No Yeast Soft Donut Recipe (2024)

FAQs

What is the secret for soft doughnuts? ›

Use high-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the texture and flavor of your donuts. Use buttermilk: Buttermilk helps to tenderize the dough and add moisture. Add eggs: Eggs add richness and moisture to the dough. Add oil: Oil helps to keep the donuts moist.

It's perfectly okay to make donuts without yeast. In fact, donuts made without yeast are often referred to as "cake donuts" or "old-fashioned donuts," and they have a different texture compared to their yeast-raised counterparts. Cake donuts are typically denser and have a more cake-like consistency.

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.

Mixing and Extruding

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-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.

If you're eating a jelly- or a cream-filled doughnut, you are eating a yeast doughnut. Of course, the pinnacle of the yeast doughnut variety is the Original Glazed made by Krispy Kreme (more below). Cake doughnuts, on the other hand, are denser—dare we say, cakier—and better for dunking in your coffee.

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!

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.

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.

Why are my donuts not light and fluffy? ›

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.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

So, what if you didn't prepare and now have a stale donut on your hands? We've got a solution for that, too. Pop it into the microwave for approximately 15 seconds until it softens. It might not be perfect, but it should still be a delicious treat.

Donuts brown too rapidly and may have raw or doughy centers if fried in fat that is too hot. Donuts fried in colder shortening brown too slowly and absorb excessive frying shortening.

Place your donuts in storage bags or airtight containers.

If you plan on eating your donuts within 1-2 days, you can just keep them at room temperature. Definitely put them in airtight bags or containers though so they stay fresh! The only time this isn't a good idea is when your donuts are cream-filled.

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.