Homemade Yeast Doughnuts

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Earlier this year, we tested a doughnut recipe in the #FoodieScore kitchen that allowed us to make the sweet treats without using yeast. The result was a flavorful doughnut we enjoyed and shared with you. But the doughnuts from that batch became much heavier as they sat for a day or two, and I found myself wanting a lighter, airier doughnut that could last a bit longer. After all, we shared some of the doughnuts with family, but we still had plenty to eat ourselves and could only eat so many at a time, within reason.

So, I searched for a yeast doughnuts recipe, hoping the inclusion of yeast would produce a lighter result and thinking such an ingredient might take a little more work to prepare. Both of those expectations were accurate with the recipe I selected. Molly did most of the preparation on these doughnuts, which required the incorporation, settling and rising of yeast, and the frying. The process did take more time and effort, but the recipe did produce a slightly airier doughnut.

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However, after a few days, the doughnuts still became a bit heavier and drier than when first made. So, I have a hypothesis about this and all doughnut recipes: They’re meant to make and enjoy right away. From our doughnut tests, we’ve learned there’s a reason why doughnut shops make their treats and sell them fresh on the day of production. A doughnut just isn’t as good after a few days. That also tells me something about those packages of Krispy Kreme and other doughnuts you see on the shelves in grocery and convenience stores. What kind of preservatives must they contain to help them maintain flavor and texture longer?

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This recipe linked here was provided by Ree Drummond, known as the Pioneer Woman, for the Food Network. It’s a solid set of ingredients and instructions, and we thoroughly enjoyed the resulting doughnuts. We also enjoyed getting creative with our decorations and toppings, leaving holes in some doughnuts and filling them with creams, icing others and adding drizzles, sprinkles, bacon and more. But most of all, we suggest that you use any doughnut recipe with plans to eat your tasty creations within just a couple of days. You’ll enjoy them more that way.

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