Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

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Perfect Yeast Doughnuts–Sugar, and Filled

(with Jam, Nutella or Cream)
January 13th, 2014 | 1,012 Comments

Jump to Recipe

Perfect yeast doughnuts are easy to make at home if you have the right recipe. You now have
that recipe in your hands (or on your desk). What are you waiting for?
Who can resist perfect, soft and fluffy doughnuts?
Especially if it is a freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh
cream? Not me! And I honestly have no desire for a store-bought, packaged, baked or donut shop
doughnuts. They’re not nearly as enticing. This recipe is simply the best for sugared, cream or
jam filled or glazed doughnuts.

Perfect Plum Muffins

As an Amazon Associate I earn from qualifying purchases.

Yeast Doughnuts vs. Baked Doughnuts

For me, there is no comparison. Yeast doughnuts are a delight how simply light and airy they
are. Baked doughnuts never seem fresh to me; they are dense and unappealing (remember, this is
my opinion). Whereas, yeast doughnuts, when freshly made, are just heavenly to me! Which do
you prefer?

I recently received this message~

“One day at work your brother showed me a picture of some absolutely perfect-looking donuts
you made. Any chance of posting that recipe?”  -Destruction
this is the photo referred to in the message

I’ve been wanting to post a recipe for yeast doughnuts for a long time, so Destruction, I’m more
than happy to comply. As for the rest of my readers, if you think that yeast doughnuts are
difficult to make, think again, especially if you own a stand mixer or bread machine.

You may also enjoy my Scottish Cream Buns recipe!

You can make ring doughnuts, filled doughnuts, or doughnut holes. I just want you to know that
one batch of these beauties will disappear within seconds. However, don’t take my word for it,
read the comments!

Edited: I’ve also added a vegan version of this doughnut recipe recently which you can find
HERE. They turned out just as beautiful as the originals!

Incidentally, I’ve linked to the bread machine I have, but any bread machine with good ratings
will work (and they are much less expensive).
 I also have Italian Christmas doughnut recipe: frittelle! I just LOVE doughnuts! 

FREQUENTLY ASKED QUESTIONS ARE BELOW

THE RECIPE 
How to Make Yeast Doughnuts
(Perfect Yeast Doughnuts!)

adapted from a recipe in The Bread and Bread Machine Bible

makes about 16 ring doughnuts (printable recipe below)

SEE PRINTABLE RECIPE BELOW FOR MORE EXPLICIT DIRECTIONS FOR USING
A STAND MIXER OR BY HAND

The measurements are critical in this recipe, so a scale is necessary.  (This is why there are no
cup measurements-please do not ask for them.)

Too many readers were not having success with this solid, tested recipe, and the only reason I
can think of, is difference between  using cups versus a scale (volume vs weight). The ONLY
way to obtain  the correct amount of flour  is by weighing it.

Ingredients

 6 tbsp (90 ml) water

 5 oz buttermilk (150 ml)  (at room temperature)
 1 egg, beaten (at room temperature)
 2 oz (57 g) butter, melted
 16 oz (454 g) all-purpose or bread flour
 2 oz (57 g) sugar
  1 tsp salt
 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
 oil for frying (I use sunflower or grape seed oil or a combination)
 sugar for coating the doughnuts
 jam, Nutella and or real whipped cream for filling, if desired

Special equipment:

 parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
 large pot, deep fryer or wok
 a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no
guessing where the center of the doughnut is–perfect doughnuts every time).
 candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro

Make the doughnut dough

Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand
mixer bowl, then add the dry ingredients, except for the yeast.

Make a small indentation in the dry ingredients, then add the yeast.
Set the bread machine on the ‘dough’ setting.

If using a stand mixer (see directions in printable recipe below, as steps with the yeast are
different), run it with the dough hook, until a soft dough is formed, then cover and set aside until
at least doubled in size.

I do not specify a time on the dough rising because there are too many factors that will determine
the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old
(older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen.
Roll out the dough and cut

Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half,
keeping half the dough covered, so it doesn’t form a skin.
With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)

Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter,
then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. This is an
older photo, I recommend this cutter.
Let the cut doughnuts rise

Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the tray in
the oven (turn it on for 1 minute, SET A TIMER, then turn the oven off again, just to make it
barely warm). The oven warming step should not be necessary in the summer unless your a/c is
very cool.

Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the
oven with the tray of doughnuts (this will create steam will keep a skin from forming).
With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal
amounts. If you are perfectionistic, you can weigh each piece–not that I’d ever do any such
thing! ;)
Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and
place on a cookie sheet; place in the oven with the other doughnuts and holes to rise until
doubled in size.
This is what your dough should look like after rising.

Fry the yeast doughnuts

Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut
hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown
right away, the oil is too hot. Adjust the heat accordingly.

Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
Turn them over as soon as they become golden brown on the underside, then remove and place
on a paper towel lined plate once they are ready.
Decide how you want to finish them (sugar, glaze, filled, or plain)
Sugar Coated Doughnuts

When the doughnuts have cooled, roll them in sugar to coat evenly.

Glazed Doughnuts

Put some powdered (confectioner’s) sugar in a bowl and add a little bit of milk or water. Stir and
keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to
run off the doughnuts when you’ve dipped them.

Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s
too thick, add more liquid. No measuring needed.

Filled Doughnuts

If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to
make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut
spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the
filling into the doughnut.
Scottish Style with Jam and Cream

Of course, it’s perfectly acceptable not to fill them with anything. However, if you like the look
of the jam and cream filled doughnut below, just slice it in half, at a slight angle, then slather on
some raspberry jam. Next, pipe in some real, freshly whipped cream (I used my ISI whipper).
That’s it!

Finally, dig in! These jam and cream filled yeast doughnuts could probably get anyone, to do
anything you want!
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Perfect Yeast Doughnuts

Yield: 16 doughnuts

Prep Time: 45 minutes

Cook Time: 15 minutes

Rise Time: 2 hours

Total Time: 3 hours

The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!
Ingredients

 6 tbsp (90 ml) water

 5 oz buttermilk (150 ml) (at room temperature)
 1 egg, beaten (at room temperature)
 2 oz (57 g) butter, melted
 16 oz (454 g) all-purpose or bread flour (please us a scale)
 2 oz (57 g) sugar
 1 tsp salt
 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
 oil for frying (I use sunflower or grapeseed or a combination)
 (sugar for coating the doughnuts)
 (jam, Nutella and or whipped cream for filling, if desired)

Instructions

FOR BREAD MACHINE:

1. Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add
the dry ingredients which were weighed using a scale (it's so important), except for the yeast.
Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on
the ‘dough’ setting.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

1. Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast
on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of
sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk,
egg, melted butter and yeast mixture. If using a stand mixer, run with the dough hook until a
dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover
and set aside until at least doubled in size.

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW

BELOW:

1. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half,
keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the
dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then
make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge
(haha) and buy this doughnut cutter and save yourself a lot of trouble!
2. Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put
the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it
barely warm).
3. Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with
the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining
dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each
 piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on
a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
4. Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a
doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown
right away, the oil is too hot. Adjust the heat accordingly.
5. Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn
them over as soon as they become golden brown on the underside, and remove them and place
on a paper towel lined platter once they are ready.
6. When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the
large doughnuts, push a skewer into the center of the doughnut to make a hole, then place
some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling
into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some
jam first if you like).

Notes

-This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll
most likely be disappointed.

-Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces
for doughnut holes) and a pot, deep fryer, or wok and candy thermometer (optional).

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat:
1gCholesterol: 12mgSodium: 168mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 2g

Nutrition info is only an estimate.

Did you make this recipe?

Please leave a review (click on the "Write a Review" tab below) or share a photo on Instagram!
😎

© Christina Conte (Christina's Cucina)

Cuisine: American / Category: Bread, Cookies & Pastries

FAQs

Please do not write to ask me any questions if you did NOT weigh the ingredients, or follow the
directions.

Question: Can I make the dough ahead of time and fry them the next day?
Answer: Yes! Make the dough and put it in the refrigerator in a sealed container, (but it needs
room to expand) and then bring to room temperature, roll and cut and continue.  Just
remember: the dough will form a skin if exposed to the air and it will ruin your doughnuts.
Always keep the dough either in a sealed container or in the oven, with a little hot water for
humidity.

Question: My dough is very sticky, what did I do wrong?

Answer: If you weighed the ingredients and didn’t make a mistake, it may just be the flour
you’re using, the humidity in the air or another factor. Just add a little flour, just enough so that
you can work with the dough. If you add too much flour, your doughnuts won’t be light.

