My favorite yeast donuts: 3 Ways
Fruit-glazed, twisted, and cream-filled.
It’s no surprise that I make a lot of treats in my house, but I don’t think anything has ever brought the family running to the kitchen faster than when I announced “Fresh Donuts!” Once reserved for early Saturday morning soccer games and after church socials, homemade donuts can turn any day into a celebration of sugary, fried dough.
I try to limit my recipes to as few “pain points” as possible. But if you are new to working with yeast and/or deep frying, then you might find the idea of homemade donuts overwhelming.
Fear no more - that’s what we are here to talk about today! Working with my basic yeast donut recipe, I have three different variations for you to try that all use the same base. Review the past posts all about yeast, grab yourself a deep-fry or probe thermometer, and get to work on these pillowy puffs of fried dough.
Fresh Strawberry Donuts
These have a classic donut shape with a vibrant pink frosting. Ripe strawberries are blended then slightly cooked until syrupy. Mix with confectioners’ sugar to form a thick glaze for dipping. Perfect for summertime!
Boston Cream Donuts
I love pastry cream so much, and these Boston Cream donuts combine many of my favorite things. Real vanilla bean freckles the luscious cream filling while the glossy chocolate glaze makes them utterly irresistible.
These donuts are so delightful! Crisp on the outside, soft in the middle.
Use the same dough but cut into strips instead of rounds. Twist the strips to create flaky, pillowy donuts. Be sure to dust them in the cinnamon sugar while they are still warm. Finger-licking encouraged.
Use a large, heavy-bottomed pot. A dutch oven works great. The oil should fill the pot at least 2-inches but be no more than half full to keep hot oil from bubbling over.
Use a neutral flavored oil with a high smoke point, like canola oil.
Maintain an even temperature. As you fry, the temperature of the oil will fluctuate. Allow the temp to rise/lower before the next batch goes in.
Always take caution when working with hot oil. Long sleeves and closed-toed shoes are recommended.
Drain donuts first with a slotted metal spoon then on a paper towel-lined wire rack.
Now let’s get on with the recipes!
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