These doughnuts are fried, not baked, and made with yeast. Cake donuts may be everywhere these days, but they will never compare to a fluffy, doughy, yeasty fried doughnut. The kind of doughnut that has just a little crisp to its edges. The kind of doughnut that melts in your mouth. Light, airy, and totally, deliciously bad for you.

Make sure to use a kitchen scale for best results. They can be found fairly cheaply at a variety of sources. If you are familiar with making yeast-raised dough, feel free to estimate. I make this in a stand mixer, but you can absolutely make it without one. It will just take a bit longer and require a little more work.

I’m making doughnut holes, but you can make any shape you like. I prefer making the holes because it’s quick and easy, and I don’t have to bother with a rolling pin and cookie cutters! Plus the holes are so easy to flip when they’re frying – some of them actually flip themselves.

CONTINUE »