Basic Raised
- 30m Prep Time
- 10m Cook Time
- 3h Ready In
Fluffy, sweet raised doughnuts that are perfect for glazing or filling. This basic dough is subtly sweet and yields light, airy doughnuts.
Ingredients
- 14.8 ml active dry yeast
- 4.93 ml active dry yeast
- 237 ml whole milk heated to 110 degrees F
- 473 ml bread flour
- 3 egg yolks
- 4.93 ml vanilla extract
- 29.6 ml superfine sugar
- 2.46 ml kosher salt
- 59.1 ml unsalted butter at room temperature
- vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.1 mg
- Iron: 1.27 mg
- Magnesium: 10.3 mg
- Phosphorus: 75.6 mg
- Potassium: 84.3 mg
- Zinc: 0.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml active dry yeast
- 4.93 ml active dry yeast
- 473 ml bread flour
- 3 egg yolks
- 4.93 ml vanilla extract
- 29.6 ml superfine sugar
- 2.46 ml kosher salt
Prepare
- 237 ml whole milk, heated to 110 degrees f
- 59.1 ml unsalted butter, at room temperature
- vegetable oil, for frying
Let's Cook
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Step 1.
In a medium bowl, dissolve 1 tablespoon of the active dry yeast in 3/4 cup of the warm milk (110°F). Add 3/4 cup of the bread flour and stir until a smooth paste forms. Cover the bowl with plastic wrap and let it rest in a warm spot for 30 minutes.
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Step 2.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/4 cup warm milk and 1 teaspoon yeast; stir with a spoon. Add the rested flour mixture, egg yolks, and vanilla extract. Mix on medium speed until smooth, about 1 minute. Turn off the mixer and add 1 cup of the bread flour, superfine sugar, and salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add the butter and mix on medium speed until incorporated, about 30 seconds.
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Step 3.
Switch to the dough hook attachment. With the mixer off, add more flour, about 1/4 cup at a time, and knead on medium speed between additions until the dough pulls away from the sides of the bowl and is smooth. The dough will be very soft and moist but not overly sticky. You may have flour left over. Cover the bowl with plastic wrap and let it sit in a warm spot for 30 minutes. Gently degas the dough, then refrigerate for at least 1 hour (and up to 12 hours).
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Step 4.
Line a baking sheet with a lightly floured non-terry cloth dish towel. On a lightly floured surface, roll out the dough to 1/2 inch thick. Using a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes). Place the doughnuts on the prepared baking sheet at least 1 inch apart, cover with plastic wrap, and let proof in a warm spot until almost doubled in size, 30 to 40 minutes, testing at 5-minute intervals. To test, lightly touch a doughnut with a fingertip: if it springs back immediately, it needs more time; if it springs back slowly, it is ready; if it doesn't spring back at all, it has overproofed (you can punch it down, reroll, and reproof once for another 30 minutes).
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Step 5.
While the doughnuts are proofing, in a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 360°F. Using a metal spatula, carefully place the doughnuts in the hot oil. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels. Let cool slightly before glazing or filling.