No Yeast Soft Donut Recipe (2024)

FAQs

What is the secret for soft doughnuts? ›

There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer. You can use it for pretty much any recipe you like.

Malasadas. These Portuguese-style doughnuts are popular in areas settled by the Portuguese, specifically in Hawaii. They're leavened with yeast, giving them a light and fluffy texture. Once they have been fried, Malasadas are then rolled in sugar.

Although ingredients are basically the same for all donuts, they are characterized by their leavening agent. Cake donuts are made from a kind of cake batter which is chemically leavened with baking powder or baking soda. Yeast donuts are made from dough leavened with yeast.

The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It's rumored potato is in the secret Krispy Kreme recipe too! The first Krispy Kreme shop was opened in 1937 in North Carolina by Vernon Rudolph, who used his uncle's yeast-raised donut recipe.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

Yeast Donuts make up our glazed rings, iced rings, filled shells and fancies (Coffee Rolls, Bismarks, Bow Ties) which is about 65% of our donut mix. It is a three-hour process from start to finish and worth every minute!

' I'm not entirely sure how offensive that phrase is, so I'll only repeat it once. 'Amish crack' is a yeast-raised donut, fried, dipped in caramel, and sprinkled (heavily) with cinnamon-powdered sugar. It is the single best donut I've ever eaten in my life.

A puddle of rich, velvety caramel surrounded by a light airy donut, topped with chocolate icing and finished with chocolate drizzle. Lemon Meringue Puddle Doughnut.

A fastnacht is a heavy, yeast-raised potato donut. They are featured prominently in Pennsylvania Dutch cuisine and are considered an Easter tradition in Lancaster, York, and Berks counties in south-central Pennsylvania.

Is it better to bake or fry doughnuts? ›

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

If you don't have yeast or prefer not to use it in your donut recipe, you can try alternative leavening agents like baking powder or baking soda.

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

If the dough isn't proofed well or under proofed, your doughnuts may not puff up and will not have the softness and texture you desire. The longer you knead the dough, the better the texture and softness you get.

Yeast. Yeast is a tiny yet magical organism that helps doughs of all kinds rise. Without yeast, your doughnuts might resemble dense disks rather than fluffy rings. There are a variety of types of yeasts available for purchase, and some bakers even capture native yeasts to create their own unique doughnut dough.

What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.