Yeast Ring Doughnut Dough

Oct 13, 2026 · By VanillaGoods

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

The classic glazed-doughnut dough: light, airy rings that take a glaze while warm.

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

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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 and cut rings with a 3-inch cutter and a 1-inch cutter for the holes. Set on parchment squares, 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).
Glaze while still warm so the glaze sets to a thin shell.

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.

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Recipe FAQ

How long does it take to make yeast ring doughnut dough?

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 ring doughnut dough?

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

Can I make yeast ring doughnut dough 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.

The classic glazed-doughnut dough: light, airy rings that take a glaze while warm.

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.