Yeasted Doughnuts
Prep time
Cook time
Total time
These old-fashioned yeasted doughnuts are the perfect way to bite into autumn.
Serves: 12 doughnuts
  • 1 can evaporated milk
  • 3 tablespoons sugar
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 ¼ teaspoons active dry yeast
  • 4 cups all-purpose flour, divided
  • 3 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Canola oil for frying
  • ⅓ cup sugar
  • 2 tablespoons cinnamon
  1. Warm the evaporated milk in a small saucepan until hot but not bubbling.
  2. Add the salt, sugar and butter to a large heat proof bowl. Pour the milk over it to melt the butter, then allow the mixture to cool until it is lukewarm.
  3. Add the yeast and two cups of flour and mix together with a wooden spoon. Let this sponge rest and bubble for an hour.
  4. Add the egg yolks, vanilla, and the remaining two cups of flour. Stir together, then pour out onto a floured counter and knead it until it forms a smooth ball that springs back when you poke it. Put it back in the bowl, cover it loosely with plastic wrap or a kitchen towel, and let it rise until it has doubled in bulk, about two hours.
  5. Turn the dough out again onto a floured counter and roll it out until it is about ¾ of an inch thick. Use a doughnut cutter to cut out doughnuts and holes, and let them rise while you heat your oil.
  6. Heat at least two inches of canola oil in a heavy bottomed cast enamel pot and heat it to 360°F. Use a candy or digital cooking thermometer, since having the oil temperature right is the key to great doughnuts.
  7. Mix the cinnamon and sugar together in a medium bowl and set aside.
  8. Using a metal slotted spoon or spatula, carefully place a doughnut, raised side down, in the oil. Add two or three more doughnuts, depending on the size of your pot. Fry for one minute, until the bottom is golden brown, then flip over and fry for another thirty seconds. Remove the doughnuts, one at a time, and place them on paper towels to dry and drain off any excess oil. As soon as they are cool enough to handle, dip them in the cinnamon-sugar and get all of the doughnuts covered.
  9. Repeat the frying process with the rest of the doughnuts. Make sure you check your oil temperature to keep it between 350°F and 360°F before adding each batch.
Recipe by Today We Bake at