Easy Yeast Raised Donuts

Learn how to make soft, fluffy yeast-raised donuts at home with this easy, foolproof recipe. No sponge method needed—perfect every time!

Course Appetizer

Cuisine Global

Keyword donut, donuts, homemade

Prep Time 15

Cook Time 10

Resting Time 1 10

Total Time 1 35

Servings Pieces

Calories 152.2kcal

Author Lola Osinkolu

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.

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.