, there are a couple of ways you can do that:
-You can use a piping bag if you have one
-An heavy duty meat injector without the needle
-Fill a ziplock bag with the filling and cut out a tiny hole on one of the edges
I hope that helps?
yes thank u may God bless u
Hello.each time i lift the doughnuts to fry ,it has indentations on it,its surface is not as smooth as i want it.how do i fix that