Question: Can I bake the doughnuts?

Answer: No, unfortunately, they simply won’t turn out anything like they’re supposed to. I do
not recommend it.

Question: Can I substitute x ingredient?

Answer:  I have successfully made these yeast doughnuts without eggs, butter and milk. Please
look at the following recipe to substitute any of these; it is the same as THIS VEGAN RECIPE.

Question: How long does it take for the dough to rise?

Answer: Please read the full recipe. There is no way for me to tell you how long it will take
your dough to rise. 

Question: Can I freeze the doughnuts once they’ve been fried?

Answer: The fried doughnuts can be frozen, but I honestly wouldn’t recommend it. These yeast
doughnuts are best when eaten fresh, just like a French baguette. Day old doughnuts are no fun!

Question: I don’t have buttermilk, what else can I use?

Answer: Use regular milk with a little lemon juice (1/2 tsp.)

Question: Is it better to use all-purpose flour or bread flour?

Answer: I have used both flours and have honestly haven’t seen any difference in results. They
both turn out beautiful doughnuts.

Question: What temperature do I set the oven to when I’m warming it up to proof my dough and
doughnuts?
Answer: It doesn’t matter! Whether it’s set to 150 F or 200 C, you’re only leaving the oven on
for a few seconds, then turning it off, so there’s not enough time for it to get up to any set
temperature.

Shop some of my favorite travel items, food products and gift ideas on my Amazon page.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate
advertising program designed to provide a means for sites to earn advertising fees by
advertising and linking to Amazon.com.

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Reader Interactions
1,012 Responses

1. Lyn says:

May 31, 2020 at 4:46 pm

Hi Christina, do you have the sourdough version of this doughnut recipe? Thank you.

Reply

o Christina says:

May 31, 2020 at 5:25 pm

I don’t Lyn, sorry!

Reply
  Lyn says:

June 2, 2020 at 2:06 am

Thank you Christina👍

Reply

2. Christy says:

May 31, 2020 at 8:40 am

Can I use oil in place of butter? Thanks

Reply

o Christina says:

May 31, 2020 at 9:14 am

Check my vegan doughnut recipe, Christy. I have made these with coconut oil,
but also made other changes. My guess is it would work, but haven’t tried it just
replacing the oil. Hope this helps. CC

Reply

3. Sue says:

May 30, 2020 at 4:35 pm

The doughnuts turned out beautifully, incredibly light and fluffy. My family loved them,
I’ll definitely be making them again! Thanks for the recipe.

Reply

o Christina says:

May 30, 2020 at 8:54 pm

I’m delighted to hear it! Thank you, Sue!!

Reply

4. Josie says:

May 29, 2020 at 5:09 pm

 Excellent recipe….I don’t have a bread machine…but I used a hand mixer and then kinda
used my hand. I also didn’t have buttermilk, so I used half tablespoon of vinegar in the 5
oz of milk and that worked perfectly, no matter the end result was amazing .. I love this
recipe thank you so much.

Reply

o Christina says:

May 29, 2020 at 6:38 pm

Thank you so much, Josie! Wonderful that you made it work with the
substitutions and working the dough by hand! You’re a star! You are very
welcome and happy doughnut making! :)

Reply

5. Lamya says:

May 22, 2020 at 9:34 pm

Hi Christina, these doughnuts are amazing thank you so much!! I wish I could share my
results picture! Just wanted to ask if I am able to double or triple the ingredient quantities
as I need to make an extra large batch. Thanks! :-)

Reply

o Christina says:

May 23, 2020 at 6:18 am

Hi Lamya, I’m so glad you love them! Yes, you can just make x2 or x3 the recipe.
Please send me photos via my email (see the top tab CONTACT) or if you’re on
FB or Instagram, people share them there and tag me. :) Thank you!

