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+ servings


recipe altered minimally from 'Doughnuts', by Lara Ferroni
Course Bread and Yeast Doughs
Servings 12 -14 doughnuts
Author Izy


  • 3 tbsp active dried yeast
  • 1 cup milk , warmed to 110 F (43 C)
  • cups bread flour
  • 3 egg yolks
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • ¼ cup unsalted butter , softened
  • oil for frying


  • Combine 2 tbsp yeast, ¾ cup milk and ½ cup flour in a medium bowl and let rest for 30 minutes in a warm place.
  • In the bowl of a stand mixer, with the paddle attachment fitted, combine the rest of the yeast and milk with the egg yolks, vanilla, salt and sugar. Add in the butter and ½ cup of flour - mix on low until incorporated.
  • Change to the dough hook, then knead in the rest of the flour - ¼ cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and rest for 1 hour.
  • Roll the dough out on a floured surface until ½ inch thick. Cut out circles using a 3" cutter, and then a 1" cutter (see notes) to make the hole. Transfer the doughnuts (and doughnut holes) to a cookie sheet lined with a floured kitchen towel - spaced at least 1" apart. Re-roll the scraps and repeat the cutting + transferring.
  • Cover loosely with cling film and rest for 5-20 minutes (see notes).
  • Heat a 2 inch depth of oil to 360 F (180 C) in a deep, heavy bottomed pan. Use a metal spatula to transfer 2 or 3 proved doughnuts to the frying pan. Fry for 3-4 minutes until golden brown, flip and fry for a further 3-4 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly then glaze.