Super Soft Doughnuts w/ Sugar Glaze

Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comPinit

Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family!

Ever since I got my bread maker down from a shelf in the pantry, it’s been too convenient not to use it. You know, with it just sitting on the counter doing nothing. I have been making doughnuts, dinner rolls, sugar crescents, all things baked and good, you know. One of those days I made doughnuts. I intentionally made just one not too big batch (knowing that I will have to share with my sister’s family as well, since she lives just one floor up from us,), because I knew that if I make a large one we will eat it all, of course. I have made doughnuts before, but these ones have outdone them all. With huge holes and slightly chewy texture they were so, so, good! Check the last picture for the texture of the doughnut and you might understand why I say that…

I was going to say that I feel slightly guilty making them while my husband especially, is trying to stay away from foods like this, you know, good, fried and delicious;) But I don’t think I do. One cheat day has not killed anyone, I think. He was telling me how evil I was, while chowing down third doughnut in a row :D. I really tried to help him by offering to send more then just 4 doughnuts to my sister’s upstairs, but he didn’t let me, saying that it’s HIS doughnuts. Oh well, I guess a couple more hours at fitness are in order. But who cares when they’re this good, right? lol
Using the breadmaker where you just toss everything in and let it do the work for you, makes this recipe very easy (and tempting to want to make them every day haha!).

Enjoy the step by step pictures and recipe 🙂

Make Dough
1 cup milk, room temperature
1 egg
2 tsp dry instant yeast
1 tsp salt
1/2 cup sugar
3 – 3 1/2 cups all purpose flour (Canadian is best)
Add 10 minutes before kneading cycle is complete
1/4 cup butter (1/2 stick)

Glaze (whisk together)
2 cups powdered/confenctioner’s sugar
1/4 cup water or whole milk

Oil for frying
3 inch round cookie cutter
1 inch round cookie cutter
Flour for dusting

Make the dough
Place all ingredients except for butter in the bread maker, in the order listed. Turn breadmaker to dough cycle. My breadmaker kneeds for 30 minutes. {If you do not have a bread maker, do the same thing in the mixer and start with slowest speed, then increase speed 1-2 numbers and kneed with the dough hook for 20 minutes}
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comSuper soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com
Add room temperature butter 10 minutes before the dough cycle is complete. Try not to open the lid after this so that warm air does not escape. {No bread maker: cover bowl with dough and set in warm, draft free place. Or set the bowl with the dough over another bowl filled with warm water, making sure that the warm water touches the bottom of the bowl with the dough. For best results water temperature must be around 90F}
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Allow the dough to rise and double in volume. My bread machine takes 1 hour.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Once the cycle is complete and the dough has risen, sprinkle working surface with flour and dump the dough onto it.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Shape the dough into a ball by pulling ends towards the middle.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Flip the dough smooth side up and let rest for about 10 minutes. This relaxes the dough and makes it easier to roll out as it doesn’t spring back as much.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Roll the dough with a rolling pin, on a floured surface to 1/2 – 3/4 inches thick (depends on how you like it), checking to make sure that the dough underneath is not sticking.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Using a 3 inch cookie cutter (or an upside down 3 inch round sturdy glass/cup), , cut out as many circles as you can and set them over floured surface. Then use a 1 inch cookie cutter and cut out the middle. Making a hole in the middle helps the doughnuts cook thoroughly. Leave the scraps, they will be fried as is.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Heat about 1 1/2 – 2 inches of oil in a 4 qt pan or larger if you don’t mind using more oil, to 350F over medium high heat. Cast iron or heavy bottomed pans work best when frying. If you don’t have one, any type will work but will take more effort to keep the temperature even from batch to batch.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Place several doughnuts into the hot oil and reduce the heat to medium. Fry on each side for about 2-3 minutes or until golden in color.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Do not overcrowd the pan like I did here. The doughnuts expand drastically so make sure to leave some space.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Remove doughnuts to a rack set over a paper towel to catch any oil dripping. Fry all doughnuts, and then scraps in the abovedcescribed manner.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comSuper soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comMake the Glaze:
Combine 2 cups powdered sugar and 1/4 cup water or milk.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Whisk until smooth. If you want the glaze to be thicker add more powdered sugar, if you want it thinner, add more water 1/2 teaspoon at a time.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com

Dip each doughnut and set over a rack.
Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comSuper soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.com
All done!
Here’s the print out version of the recipe.

Super Soft Doughnuts w/ Sugar Glaze

Prep time:
Cook time:
Serves: Makes 15 doughnuts, 15 doughnut holes and scraps

Ingredients

Make Dough

  • 1 cup milk, room temperature or slightly warm
  • 1 egg
  • 2 tsp dry instant yeast
  • 1 tsp salt
  • ½ cup sugar
  • 3 – 3½ cups all purpose flour (Canadian is best)

10 minutes before kneading cycle is complete add the following:

  • ¼ cup butter (1/2 stick), room temperature

Glaze

  • 2 cups powdered/confenctioner’s sugar
  • ¼ cup water or whole milk

Also

  • Oil for frying
  • 3 inch round cookie cutter
  • 1 inch round cookie cutter
  • Flour for dusting

Instructions

Make the dough

  1. Place all ingredients except for butter in the bread maker, in the order listed. Turn breadmaker to dough cycle. {If you do not have a bread maker, do the same thing in the mixer and start with slowest speed, then increase speed 1-2 numbers and kneed with the dough hook for 20 minutes}
  2. Add room temperature butter 10 minutes before the dough cycle is complete. Try not to open the lid after this so that warm air does not escape. {No bread maker: cover bowl with dough and set in warm, draft free place. Or set the bowl with the dough over another bowl filled with warm water, making sure that the warm water touches the bottom of the bowl with the dough. For best results water temperature must be around 90F}
  3. Allow the dough to rise and double in volume. My bread machine takes 1 hour.

