BREAKFAST, FOR TWO OR JUST FOR YOU, Sweet Dough Donut, For Two, Yeast

Yeast Donuts {For Two}

Make Yeast Donuts at home! This recipe is quick and easy, and only yields two servings. No need to throw some old donuts away or to eat a dozen of’em!


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  yeast donuts for two

I LOVE this recipe. This was the first time I ever made yeast donuts. And that’s a bit crazy because I bake breads, brioches, milk breads etc. weekly! But I don’t know, I’ve been kind of scared to make donuts. Maybe because it’s fried and it doesn’t depend on your oven. I was happily surprised with the result and will definitely keep on making them!

As usual, I’m not a fond of making a big batch of everything: I have throwing away food, and don’t like to eat just because I made and don’t want to throw it away (you may be familiar with that too).

So, to prevent such things, I created this recipe for only two servings. Click for more {For Two} recipes.

Go to the recipe for the detailed instructions

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yeast donuts for two

Why you should definitely make this Yeast Donuts




Only two servings

Customizable toppings

yeast donuts for two

Take the plunge with me and make these incredible donuts! You’ll be so proud of yourself. And if you already know how to make donuts, this recipe is a great alternative to prevent waste and feeling guilty 😉

Interested in similar recipes?

Try my {Way} Healthier Old Fashioned Donuts {For Two} recipe HERE

healthy old fashioned donut

Yeast Donuts {For Two}

Make Yeast Donuts at home! This recipe is quick and easy, and only yields two servings! No need to throw some old donuts away or to eat a dozen of'em!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Donut for two, donuts two servings, Yeast donut
Prep Time 20 minutes
Cook Time 3 minutes
Proving time 2 hours 10 minutes
Servings 2
Author Bites Of Baking


  • 62 ml lukewarm whole milk 1/4 cup
  • 4 gr fresh yeast
  • 125 gr bread (strong) flour 1 heaped cup
  • 19 gr granulated sugar 1 tbsp + 2 tsp
  • 2 gr salt 1 pinch
  • 12 gr of an egg
  • 1/2 lemon zest
  • 19 gr diced butter -room temperature- 1 tbsp + 1 tsp
  • granulated sugar -after frying-



  1. In the bowl of your stand-mixer with the hook attachment, first add the milk then the yeast and all the other ingredients except the butter. Make sure the salt is NOT next to the yeast.

  2. Knead on low speed for about 7-8 minutes or until everything is roughly combined.

  3. Then knead on medium high speed for several minutes while adding the chunks of butter. Make sure each piece is well incorporated. The dough should end smooth and silky.

First proof:

  1. When the dough is smooth, cover it with a clean towel or cling film. Place it in a warm spot for about 90 minutes (more or less depending on the temperature in your house).

    TIP: Boil some water, add it in a bowl that you place at the bottom of your oven -turned off- then add your bowl of dough on the rack above.


  1. Remove your dough from the bowl on a floured surface. Knock it out a little before shaping a rectangle shape.

    Don't roll the dough out too much as you're only making 2 donuts. You need to keep some thickness to the dough -half an inch-

    Dip a round cutter in some flour and cut two donuts. With a smaller cutter, cut the middle of the donuts -you'll have two donut holes- if there is some leftover, you can shape a boule with it.

Final proof:

  1. Place the donuts and donut holes on a tray greased with oil.

    Place the tray in a warm spot, like advised for the first proof. Let prove about 30-45 minutes.

    The donuts should hold their shape and not deflate, otherwise they over-proved.


  1. At the end of the final proof, heat a pan at least half filled with frying oil.

    Heat it on medium heat, not higher. Let it reach 350°F (180°C). If you don't have a thermometer please buy one! Joke aside, you can test the oil with one of the donut hole.

  2. Fry 90 seconds per side for the donuts, and only 60 seconds for the donut holes.

    Let cool slightly before rolling them in granulated sugar. Enjoy right away!


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