Servings : 18 doughnuts
I’ve had several requests for soft and light yeast-raised doughnuts. Well, they definitely don’t get any softer or lighter than these yummy ones here. Took bites out of 2 just so you can see the fluffy airy insides…soooo soft and delicious!
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 2 1/2 tsp. instant yeast
- 2 tbsp. warm water
- 2 1/2 tbsp. melted butter
- 1/2 tsp. salt
- 1/4 cup sugar
- 1/2 tsp. vanilla essence (or you can use cinnamon/nutmeg)
- 1 egg lightly beaten
Instructions
Have an extra quarter cup of flour handy in case the flour gets too sticky you can sprinkle some more a little at a time.
For the Donuts
Add the yeast to the warm water in a small bowl, cover and set aside for about 5-10 minutes.
In the meantime sift the flour. Add the salt and sugar. Stir with a whisk just to combine everything properly. Once the yeast has proofed/become activated (it will have swollen up and become bubbly in the water), add it to the flour.
Now add the melted butter, beaten egg and the warm milk. Stir everything together and knead to form a sticky dough. You can use the hook attachment if you’re using a machine, otherwise you can just do this by hand. Remember, you want the dough a little bit sticky. So if it’s tooo sticky to handle, dust a bit of flour or oil your hands lightly and knead, but try not to get it too firm as that will not give you light and soft doughnuts. Knead for about 4-5 minutes, then turn the dough into a lightly greased bowl and cover with cling film. Set aside for about an hour or until the dough doubles in volume.
If you are kneading the dough at night and want the doughnuts for the following day, after kneading the dough and putting it in a bowl, cover with cling film and refrigerate. The dough will slowly rise in the refrigerator, and the next day you can just proceed to shape and fry your doughnuts. DO NOT cover with aluminum foil.
Once risen, knock the air out of the dough, turn it out on your work surface and roll out to a little under a half inch thickness. Cut out your doughnuts and set them aside on a floured surface or tray. Keep the doughnuts covered with a light kitchen towel.
Bunch together all the scraps of dough and keep forming doughnuts until all the dough is used up.
Let the shaped doughnuts rest and rise for about another hour.
Heat your oil. If you have a kitchen thermometer, get the oil to about 170-180 C. This is the ideal temperature for frying doughnuts.
Fry the doughnuts, maintaining the heat on medium. If the oil gets too hot, the doughnuts will color too quickly and remain doughy in the center. Drain on a rack until all the doughnuts are fried.
Once they’ve cooled, you can glaze or sugar-coat them according to your preference. Here are the glaze recipes I used.
Ingredients & Instructions for the Glaze
For sugar glaze, measure out 1 cup of icing sugar, add a few drops of vanilla essence to it, then gradually add warm milk or water a tsp. at a time and mix until it becomes smooth and of a thin consistency. Make this right when you are about to dip the doughnuts as the glaze will set as it dries on the doughnuts.
For chocolate glaze, I just melted cadbury’s milk chocolate, added 1 tsp. butter to give it a shine and a tiny pinch of salt to add depth of flavor to the chocolate. Then dip the doughnuts one at a time and place them on a rack until the chocolate sets. If you want, you can add sprinkles or whatever toppings you like before the chocolate sets.
Otherwise you can dust some icing sugar on the doughnuts or even just serve them plain, or top them with some warm jam. Anything you like! 🙂
Enjoy! 🙂
Hi dear I jut tried this hv
Hi dear I jut tried this hv knead the dough but it hasn’t risen
I nt know wat went wrong I use instant yeast..it’s fresh
As I tested it by making buns …buns dd rise ..
What should I do now should I add yeast n knead the dough again
Please reply
Hi! Sorry about the yeast but
Hi! Sorry about the yeast but you may need to recheck it. Please refer to this note. Doubt that adding more yeast to the dough will be of much help, you may need a fresh batch.
http://www.fauziaskitchenfun.com/dough-not-rising-find-out-why
Hi does this doughnuts rise
Hi does this doughnuts rise when frying ?
Hi, they rise when you rest
Hi, they rise when you rest them after shaping, but yes they do expand some more when fried.
Hmmm thanks wil try it once
Hmmm thanks wil try it once again let u know the results
Asslam alikum i have a series
Asslam alikum i have a series of question to ask you about the donuts…
1)so far i have tried many donuts recipes they have risen but they were not as soft as available in the market…my question is are your donuts really soft? the kind that dissolves immediately when bitten?
2) donuts are supposed to be sweet but i noticed in your recipe the amount of sugar used is not much….can i increase d amount to make it a bit more sweet?
3)your recipe makes 18 donuts since i am trying out i will prefer to cut down the ingredients to half so that if for some reason results are not good its not wasted…my question is i will just half the amount every ingredient right? what about egg? should i use half beaten egg or 1 will be fine? n esp what wil be the amount of yeast required then?
4) last question you used salted butter or unsalted butter?
in the end i will like to thank u in advance and will like to praise your work….not only are your recipes good you also have presented explained and maintained your work in the most user friendly way…thank you keep up the good work!!
W/Salaam, these doughnuts
W/Salaam, these doughnuts should give very soft results if kneaded well and the dough is made nice and soft. The sugar amount is perfect for the recipe but you can add more if you want. And yes you can cut the ingredients in half, everything will be halved including the egg and yeast. Unsalted butter is preferable to me but any works. Thanks!
Salam
Salam
Can I use dry yeast instead of instant yeast? Is there a difference? Thank U! 🙂
W/Salaam, please refer to the
W/Salaam, please refer to the first paragraph of this note:
http://www.fauziaskitchenfun.com/dough-not-rising-find-out-why
Assalam o alaikum
Assalam o alaikum
Can u kinldy share the method of making pink/ green glazing for doughnuts?I wonder how is that made ? also, can i use hershey’s choclate syrup for choclate galzing?
