There is nothing like one of Paula’s Homemade Yeast Donuts for a special morning treat or afternoon snack. Paula says they are about as close to heaven as you can get that early in the morning! Let us show you how easy they are to make.
Homemade Yeast Donuts
Makes a dozen 2” to 3” donuts and holes
3/4 cup warm milk
1 packet active dry yeast
1/4 cup granulated sugar
2 1/2 cups all-purpose flour plus extra for dusting your dough and board
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
2 egg yolks
Nonstick cooking spray
Peanut oil for frying (Can substitute vegetable oil)
1 stick butter, room temperature
2 1/2 cups confectioner’s sugar
2 teaspoons vanilla extract
4 tablespoons hot water
Sprinkles for garnish
Step 1 (mixing the dough): In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating. In a medium mixing bowl, whisk together the flour and salt. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. About 3-5 minutes. Cover the bowl and allow the dough to rise in a warm place for 1 hour.
Step 2 (cutting out the donuts): Spray a sheet tray with nonstick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2” thickness. Using a 2”-3” donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1” apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.
Step 3 (frying the donuts): Using a deep fryer or dutch oven, heat oil to 350ºF. Line a baking sheet with paper towels or brown paper and set aside. Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.
Step 4 (glazing the donuts): To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use.
Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze. Dip glaze side down into a bowl filled with your favorite sprinkles and place on a tray to set for 10 minutes. Serve immediately.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm