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Yeast Doughnuts Recipe

Yeast Doughnuts

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (139)

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Average Rating:

Total Reviews: 139

Showing 111-120 of 139

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  • on August 10, 2005

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    These were awesome -- give me fresh homemade doughnuts over crispycreamies anyday! I made all kinds of different toppings: chocolate, vanilla, nuts, sugars (powdered and granular. The husband gulped them up enthusiastically! Note to cooks: Grab some for yourself before letting anyone know they are done.

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  • on August 10, 2005

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    These are fantastic. My 11 yr old and I made them for my husbands birthday. His favorite doughnut is Dunkin' Donuts chocolate cream filled, so we made these up then filled the holes with choclate whip cream. He loved them!

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  • on August 01, 2005

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    The only reason that I didn't give this a recipe 5 stars is because I had to add a considerable amount of extra flour. Besides that, they were perfect and delicious!!!

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  • on August 01, 2005

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    The recipe is very clear and easy to follow. Sticking to AB's instructions will yield a perfect dough and result. Someone asked about the amount of yeast used, and one Tbsp. of yeast equals one package of yeast. I found that after the one hour rising, I had a very soft, pliable dough, but not sticky. I used a pre-made doughnuts cutter with wonderful results. We even fried the "timbits" and sugared them! The doughnuts cooked in the 1 minute per side amount of time he allotted and they came out golden and fluffy. We made the vanilla glaze to top them and I only wish that I'd had the foresight to buy sprinkles! Most importantly, the taste was phenomenal!! The texture was light and almost chewy, like a Krispy Kreme doughnut, except that these doughnuts taste so incredibly fresh! And the smell they create in your home is amazing! Try this recipe, you cannot fail!

    BTW we yielded about 15 doughnuts. I may have left my dough a bit higher than others. They do rise up again during the 30 minute resting time, but I was quite happy with the quantity, size and result.

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  • on July 30, 2005

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    I just saw this episode of Good Eats on Thursday, and the thought of making my own doughnuts was in my head through Friday, so on Saturday I got out all the ingredients to make them. I started at 6 in the afternoon and finished at 10. They are very time consuming and you must be extremely patient to be able to make this, but they are extremely delicious. Four stars for the final product, but the hard work and patience took getting used to (For me, anyway. Would I make them again? Definitely!

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  • on June 27, 2005

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    Wonderfully easy to prepare and so tasty to munch! I had to leave the doughnuts half-way through cutting them & before giving them their second rise, but that did not affect them at all. My only critic of the recipe is that it did not give the amount of instant yeast in tsp or tbs measurents. I don't buy it in individual packets and would have liked the exact amounts in the recipe, instead of having to figure it out myself.

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  • on June 22, 2005

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    For years I've been trying to make homemade donuts, but I've always failed miserably. This recipe saved me from greasy donut hell.

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  • on May 24, 2005

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    That's right. I made these wonderful gems and sampled several. (You can't really judge the texture and quality by only eating one. I happened to get distracted for several minutes and when I returned to the kitchen the doughnuts had disappeared. No one 'fessed up but everybody sure looked content.

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  • on May 10, 2005

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    At first, I thought this dough was too soft to hold a doughnut shape. But it held its shape well & was tasty.

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  • on April 30, 2005

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    Great recipe for doughnuts! There light fluffy and cook up perfectly. But, again all recipes are a guide you should add or remove ingediants to your liking. Try this use 1/3 cup of sugar, 1 teaspoon of salt and 1/2 t of nutmeg and 1/2 cinnamon. Also don't use the recomended glaze WAY TOO much vanilla.

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