W/Salaam, mix icing sugar
W/Salaam, mix icing sugar with a tiny bit of milk or lemon juice and then add a few drops of red colouring (for pink glaze) or green for a green glaze. Mix and use. Yes you can use Hershey’s syrup for glazing but please note that it will not set, it will be a watery glaze.
Can I make them wihout a hole
Can I make them wihout a hole in the middle? Coz I like filling them with pastry cream
Yes you can.
Yes you can.
Hi fauzia, i tried alot tym
Hi fauzia, i tried alot tym bt my yeast didnt active, whts the prob ? Plz guide me…
Hi, please refer to this note
Hi, please refer to this note:
http://www.fauziaskitchenfun.com/dough-not-rising-find-out-why
Salams Fauzia…I tried this
Salams Fauzia…I tried this recipe today, it came out perfectly well, thnks to u 🙂 but wen we refrigerated it and had it later, there was a carbon sort of taste 🙁 It tasted so good before refrigerating it..I was wondering if I may have added too much yeaste though I followed ur measurements only. I used mauripan instant yeast. This happened to me be4, when I made the chocolate moist cake too..
W/Salaam, thanks. Am not sure
W/Salaam, thanks. Am not sure what could cause the carbon taste you are describing. What is the common ingredient you used for both these recipes? Because the moist cake does not contain yeast so am doubtful whether the yeast is the issue.
Salam Fauzia
Salam Fauzia
Thank you for the great recipe 🙂
My dough was too sticky that it was difficult for me to roll it as it kept on sticking to the roller. I did add a quarter cup of flour..still very sticky. Had to add extra flour every time had to roll out piece of dough. I live in a warm climate country. Any tips please
Thanks
W/Salaam, did you measure the
W/Salaam, did you measure the ingredients accurately? The dough does turn out sticky but not that bad. Did you knead the dough well? The more you knead the more it dries out.
Yes, I did measure them
Yes, I did measure them correctly and first did the kneading with hand and then used the kneading machine. Approx ten minutes of kneading is enough? Will try again 🙂
Thanks
Yes that sounds long enough,
Yes that sounds long enough, do give them another go and let me know if there is a difference. All the best! 🙂
Assalam o alekum. I tried
Assalam o alekum. I tried many of your recipes n Alhumdulillah all went good. I will try these donuts tomorrow InshaAllah. Could you please tell us the recipe of the famous Boston creme donuts of dunkin donuts. ? Regards.
W/Salaam, thank you. Will do
W/Salaam, thank you. Will do inshaAllah.
salam fauzia
salam fauzia
if i have instant yeast should i keep it to bubbleup or just use in flour? thanx
khudayja
W/Salaam, as mentioned in
W/Salaam, as mentioned in previous comments, please follow the recipe exactly for this recipe.
assalamalaikum fauzia…can u
assalamalaikum fauzia…can u plz tell how to did u cut out those doughnut shapes? jazakAllah
W/Salaam. Used a glass for
W/Salaam. Used a glass for the outer circle and a small bottle cap for the inner one.
Assalamu alaikum! I just love
Assalamu alaikum! I just love your website,thats a grate help for people like me;-) Can I pls know how I can make the icing sugar at home,for the glaze?as I have run out of them.my little one loves doughnuts!I’m in the process of making.pls help me!
Jezakallah khair
W/Salaam, thank you! Grind
W/Salaam, thank you! Grind regular sugar and mix a bit of cornflour/cornstarch in it. About 2 tbsp of cornflour per cup of finely ground sugar.
Salams! The doughnuts turned
Salams! The doughnuts turned out well.I added a bit if pink colouring and rose essence for the glaze,coz my daughter loves pink! But I had a problem when shaping,it was quite sticky,I couldn’t get the nice shape. Where did I go wrong?pls. Help.
W/Salaam, thanks for the
W/Salaam, thanks for the lovely feedback! You probably needed a tiny amount of added flour to get the dough to a workable consistency. Next time just add a touch of flour to the work surface and on the rolling pin, it will help.
Salaam alaykum. I love your
Salaam alaykum. I love your website fauzia. I want to make these doughnuts. Two questions.
You’ve mentioned that we can knead the dough, leave to rise, roll and shape and then place them in the refrigerator to fry the next morning. About how many hours would it take to rise in the refrigerator. Would you know? Would about 4-5 hours be enough or would it need to be about 8 hours?
Also, is hamira the same as instant yeast used in your recipe?
Also, What kind of plastic wrap would you advice to cover with while in the refrigerator? I’m thinking cling film wrap would stick isn’t it?
Looking forward to hear from you.
Salaams.
W/Salaam, yes 4-5 hours
W/Salaam, yes 4-5 hours should be ok. Hamira is yeast, and yeast comes in different types. Instant, Active Dry, Fresh yeast etc. It normally says it on the pack. I use cling film.
Thank you fauzia! Can’t wait
Thank you fauzia! Can’t wait to try these!
Jazakallah.
I have quit using instant
I have quit using instant yeasts since i cheched the ingredient E491 as a dehyderating agent in all brands. This emulsifier comes under the catagory of doubtful E numbers as it might b made from haram animal source. Since then i m in desparate search of a yeast substitute as good as the yeast itself.can u plz guide?
Sorry but I have no idea
Sorry but I have no idea about that ingredient, have been using Instant yeast all my life.
Thats what i have used always
Thats what i have used always but now i neither make pizza nor bread b’coz of this thing.I hope to find a substitute soon.Insha Allah