Doughnut dough
The soft, enriched yeast dough used for raised doughnuts, made with milk, butter, sugar and eggs.
- Doughs, batters and pastry foundations
The dough is mixed until smooth and elastic, given a first rise, rolled about ½ inch (12 mm) thick and cut into rings or rounds. The cut doughnuts proof again until puffy, then fry at about 350 to 365°F (175 to 185°C) for about 1 minute per side.
A soft, slightly sticky dough makes the lightest doughnuts. Underproofed doughnuts are dense; overproofed ones absorb oil and can collapse.
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Tools for this
Presto FryDaddy Deep FryerHolds the oil at frying temperature so every batch comes out golden.See it on Amazon
HULISEN Round Cutter SetSharp stainless rounds for doughnuts and holes.See it on Amazon
Brod & Taylor Folding ProoferKeeps dough at a steady warm temperature for even proofing.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Doughnut dough (Q192783), Wikidata