Reply

6. K T says:

May 19, 2020 at 10:50 am

Hi Christina! Tried your receipe & the were doughnuts were lovely! However,I had the
problem with the dough ‘shrinking/snatching back’ as mentioned in your comments. My
dough was quite sticky when kneading & I added a bit of flour;but dough would shrink &
not form a perfect circle. Would I just be able to leave the dough to mix in my stand
mixer for longer instead of kneading it?
 Thanks in advance

Reply

o Christina says:

May 19, 2020 at 3:07 pm

Mine does this, K T, but when they rise after being cut, they look much better. It’s
just the nature of this dough. I don’t know if your suggestion would make a
difference, so the only way to see would be to give it a try. It’s never been enough
of an issue for me to try to do anything differently. Good luck and let me know
how it goes, CC

Reply

o Lamya says:

May 22, 2020 at 9:40 pm

When you roll out your dough, set a five minute timer to allow the dough to rest a
bit before cutting. If you cut too soon shrinkage occurs.
Adding extra flour isn’t the best idea and is never ever necessary no matter how
sticky your dough is. There are methods such as the ‘slap and fold’ technique
which can be searched online, out using your hand to stretch the dough in a
mixing bowl that will form it into the correct consistency.

I recommend you watch YouTube videos in a channel named ‘bake with jack.’ He
will show you the perfect kneading techniques for a sticky dough.

A bench scrapper is all you need!! They’re about £1/£2.

Reply

 Christina says:

May 23, 2020 at 6:19 am

Thank you, Lamya :)

Reply

7. Mila says:

May 17, 2020 at 4:30 pm

 Hi, I just did it! The well risen! But they did not taste like a donuts!! What I did wrong? I
let them like 90 minutes and then I cut my donuts and leave them like a 25 min. They
looks amazing but I don’t feel that particularly taste of donuts!! Help

Reply

o Christina says:

May 17, 2020 at 5:49 pm

Hi Mila, have you ever tasted homemade doughnuts before? I am guessing that
you’re maybe used to doughnuts from a shop? I don’t think there’s anything you
did wrong if they are well-risen and look amazing.

Reply

8. Princess says:

May 12, 2020 at 10:28 pm

Hiya.
Thank you so much for the recipe, I’ve made it twice now.
I’m having one difficulty though. After proving it in the over, when I try and take the
doughnuts off the parchment paper to fry them, they sort of flatten and I can see the air
coming out of them. Which makes them a bit flat when frying. Do you have any idea why
this could be? I follow your recipe.
I was thinking should I put oil on the parchment paper before to prevent the doughnuts
sticking too much and thus the air coming out when I try and remove it.
Hope you can help.

Reply

o Christina says:

May 12, 2020 at 10:49 pm

I’ve not had a problem with it sticking, but you could try oil or flour to help them
not stick. Also, you may be overproving them. Sounds like they’ve really risen a
lot when this is happening. Maybe let them prove a little less? Let me know, CC

Reply

9. Joseph T says:

May 10, 2020 at 12:31 pm

 Dear Christina,

Thank you for this fantastic recipe. It was working well and I have made my perfect
doughnut for the first time. The doughnuts are well-balanced even the chewiness and the
fluffiness.

Thanks again.

Reply

o Christina says:

May 10, 2020 at 3:14 pm

Fantastic, Joseph! I’m very happy!!

Reply

10. Jennifer Torres Ortiz says:

May 8, 2020 at 8:53 pm

Hi, I was wondering if this can be made with a gluten free all purpose flour? Thank you.

Reply

o Christina says:

May 8, 2020 at 9:06 pm

Hi Jennifer, I have a vegan version of this recipe, but have never attempted gluten
free doughnuts. So unfortunately, I don’t have an answer for you, but I would
assume it would be difficult to get such lovely results without gluten. Let me
know if you try it, though (maybe try half a batch?)

Reply

11. Pang Lee says:

May 8, 2020 at 6:45 pm

I’ve used this recipe numerous times and it’s my husband’s favorite! I always use my
bread machine to let it rise in it. I think it takes about 2 hours in the bread machine. Then
I take it out to shape. Two weeks ago my bread machine broke. I just ordered a bread
machine. Want to try it once it gets here but you said to “run with the dough hook until a
dough forms then continue for about 5 minutes”. What speed will that have to be at for it
to work best? Thank you for such a wonderful recipe!

Reply

o Pang Lee says:

May 8, 2020 at 6:46 pm

I meant I ordered a stand mixer!

Reply

 Christina says:

May 8, 2020 at 8:17 pm

Gotcha! :)

Reply

o Christina says:

May 8, 2020 at 8:16 pm

Hi Pang, I’m so happy you like my doughnut recipe :) I would run it at a medium
low speed. It’s not critical, but I think you’ll see what looks right when it’s
running. The lowest speed is probably just too slow and you won’t want to run it
super fast. You’ll get the hang of it! Enjoy!