Roll & Shape the Doughnuts

  1. Once the cycle is complete and the dough has risen, sprinkle working surface with flour and dump the dough onto it.
  2. Shape the dough into a ball by pulling ends towards the middle.
  3. Flip the dough smooth side up and let rest for about 10 minutes.
  4. Roll the dough with a rolling pin, on a floured surface to ¾ inches thick (depends on how you like it), checking to make sure that the dough underneath is not sticking.
  5. Using a 3 inch cookie cutter (or an upside down 3 inch round sturdy glass/cup), cut out as many circles as you can and set them over floured surface. Then use a 1 inch cookie cutter and cut out the middle. Leave the scraps, they will be fried as is.

Fry the doughnuts

  1. Heat about 1½ – 2 inches of oil in a 4 qt pan or larger if you don’t mind using more oil, to 350F over medium high heat. Cast iron or heavy bottomed pans work best when frying. If you don’t have one, any type will work but will take more effort to keep the temperature even from batch to batch.
  2. Place several doughnuts into the hot oil and reduce the heat to medium. Fry on each side for about 2-3 minutes or until golden in color. Do not overcrowd the pan.
  3. Remove doughnuts to a rack set over a paper towel to catch any oil dripping. Fry all doughnuts, and then scraps in the above-dcescribed manner.

Make the Glaze:

  1. Combine 2 cups powdered sugar and ¼ cup water or milk.
  2. Whisk until smooth. If you want the glaze to be thicker add more powdered sugar, if you want it thinner, add more water ½ teaspoon at a time.
  3. Dip each doughnut and set over a rack.
  4. All done! Enjoy!

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Super soft, adorned with crispy sugar glaze these doughnuts were a huge hit in our family! by LetTheBakingBeginBlog.comPinit

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Comments

Leave a comment

Rate this recipe:  

    • Yes, she lives right above me, so I get to enjoy her two boys running above my floor ))) Other than this it’s awesome to have her right by. We visit each other pretty often and share foods that we make all the time 🙂

      · Reply
  • Ruslana

    Hi Marina, how much sugar it only says 1/2 .Thank you!

    · Reply
    • Hi Ruslana,
      It’s 1/2 cup sugar 🙂 I corrected it in the recipe 🙂

      · Reply
  • oxana

    Thank you so much for step by step instructions…love it! 🙂

    · Reply
    • You’re welcome Oxana 🙂 Enjoy 🙂

      · Reply
  • Vera

    Could I make this dough the night before and fry thdm up in the morning?

    · Reply
    • I have not done that so I can not tell you exactly if its going to work. Sorry 🙁

      · Reply
  • madelyn

    Hi, I just discovered your site and this looks really good. Can I mix and knead the dough using my stand mixer? I don’t have a bread machine. Thanks!

    · Reply
  • Emily

    I’m looking for a recipe for donuts that are super soft. Like no crispy parts, just all the texture of super soft fluffy bread. Are these more on the crispy side? I’m having trouble figuring it out from pictures…

    · Reply
    • Hi Emily,
      Anything that’s fried will be crispy at first, but after about 30 minutes the moisture from the inside makes the outside soft. Out of all the recipes that I have tried, I found this one to be the softest. Hope this helps!

      · Reply
  • Munmuns

    I don’t have both the bread maker and stand mixer. So how will I add the butter at the end if I am hand kneading it.

    · Reply
  • rally more

    The salt and the yeast can touch.

    so if the ingredients are going in te order if the recipe

    itsn’t correct.

    your recipe is WRONG

    maybe you dont want us to learn how to make donuts correctly.

    · Reply
    • Hi rally more,
      This recipe is for the doughnuts that you see on the pictures. If you think the end result is wrong, then you definitely do not have to follow my recipe. Otherwise, there’s nothing wrong with the recipe.

      Salt or sugar will kill the yeast only if there’s a very high concentration of said salt or sugar. Since the yeast is dry and will need to be dissolved in a liquid before becoming active, the small amount of salt (which is dry also and will need to be dissolved) is not enough to kill the yeast, as apparent by the end result.

      But if you’re convinced that salt and yeast going together will hinder the end result, you’re more then welcome to add the salt last, it definitely won’t hurt.
      Thanks for stopping by!

      Marina

      · Reply
  • rally more

    i MENT CAN”T TOUCH

    CANNOT!!!

    · Reply
  • Albarbos Magnus

    Hi Marina,

    Thank you for the amazing and simple recipe.
    Just one question, can U use the same recipe to make choco;ate filled doughnut? what will I have to take into account while doing so?

    Thanks,
    Albarbos

    · Reply
    • Hi Albarbos,
      If it’s just the filling you’re adding, then there’s nothing to change about the doughnut recipe itself. I bet it will be delicious though!

      · Reply

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