Amazing Fluffy Glazed Donuts - This supremely popular doughnut recipe is Super Soft, Light, Airy and sinfully addictive - As light as biting into a cloud!!
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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 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?
- Soft, Light, Airy, Fluffy
- Fried to Golden perfection
- Easier than you think
- It's like biting into a cloud
- Made with pantry ingredients
- Simple vanilla glaze
- 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 ¼ 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
- 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.
- Sprinkle - Stir in fine colored sprinkles into the glaze.
- Maple - Replace vanilla extract with maple flavoring.
- 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
- Milk - whole milk if possible. We are making perfect yeast doughnuts, ain't a calorie counting day:)
- Butter - unsalted room temperature butter. If using salted then reduce salt accordingly
- Yeast - active dry yeast, make sure that the yeast is fresh
- Eggs - room temperature eggs are a must since cold eggs might not help the yeast rise and in turn will affect the outcome
- Flour, Sugar & Salt - Unbleached (if possible) all purpose flour, Plain white sugar, salt
- 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 ½ 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 ½ inch to ¾ 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:
I’m sorry the answer is NO!! This recipe works only for deep frying.
If you don't have whole nutmeg, then you can totally skip it. But, store bought ground nutmeg does not come anywhere close to freshly grated nutmeg.
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.
Self raising flour has rising agents (like baking powder/baking soda) in it, So, this will NOT WORK when combined with yeast.
This recipe has not been tested in an air fryer.
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-
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Super Soft Glazed Doughnuts
Ingredients
- 1 and ½ cups milk, lukewarm (whole milk or 2%)
- 1 stick unsalted butter ( ½ cup ), room temperature
- 4 and ½ teaspoons active dry yeast
- 3 large eggs, room temperature
- 6 tablespoons sugar
- 1 and ½ teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 5 cups + ¼ 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 ½ teaspoons vanilla extract
- 2 pinches salt
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 + ¼ 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 ½ hours or until doubled in size.
- Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into ½ to ¾th 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
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Kelly @ Kelly Lynns Sweets and Treats
These look sinfully addictive!! And totally like the ones from the donut shop. I have never fried donuts, just baked them. I will have to try this!!
Maria Doss
It is well worth the effort, thank you Kelly:)
Kelsie | the itsy-bitsy kitchen
These look light as air, Maria! I've never had a Krispy Kreme but I'm going to try these so I see what I'm missing 🙂
Maria Doss
Thank you Kelsie:)
Kim | The Baking ChocolaTess
Oh EM GEE..hello light and fluffy glazed donuts! Heavenly!!
Jane
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
Maria Doss
I'm so sorry that it did not work out for you. If may I ask, what was the reason behind cut doughnut dough being in a warm oven?
Georgia
In your instructions, after putting the cut doughnuts on the pans, you say to "place again in the same warm spot for about 30-60 minutes". One of the warm spots mentioned for the first rise was a warm oven. (to answer your question to Jane)
Maria Doss
Hi Georgia, if your kitchen is not warm then a lukewarm oven comes in handy. This method can be used for both first and second rise - Hope it helps, Maria
Cheshta
Can these be baked instead of fried
Maria Doss
I'm sorry the answer is NO!! This recipe works only for deep frying, I'm so sorry that this is of no help to you:)
Shylet
I don’t have fresh nutmeg can use powder or without
Maria Doss
You can skip totally skip the Nutmeg without any problem. Have fun 🙂
Tazz
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!
gracefultaste
Same here… was a delight to my boys on a rainy day and can I share that I did not use handmixer ( dont have any) but did everything by hand and it still turned out absolutely delicious fluffy and light .. only advise have your glaze ready so you dunk your donuts right in there from frying…once its cool it gets a bit chewy but you can microwave for 7 seconds as recipe instructs and its fluffy again.Will definitely make this again. Thank you for this fabulous recipe.
Maria Doss
Happy to hear hun, have a wonderful weekend - Maria
Tim Wren
@Shylet, I always use the powder (have never bought fresh nutmeg) and it tastes great IMO. Love the slight taste, definitely prefer it to going without.
Nick
Awesome just made the donuts without nutmeg and they are like the donuts back home in Texas!
