I’m excited to share this recipe with you today. We’ve tried many many different donut recipes, some that are suppose to be quick, no-rise donuts, and others that you work with all day and let them rise, etc. Some were good, others were okay, but it wasn’t until we made these and devoured the entire batch in a few hours marveling the entire time about how soft, and good they were, that we knew we’d found an amazing donut recipe. It comes from the350degreeoven.com, and tastes just like Krispy Kreme Donuts.
One of the things that I love about this recipe is that you can just toss all the ingredients in a bread machine and let it do most of the work! If you don’t have a bread machine, don’t fret, you can make these without a machine as well.
Super Soft Homemade Donuts
2 1/2 cups all-purpose flour
4 Tbsp sugar
3 Tbsp butter, softened
1/2 tsp salt
1/2 cup milk or kefir
2 tsp Active Dry Yeast
1/2 cup tangzhong (see just below-don’t worry, it’s super easy)
Oil for frying
Tangzhong (also see picture above)
1/3 cup all-purpose flour
1 cup water
3 cups powdered sugar
1/2 cup water or milk (I like to use water) (You can use less water if you want the glaze thicker- maybe start with 1/3 cup instead)
4 tsp vanilla
Make the tangzhong by mixing 1/3 cup flour and 1 cup water together in a small sauce pan over medium heat until it thickens and swirl lines begin to form. Then set aside to cool. This is a dough enhancer. It’ll make slightly more than 1/2 cup, but just add 1/2 cup to the dough.
Add all the ingredients for making the dough in a bread machine and set it for the “dough” setting. If you don’t have a bread machine, put it in a stand mixer and knead for about 15 minutes, allow it to rise for approximately 45 minutes, then punch down, and allow to rise a second time for 30-45 more minutes.
Place dough on a floured surface and roll out to about 1/4″ thick (I try not to handle the dough too much besides dumping it out, sprinkling more flour on top of the dough, and rolling it out. The more you handle it, or if you try kneading it again, the tougher it’ll get-just fyi).
Cut into donuts (I use the rim of a drinking glass that is about 2 1/2 inches in diameter, and then a cap from a water bottle for the center hole).
Place cut donuts and donut holes on a floured surface like a cookie sheet, and don’t let them touch. (I use a lot of flour, because once they start to rise they will stick to anything they touch, and if you have to pull them apart they tend to deflate and lose their shape. I’ve noticed better results with them holding their shape when I’ve used kefir instead of milk-although I tend to use almond milk instead of regular milk so they may just need something a bit thicker).
Allow to rise for another hour.
Heat oil to approximately 350 degrees or just heat the oil over medium heat until warm. My oil was a little too hot-as you can see from the pictures, but they still tasted great! (I use olive oil and fry them in a deep sauce pan or medium sized pot-and will often cook a donut hole first to test the oil).
Make the glaze while the oil is heating. (You want to dip the donuts in the glaze while they’re still warm.)
Fry donuts in oil for 30-45 seconds on each side, or until golden brown.
Place donuts in glaze and flip the donut to cover both sides, then place on wax paper or parchment paper to cool and dry.
If the donuts last long enough to make it to the next day, you can cover them lightly with plastic wrap to keep them from going stale, but it tends to make the glaze more “wet” or soggy instead of staying dry. We generally leave them uncovered overnight and then, if we’re patient enough to want them warm and soft again, we’ll microwave them for a few seconds, but usually we just eat them as is. And they are still delicious! Enjoy! 🙂