Easy Yeast Doughnuts for Lockdown

August 24, 2020

Missing your morning coffee stop on the way to the office? The ever-delicious doughnut (or donut for simple Americans) is the perfect treat to add to your repertoire. Yeast donuts are a time-intensive hobby that’s perfect for afternoons trapped inside and social distancing from your favourite bakery.

Yeasted doughnuts offer that Krispy Kreme lightness that makes you feel like you could eat four in one sitting. Fry perfect golden, glazed rings, or use this recipe as a blank canvas for your flavored dips and toppings like sprinkles, cookie crumbs, cereal, or freeze-dried fruit.

Forewarning: Doughnuts will begin to sweat after 24-48 hours or sooner on hot days. Best to eat them day of.

Fresh from the oil.

There are several waiting periods when you make doughnuts. So there’s a little planning involved and maybe 9 PM at night is not the best time to start. Expect timings like this:

Step 1: Make the dough.

Step 2: Let the dough rise in the bowl in warm oven.

Step 3: Roll out dough and cut doughnuts.

Step 4: Place cut doughnuts on sheet pan and back into the oven to rise again.

Step 5: Remove from oven and fry in pot on stove.

Step 6: Let cool and glaze.

This is why making doughnuts is the ideal activity for a day stuck inside!
Keep a timer going. The first rise is 1-2 hours, and the second rise is just 45 minutes.

My Favourite Doughnut Recipe:


• 1 (¼ oz) package quick-rising yeast
• 1/8 cup warm tap water
• ¾ cups milk, lukewarm scalded then cooled
• ¼ cup sugar
• ½ tsp salt
• 1 egg
• ¼ cup of shortening
• 2 ½ cups of flour

Scalded milk is the secret ingredient (in my amateur opinion) to this recipe.

In the olden days, scalding the milk was a form of pasteurization to kill the bacteria.

The secondary benefit is that it destroys some of the proteins in milk, resulting in a lighter, fluffier doughnut – perfect to help your buns rise.

All rise.


  1. Cook the milk on medium heat, whisking continually for about 8 minutes and foaming. Set aside.
  2. In a bowl, add the warm water and yeast. Mix until well combined.
  3. Add the egg, milk, shortening, 1 cup of the flour, sugar, and salt. Beat on a low speed with an electric mixer for about 30 seconds.
  4. Set the speed on medium and beat for about 2 minutes.
  5. Add the remaining flour and mix until smooth.
  6. With a plastic wrap, cover the bowl and keep aside in warm area for about 50-60 minutes.
  7. Place the dough onto a floured surface and roll into ½ inch thickness.
  8. With a round cookie cutter, cut the doughnuts.
  9. In the bottom of 2 floured baking sheets, arrange the doughnuts. Keep in a warm area for about 30-40 minutes.
Tip: Cut parchment into individual squares to lift and transfer to oil.

Impromptu Lesson for New Fry Cooks!

What You’ll Need for Frying

• A pot
• One liter of vegetable oil
• Thermometer
• Chopsticks or wooden spoons to flip doughnuts

How do I heat up the oil safely?

The oil should be between 350 degrees Fahrenheit (177 Celsius) and 400 F (205 C). I use a digital kitchen thermometer to track the temperature and set the stove at a medium high heat to keep the oil simmering. Your goal is to keep the oil shining and not burn, which you’ll taste on the doughnut fry.

  1. In a deep skillet or pot, add the oil and cook until its temperature reaches to 350 degrees F.
  2. Add the doughnuts in batches and cook until golden brown on both sides.
  3. Transfer to a plate with a paper towel to cool.
Beware the frosting melt on a hot day!

Once your doughnuts are cool, you can either fully glaze them in a simple icing sugar syrup or dip them in a thicker frosting and sprinkle on some embellishments. Eat immediately after taking pics!

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