Maria Doss
Awesome!! So glad that you loved them:)
April
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. :'(
Maria Doss
I'm sorry, the answer is no:) We Californians have never had the opportunity to taste Shilpey's donuts until now.
Alyssa
Can I cut the recipe in half to make less donuts? Or is it going to affect the end result of the donuts?
Maria Doss
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:)
Valerie Stewart
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!
Maria Doss
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.
Valerie Stewart
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!
Maria Doss
Ah... thank you so much for letting me know. I usually fry them as soon as they rise:)
Maybel
You said 5cups+1/4c+2tbs flour.so why in the procedure its only 3cups+1/4c+2tb?
Maria Doss
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:)
Wanda Smith
What about the eggs how many do I use
Maria Doss
It is 3 large eggs at room temperature
Wendy
Oh my goodness! These are wonderful! Easy straightforward recipe. Husband is ready to make these again! Wonderful!
Maria Doss
Yay!!! So glad that you loved it 🙂
Zainab
It turned out to be finger licking yummy..
I glazed it with chocolate though😍
Thanks alot..
Michelle
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!!
Doty Sever
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!
Sabrina
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
Maria Doss
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:)
Sabrina
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.
Maria Doss
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.
Sabrina
Thank you. Newbie here to yeast baking. Good to know your experience.
Maria Doss
Anytime:)
Sabrina
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.
Sabrina
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.
Maria Doss
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?
Sabrina
Redstar.
Lee
Tried recipe, dough was hard with 5 cups flour! Ended up baking it to make bread, need to check your recipe, very disappointed ☹️
Maria Doss
Hi LEE, I'm sorry that this recipe did not work for you. That being said, i will highly encourage you to go through all the ingredient measurements. This is one of our hugely popular recipes - You can see some of the pictures shared by our readers on Pinterest here - https://www.pinterest.com/pin/308707749452614958/activity/tried.
Hope it works for you again:)
Ashley
Hello I was wondering if you can use bread flour? Thank you these look amazing can’t wait to make them!
Maria Doss
Hi Ashley, Due to the higher protein content, bread flour will produce a more chewier and not-so-soft doughnut. Hope it helps:)
Ashley
Ok thank you I am going to make these tomorrow!
Billy Foley
Do you have a version of this recipe with weights in grams rather then cups ect?
Maria Doss
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:)
Anndrisha David
@Maria Doss, hello. Can I freeze the dough after its rolled out and cut into doughnut rings, please advise thank you
Maria Doss
Hi Anndrisha,
I don't have any readers trying this method, but it sounds like a great idea and I don't see any reason for it not working. You could follow this process for freezing dough - After the cut doughnut circles have proofed, place in a parchment lined baking sheet, cover with a plastic wrap and freeze until solid. To fry - Remove baking sheet from freezer, remove plastic wrap, cover with clean kitchen towel, and let thaw completely, until room temperature. Deep fry according to instructions.
Hope it helps, Maria
jerty bautista
These where absolutely amazing!!!!
Now how do i store the rest? 😂😂not fried doughnut?
Maria Doss
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:)
Cara
@jerty bautista, I froze these freshly fried doughnuts (cooled them first) and when I thawed them several weeks later and glazed them they were still amazing!
Maria Doss
That sounds wonderful, Maria
Bela
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
Maria Doss
I'm a huge cardamom fan, so I absolutely love the idea of cardamom infused doughnuts. Thank you for the kind feedback:)
Cassandra
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!!
Bayan
Hi, I was wondering if you can use self-raising flour ? Thank you
Maria Doss
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:)
Yusuf bola
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
Maria Doss
Hi Yusuf, Yes. Milk will be the only liquid. Hope it helps:)
Yolanda
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).
Maria Doss
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:)
Cindy Gilmartin
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!
Maria Doss
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:)
Nancy
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
Maria Doss
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.
Michaela Volpe
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!
Maria Doss
Hi Michaela, I think it should work:) However, I would suggest halving the recipe for the first time and see how it works.