Reply

 Pang Lee says:

May 9, 2020 at 9:27 am

Sometimes I want to be able to eat all the donuts in one sitting so I tried
halving the recipe. I weighed the egg and halved the weight. But is there
an easier way to do it? Can I use a whole egg or can I just omit it all
together?

Reply

 Christina says:

May 9, 2020 at 10:25 am

 No, you really should do it the way you did. Don’t omit the egg.

Reply

12. Rita Onwumere says:

May 5, 2020 at 7:56 am

Hello, am Rita from Nigeria. I came across your article on the internet and am filled with
joy to join your blog. I will be happy to receive your daily mail.thanks

Reply

o Christina says:

May 5, 2020 at 8:13 pm

Welcome, Rita! I’m so happy to have you with us! If you’re on Facebook, please
joine my cooking and travel group! You’ll find the link near the bottom of my
emails! :)

Reply

13. Devon says:

May 5, 2020 at 12:04 am

Any thoughts on trying in an air fryer rather than cooking in oil? Just wanted healthier
option. Thank you!

Reply

14.

15.

16. Asma says:

May 4, 2020 at 7:23 am

Hi Christina,

Your recipe looks amazing and can’t wait to try it out. I just had a question regarding the
yeast using the stand mixer method. I have instant yeast which doesn’t require activating
– do I still follow the same steps as per the recipe suggests? Or is the reaction with water
(and sugar) required regardless of the type of yeast used?
 Thank you!
Asma

Reply

o Christina says:

May 4, 2020 at 7:32 am

Hi Asma, I honestly think it would be fine either way, but I would dissolve it in
the water if I had to choose. The yeast is dissolved and mixes more evenly that
way. Enjoy and let me know how they turn out :)

Reply

17. Brenna Meneghini says:

May 1, 2020 at 8:42 pm

AMAZING!!!

I had been looking for a vegan donut recipe because I was having a hard time giving up
non vegan donuts. Every recipe I found had nice photos but barely any reviews. Finally I
came across this blog and saw it had a decent number of reviews so decided to go with
this recipe. I followed the recipe exactly except I used Earth Balance instead of coconut
oil because I didn’t have any. I used my kitchen scale just like she recommended. When I
first started frying them, they took a little longer than my non vegan ones and I was
thinking oh crap it doesn’t work! But they just took a little longer and omg. They turn out
so amazing. I must’ve eaten at least 8 right away. I was baffled how well they turned out
and light and fluffy they were. Way more fluffy than non vegan ones. I shared with my
neighbors (who are meat/dairy lovers and normally eat my goodies) and they were
shocked to find out they were vegan! Seriously you have to try this. I’ll never go back to
non vegan donuts now.

Reply

18. rabia bee bt mohd ibrahim says:

May 1, 2020 at 5:33 am

Christina….
the doughnut came out really superb..
soft n fluffy as claimed…
Kids enjoyed and i even gave away some…who asked me fir recipe…Haha…
i became an instant STAR….
thank you ..dear
 Reply

19. Karen says:

April 29, 2020 at 7:43 am

Hi Christina,

I tried the doughnuts yesterday, and they turned out great! Can the same dough recipe be
used for rolling out to make cinnamon buns and then baked? Just curious, as it was an
easy dough to work with!

Reply

o Christina says:

April 29, 2020 at 9:39 am

Possibly, but these I can vouch for! :) Trust me, you’ll love them as much as the
doughnuts!

Reply

20.

21. Windy says:

April 27, 2020 at 3:05 am

Hi Christina, I tried your doughnut recipe. I wonder why I had trouble when rolling the
dough.
Need your advice. Thank you

Reply

o Windy says:

April 27, 2020 at 4:29 am

Sorry, I should explain further. When I rolled the dough, The dough cannot
stretch and it snatched back.

Reply

 Christina says:
 April 27, 2020 at 9:32 am

Hi Windy, that’s the nature of a yeast dough. It will do this to some extent,
but shouldn’t be excessive. I don’t think you’ve done anything wrong. Just
keep working with it to get it to the right thickness then cut them. It should
work out fine. I see you left this a few hours ago, hope you figured it out.
Let me know how they turned out. CC

Reply

 Windy says:

April 29, 2020 at 12:57 am

Hi Christina, after I rolled the dought and cut with doughnut cutter,
it became very small because the dough snatched back.
Is it probably I need to add more water or I have not kneaded well
until elastic (window pane)?

