Yeast Donuts

Yeast donuts are another favorite treat in my house.  Why wouldn’t it be?  Who doesn’t loved fried dough that’s rolled in sugar?  Uhh…NO one!  🙂

I remember when I was a kid, some neighbors would sell these sweet treats door-to-door.  We’d always buy a bag full!  Now my kids are learning to make these themselves.  They’re so delicious when eaten right after taking them out of the hot oil and rolling them in a bowl of sugar (cinnamon sugar is delicious too)!

Give these a try and let me know how you like them.

YEAST DONUTS

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Ingredients:

  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 envelope active dry yeast
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 3 cups flour
  • Oil, for frying
  • 1/2 cup sugar, for coating the donuts
  • Optional:  1 tablespoon cinnamon, for making cinnamon sugar

Directions:

1.  Heat the water in a microwave-safe measuring cup for about 30 seconds.  The water should feel warm to the touch (like the temperature of your skin).  Stir in the tablespoon of sugar and yeast.  Set it aside for about 5 minutes.  *Note: The yeast should have more than doubled in volume from all the bubbles.  If you don’t see a lot of bubbles, your yeast wasn’t “active” anymore and you should start this step over.

2.  In a mixing bowl, beat the egg then add the milk, vegetable oil, and sugar.

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3.  Slowly mix in half of the flour to the egg mixture.  Add the yeast mixture and mix well. Gradually add the remaining flour.  The dough should begin to leave the sides of the bowl but it will still be a bit sticky.  After you’ve added all of the flour and the dough has not left the sides of the bowl, add up to 3/4 cup of flour (don’t use more than 3/4 cup), a spoonful at a time, until the dough leaves the sides of the bowl.  Once the dough leaves the sides of the bowl, switch from the paddle to the dough hook attachment of your stand mixer.

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4.  Knead the dough for about 10 minutes or until the dough is smooth and elastic. Do not add more flour or it will make the dough tough.  If you’re kneading the dough by hand, if the dough is sticking to your hands, lightly spray your hands with cooking spray.

5.  Lightly oil (or use cooking spray) another bowl. Remove the dough from the mixing bowl and place it in the greased bowl, turning it around so all sides are greased. Cover the dough with a damp cloth and place in a warm place to rise. You want to let it rise until the dough doubles in size (about 1-2 hours, depending on how warm the room/area is).

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6.  After the dough has risen, remove it from the bowl.  Lightly punch down the dough.  Divide the dough into small pieces. At this point, you can either form rings, twists, or donut “holes”.  Place the formed donuts onto a greased pan.  Cover with a clean cloth and let them rise again for about 30 minutes.

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7.  Heat your oil.  Carefully lift up each piece of dough.  Lower into the hot oil and fry until golden brown.

8.  Remove from the oil, place on paper towels to allow to drain for a few seconds, then roll the donuts in sugar while still hot.  Serve immediately and enjoy!

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14 comments

  1. Janis Suguitan says:

    Love this recipe! Made it several times and it was a hit

  2. Your instructions for yeast donuts are what I have searching for. I am going to try it when I have all the equipment and ingredients. I come from a large old fashioned family. Our mom used to make these yeast donuts and they do not last long. Wish me luck…Felix from Lakeland, Florida Oh yeah. Thank you very much.

  3. Therese says:

    Love your recipes!!! Just wondering can we use instant yeast to substitute active dry yeast for yeast donuts

  4. Allen says:

    Lots of LOVE to you Annie and to all our other brothers and sisters out there whom own their own CHAMORRO COOKING website or, perhaps, just simply upload to Youtube and share their recipes on the internet.

    You guys are doing a great service as your essentially preserving a very important part of our traditional and cultural way of life. To further promote the idea, I kindly ask that you and the others please consider translating all your recipe’s on your website in the vernacular.

    BTW, I came up with this idea because my daughter once asked me to help her with her Chamorro class homework. The homework required that I pick a traditional Chamorro dish to make and to provide the recipe in Chamorro.

    My search on the internet led me to this request, because their was none. Hope you can help. Thanks.

    • Hafa Adai, Allen! Great suggestion. That would be a major undertaking for my blog as I have a few hundred recipes posted already, but it’s definitely one to consider for future posts. Thanks for stopping by!

  5. Eliza says:

    where does it says the recipe for yur siopao?…..

  6. May Dydasco Concepcion says:

    This is great!! always wanted to make this kind of dougnuts, thanks so much for sharing.

  7. Chrystina says:

    I’d love to try making this… Damian would love it!!! <3

  8. Chrystina says:

    1 envelop active dry yeast… Is this Measurement of ‘an envelope’ an envelope the yeast would come in? (I’ve never purchased yeast before and not familiar with the measurement. <3 I miss these yeast donuts!!!!

    • Chrystina, one envelope of yeast is one packet, or 2 1/4 teaspoons of yeast. When you buy yeast from a grocery store, you most commonly find them sold in envelopes or packets of three. I’ll add a photo of an envelope of yeast for you to see.

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