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!!!

This best donut recipe is:

  • Soft
  • Light
  • Fluffy
  • Airy
  • Golden
  • A-H-M-A-Z-I-N-G

Look how light and airy these sponge donuts are-

super soft glazed doughnuts

The best part about this homemade doughnut recipe is that it requires only regular pantry ingredients.

Nothing that will need a trip to the store. 

The team players in this best homemade doughnuts are:

  1. Milk – whole milk if possible. We are making perfect yeast doughnuts, ain’t a calorie counting day:) 
  2. Butter – unsalted room temperature butter. If using salted then reduce salt accordingly
  3. Yeast – active dry yeast, make sure that the yeast is fresh
  4. Eggs – room temperature eggs are a must since cold eggs might not help the yeast rise and in turn will affect the outcome
  5. Sugar – regular sugar
  6. Salt 
  7. Nutmeg – DO not buy pre ground nutmeg. Buy whole nutmegs and grate fresh for all recipes that require ground nutmeg. It makes a huge difference.
  8. All purpose flour – I used unbleached

How to make Best Yeast Doughnuts:

Step-1: Make a sponge- The secret in making a fluffy crumb! This method is usually adopted in making making Asian style breads that is very light and airy. Add milk, butter, yeast, eggs, sugar, salt, nutmeg and only 2 cups of flour into a stand mixer and mix to create a very, VERY soft sticky dough thingy (refer picture below)

super soft glazed doughnuts

Step-2: Add remaining flour and knead to a soft dough, using the dough hook. The dough should stick to the bottom and little bit to the sides. This is due to high moisture content and this is essential in creating a best homemade doughnut recipe (refer picture below)

Firm, not sticky dough <— dense, hard doughnuts

Soft, sticky dough <– Soft fluffy donuts

super soft glazed doughnuts

super soft glazed doughnuts

Step-3: Let dough rise for about 1 and 1/2 hours, until doubled in volume (refer picture above). Find the warmest spot in your kitchen – A sunny window / near the stove top, if you are cooking / in a 90 degree F oven.

Step-4: Dump the dough onto a floured kitchen counter, Roll 1/2 inch to 3/4 inch thick, dusting the top with flour as well. Cut doughnut shapes and place on floured cookie sheets. Cover with a clean kitchen towel and place again in the same warm spot for about 30-60 minutes, until they almost double in size (refer pictures below- Left : cut doughnut / Right : risen doughnut)

 

Step-5: Deep fry doughnuts on moderate heat, until pale golden on both sides. Drain on paper towel (refer pictures below)

Step-6: Glaze doughnuts. Stir confectioners sugar, water, salt and vanilla extract, until you get the perfect consistency. Dip the tops or both sides in glaze and place on a wire rack for glaze to set.

super soft glazed doughnuts

Tips and Tricks to make the best yeast doughnut recipe:

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 – PALE 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

 More related recipes:

Crispy and Crunchy Buttermilk Fried Cauliflower – Vegetarian version of the classic buttermilk fried chicken! Perfectly crispy and crunchy buttermilk fried cauliflower are so addictive that you can’t stop with just one. Oh yes, these are spicy too. 

Crispy Fried Popcorn Chicken – An amazingly crispier, spicier version of your favorite popcorn chicken!!!! 

Black Forest Cake Overnight Oats – A cool, refreshing breakfast on a hot day. Everyone’s favorite classic Black forest cake, but, healthier…much healthier in the form of over night oats. 

Whole Wheat Double Chocolate Avocado Muffins – An amazingly healthier version of chocolate muffins! They are perfectly moist, chocolatey, delicious and so decadent. The ultimate whole wheat chocolate avocado muffins.

 

super soft glazed doughnuts
Print Recipe
4.21 from 63 votes

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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
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

Instructions

To make doughnuts

  • 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).
  • 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.
  • 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. 
  • 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. 
  • Line a large baking sheet with paper towels and place a wire rack on top. 
  • 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.
  • Repeat until all doughnuts and holes have been fried. 

Glaze doughnuts

  • 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. 
  • 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:) 

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

    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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    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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    69 Comments

    1. 2 stars
      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

        1. 5 stars
          Hi there!

          Tried out your recipe today and it was absolutely delightful. So light and fluffy, ever so slightly crispy exterior and really flavourful even though I didn’t use the nutmeg. Anyone leaving a bad comment here definitely did something wrong along the way. It’s fab, thank you!

