Pan-fried yeast doughnuts >>> a simple recipe with step-by-step photos

This simple yeast dough recipe requires a long rise. The result is fluffy, airy donuts that are quickly fried in well-heated oil. They become so tender and delicious that they require no additional decoration or filling. Simply dust them with powdered sugar and serve.

Nutritional value per serving

331.4 kcal

Proteins: 5.8 g
Fats: 15.4 g
Carbohydrates: 43.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours 30 minutes
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

To ensure perfect donuts, use room-temperature ingredients and utensils. This will speed up yeast activation and dough rise. Also, try to use active yeast, as it's considered the best for donuts; it makes the dough soft and incredibly tender. If you can't find it, use instant-acting yeast, which will speed up the rising process.

Be sure to cover the dough and doughnut shells with a clean kitchen towel, plastic wrap, or plastic wrap. This will help prevent air from getting in and causing a crust to form on the dough's surface.

Recipe with step-by-step photos

Classic yeast doughnuts, fried in a pan

Ingredients

Servings

For the test:

Water

190 ml
Live yeast

8 G
Sugar

30 G
Salt

pinches
Butter

15 G
Flour

270 G

For sprinkling:

Powdered sugar

30 G
Vanilla sugar

5 G

Preparation

Step 1

Pour warm water into a bowl, add yeast and sugar. Stir with a spatula until all ingredients are completely dissolved.

Step 2

Add salt and melted butter in the microwave. Mix thoroughly. Be sure the butter isn't too hot, otherwise the yeast will spoil and the dough won't rise.

Step 3

Add the pre-sifted flour a little at a time and knead the dough, first with a spatula and then with your hands. This will take about 5 minutes if you're making donuts with the specified amounts of ingredients. If you use more ingredients, kneading will take longer.

Step 4

Form the dough into a ball, place it back in the bowl, and cover with plastic wrap. Let it rise for 1 hour in a warm, draft-free place, such as a lighted oven.

Step 5

Knead the dough and let it rise in the oven for another hour. Then repeat this process twice more, for a total of about 4 hours. This will double the dough's volume and make it incredibly tender and soft. If you're short on time, you can knead the dough just twice.

Step 6

Grease your hands with sunflower oil and form the dough into balls, about 30 g each. Place them on a surface lined with cling film or a silicone mat. Cover with plastic wrap and let them rise for 20-30 minutes to allow them to rise and become more airy.

Step 7

Heat oil in a frying pan. Take one donut ball at a time and gently stretch it, making a hole in the center with your thumb. Place them in the pan. Fry the donuts on both sides until golden brown.

Step 8

The yeast doughnuts are ready in the pan. When they're done, place them on paper towels to drain off any excess oil. Then transfer them to a serving platter and sprinkle with the vanilla-powdered powder.

Gluten-free donuts

For yeast dough, you can use bread flour, premium flour, or even gluten-free flour, which is now readily available on supermarket shelves. Depending on the type of flour and its gluten content, you may need to adjust the amount yourself. Some recipes may require a little more or less.

Donuts for breakfast

Store donuts under a cake or baking lid at room temperature for 2 days, or in an airtight container in the refrigerator for up to 5 days. To restore their softness and suppleness, simply reheat them in the microwave or oven.

Take the time to proof your dough properly, and you'll discover new ways to work with yeast dough. Your patience will definitely pay off!

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