🍩 Perfect Yeast Doughnuts (Sugar-Coated & Filled)

Here’s a foolproof recipe for Perfect Yeast Doughnuts — soft, fluffy, and golden, with options for classic sugar-coated or delicious filled versions (jam, cream, or chocolate!). Just like a bakery — but homemade and fresh!

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🍩 Perfect Yeast Doughnuts (Sugar-Coated & Filled)

Prep Time: 25 minutes
Rise Time: 1.5–2 hours
Cook Time: 2–3 minutes per batch
Total Time: ~3 hours
Servings: About 12 doughnuts

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📝 Ingredients:

For the dough:

• ¾ cup warm milk (110°F / 43°C)
• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• 2 large eggs
• 1 stick (½ cup) unsalted butter, melted
• ½ teaspoon salt
• 3½ cups all-purpose flour (plus more for dusting)
• Oil for frying (vegetable or canola)

For coating/filling:

• Granulated sugar, for rolling
• Optional fillings: jam, pastry cream, chocolate ganache, or Nutella
• Pastry bag with a round tip or squeeze bottle

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👩‍🍳 Instructions:

1. Activate the yeast: In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough: Add eggs, melted butter, and salt to the yeast mixture. Stir in flour gradually until a soft dough forms. Knead by hand or mixer for 5–7 minutes until smooth and elastic.
3. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape doughnuts: Roll out dough on a floured surface to about ½-inch thickness. Use a round cutter (3″ for full-size doughnuts or 2″ for mini). For filled, don’t cut a hole in the center.
5. Second rise: Place dough rounds on parchment-lined trays, cover, and let rise for 30–45 minutes until puffy.
6. Fry: Heat oil to 350°F (175°C). Fry 2–3 doughnuts at a time for about 1 minute per side, until golden brown. Drain on paper towels.
7. Finish:
   • Roll warm doughnuts in sugar.
   • For filled: Let cool slightly, then pipe in filling through the side using a piping bag.

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✅ Tips:

• Don’t overcrowd the pot — it drops the oil temperature.
• If making ahead, you can refrigerate the dough overnight before shaping.
• Try lemon curd, raspberry jam, or vanilla pastry cream for gourmet fillings!

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🧊 Storage:

• Best fresh, but store covered at room temp for 1–2 days.
• Freeze unfilled doughnuts for up to 2 months. Reheat and fill before serving.