        1. Anything like Shipley’s? Please say yes. Because I don’t like Krispy Kreme and I haven’t lived in Texas for almost 10 years. :'(

      1. Hi Alyssa, You could totally do that but, the only problem is that half the recipe is too less for the stand mixer. Otherwise, it does not affect the result in any way:)

    2. 5 stars
      Veteran baker; novice donut maker. Everything was perfect except mine had a yeasty tang—it didn’t affect my enjoyment, but the kids weren’t wowed. Any clue what went wrong? Measurements were not the problem. Thank you!

      1. Hi Valerie, Hmmm… that is strange. Could it be because the dough might have taken a long time to rise? Was it a colder day? I’m really puzzled, let me know.

        1. I made the dough in the evening and fried it in the morning. I do that with pizza dough, but they may be it. Next time, I’ll make them right away! Thanks!

            1. Hi Maybel,

              If you look at the first step in the instructions, we combine 2 cups of flour along with first 7 ingredients and mix together. The second step involves mixing REMAINING FLOUR and that is the 3cups+1/4c+2tb.

              So, all the 5cups+1/4c+2tbsp flour is used in two stages. Hope it helps:)

    3. 5 stars
      Oh my goodness! These are wonderful! Easy straightforward recipe. Husband is ready to make these again! Wonderful!

    4. 5 stars
      I made these today, and they came out perfect! The dough is super soft/sticky, but one it rose and I rolled it on floured surface it worked out fine. I used the trick of letting them rise on individual squares of parchment the gently lowering them into the oil them remove the paper. That helped the dough from deflating since it’s such a soft dough! Will make this recipe again! THANKS!!

    5. 5 stars
      I made these today and got rave reviews! Then I forgot to save it to pinterest! So after searching the internet for nearly an hour….Yay!…I fond it! Saved to pinterest….even started a donut board with this as the first one posted! They turned out perfect. The key is following exactly as the recipe is printed. (Although instead of nutmeg, I added 2 tsp. Vanilla to the batter. Also, I added a Tablespoon of melted butter to the glaze recipe. So much for following directions, eh!

    6. Does the active dry yeast require more rise time than instant yeast? I have been using instant and donuts are great but with active dough has excess air bubbles when I roll it out to cut doughnuts. Doughnuts end up flat on bottom and not nearly as fluffy

      1. Hi Sabrina, I have not tried this recipe with instant yeast. However, the general rule is if that if a recipe calls for 1 1/4 teaspoons of active dry yeast, use 1 teaspoon of instant yeast. So, my guess is that a SAME MEASURE might not work. Hope it helps:)

        1. So do you not prove the yeast before adding to other ingredients? From directions it is just added in without mixing with water and setting aside. Just wondered since most other recipes I’ve seen say to prove yeast.

          1. When working with active dry yeast, you don’t have to proof it separately. It works just as well however you will have to make sure the temperature of ingredients are exactly as mentioned in the recipe.
            On a side note – I have been working only with active dry yeast for about 20 years of baking and have never proofed it separately. So, this works with all other yeast based goodies.

    7. So do you not prove the yeast before adding to other ingredients? From directions it is just added in without mixing with water and setting aside. Just wondered since most other recipes I’ve seen say to prove yeast.

      1. Made these again last night. Turned out out good but question. Is it normal to have small gas bubbles in dough after 1st rise? I let dough double in size (about an hour) and when I rolled it out there were small gas bubbles that created empty air pockets in fried doughnut.???Still very good other than that. Yours look perfect.

        1. Tiny air bubbles are not that uncommon when working with yeast dough, since that is the nature of yeast. However, after the first rise, if you notice too many bubbles, then punch the dough 3-4 times gently which will take out most of the bubbles and then the remaining will vanish when rolling the dough being rolled.
          What brand of yeast did you use?

