Because life is short, and the bakery is closed on Mondays. You know that craving—the one that hits at 8 p.m. on a rainy Tuesday? You can’t call the bakery. But you can raid your pantry. A little flour, sugar, yeast, butter, and oil can turn your kitchen into a happy little doughnut shop.
Making Yum Yums at home means you get them hot. Not warm. Hot. That moment when the glaze is still a little runny, and you pull the twist apart, watching steam rise? That’s a core memory right there.
Plus, it’s a fantastic way to impress your kids—or your own inner child. There’s something deeply satisfying about saying, “Oh, these? I just whipped them up.” You’ll feel like a kitchen wizard, even if you’re wearing mismatched socks and your hair’s a mess.
Yum Yums | Recipe Cart | Recipe Cart
The simple method (no fancy gear needed)
Start with a basic yeast dough. Mix one cup warm milk (not hot—think baby bath temperature), two tablespoons sugar, one packet of active dry yeast, and let it sit for five minutes. It should get all foamy, like a little yeast party.
Add two tablespoons melted butter, one egg, a pinch of salt, and about two and a half cups of flour. Knead until it’s smooth and bouncy—like a stress ball for your hands. Let it rise for an hour in a warm spot (I use the laundry room; the dryer’s warmth is a chef’s secret).
Roll the dough into a rectangle, cut it into strips, and twist each strip into a knot. Let them rise again for 20 minutes. Then, gently drop them into hot oil (350°F—or test with a wooden spoon; if bubbles form around it, you’re golden). Fry each side for about 90 seconds until deep brown.
While they’re still hot, dip them into the glaze: one cup powdered sugar, two tablespoons milk, half a teaspoon vanilla. Let the excess drip off, then set them on a wire rack. The glaze will harden into that signature crackly shell.
Little tweaks for everyday heroes
You can go wild. Add a pinch of cinnamon to the glaze for a warm, cozy twist. Or sprinkle crushed nuts on top while the glaze is wet. My neighbor, Dave, dips his in chocolate sauce and calls them “Yum Yums Supreme.” He’s not wrong.
How To Make Yum Yums. - YouTube
If you’re short on time, use canned biscuit dough. Separate the biscuits, twist each one into a knot, and fry them. They won’t be as fluffy as from-scratch, but they’ll be done in ten minutes. No judgment—we all have Tuesday nights.
The best part? Leftovers don’t exist. Seriously. Make a batch, set them on the counter, and watch them disappear. Your family will wander into the kitchen, grab one, and give you that look. The look that says, “You are my favorite person today.”