Ruth
@Maria Doss,
I have a handheld mixer and it work out fine. The dognuts are really A.M.A.Z.I.N.G
Thank you Marianhh
Maria Doss
Hi Ruth, I'm so glad that it worked with a hand held mixer - Maria
Kemi
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
Maria Doss
Hi Kemi, Since there is double rising in the recipe, you will not need to rise the sponge. You just mix it right away, hope it helps:)
Nunu
So u have recipe for half quantity? This recipe resulted in too many donuts for small family of 4 to consume.
Maria Doss
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:)
Eddy
How to cut perfect doughnut holes
Maria Doss
Hi Eddy, A doughnut cutter comes in handy! if you do not own one, then the broader end of a cake decorating piping tip (medium/ large ones) work like a charm. Hope it helps, happy holidays:)
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Shah
I want to make 50 of ths delicious doughnuts can you please help me with the correct ingredients to be able to make 50 doughnuts for a get together on the weekend ♥️🙏 thank you.
Maria Doss
Hi Shah, Here are the ingredient measurements for 50 doughnuts :
3 cups milk
2 sticks unsalted butter ( 1 cup )
3 tablespoons yeast (9 teaspoons)
6 large eggs
3/4 cup sugar (12 tablespoons)
1 tablespoon salt (3 teaspoons)
2 teaspoons grated Nutmeg
10 cup + 3/4 cup all purpose flour
Glaze
6 cups confectioners sugar
1/2 to 3/4 cup water
1 tablespoon vanilla
1/4 teaspoon salt
Hope it helps:)
Wanga Robert
Is it possible to make these soft doughnuts for commercial purposes. like is it a good business venture?
Maria Doss
Hi Wanga, this recipe is designed for home cooking. I'm not really sure how it will work as a business:)
Linda
For a warm proving environment, warm tumble drier is brilliant
Maria Doss
Thanks for the tip Linda, I've got to try this 🙂
Bernadette
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.
Luciana
Amazing donuts!
Chene
I tried your receipe and it was superb soo light airy fluffy nd nice thank you
Maria Doss
Hi Chene, Sounds wonderful, glad you liked it:) Wishing you a very happy 2021!!!
Jummy
My mixer is faulty and I want to try these doughnuts because they look really amazing and easy, I don't know if I can do it manually instead
Maria Doss
Hi Jummy, Though these doughnuts could be made by hand (will include a LOT of kneading/mixing), the result is not gonna be as soft as the machine method. So sorry that this wasn't the reply you wanted to hear, Maria
Shirley
Normally when I bake my donuts, it gets dry and not as soft as it should be the day after. Does your donuts still get silky and soft until the day after (maybe 2 or 3 days) as well?
Maria Doss
Hi Shirley, My apologies for a late reply, our website is going through some core changes. Regarding the donuts, these deep fried donuts are BEST WHEN FRESH and recommended to be consumed on the day they are made. However, if you wish to store them for a couple of days, then warm them for a few seconds in a microwave, just before eating.
Lilian
Hi, can you share the recipe with grams? Thankyou
Maria Doss
Sure Lilian, will add the measurements very soon. Thanks, Maria
tahneek sattar
hi there i was wondering if i could put the dough in the fridge overnight and make the batch the next day would that over proof it?
Maria Doss
Hi Tahneek, I'm sorry, you could take that route, but the doughnuts don't turn out as soft as the ones made right away - Maria
Tim Wren
I've made these a time or two and the texture is always perfect! The best homemade donut recipe I've ever tried. However, every time I make these, I notice I always end up with far fewer than 25. Last time I think I got twenty, maybe twenty two. This time I only got fifteen (and fifteen donut holes, for each one). Do you have any advice? I'm pretty sure the round cutter I'm using is three inches across
Maria Doss
Hi Tim,
My guess is that rolled dough is a little thicker than it's supposed to be. Try rolling a bit thinner to get more doughnuts, Maria
Mags
OMG!!!! first try absolutely amazing. Totally delicious. Thank you for sharing. Had to use instant yeast but worked perfectly.
Maria Doss
Thank you Mags, happy to hear that, Maria
Sharon Cole
For the flour… I know typically you would use it packed, but do you pack it then sift it or are the measurements already sifted? Makes a big difference! Thanks!
