Yeast-Raised Glazed Doughnuts (Tested Recipe)

For light, golden yeast-raised doughnuts, mix a soft enriched dough, let it double, then shape and proof the rings until puffy. Fry a few at a time in oil held at 175–182°C (347–360°F), about 60–75 seconds per side. Dip the warm doughnuts in a simple milk glaze and let it set on a rack.

The moment a doughnut leaves the oil can make or break its texture. If the oil cools too much, the doughnut may turn greasy; if it is too hot, the outside can brown before the center cooks. I troubleshoot these doughnuts by watching three things together: how the dough feels, how much it has risen, and how the oil responds to each batch.

The recipe below makes ring doughnuts with a soft crumb and a thin glaze. A thermometer helps keep frying steady, but the dough’s appearance and the first test doughnut matter, too.

Cookware, Oil & Dough Preparation

A steady fry begins with the right pot and a dough that can hold its shape. Use a deep, heavy stainless-steel or bare cast-iron pot on a stable burner, and choose refined canola or peanut oil. Measure the ingredients by weight for a more repeatable dough; keep the milk warm, not hot, before mixing.

Makes: About 10–12 doughnuts, depending on cutter size
Active time: About 45 minutes, plus rising and frying
Dough rise: Until doubled, then until shaped rings look puffy

Ingredients

• 500 g bread flour or all-purpose flour
• 180 g whole milk, warmed to 35–40°C (95–104°F)
• 1 large egg, about 50 g without the shell
• 60 g sugar
• 60 g unsalted butter, softened
• 7 g instant yeast
• 8 g salt
• Refined canola or peanut oil, for frying

Glaze

• 180 g powdered sugar
• 30–40 g milk
• 2 g vanilla

Mix and knead the dough

Combine the flour, warm milk, egg, sugar, instant yeast, and salt in a large bowl or mixer bowl. Knead until the dough starts to look elastic, then add the softened butter and keep kneading until the dough feels smooth and stretchy. This enriched dough will feel softer and richer than plain bread dough.

If the dough sticks lightly to your fingers, resist adding a large amount of flour. Too much extra flour can make the fried crumb firm. Cover the dough and let it rise in a warm place, ideally 26–29°C (79–84°F), until visibly doubled. The dough may take longer in a cool room; use its rise, rather than a fixed clock, to judge readiness.

Prepare the pot and oil

Use a deep, heavy-bottomed pot with at least 7–8 cm (about 3 inches) of space above the oil. Leave enough room for the doughnuts to rise in the oil without crowding the pot. Do not use PTFE-coated cookware for deep frying, and follow the cookware maker’s temperature guidance.

Stainless steel is relatively nonreactive. Bare cast iron is also suitable for frying doughnuts, which are not an acidic food. If you use an induction cooktop, check that a magnet sticks firmly to the pot’s base.

Add oil and heat it gradually. Check the temperature with a probe or candy thermometer positioned in the oil without touching the pot. Aim for 175–182°C (347–360°F). Oil smoke points vary by product and refinement, so follow the label and turn off the heat if the oil begins to smoke.

Proofing, Frying & Glazing Technique

Proofing lets yeast create gas that lifts the dough, while frying sets the doughnut’s shape and browns its crust. For clean, even results, shape rings to a similar thickness, proof them until puffy, and fry in small batches. Keep checking the oil temperature, since each batch changes it.

Shape and proof the rings

Turn the doubled dough onto a lightly floured surface and roll it to about 1.2 cm (½ inch) thick. Cut rings about 8 cm (3 inches) across. Set them on lightly floured parchment, cover them, and let them proof until puffy.

To check a ring, gently press it with a fingertip. The indentation should spring back slowly, rather than snap back at once or stay deeply dented. A ring that springs back fast may need more proofing; one that feels fragile or collapses with a light touch may be overproofed. Handle proofed rings gently as you move them to the oil.

Fry in controlled batches

Lower the rings into the hot oil gently, leaving space between them. Fry for about 60–75 seconds on the first side, turn once with a spider or slotted spoon, and fry the second side for about 60–75 seconds. Timing is a starting point, not a guarantee: doughnut size, oil temperature, and proofing all affect how quickly the centers cook.

Check the first doughnut before frying the rest. Let it cool briefly, then cut through the center to check that the crumb is cooked through. If it is still doughy, adjust the next batch by confirming the oil temperature and allowing more fry time as needed.

After adding doughnuts, the oil temperature can fall. Adding too many at once can leave them pale and greasy. Wait for the oil to return to range before loading the next small batch. Avoid turning the burner sharply higher to compensate, since the oil can overshoot the target and start smoking.

Glaze while the doughnuts are warm

Whisk the powdered sugar with 30 g milk and the vanilla. Add more milk a little at a time if needed. The glaze should coat a spoon but still flow; too much milk can make it thin and more likely to run off.

