Soft and Fluffy Glazed Donuts Recipe

Amazing Fluffy Glazed Donuts – This supremely popular doughnut recipe is Super Soft, Light, Airy and sinfully addictive – As light as biting into a cloud!!

This recipe has been one of our most popular recipes we have ever shared in our blog. Few other supremely popular recipes include – Homemade Taco Seasoning Recipe, Fluffy Pancakes without Eggs, Air fryer Chicken Nuggets or Homemade Kulfi.

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Fluffy Glazed Donuts Recipe

Is there anything better than hot deep fried dough that’s just insanely soft, made from scratch and with real, natural ingredients? I don’t think so! These are truly the best glazed doughnuts you will ever make at home! ALMOST as good as Krispy Kreme. Yes, really!

Krispy Kreme is by far our favorite doughnuts! They are absolutely to die for! Unfortunately, the closest Krispy kreme location is about 32 miles away from our home. So, I had to come up with a recipe to satisfy or cravings!

They are actually better than any store bought glazed options. Yep, they’re THAT good. They practically melt in your mouth when you take a bite and even though they do take a bit of time, it’s so worth it!

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

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.

Why will you love this recipe?

1. Soft, Light, Airy, Fluffy
2. Fried to Golden perfection
3. Easier than you think
4. It’s like biting into a cloud
5. Made with pantry ingredients
6. Simple vanilla glaze
7. Supremely Popular recipe

Few of our reader feedbacks

“Tried out your recipe today and it was absolutely delightful. So light and fluffy, ever so slightly crispy exterior and really flavorful 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!”

“Awesome just made the donuts without nutmeg and they are like the donuts back home in Texas”

“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”

“I am a huge Krispy Creme doughnuts, buy I live in Brazil! I’ve been trying several recipes until this (very last) one. Today 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”

“Omg!!!! This recipe was awesome!!! The donuts were so light, fluffy and soft!!! First time I made them. They were just perfect 😍 I will be looking at more of your recipes”

Donuts or Doughnuts?

Doughnut is the original spelling in the early 1800s. The word “DONUT” is an American variant, that seemed to have appeared in the late 1800s but gained popularity after the Massachusetts-based chain Dunkin’ Donuts was introduced.

Secret to the fluffiest doughnuts

The secret is in the right proportion of ingredients and the SPONGE. Traditionally used in sour dough bread making, it a bubbled mixture of flour and wet ingredients that is very sticky. The two-step process of forming gluten allows to create the base for an airy texture just like a homemade bread.

Can I make without a stand mixer?

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.

Can I shape without a cutter?

Sure can! Use a 3-inch round cookie cutter (a wide mouth canning ring would also work) and the fat end of a large piping tip to cut the holes.

What is the best oil temperature for frying?

The best temperature is 330-340 degrees F. If you own a deep fry thermometer then this is great time to use. Hotter oil will get the outside brown fast before the doughnuts have a chance to rise fully in the oil. Cooler oil will make absorb more oil. Medium heat is perfect!

Do a test – Add a small round ball – it should take about a minute on each side to get golden. Adjust heat accordingly. 

Does the active dry yeast require more rise time than instant yeast?

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. 

Does the yeast not have to be proofed separately?

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.

What is the best oil for frying?

We love all neutral oils like vegetable oil, canola oil or sunflower oil, as they are neutral in flavor and have a high smoke point. Peanut oil works great as well, if there are no allergy issues. If you use an oil with a low smoke point, the oil will burn as the fat breaks down, imparting an unpleasant taste.

Glaze variations

1. Chocolate – Add 1 to 2 tablespoons of cocoa powder when you add the powdered sugar. You might need to increase the water by a bit too to form a smooth glaze.
2. Sprinkle – Stir in fine colored sprinkles into the glaze.
3. Maple – Replace vanilla extract with maple flavoring.
4. Flavorings – Use orange zest, bourbon or rum instead of vanilla.

Pro Tips for Success

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. 

Measure flour correctly – Adding too much flour to the recipe is the most common mistake and will make your glazed donuts dense. The best way to measure -fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Don’t overcrowd the oil – Avoid adding too many at once into the oil as the increase in donuts will lower the oil’s temperature. They will also need room to expand, and it’s easier to flip when there’s space.

Why are they not fluffy?

There could be several reasons for this – Yeast not fresh, dough did not rise enough, oil was too hot or more than needed flour.

Key ingredients

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. Flour, Sugar & Salt – Unbleached (if possible) all purpose flour, Plain white sugar, salt
6. 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.

How to make?

Make the dough

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)

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

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.

Shape the dough

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)

Fry

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

Easy Glaze

Step-6: 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.

Frequently asked questions from readers:

How to store leftovers?

These doughnuts are absolutely best when fresh!
However, UNGLAZED donuts can be refrigerated in an air tight container for up to 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.

More copy cat recipes to try-

• Firecracker Shrimp
• Egg Drop soup
• Chicken Parmesan
• Penne alla Vodka
• Pesto Chicken pasta
• Shrimp Alfredo

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