Perfect Yeast Doughnuts

These Perfect Yeast Doughnuts are light, fluffy, and irresistible! With a simple dough made in a bread machine, stand mixer, or by hand, these doughnuts are fried to golden perfection and rolled in sugar. Optionally, you can fill them with jam, chocolate hazelnut spread, or whipped cream for an indulgent treat. Perfect for breakfast or a sweet snack!

Ingredients

For the Doughnuts:

6 tbsp (90 ml) water
5 oz (150 ml) buttermilk, at room temperature
1 large egg, beaten, at room temperature
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour (use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast
Oil for frying (sunflower or grapeseed oil)
Sugar for coating the doughnuts
Optional fillings: Jam, chocolate hazelnut spread, or whipped cream

Instructions

Bread Machine Method:

Place the water, buttermilk, beaten egg, and melted butter in the bread machine pan.
Add the dry ingredients (except yeast) on top.
Make a small indentation in the dry ingredients and add the yeast.
Set the bread machine to the “dough” setting and let it run.

Stand Mixer/Hand Mixing Method:

Place the dry ingredients in a large bowl.
In a cup, combine 6 tbsp lukewarm water and sprinkle the yeast over the water. Let it sit for 5 minutes.
Make a well in the center of the dry ingredients and add the buttermilk, egg, melted butter, and yeast mixture.
Use a stand mixer with a dough hook to knead for 5 minutes, or knead by hand for about 10 minutes.
Cover and set aside for 1-2 hours until the dough doubles in size.

Shaping & Frying the Doughnuts:

Once the dough has risen, place it on a floured surface and knead lightly. Divide the dough in half.
Roll out half of the dough to about 1/2″ thickness.
Use a 3″ round cookie cutter to cut out doughnut shapes, then use a smaller 1″ cutter to make holes.
Place each doughnut on parchment paper and set on a baking sheet. Let them rise in a warm oven for 30 minutes.
Heat oil to 350ºF (180ºC). Carefully lower the doughnuts into the hot oil and fry until golden brown, flipping them halfway through.
Remove doughnuts and place on a paper towel-lined platter to drain excess oil.

Coating & Filling:

Roll the cooled doughnuts in sugar to coat.
If desired, fill the large doughnuts with jam, chocolate hazelnut spread, or fresh whipped cream using a piping bag.

Notes:

Use a kitchen scale for accurate measurements; this ensures the best results.
Special equipment needed: a kitchen scale, parchment paper, deep fryer or pot, and a candy thermometer (optional).
The rise time can vary, depending on the yeast’s freshness and ambient temperature.
You can store doughnuts in an airtight container for 1-2 days.

Nutrition Information (Per Doughnut):

Calories: 175
Total Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
Cholesterol: 12mg
Sodium: 95mg
Carbohydrates: 15g
- Fiber: 0g
- Sugar: 1g
Protein: 2g