Yeast Doughnuts

yeast doughnuts

This morning, I had no cereal and was feeling too lazy to cook eggs or oatmeal for breakfast, so I decided I would make yeast doughnuts.  Don’t ask how that logic works; I’m a hormonal new mama who didn’t make a whole lot of sense to start with.  Suffice it to say I wanted a doughnut and felt ambitious enough to undertake the task since I haven’t had a big baking project since Connor was born.  It was time to test the waters of being mama to a 2 1/2 month old while trying to cook something involving yeast.  It took a better part of the day to get all of it done (I also made a Braided Cinnamon Wreath.), but I do think that at the end of it all, it was a success.  The best part of this story:  I don’t have a recipe for yeast doughnuts.  I have Google, but where’s the fun in that?  😀  (Don’t worry.  I realize I’m halfway to Crazytown.)

Since I didn’t have a recipe, but I did have a craving, I figured I could make something that would work.  Enter my grandma’s Sweet Roll Dough recipe and Amy K.’s cinnamon roll icing recipe.  (Sweet Roll Dough: and Icing:




  • 1/2 cup warm water
  • 2 pkg. active dry yeast
  • 1 1/2 cups lukewarm milk
  • 1/2 cup sugar
  • 2 tsp. salt
  • 2 eggs
  • 1/2 cup shortening
  • 7 – 7 1/2 cups all-purpose flour
  • oil for frying
  • powdered sugar for dusting (optional)


  • 4 tbsp. softened butter
  • 3 tsp. flour
  • ½ cup powdered sugar
  • ¼–1/2  tsp. vanilla



  1. In a measuring cup, dissolve yeast in warm water.  Pour into a LARGE mixing bowl.  (If you’re using a glass or metal bowl that is cold, you should heat the bowl with hot water before putting in the yeast mixture.)
  2. Add milk, sugar, salt, eggs, shortening, and about half of the flour.  Mix until smooth.
  3. Add enough of the remaining flour to handle easily.  Mix with hand.
  4. Turn onto lightly floured board, and knead until smooth and elastic (about 5 minutes).
  5. Round up in a greased bowl, greased side of dough up.  Cover with a damp cloth.  Let rise in a warm place until doubled in bulk (about 1 1/2 hours).
  6. Punch down; let rise again until double (about 30 minutes).
  7. Punch down; divide into about 12-15 doughnut size rolls.  If you have a doughnut hole maker, punch a hole in the middle of each roll.  If you’re like me and don’t, just make a hole in the middle.  Try to make it wide so that it will still be there after the doughnuts have risen again.
  8. Allow doughnuts to rise until doubled in size (20-30 minutes).
  9. Heat oil in a pan for deep frying the doughnuts.  (Medium-high heat)
  10. Cook the doughnuts 2 or 3 at a time, carefully cooking both sides.  They will need to cook about 2 minutes on each side.
  11. Drain on paper towels placed on baking racks.
  12. Spread generously with icing.
  13. Dust with powdered sugar.  (optional)


  1. Mix ingredients well in a small mixing bowl.
  2. Spread on doughnuts while they are still a little warm but have drained and dried from cooking oil.

1 Comment

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One response to “Yeast Doughnuts

  1. Pingback: Sweet Roll Dough | Following Footprints

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