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Yeast Doughnuts

  • Yield: 1 1/2 dozen


  • 3 to 3 3/4 cups flour
  • 2 1/2-ounce package active dry yeast
  • 3/4 cup milk
  • 1/3 cup sugar
  • 1/2 stick butter
  • 1/2 teaspoon salt
  • 2 eggs
  • Vegetable oil, for deep-frying
  • Honey or Chocolate Glaze (recipes follow) or confectioners' sugar or cinnamon-sugar


  • In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add enough of remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes and transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; reroll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  • Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. If using Honey Glaze, immediately glaze hot doughnuts; if using Chocolate Glaze, let cool first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar.