If I know I’ll be home all day, my first thought is: “what yeast dough can I make?” Yes, because I love getting my hands dirty with dough and especially love soft and not too sweet desserts just like these small yeast donuts. I find it hard to understand those people who outright refuse such a preparation just because it takes many hours. It even makes me smile because I think: “you don’t have to stand there talking to the dough while it rises. It does its thing while you can do something else.” Oh well! They don’t know what they’re missing. As for those of you who wish to try this recipe, I assure you that you’ll be satisfied. These yeast donuts are perfect for breakfast and a snack. Pair them with a nice warm milk and you’ll taste the goodness.
Other sweet donut recipes (with or without yeast):
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 50 Minutes
- Portions: 13 donuts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for baked yeast donuts
I used dry yeast but fresh yeast is also fine. In this case, use 12/13 g.
With these quantities, I made 13 donuts.
- 1 1/4 cups all-purpose flour
- 2 cups bread flour
- 1/3 cup sugar
- 1 1/2 tsp dry yeast
- 1 packet vanillin
- 1 cup milk (at room temperature)
- 3 tbsps butter
- 1 tsp salt
- milk (warm)
- granulated sugar
Tools
I made the dough for these yeast donuts using a stand mixer, but you can use any other mixer or even knead by hand, working the ingredients first in a bowl and then on the countertop.
- Stand Mixer
- Hand Whisk
- 1 Bowl
- Rolling Pin
- 2 Baking Sheets
- Brush
- 1 Plate
Preparation of baked yeast donuts
Place the two flours, sugar, vanillin, and yeast in the stand mixer bowl and mix with a small hand whisk.
Add the milk and start kneading with the dough hook.
When the mixture has slightly compacted, add the butter in pieces and the salt and continue working until the dough is smooth and has wrapped around the hook.
Then shape it into a ball, place it in a bowl, cover with plastic wrap, and let it rise for two hours in a warm place away from drafts. It won’t increase much but it will be fine.
After the first rising time, transfer the dough to a lightly floured countertop and roll it out with the rolling pin to form a rectangle.
Fold the rectangle onto itself starting from the long side and press it slightly with the rolling pin or with your hands.
At this point, cut strips weighing about 60/70 g each.
With each strip, form a cord about 10 inches long proceeding as you would with gnocchi.
Join the two ends of the cord and pinch them to make them adhere well to each other to create a small donut.
Gradually place the donuts on baking sheets lined with parchment paper (two will be needed and two batches will be necessary).
Cover with a cloth and let them rise for another three hours. Even in this case, they won’t increase much.
Brush the risen donuts with warm milk and bake in a preheated static oven at 356°F for about 15 minutes or until they are nicely golden.
Take them out of the oven and brush them still hot with more milk before rolling the surface in granulated sugar.
Yeast donuts are great enjoyed warm. The next day, just put them in the oven for a few minutes to bring back all their fragrance. Enjoy! Paola
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