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Soft and Fluffy Doughnuts with Spiced Sugar

Soft, fluffy, light and airy doughnuts rolled in spiced sugar!


We got our first box of Krispy Kreme doughnuts from one of our dear friends on Father’s day! Incredibly soft pillowy doughnuts with a thin glaze, it was one of the best things that I’ve had in a very long time! And then we visited a Krispy Kreme store to get more!!!! It was fascinating to watch doughnuts coming out of the fryer and move under a shower of sugar glaze! We ate, ate and ate and then brought more for home!


My kiddos challenged me to recreate these at home! And here it is….. Almost as soft as a krispy Kreme:) This is not a copy cat recipe!

Homemade doughnut making may be a little time consuming but not a difficult one! Mix all ingredients in a stand mixer( a 2-step process)…rise…cut….rise again….deep fry!

Dough all mixed and ready for first rise….



After an hour……risendough.jpg

Cut and ready for second rise……cutdoughnutdough.jpg

Ready for a hot oil bath…..


To serve roll hot doughnuts in the spiced sugar or plain sugar or dip cooled doughnuts in a the vanilla glaze.







Optional vanilla glaze…..glazeddoughnuts.jpg



  • Dough is very soft but not sticky. Be generous with flour while rolling dough.
  • Dip cookie cutter in flour before cutting each doughnut to prevent it from sticking.
  • Leave eggs at room temperature for a few hours.
  • Doughnuts are best when served hot! Remember to pop a cold doughnut in the microwave for a few seconds before enjoying.
  • Candy thermometer is a must but you can go ahead without one. We want the oil to be moderately hot.
  • Do not let the doughnut get darker in color.
  • If you wish to amp up your spice level, then simply double the amount of spices for the same 1 cup of sugar.


Soft and Fluffy Doughnuts with Spiced Sugar



1 1/2 cups whole milk, lukewarm

1 stick unsalted butter, room temperature

4 1/2 teaspoons yeast

3 large eggs, room temperature

1/4 cup + 2 tablespoons sugar

1 1/2  teaspoons salt

1 teaspoon freshly grated nutmeg

5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided

Additional all purpose flour for dusting

vegetable oil for frying

Spiced sugar

10 cardamoms

10 cloves

1-inch piece of dry ginger or 1 teaspoon ginger powder

2-inch cinnamon

2 pinches saffron

1 cup sugar

Vanilla glaze:

4 cups confectioners sugar

5-6 tablespoons milk

2 teaspoon vanilla extract

1/4 teaspoon salt


To make doughnuts,

Combine first 7 ingredients and 2 cups flour in the bowl of your stand mixer. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).

Add remaining flour and switch to a dough hook, knead on medium speed for additional 3 minutes (dough will be very soft). Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for 1 – 1 1/2 hours  or until doubled in size.

Dust working surface liberally with flour, Dump dough and dust flour on top. Roll into 1/2 inch thick circle, cut circles with 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes.

Place doughnuts on a lightly floured cookie sheet, spacing about an inch apart. Cover with a kitchen towel, let rise for about 30 to 45 minutes.

Add about 2 inches of oil in a large dutch oven, heat over medium high heat until 330 degrees (use a candy thermometer ). Deep fry about 4 doughnuts at a time, until golden brown on both sides (45-60 seconds per side). Drain on a paper towel.

Deep fry doughnut holes for a few seconds until golden on all sides.

Roll hot doughnuts (as soon it comes out of the oil) in the spiced sugar on all sides.

To make spiced sugar,

Grind all spices (except sugar) in a mortar and pestle until finely ground. Mix in sugar.

To make vanilla glaze,

Dip one side of each doughnut in vanilla glaze and place on a wire rack for excess glaze to drip off and glaze sets.

Best when served hot!

Makes about 25 doughnuts



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