Reply

 Christina says:

April 29, 2020 at 9:40 am

No more water as then it will be too sticky, so try kneading

longer, yes. :)

22. Ellie says:

April 21, 2020 at 6:28 pm

This recipe looks amazing! I’ve looked through some of the comments, but there are
LOTS so I apologize if this has been asked before: is there any concern with
overmixing/overworking the dough, like with bread? I know in your recipe for a stand
mixer, you say ‘If using a stand mixer, run with the dough hook until a dough forms then
continue for about 5 minutes.’, but I’m a bit paranoid due to having ruined past recipes by
overworking!

Also, any idea how long these stay good for? To be honest, I can’t imagine these donuts
sticking around too long based on how they look, but my fiance is on a keto diet so it
looks like these will be just for me (and maybe my neighbours–or maybe just me)

(Not related: I’m half italian too and have been going through your recipes and I’m in
love with your site!)
 Reply

o Christina says:

April 21, 2020 at 8:17 pm

Hi Ellie, I don’t think you need to worry about overworking the dough unless you
forget about the dough in the machine. It should come together and be smooth and
elastic. Also, they really are best fresh, sort of like French bread. They’re still
good the next day, just not as good as the day they’re made. I doubt you’ll have
problems giving them away though!

Thank you so much for your kind words, I’m trying to preserve the old and
authentic Italian recipes! Someone’s gotta do it! ;)

Stay safe!

CC

Reply

 Anthony ruiz says:

April 26, 2020 at 8:58 am

Hi Christina for this donut recipe which recipe should I use better? Instant
Yeast? Or dry active yeast?

Reply

 Christina says:

April 26, 2020 at 9:14 am

Either works, but I prefer dry active. :)

Reply

23. SJP says:

April 18, 2020 at 8:43 am

I’ve made these doughnuts 3 times now and they are absolutely delicious. Thank you for
the recipe and very clear instructions

Reply
 o Christina says:

April 18, 2020 at 9:24 am

Wonderful to hear! Thank you SO much! Would it be too much of a bother to ask
you to leave a star rating in the printable recipe box? :)

Reply

o Christina says:

April 18, 2020 at 2:47 pm

Thank you, thank you, thank you! (Please click on the star rating in the printable
recipe card above, if you dont’ mind!)

Reply

24. Sana says:

April 13, 2020 at 1:49 pm

Thank you all the way from Dubai ! First time trial with flying colors. Your steps were
clear, accurate and the end game- spot on : )

Reply

o Christina says:

April 13, 2020 at 2:21 pm

Thank you, thank you, Sana! That’s such a lovely review! Could you please do a
star rating (within the printable recipe card)? Thanks again! CC

Reply

 Zaynab Qureshi says:

April 24, 2020 at 8:18 pm

Hi,

Thank you for such a thorough recipe. I made them yesterday and
followed everything to a T as suggested. But they didn’t tatse of anything!
Just like oily sugar. They looked darn good though! What am I doing
wrong?
 The only slight differences I can think of is, when waiting for the
doughnuts to double, I probably gave it 4 hours because I just wanted to
make sure it doubled! And I didn’t realise you said you used sunflower oil,
I used rapeseed oil instead. Could the oil have been the culprit?

Thank you
Zaynab

Reply

 Christina says:

April 24, 2020 at 9:16 pm

Hi Zaynab, waiting 4 hours is much too long :( I’m sure they were
way overproofed and that’s why they didn’t taste good. The oil is
fine, just don’t let them proof more than one hour the second rise
(max) as the second rise should take less time. Let me know how it
goes! :)

Reply

 Zaynab says:

April 27, 2020 at 12:36 pm

Thank you Christina. I’ll try that next time and let you
know how it goes. I didn’t realise you could overproof! I
just know they’ll taste amazing once I get it right!

 Christina says:

April 27, 2020 at 4:53 pm

Oh definitely, and yes, practice makes perfect! Good luck!

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating
something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as
good food is involved. Christina is on a mission to save authentic Italian dishes from extinction,
and is constantly promoting Scottish (and British) food as some of the best cuisine the world has
to offer—one steak pie and sticky toffee pudding at a time.
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