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.

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.

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).

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.

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.

Check mix weight, water amount and water temperature calculations. Refer to water temperature calculations; keep dough temperature at 80°F-82°F/27°C-28°C. Adjust shortening temperature to 375°F/190°C. Check with litmus paper and change or filter frying shortening.

Why are my homemade donuts so dense? ›

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.

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards. Always let the dough rise on the bench for approximately 45 minutes before proofing.

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.

You can refrigerate the doughnuts, but leaving them at room temperature for one to two days is safe as long as they don't have a creme filling. Most of the time, you can stash the container in your cupboard. You want to remove the doughnuts from direct sunlight to prevent them from drying or growing mold.

Overmixing will create gluten which creates a tough, chewy donut and not a light fluffy one. Make sure your leavening agents are fresh. The type of baked donut do not rely on yeast so you need to make sure your leavening agents are fresh and still active (aka will create bubbles to help your donuts rise).

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.