Cakes & Bread
Classic Ring Donuts, Soft Yeast-Raised with Sweet Glaze Topping
Prep
90 min
Cook
20 min
Servings
17
Level
Medium
Classic ring donuts (Donat) with a soft, fluffy texture thanks to a perfectly fermented yeast dough, coated in a glossy sweet glaze that melts on your tongue. Unlike potato donuts, these rely purely on a yeast-based dough without potato, making the result lighter and airier — just like the classic bakery-style donut. Perfect as an afternoon snack or a great idea for a small business, since they look tempting and taste totally addictive.
🧂 Ingredients
🍽️ Servings: 17
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein all-purpose (bread) flour
- 11 grams instant yeast
- 80 grams granulated sugar
- 25 grams full-cream milk powder
- 1 tsp salt
- 2 eggs
- 180 ml ice water
- 60 grams white vegetable shortening
- 1 liter cooking oil for frying
- 200 grams powdered sugar
- 3 tbsp cooled boiled water
- to taste food coloring (optional)
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👩🍳 Instructions
- 1 Mix the flour, instant yeast, granulated sugar, and milk powder in a large bowl, stir well with a dry whisk.
- 2 Add the eggs and ice water little by little while kneading until the dough starts to come together and become smooth.
- 3 Add the salt and shortening, keep kneading for 10-15 minutes until the dough is smooth and elastic (windowpane test: the dough can be stretched thin without tearing).
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest for 45-60 minutes until doubled in size.
- 5 Gently punch down the dough to release the air, divide into 16-18 equal portions (about 40 grams each), and shape each into a ball.
- 6 Let the dough balls rest for 5 minutes to relax, then poke a hole in the center with your finger or a donut cutter to form a ring shape, and place them on a baking sheet lined with parchment paper.
- 7 Cover again with a cloth for the second proofing, 30-40 minutes, until the donuts are puffy and feel light and soft to the touch.
- 8 Heat the oil over medium heat (not too hot), fry the donuts starting with the side that was facing up during proofing until golden brown, then flip and fry the other side.
- 9 Remove the donuts and drain them on a wire rack so excess oil drips off and they don't become soggy.
- 10 Make the glaze by mixing powdered sugar with cooled boiled water little by little until thick but still pourable, add food coloring if desired.
- 11 Dip the surface of the slightly cooled donuts into the glaze, and let it set for a few minutes before serving.
💡 Tips
• Make sure the water you use is truly cold (ice water) so the dough doesn't over-proof too quickly during the long kneading process.
• Fry the donuts over medium-low heat so the inside cooks through completely before the outside gets too brown.
• Don't skip the second proofing time — this is the key to soft, fluffy donuts that aren't dense.
• For a topping variation, swap the glaze for a sprinkle of cinnamon sugar, chocolate sprinkles, or grated cheese right after frying the donuts.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
3 gramg
Protein
7 gramg
Fat
30 gramg
Carbs
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