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Yeast donuts (also called raised donuts) should be light and airy, with a subtly elastic chew—the addition of milk, egg yolks, and butter keeps the dough tender. The finished donuts are delicious as is (preferably still warm) or cooled and tossed with powdered sugar. Use this master recipe as the basis for Glazed Donuts, Jelly Donuts, Boston Cream Donuts, and Apple Fritters.
What to buy: Bread flour, ideal for yeast breads, is an unbleached, high-gluten blend of mostly hard winter wheat. It’s available at many supermarkets.
For more recipe ideas, check out all of Chowhound’s donut recipes.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...