No Yeast Soft Donut Recipe (2024)

FAQs

What is the secret for soft doughnuts? ›

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. 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 baking soda or baking powder to make cake donuts, sometimes known as fry cakes. That's what my local Wegmans calls them, at any rate. They tend to be a bit denser than yeast raised donuts, but equally delicious.

If deep-frying truly scares you, remember that you can make baked donuts, like these baked sour cream donuts or these baked chocolate donuts, but you'll need a donut pan to do so! All of these recipes, like this one, use baking powder, a chemical leavening agent, instead of yeast.

The most important things are: Correct mixing - kneading of the dough. It needs to be thoroughly kneaded but not over-kneaded or they will be tough. Under-kneaded dough will produce donuts that flatten out instead of get taller when they are proofed.

The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It's rumored potato is in the secret Krispy Kreme recipe too!

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!

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.

Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.

Expect some differences. Leader says breads made with less yeast develop a “bubblier” crumb. That doesn't mean you'll see bigger holes. Instead, it will be more of a honeycomb texture that is “consistently inconsistent,” with some big and some small holes.

Yes, you can make homemade donuts (also spelled “doughnuts”) without yeast. Though they may not be as fluffy as the brioche-style donuts you get from your local donut shop, they will have a tender, cakey crumb that satisfies the same craving. Some of the most popular donut varieties are traditionally yeastless.

What happens if you use baking powder instead of yeast? ›

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

Yeasted doughnuts, on the other hand, are an enriched bread dough. That means they are leavened with yeast and kneaded to develop gluten. They puff dramatically in the hot oil because they've got the structure to support it. Gluten makes yeasted doughnuts feel light and airy.

Some sources recommend heating doughnuts on top of a damp paper towel for anywhere from 10 to 20 seconds, while others suggest heating on half power for 15. In my house growing up, it was eight seconds—period.

We have found that peanut oil or vegetable shortening yield the best texture for donuts, with shortening producing the crispest exteriors.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

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.

However, refrigerating your donuts can cause them to become slightly harder and drier. To counteract this, wrap each donut individually in plastic wrap or aluminum foil before placing them in an airtight container or a resealable plastic bag. This will help retain their moisture and texture.

The liquid was too hot, or not hot enough.

It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.

Microwaving for 10-15 seconds or reheating in an air fryer can bring back the donut's soft, fluffy qualities without overcooking.