    8. Tried recipe, dough was hard with 5 cups flour! Ended up baking it to make bread, need to check your recipe, very disappointed ☹️

      1. Hi Billy,

        I have included the weight measurements here-

        Ingredients
        1 and 1/2 cups milk, lukewarm (whole milk or 2%) (360 ml)
        1 stick unsalted butter ( 1/2 cup ), room temperature (113 gms)
        4 and 1/2 teaspoons active dry yeast
        3 large eggs, room temperature
        6 tablespoons sugar (75 gms)
        1 and 1/2 teaspoons salt
        1 teaspoon freshly grated nutmeg
        5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided ( 738 to 742 gms)
        additional flour for dusting
        vegetable oil, for deep frying

        Hope it helps:)

      1. Hi Jerty,
        That sounds wonderful!
        As far as the question goes, the doughnuts are absolutely best when fresh.
        However, UNGLAZED donuts can be refrigerated in an air tight container for about 4 days (warm in the microwave for few seconds before eating).
        GLAZED donuts can be stored in a sealed container at room temperature for about 1 day.
        Hope it helps:)

    9. 5 stars
      I am a huge Krispy Creme doughnuts, buy I live in Brazil! I’ve been trying several recipes until this (very last) one.
      Todas was the 5th time I mixed the dough (by hand).
      Result is always fluffy and airy doughnuts. Since I am from Spain, I have compared the spices and I prefer to infuse the milk wit crashed cardamon seeds and I filter them out.
      Depending on how many people we are, I sometimes freeze the doughnuts after the second rise due to superb sunday treats for lazy rainy days
      Thank you for this great récipe

    10. 5 stars
      Hello, These turned out amazing! Very happy with the end product, Thank you! I wanted to add I did try allowing the yeast to bloom first. Mix the warm milk, sugar and yeast. Bloom 10 minutes and then carry on with the recipe. The rising of the dough only took 1/2 an hour doing it this way. I’m not sure if it was a fluke or if by allowing the yeast to bloom it shortens the rising time. The second rising was also half an hour and honestly they could have been done in 15 because they were getting BIG. Either way they turned out great! Very light and airy and moist. Maybe doing it this way cuts a bit of time which is nice! Thanks again!!

      1. NO!!! I’m sorry Bayan, that is not the answer that you are looking for.
        Self raising flour has rising agents (like baking powder/baking soda) in it, So, this will NOT WORK when combined with yeast.
        Hope it helps:)

    11. Hello.in you recipe above does it mean there is no need of water at all after adding the one and half cup of milk

    12. Hey! I want to make this dessert tomorrow and I was wondering if I could mix with a fork or a spoon instead of a stand mixer( because I don’t have one).

      1. Hi Yolanda, These doughnuts are best made with a stand mixer for that amazing soft and fluffy texture.
        However, if you wanna try making by hand, then try mixing for about 5 minutes (using a wooden spoon) in step-1 and another 5-6 minutes in step-2.
        Hope it helps:)

    13. I would like to make these donuts to fry tomorrow morning. I did these in one day the first time and they were fabulous, but I’d like to refrigerate the dough at some point and finish raising before frying. Is this possible, and if so, at which step. I have chores in the morning and don’t want these done mid morning after breakfast. Thanks for the fantastic recipe. I treated my neighbor to some and she ate three by the time I got next door. They’re that good!

      1. Hi Cindy, Glad you loved these doughnuts:) I might try refrigerating them at step-4 (cut doughnuts, place them on baking sheets as per direction, cover the sheets with plastic wrap and then refrigerate). You will need place the baking sheets at room temperature (remove plastic wrap at this stage and loosely wrap with kitchen towel) to completely thaw and the dough has risen as per direction before frying them. Hope it helps:)

    14. Hi! Recipe looks great. Just wondering if I can use airfryer for these? Can I substitute equal butter with healthier oil? I.e. olive oil or avocado oil

      1. Hi Nancy, Avocado/olive oils have a flavor of their own which might come through in the end product. I might go with half butter and half flavorless vegetable/corn oil.
        As with air-fryer, I haven’t tried these in an air-fryer nor did any of the readers. I’m so sorry that I’m not able to offer any help.

    15. Hi there
      My plan is to try these today however I dont have a stand mixer only an electric handheld one it does have two dough hook attachments though. Is it possible to still make these with that?Thank you!

    16. For the sponge can I put it overnight in the fridge and continue the next day? Cos that’s what I have seen done for sponge method. Is there a reason why you didn’t let it rise at room temp or fridge before adding the rest of the ingredients?
      Thank you

      1. Hi Nunu, I totally agree with you, this recipe results in a LOT of doughnuts:)
        If you place your cursor (do not click) over the number 25 (on servings), a slider will pop up! Use that to reduce to the number of doughnuts that you like and it automatically adjusts all ingredients to that serving.
        However, if the quantity is reduced, then it will be kinda difficult to work in the stand mixer. Hope it helps:)

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