Yeasted Doughnuts

Plain doesn’t always mean boring as these classic doughnuts prove. Harkening back to a simpler time, they’re light and delicious just the way they are, but they’re also primed and ready for your choice of dip, glaze, or topping. What does the doughnut of your dreams look like?

Prep Time
20 minutes + 1 hour 30 minutes rising time
Cook Time
approximately 2 to 4 minutes per doughnut
Five yeasted doughnuts on a cooling rack, two iced and sprinkled with thyme, with a spoon and thyme sprigs
24 pieces
  • 1 cup (250 ml) buttermilk
  • 3⅓ cups (417 g) all-purpose flour
  • ⅓ cup (67 g) Redpath® Organic Granulated Sugar, divided
  • 2¼ tsp (8 g) instant or quick-rise yeast
  • ½ tsp (3 g) salt
  • 3 tbsp (42 g) butter, melted
  • 1 egg, lightly beaten
  • 1 tbsp (15 ml) pure vanilla extract
  • Vegetable oil for deep-frying
Step 1

In a small pot, or in a microwave-safe bowl, heat buttermilk to approximately 115°F to 120°F (46°C to 49°C).

Step 2

Meanwhile, in the bowl of a stand mixer using a whisk or the whisk attachment, whisk together all-purpose flour, the Redpath® Organic Granulated Sugar, instant yeast, and salt.

Step 3

Fit stand mixer with the hook attachment and add the warm buttermilk, melted butter, beaten egg, and vanilla extract into the dry ingredients. Knead on medium speed until a smooth dough forms and begins to pull away from the bowl; 8 to 10 minutes.

Step 4

Place the soft, slightly tacky dough into a lightly greased bowl and cover with a lint-free kitchen towel, or plastic wrap that has also been greased. Let rise in a warm, draft-free location until doubled in size; about 1 hour.

Step 5

Deflate dough and turn out onto a lightly floured work surface. Roll dough to about ¼- to ½-inch thickness. With a 3-inch round cutter, cut out doughnuts. With a small round cutter (1 to 2 inches), cut out the centres of each circle. Keep circles for doughnut holes, or reroll into the remaining scraps for additional doughnuts (Note that these doughnuts will not be as tender as the first ones.)

Step 6

Place cut doughnuts onto parchment paper Cover doughnuts with plastic wrap that has been lightly greased and let rise; 30 minutes.

Step 7

Meanwhile, in a medium heavy-bottomed pot or Dutch oven filled with about 2 to 3 inches of vegetable oil, gradually bring the oil to 365°F (185°C). This is the ideal temperature for frying dough; not too low that the doughnuts will become saturated with oil, and not too hot that the doughnuts will burn.

Step 8

When oil is ready and the doughnuts have risen, carefully lower 3 to 4 doughnuts into the hot oil.

Step 9

Fry doughnuts about 1 to 2 minutes per side. Carefully turn doughnuts over once the side is golden in colour. Fry opposite side until golden. With a slotted spoon or spider, remove doughnuts and place onto a paper towel-lined baking sheet to absorb the excess oil.

Step 10

Repeat process with remaining doughnuts. Dip or frost doughnuts with desired glaze or sugar toppings.