Roll out the sweet yeast dough flat on a floured board and cut using a dougnut cutter. If the center does not cut clean, press your fingers to create the hole. Reserve the holes for frying.


Place the cut donuts on a floured baking sheet and proof for 30 minutes. Heat up oil to 350 -355 F and fry until light golden brown. 







Use a deep fry thermometer to make sure your oil is hot enough, if not, the donuts will turn greasy or brown too much.

 Drain over paper towels and dredge with powdered sugar or cinnamon sugar while the donuts are warm. 

Serve with your favorite drink or coffee.


all purpose flour             400 grams

cake flour                      100 grams

sugar                            100

salt                                 15

yeast                              15

baking powder                15

eggs                              100

butter                            100

water                      variable * use only until the dough is slightly sticky and smooth

Mix all ingredients together until the gluten forms. Roll the dough out or use a pastry sheeter, if the dough is too sticky, chill the dough and then roll. Cut and proof for 30 minutes then fry.

*** this recipe is not the same as the one in the commercial breadmaking book there are many variations of a doughnut recipe, some are made with 100% bread flour, others a combination of all purpose and cake flour, some have no eggs, some use shortening and margarine, etc etc..

The most important thing is to be able to know how to mix the dough and process it afterwards. The kind of formula one has follows later and you can tweak with various permutations as you perfect your craft. You have to remember, breadmaking does not happen overnight.