Perfect Yeast Doughnuts Recipe | Guide
It’s winter and fresh doughnuts on a winter weekend morning are completely memorable, especially when eaten warm with a cinnamon sugar or powdered sugar. With frosting, you obviously need to let them cool to coat with icing.
Whether you’ll be making these for your children, your grandchildren, friends, lovers, whoever, they will not be forgotten.
You’ll want to use cooking oil for these doughnuts, not an olive oil or any heavy oil that will overpower the doughnut with its own strong flavor. Canola oil will be fine or vegetable oil will do.
I’m giving you the increments in full order and half order. Whenever I’ve shared this recipe, it’s typically been for people that are making large amounts of doughnuts for gatherings of some sort – family party, bazaar or a holiday affair. The full recipe will make anywhere from 26-34 doughnuts depending on how large you make them.
You can put this dough in the refrigerator for a few days, so if you want to prepare half and save the other half for a few days down the road, then do that. I’ve never tried freezing the dough but I would imagine it would hold up well as long as it’s used within a month or so, just be sure to let it thaw completely.
Form the doughnuts ahead of time and freeze them. In any event, I’m giving the half incremented recipe, too. Take your choice.
Please read through the entire recipe before preparing. That should be done with any recipe. It saves unwanted surprises or unexpected frustration.
Perfect Yeast Doughnuts Recipe
- 11 cups All purpose flour
- 2 cups Sour cream
- 1 cup Heavy cream
- 1 cup Sugar
- 1/2 cup Melted Butter
- 1/2 cup Brown sugar
- 1/2 cup Powdered sugar
- 2 tbsp Baking powder
- 2 tbsp Baking soda
- 1 tbsp Vanilla extract
- 1 tbsp Salt
- 4 Eggs
- In a large bowl, combine all ingredients except for the baking powder, baking soda, salt and flour.
- Mix very well with a whisk until the ingredients are smooth.
- In another bowl, combine the flour, salt, baking power, and baking soda and mix well.
- Cup by cup, add the flour mixture to the batter mixture.
- Mix very well after each addition of the flour mixture.
- The batter will become a dough once all the flour is added.
- Turn it onto a lightly floured board or lightly floured counter top once it is a dough.
- Spread the dough out with your hands or a rolling pin to about 1/2 inch thick.
- If you have a doughnut shaper, use that to form your doughnuts. If not, use a very wide-mouth cup or the top of a peanut butter jar, or anything that will give you a wide volume for the doughnut.
- Now, remove the center ball (you can use these to make doughnut balls) and you can use a doughnut ball shaper if you have one. If not, what works very well is the cap from a single water bottle – not a gallon water container – but a single serving water bottle.
- Form all of your doughnuts and leave them on the counter to rest.
- Dipping Sugars
- Cinnamon and sugar combined
- Powdered sugar
- Melt 1 cup chocolate chips in a sauce pan with 2 tablespoons of butter over low heat. Careful not to burn.
- Once melted, remove from the heat.
- Add 1/4 cup heavy cream and mix well.
- Add powdered sugar to desired thickness and mix well until smooth.
- Dip top half of doughnuts into the chocolate and put aside to set.
If you prefer a thicker frosting, spread onto the doughnuts.
I love getting new ideas.