Drain fried doughnuts on a wire rack. When they are warm, but no longer piping hot, dip the top into the glaze. Let excess glaze drip off, then set the doughnuts on the rack to finish setting. Very hot doughnuts can thin the glaze, leading to a patchy coat or pooling underneath.

Frying Troubleshooting: Three Useful Test Cases

A good diagnosis starts with the doughnut’s surface and center, then checks the thermometer. These common fry-station patterns help narrow down what happened without changing several parts of the method at once. I check the oil reading first, then batch size and proofing, and finally cut a doughnut to judge the crumb.

Case 1: The doughnuts turn greasy

If a batch looks pale and feels oily, check whether the oil dropped below the target after the rings went in. A crowded pot is a common cause. Fry fewer doughnuts per batch and wait for the thermometer to return to range before adding more.

Do not solve this by turning the burner to high and walking away. The reading can climb past the target, and oil that smokes should not be used for frying.

Case 2: The crust browns before the center cooks

Check the oil reading and cut the first doughnut. If the oil is above 182°C (360°F), lower the heat and let it return to range. Also consider whether the rings were rolled thicker than about 1.2 cm (½ inch) or cut much larger than the suggested size.

Use the test doughnut to guide the next batch. Frying longer may help if the oil is in range and the center is only slightly undercooked, but extra time alone will not fix oil that is too hot.

Case 3: Rings wrinkle or feel heavy

Look back at the proof, not only the fryer. Rings that still feel tight and spring back quickly may need more time to puff before frying. Rings that collapse easily may be delicate from overproofing or rough handling.

For the next batch, keep the rings covered while they proof and move them gently. A fingertip test is a guide, not a replacement for watching how the dough changes.

Oil Disposal, Cleaning & Cookware Care

Used frying oil needs to cool fully before you strain, store, or discard it. Safe cleanup also protects the pot and the work area: never add water to hot oil, and do not rinse a hot pot under cold water. Check local guidance for oil disposal, since rules can differ.

Turn off the heat and let the oil cool completely in the pot. Once cool, strain it if you plan to reuse it and it remains in good condition; discard oil that smokes, smells degraded, or has other signs of spoilage. Follow local disposal guidance, and do not pour oil down the drain.

Wash the pot with warm water and detergent, then dry it promptly. Clean the thermometer and work surfaces after frying. Keep hot oil away from water and avoid aerosol cooking spray near hot oil or a flame. If you use any cookware with a nonstick coating for other tasks, do not use spray on it; additives can leave residue.

Serving, Texture & Dining Presentation

A freshly fried doughnut should have a golden outside and a cooked, tender center. Let the glaze set on a wire rack before serving so it does not smear when handled. These doughnuts are best served fresh; if you save some, cover them once fully cool to help limit drying.

For a clear finish, serve the doughnuts in a single layer after the glaze has set. A light coating should cling to the top without forming a thick puddle below. If the glaze stays runny, let it sit longer or make the next batch slightly thicker by using less milk.

The most useful habit is to change one variable at a time. If doughnuts are greasy, begin with batch size and oil temperature. If they are dense, review the rise and proof. And if you are unsure whether the center is done, cut the first doughnut before committing the rest of the batch.

Frequently asked questions

What temperature should oil be for yeast-raised doughnuts?
Keep the oil between 175–182°C (347–360°F). Use a thermometer and let the oil return to that range between batches.

How long should I fry each doughnut?
Start with about 60–75 seconds per side. Check the first doughnut by cutting through the center, since timing varies with size and oil temperature.

How do I know when doughnut rings are proofed?
They should look puffy. A gentle fingertip press should spring back slowly, not immediately.

Can I use all-purpose flour instead of bread flour?
Yes. This recipe allows either bread flour or all-purpose flour. Weigh the flour for a consistent result.

Why are my doughnuts greasy?
The oil may have cooled too much, often because too many rings were added at once. Fry in smaller batches and wait for the oil to return to range.

Why are my doughnuts dark outside but raw inside?
The oil may be too hot, or the doughnuts may be unusually thick or large. Check the oil with a thermometer and test the first doughnut’s center.

When should I glaze fried doughnuts?
Dip them when they are warm but not piping hot. Drain them first, then let the glaze set on a wire rack.

Can I reuse the frying oil?
You can strain and reuse cooled oil if it remains in good condition. Discard oil that smokes or smells degraded, and follow local rules for disposal.

How much oil should I put in the pot?
Use enough for the doughnuts to fry freely, while leaving at least 7–8 cm (about 3 inches) of headroom above the oil. Follow the pot maker’s guidance and do not overfill it.

What should I do if the oil starts smoking?
Turn off the heat and let the oil cool. Do not add water. Replace oil that has smoked or smells degraded.

(This article was written by one of our staff writers, Andrew P. Morrison. Visit our Meet the Team page.)