Raised Donuts
High-Altitude Raised Donuts: Light, Airy & Professional
At high altitude, because of the lower atmospheric pressure at high, the carbon dioxide that is produced by yeast expands faster and at a lower temperature than it does at sea level. In a raised (yeast) donut, this rapid expansion can quickly become a problem: the dough often over-proofs in minutes, creating oversized by structurally weak donuts. When these over-inflated donut rings hit the hot oil, they either absorb too much grease or collapse into a tough, chewy ring.
This high-altitude raised donut recipe produces donuts with the iconic light-as-air texture, keeps its perfectly round shape, and showcases the iconic white “proof line” around the center. You can achieve consistently successful results.
The High-Altitude Science
To get these results, we made three key shifts:
Reduced Yeast: At altitude, yeast feeds more aggressively. We slightly reduce the yeast and recommend a “cool rise” to slow fermentation, allowing gluten to develop enough strength to hold the air bubbles without popping.
Flour Protein: Bread flour replaces all-purpose flour. In the thin mountain air, the higher protein content of bread flour creates a stronger network that traps rapidly expanding gases, preventing the donuts from becoming greasy and heavy.
Temperature Adjustments: Frying occurs at a higher temperature (365°F–370°F). Because high altitude dough is more "porous", a quicker fry is necessary to set the exterior and prevent the oil from soaking into the center of the donut.
Yeast: Reduced to 2 teaspoons to keep a stable, even rise.
Flour: Bread flour is used for its superior protein content.
Liquid: Increased slightly to 1 cup + 1 tablespoon to combat mountain dryness.
Frying Temp: 365°F–370°F to ensure a rapid exterior set and minimal oil absorption.
Raised Donut Recipe
PREP TIME:
20 minutes
RISE TIME:
90 minutes
COOK TIME:
10 minutes
SERVINGS:
12-15 donuts loaf
- 3 ¼ cups bread flour (plus extra for dusting)
- 2 teaspoons instant yeast (reduced)
- 1 teaspoon salt
- 3 Tablespoons granulated sugar
- 1 cup + 1 Tablespoon whole milk, warm (105°F)
- 1 large egg, room temperature
- 4 Tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable or canola oil for frying
1. Mix the Dough : In a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5 minutes to bloom. Add the egg, vanilla, and 2 cups of the flour.
2. Knead : Using the dough hook, add the remaining flour and salt. Add the softened butter one tablespoon at a time. Knead on medium-low for 9–10 minutes. The dough should be smooth, elastic, and slightly tacky.
3. The First Rise : Place in a greased bowl and cover. Allow it to rise until it has doubled - about 45 minutes. At altitude, watch the dough and not the clock. You do not want it to be over-proofed.
4. Roll and Cut : Gently roll the dough to 1/2 inch thick. Cut with a donut cutter. Place donuts on individual squares of parchment paper (this allows you to drop them into the oil without deflating them).
5. The Second Rise : Cover and let rise until they are puffy, about 25–30 minutes. If they look like they are about to pop, they have gone too far.
6. The Fry : Heat oil to 365°F (185°C). Carefully drop the donuts into the oil (parchment side up, then peel off the paper).
7. Flip : Fry for about 60–90 seconds per side. Look for the "white ring" around the center—this is the sign of a perfectly proofed high-altitude donut.
8. Glaze : Drain on a wire rack and dip into glaze while still warm.
Simply Altitude Pro-Tips
Bakery Style Donuts: To get that bakery style white line around the middle, your donuts must be buoyant. If they sink, your oil is too cold or your dough is too heavy. Use bread flour to ensure they stay light enough to float high in the oil.
Prevent Oily Donuts: If your donuts are oily, they likely over-proofed. In the mountains, the air bubbles may get so large they become too porous, letting oil in. Next time, shorten your second rise by 5–10 minutes.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested treats? Try these next:
High-Altitude White Bread: Our classic fluffy loaf.
High-Altitude Cake Donuts: Perfectly light breakfast treats.
