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Homemade yeast doughnuts according to an old family recipe

kynuté koblihy

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Homemade yeast doughnuts according to an old family recipe

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  • Easy to prepare
  • 15 portions
  • 135 minutes
Jan, 02. 02. 2026
kynuté koblihy

Fluffy, tender and wholesome – exactly as we remember them from childhood

Homemade yeast doughnuts according to an old family recipe are fluffy, soft and fragrant just as we remember them from childhood – an ideal honest sweet pastry with coffee or tea. If you want to try other proven sweet yeast treats, we recommend trying doughnuts with a sour cream filling, which are simple and tender, or the classic homemade doughnuts like grandma’s filled with jam, which will delight with their sweet filling and traditional taste. These recipes are great inspiration for all lovers of homemade pastries.

For 15 portions

Ingredients

For the dough:

To finish:

Preparation procedure

  • Crumble the yeast into part of the lukewarm milk, add a teaspoon of sugar and a little flour. Stir and leave in a warm place for about 10–15 minutes, until the starter begins to foam.
  • In a bowl, whisk the eggs with the remaining sugar and salt. Add the melted and cooled butter, rum and lemon zest. Stir in the prepared starter.
  • Gradually add the flour and the rest of the milk. Work into a smooth, elastic dough that does not stick to the bowl or to your hands. The dough should be soft but firm.
  • Cover the dough with a cloth and let it rise in a warm place for approximately 60 minutes, until it doubles in volume.
  • Roll out the risen dough on a floured surface, let rest for 15 minutes and then lightly roll out again to a thickness of about 1 cm. Cut out circles about 8 cm in diameter.
  • Place the doughnuts on a floured surface, cover and let rise for another 20 minutes. After 10 minutes, turn them over.
  • Heat oil in a deep pan to medium temperature. Fry the doughnuts on both sides until golden. Place the finished ones on a paper towel and sprinkle with powdered sugar while still warm.

Total preparation time

Approximately 2 hours 15 minutes

(including about 1 hour 20 minutes rising)

Number of servings

approx. 30 doughnuts

Practical tips

  • The oil must not be too hot, otherwise the doughnuts will brown quickly and won’t be cooked inside.

  • For a perfect light ring, proper proofing and enough oil are important.

  • Finished doughnuts can be filled with jam, chocolate cream, vanilla pudding or hazelnut spread.

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