Yeast Doughnut Dough for Filling

Oct 13, 2026 · By VanillaGoods

Made this? Be the first to rate it

Baking Pastries doughnuts Vanilla: Extract Medium

← All Recipes Shop Vanilla

Jump to recipe

A dozen plain, unglazed yeast doughnut dough for filling cooling on a wire rack next to a pot, golden brown

A soft, enriched yeast dough cut into rounds, the shell for jelly, custard and cream-filled doughnuts.

Prep 30 min

Cook 15 min

Cooling 10 min

Total 2 hr 25 min

Yield 12 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

3.0 cups (375.0 g)all-purpose flour
¼ cup (50.0 g)granulated sugar
2 ¼ tsp (7.0 g)instant yeast (1 packet)
½ tsp (3.0 g)fine sea salt
¾ cup (180.0 ml)whole milk, warm (110°F, 43°C)
2.0 (100.0 g)large eggs
2.0 tsp (10.0 ml)pure vanilla extract
4.0 tbsp (57.0 g)unsalted butter, softened
6.0 cups (1400.0 ml)neutral oil, for frying

Baking tools for this recipe

Convert to grams Scale it Change the pan

Dessert Builder

Build a dessert on this recipe

Pick a filling, a frosting and a finish from our tested recipes and get one complete recipe, scaled and with a shopping list.

Build doughnuts with it

Instructions

Mix the flour, sugar, yeast and salt in the mixer bowl. Add the warm milk, eggs and vanilla and knead with the dough hook on low 3 minutes. Add the butter a piece at a time and knead 6 to 8 minutes more until smooth and elastic.
Cover and let rise in a warm spot 1 hour until doubled.
Roll the dough 1/2 inch thick on a floured surface and cut 3-inch rounds (no hole). Set on squares of parchment on a sheet pan, cover and proof 30 to 45 minutes until puffy.
Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry 3 at a time, 60 to 90 seconds per side, until deep golden. Drain on a rack; keep the oil between 340°F and 360°F (170°C to 180°C).
Cool 10 minutes, then poke a hole in the side of each with a chopstick and pipe in the filling.

Tips

The dough is sticky; resist adding flour, which makes dense doughnuts.
Doughnuts that are proofed too long collapse in the oil; they should spring back slowly when poked.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make yeast doughnut dough for filling?

Plan on 30 minutes of prep and 15 minutes of cooking, plus 1 hour 40 minutes to rise and rest. The recipe makes 12 doughnuts.

How should I store yeast doughnut dough for filling?

Doughnuts are best within 6 hours; keep leftovers in a paper bag at room temperature and eat the next day.

Can I make yeast doughnut dough for filling ahead?

Mix the dough the night before and let it rise slowly in the fridge; shape and fry in the morning.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A soft, enriched yeast dough cut into rounds, the shell for jelly, custard and cream-filled doughnuts.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

260 Calories / serving

13.5g Fat

29.1g Carbs

4.9g Protein

5.2g Sugar

Whole recipe (12 servings): ~3120 cal · 162g fat · 349g carbs · 59g protein · 62g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.