Maria Doss
Hi Sharon, This recipe requires it to be measured packed (without sifting). Wishing you a wonderful holidays and new year, Maria
Monica
I can't wait to try this recipe. After thoroughly reading thru the posts, I've learned quite a lot and most of my questions have been addressed, thanks to everyone's input. I have only one question remaining, and that is, I live in a high-altitude area. Should I make adjustments to the ingredients by increasing or decreasing anything?
Maria Doss
Hi Monica, We do not have any readers trying at a high altitude. One note that we would like to offer is that lower air pressure at high altitude (over 3,000 feet) allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. So, please adjust the rising time accordingly, Maria
Maria
Hi I just made these on firday but they are anything but light and fluffy. I dont know what I did wrong.
Also what do you do with the rest of the dough after cutting them?
I had so much. I did reroll and cut those out too.
? Over mixed maybe?
They are so heavy
Maria Doss
Hi Maria, Here are a few things that might have gone wrong for not yielding a light and fluffy donuts-
1. Yeast is towards the expiring stage
2. Eggs/Butter should be at room temperature and milk lukewarm (105°F to 115°F) ---> The temperature of ingredients added is CRITICAL when working with yeast dough. Any colder or hotter ingredient will inhibit the yeast from blooming.
3. Dough was not risen enough.
4. Roll and handle the dough with gentle hands so that we don't deflate the dough.
Place excess dough (after cutting/before second rise) on a parchment lined baking sheet, wrap well and freeze for a few days. Thaw them at room temperature, and let rise at a warm place until doubled in size. Deep fry as instructed.
Hope it helps, Maria
Monica
I made it! Best ever glazed donut recipe I've ever tried. It pays to read thru the comments. I learned a lot. This dough is as light as a cloud when ready for frying, so handling is tricky. I took the suggestion from one of the commentators of placing them individually on square parchment cut-outs, which I was out of, so I used waxed paper instead. Worked really well. I'm not as proficient at "multi-tasking" as I used to be, so I fried them one at a time, thus giving each fluffy puff of dough my undivided attention. I made the traditional glaze and for a little variety, some chocolate and maple. I filled a few with Bavarian Cream, using a basting injector syringe that I've had in my drawer, forever! Everyone loved them. From now on, this will be my "go-to" for donut-making.
Maria Doss
Hi Monica, Thanks you for the detailed feed back. I love the idea Bavarian cream filling, YUM - Maria
Cynthia
These by far are the best donuts I have ever made. I've tried other recipes but ended up with dense not good donuts. I will make these again.
Maria Doss
Hi Cynthia, Happy to hear hun, Maria
Rachel
I make these almost everyday 🙂 I'm a baker and have eaten and made so many donuts! This recipe is the best because its light, not greasy and blows everyone away. Other bakeries go for brioche, but they are so much denser and more bread like! These are soft and memorable!
Maria Doss
Happy to hear hun, Maria
Gadija Kaldine
Made these Doughnuts & came out delicious. Will share this recipe with family & friends. Thank you so much for sharing your recipe.
Maria Doss
Hi Gadija, Glad you loved the doughnuts. Have a great weekend, Maria
Rosita
First try. Awesome, super soft and fluffy...best donut from scratch..I definitely gotta keep this recipe on my phone so I don't have to forget in the near present and future time. So unbelievable amazing, this is definitely my way on bonding with my kids. Love to bake and cook. This recipe was my first choice for trying something new. Thanks
Maria Doss
Happy to hear hun, have a great Sunday - Maria
Marion
I’m making these tomorrow. Will using cake flour create a fluffier texture?
Maria Doss
Hi Marion, Hmm... these are very fluffy using just all purpose flour. May be you could try replacing half the flour with cake flour - Maria
Krista
Excellent recipe. My family loves them and I'm excited to make them again. Im curious if I can use this recipe to make donuts with filling instead of making a donut hole. Also would love to make a dutchie style donut by adding raisins. Has anyone adapted the recipe to do either of those things?
Maria Doss
Glad to hear hun. You could totally make them without a hole for jelly filled donuts (make sure that they are not too big in size). We don't have any readers try the Dutch style, but it should work just fine. Our guess is that it might not be as light and airy due the dried fruits addition. However, it sounds super delish. Hope it helps - Maria