Yeast Donuts from Elinor Klivans’ Donuts Cookbook


My Muttie presented me with a gift on Thursday. It was Elinor Kilvans’ Donuts cookbook. After looking at all the scrumptious recipes, I naturally started craving donuts. I was able to rope my Aunt Kat into making them with me – or rather, she making them and I taking pictures for a blog post. Great idea, huh? I know. We don’t celebrate Christmas, so we didn’t gorge ourselves on Friday. Therefore, we were able to make delicious donuts with no guilt. Although I should be posting a clean eating post today for you-all, I just couldn’t. There was no way I could wait to post this post. So I apologize for its improper timing. But I believe that once you see these donuts you will want to make them too.

Therefore, enjoy them with a guilty conscience.

We used the yeast donut dough recipe on page 100.

Melt the butter and milk and heat until the butter is melted and the mixture is hot but not boiling. (about 125 F/52C) Then remove from heat.


Fit a stand mixer with the paddle attachment. In the mixing bowl, combine 2 ½ cups of flour, the sugar, salt, and yeast and beat on low speed to mix.

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Add the hot milk mixture, raise the speed to medium, and beat until well blended.

Add the eggs and vanilla and beat until fully incorporated, about 2 minutes.

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Add the remaining ¾ cup flour and beat until the dough is well blended and smooth, about a minute longer.

The dough will NOT pull away from the sides of the bowl and will be sticky. Scrape the dough into a large bowl and cover with a kitchen towel. Let stand in a warm place until well risen and increased in bulk, about 45 minutes.

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Roll out the dough to a circle about ten inches in diameter and about a ½ inch thick. Use a 3 inch round pastry cutter (if making filled donuts) or donut cutter. Lay out on a baking sheet and cover with a kitchen towel; let rise for about 30 minutes. The donuts will be soft and puffy, but not doubled.

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Pour oil to a depth of 2 inches in a deep, heavy sauté pan and heat until the oil reads 360 F (182 C). Gently lower 2-5 donuts into the hot oil and deep-fry until dark golden in color, about 1 ½ minutes. Turn over and cook the other side, about a minute. Transfer to a cooling rack or a towel lined baking sheet. While still hot, roll in powdered sugar or glaze.


Once cooled, the donuts can be filled. Cut a ½ inch slit in the side of each donut. Press the tip of the pastry bag gently into the slits and pipe about 2 tsp of jelly into each donut.

We glazed them with an orange glaze. Recipes below for donuts and orange glaze.





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