Super Soft Glazed Doughnuts

super soft glazed doughnuts

Light, fluffy, airy, soft glazed doughnuts!!! These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!

super soft glazed doughnuts

Is there anything better than hot deep fried dough that’s just insanely soft?

No right? Because these are truly the best glazed doughnuts you will ever make at home.

ALMOST as good as Krispy Kreme. Yes, really!

This Soft and fluffy doughnuts is one of the best doughnut recipe ever!! I’ve made it countless times, ranks in the first page on Mr.Google and many have made it with huge success, in-spite of the not-so-good pictures.

Time for a makeover!!!

 

super soft glazed doughnuts


super soft glazed doughnuts

super soft glazed doughnuts

The best part about this recipe is that it requires only regular pantry ingredients. Nothing that will need a trip to the store. 

The recipe might be a touch time consuming, but comes together very easily in your stand mixer. 

Let me break down the process 

  1. Make a sponge 

  2. Add remaining flour and knead to get a soft dough

  3. Let rise until doubled

  4. Roll, cut into doughnut shapes and let rise again

  5. Deepfry

  6. Glaze




Sponge is a crucial step in creating that light, airy texture.  You simply knead all ingredients (but use less flour) with the flat beater for 3 minutes and it will look something a slightly curdled cake batter.

Add remaining flour, switch to a dough hook and knead for 3 minutes to form a soft, sticky dough. Scrape the sides, cover bowl and let rise until doubled. 

Scrape dough onto a lightly floured kitchen counter, roll gently with a rolling pin into a 1/2-3/4 inch thickness. Cut with floured doughnut cutter. and place doughnuts on a lightly floured baking sheet, about an inch apart. Cover and let rise again. 

Deep fry about 4 at a time, on medium temperature, until golden on both side. Drain on a rack. 

Dip doughnuts in glaze and eat with no self control. 

The consistency of the glaze is to form a thin coating. However, you could reduce the water if you’d like a thick coated doughnut.




Key steps in getting the lightest, fluffiest doughnuts:

Soft dough equals soft doughnuts – given measurements will create a soft, sticky dough. Do not be tempted to mix in more flour, it will work out at the end. Trust me on this. 

Oil temperature – magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the doughnuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut – it should take about a minute on each side to get golden. Adjust heat accordingly. 

Color, color, color – GOLDEN and not any darker. Letting the doughnut brown will form a crusty outside (delicious tho) but not the light texture we are aiming for. 

super soft glazed doughnuts
3.5 from 2 votes
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Super Soft Glazed Doughnuts

Light, fluffy, airy, soft glazed doughnuts!!! These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 25 doughnuts
Author Maria Doss

Ingredients

  • 1 and 1/2 cups milk, lukewarm (whole milk or 2%)
  • 1 stick unsalted butter ( 1/2 cup ), room temperature
  • 4 and 1/2 teaspoons active dry yeast
  • 3 large eggs, room temperature
  • 6 tablespoons sugar
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon freshly grated nutmeg
  • 5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided
  • additional flour for dusting
  • vegetable oil, for deep frying

Glaze

  • 3 cups confectioners sugar
  • 5 to 6 tablespoons water
  • 1 and 1/2 teaspoons vanilla extract
  • 2 pinches salt

Instructions

To make doughnuts

  1. Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose 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).

  2. Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) 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 about 1 1/2 hours or until doubled in size.

  3. Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don't have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps. 

  4. Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 - 60 minutes. 

  5. Line a large baking sheet with paper towels and place a wire rack on top. 

  6. When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a deep fry thermometer , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.

  7. Repeat until all doughnuts and holes have been fried. 

Glaze doughnuts

  1. In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 

  2. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack. 

    Let glaze set for about 20 minutes before serving. We never wait that long around here:) 

Doughnuts are best eaten hot!!! However, to enjoy them later (not more than a day) microwave one doughnut for 7 seconds.

Recipe Notes

Luke warm milk - An easy way to check without a thermometer- sprinkle few drops of water on the inside of your wrist. It should neither feel hot nor cold. 

Nutmeg, gives the classic doughnut shop flavor to the doughnuts. Do not use nutmeg powder, grate freshly with a microplane or a fine grater.

During cooler days, I adopt the oven method to rise the dough : Set oven temperature to 170 degrees F (or the lowest that your oven can go to). As soon as the oven begins to heat, let it warm up for 20-30 seconds (don’t let it go to 100 degrees). Turn off oven and place the bowl inside and let rise until doubled. If oven reaches 100 degrees or higher, leave the oven door open for a minute or two to cool down a touch before keeping the dough

Oil temperature – magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the doughnuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut – it should take about a minute on each side to get golden. Adjust heat accordingly. 

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If you’ll love this Super soft glazed doughnuts recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

Related recipes –

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Whole Wheat Double Chocolate Avocado Muffins

 

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

 

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7 Comments

  1. Not the best doughnut I’ve made. IMHO not anywhere as good as proclaimed. After 2nd raising, fell flat when taken out of warm oven to fry. Very disappointed

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