Raised (Yeast) Donut

The raised or yeast donut is the architectural foundation upon which much of the donut world is built. Made from a enriched dough containing flour, sugar, butter, eggs, milk, and active yeast, this style of donut requires patience and skill — the dough must be mixed, kneaded, and then given time to rise, sometimes twice, before being cut into rings, proofed again, and finally fried. The result is a donut that is impossibly light, airy, and tender.

The history of the yeast donut in America stretches back to Dutch settlers who brought their "olykoeks" (oily cakes) to New Amsterdam in the 17th century. Over the centuries, the recipe was refined, and by the mid-20th century, the yeast donut had become the standard against which all donuts were measured. The invention of automated donut machines in the 1920s made mass production possible, but the best yeast donuts are still made by hand in small batches.

What distinguishes a great yeast donut from a mediocre one is the proofing. Properly proofed dough produces a donut with an incredibly open, web-like crumb structure that is almost bread-like in its airiness. When fried at the right temperature — typically around 365°F — the exterior sets into a thin golden shell while the interior remains soft and stretchy. A perfectly made yeast donut should feel almost weightless in your hand.

The raised donut's mild, slightly sweet flavor makes it the ideal canvas for toppings and fillings. It's the base for glazed donuts, frosted donuts, filled donuts, long johns, and countless other variations. Many donut enthusiasts consider a plain, unadorned yeast donut to be the truest test of a donut shop's quality — if they can make a great plain raised donut, everything else on the menu is likely to be excellent as well.