No Yeast Soft Donut Recipe

PREP TIME 10

COOK TIME 10

TOTAL TIME 20

20 donuts

No Yeast Soft Donut Recipe is so quick and easy to make. Just mix, shape, fry and glaze.

Ingredients

Instructions

Melt the butter in the microwave or on the stovetop. Once melted,add in the oil and milk. Mix until combined and set aside.

In another bowl, sift the flour and baking powder and stir in the sugar and salt.

Make a well in the center of the dry ingredients and pour in the melted butter mixture.

Using a spoon, mix until combined. Add a tablespoon (9g) of flour to the dough if you feel that it is too sticky. Do not knead the dough (SEE NOTE 1)
Turn out the dough onto a floured surface. Press out the dough to about ½ inch / 12mm thickness and cut out using a donut or cookie cutter.
Heat the oil to 350-360°F (175-180°C) Test readiness by frying a small dough piece. If golden and floating, it's ready. Fry donuts for 3 minutes per side until golden brown. Fry in small batches, flip gently, and avoid flipping too soon to help them hold their shape. (see notes 2 and 3)
Transfer the cooked donuts onto a plate lined with paper towels.
Glaze the donuts while still warm.

Mix powdered / icing sugar with 2-3 tablespoons of hot water.
Whisk well until silky and smooth and dip one side of the donuts into the glaze. Place the glazed donuts onto a wire rack to allow excess glaze to drip off the donuts.
These donuts are best eaten immediately or preferably on the same day that it has been prepared.

Recipe Notes

Dough Consistency: Work lightly and gently with the dough. Overhandling and kneading can cause it to crumble and break during frying.

The dough should feel soft, smooth, and slightly firm, not too sticky or too dry.
It should hold its shape when pressed without crumbling or sticking to your hands. This will also prevent it from falling apart while frying.

If the oil is too cold, donuts absorb oil and become soggy, making them more likely to break.
If it's too hot, the outside browns too fast while the inside stays raw, making them fragile.

With a Thermometer: Check that the oil is 175-180°C (350-360°F).
Without a Thermometer: Drop a small piece of dough into the oil. If it bubbles immediately and floats to the top, turning golden in about 60 seconds, the oil is ready.
Wooden Spoon Method: Dip the end of a wooden spoon or chopstick into the oil. If steady bubbles form around it, the oil is at the right temperature. If it bubbles too fast, it's too hot. If there are no bubbles, it's too cold.

Nutrition