Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (2024)

Table of Contents

Inspiration to try Yeast 🍩Texture Recipe card Eggless doughnut Ingredients Instructions Notes Eggless doughnut method: Other Reader Interactions Comments Leave a Reply FAQs References

Updated on April 14, 2021 by Raks Anand 79 Comments

Jump to Recipe

Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (1)

Jump to:

Inspiration to try
Yeast
🍩Texture
Recipe card
Eggless doughnut method:

I had an imagination myself as doughnuts are like our badhusha sweet, ever since I saw it. How silly of me🤪. Later once I tasted doughnut in a breakfast buffet during my holidays. I guess it was custard filled doughnut. It had egg smell and I thought it was under cooked as I have no idea until recently I came to know there is one such thing called custard filled doughnut.

I used to avoid doughnuts just because of that experience. But once my co-sis asked me to taste it saying it will be too good. I tried the plain sugar doughnut and it was good, though was not excited at that time. But whenever I remembered it, I wanted to taste again after that. Had couple of times after that in Chennai during my recent trips.

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (2)

Inspiration to try

In India we get eggless donuts, but here in Singapore, I have never even entered a donut shop. I keep saying I should try, but never knew what to buy or which one will be good. Still, have not bought donuts from a proper shop like Dunkin Donuts, JCO, Krispy Kreme. I myself say let me save myself by staying away from calories. At least one junk food less in the list I eat😥.

Aj also have the same experience about donuts, he started liking only after tasting someone's at Chennai. This year, once I got donuts from a local bakery and did not like it that much as I thought it was having oily smell. So still I try my best to not to buy doughnuts. I wanted to try at home though.

Made it today and wanted to blog this basic eggless doughnut recipe.

Yeast

I have used instant yeast in this recipe. The method/ procedure is different from the one if you use active dry yeast. That is, if you are using active dry yeast, use 1 tablespoon of yeast for this recipe. Also, you have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins, after that, it will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.

🍩Texture

The texture of the doughnut I posted yesterday in instagram😉

View this post on Instagram

A post shared by Rajeswari Vijayanand (@rakskitchen)

Recipe card

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5 from 148 votes

Eggless doughnut

Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.

Course Dessert

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Author Raks Anand

Servings 12 Doughnuts

Cup measurements

Ingredients

1.5 cups all purpose flour maida +more for dusting
½ cup milk + 3 tbsp
2 tablespoon melted butter
1 tablespoon sugar
1 teaspoon instant yeast
¼ teaspoon baking powder
½ teaspoon salt

Instructions

Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.
Make a dent, add melt butter, warm milk.
Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.
Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid.
Once the dough is double after rising (will take 1 hour), punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves.
In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
Work on the remaining dough and repeat to finish the dough using same process.
Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.
The oil should not be fuming hot, just right. So regulate to medium or low heat while frying.
Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
Fry the cut out center part of the dough too and enjoy as doughnut holes.

Notes

Milk quantity is approximate. So sprinkle flour while kneading the dough.
The dough should be sticky, that is with more water content for softest texture.
If you are using active dry yeast, use 1 tablespoon of yeast for this recipe. You have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins. It will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.
Cook in low heat so that it gets cooked in the inside.
Knead well for smooth uniform texture.
Do not over cook and keep a close look at the colour while frying. Otherwise the outer layer will not be soft.
Use enough oil for even browning.

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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Eggless doughnut method:

Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.
Make a dent, add melt butter, warm milk.
Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid. The dough will rise double in an hour.
Punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves. In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
Work on the remaining dough and repeat to finish the dough using same process. Arrange neatly, let it rise again until you finish the dough.
Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.
The oil should not be fuming hot, just right. So regulate to medium or low heat while frying. Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
Fry the cut out center part of the dough too and enjoy as doughnut holes.

These eggless doughnut keeps good for couple of days at room temperature. 1 week in fridge. I prefer to have it warm 🙂

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (14)

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Reader Interactions

Comments

Unknown
August 01, 2019 at 8:44 pm

Hello Raji pa....sooper aa irrukku pa..nenga kalakureenga...epadikku Australia vi lirunthu oru HR officer n a house wife...
Reply
- Raks Anand
  August 02, 2019 at 5:33 pm
  
  Thanks 🙂 Nice to know you!
  Reply
- Dee
  November 28, 2022 at 11:42 am
  
  Can you tell me what type of flour you used? Is it all purpose, cake flour or maids flour? I read India culture refers to maida flour as all purpose but they are really not the same texture.
  Thanks.
  Reply
  - Raks Anand
    November 28, 2022 at 9:17 pm
    
    Hi Dee, I used all purpose flour we get here in Singapore.
    Reply
  - Apeksha
    January 01, 2024 at 10:09 pm
    
    Hey how can I use whole wheat instead of maida?
    Reply
    - Raks Anand
      January 02, 2024 at 1:01 am
      
      You can use same way. But the texture is vastly affected, will be denser.
      Reply
Rajee
August 07, 2019 at 6:42 am

Here in Canada, we have famous Tim Horton’s where the center portions is called Tim bits and it is very famous.
Reply
Janani
August 12, 2019 at 12:43 am

This was awesome! Great consistency and texture. Soft and fluffy on the inside and crisp on the outside.
Just two queries:
1. Can I do away with the baking powder since yeast is already there? I felt a slight tingling sensation on the tongue.
2. If I have to scale up, even yeast needs to be proportionately scaled up?
Reply
- Raks Anand
  August 12, 2019 at 1:09 pm
  
  Thank you 🙂 regarding your queries
  1) Baking powder is very mild than baking soda. 1/4 tsp won't give such tingling sensation definitely in your mouth. It helps in softer and porous texture since we skip egg. So you can try without too, there could be slight denser texture.
  2) No need to double Yeast 🙂
  See Also
  Homemade Chocolate Larabar Recipe {4 Ingredients!}25 Vegetarian Christmas Dinner Recipes Roasted Carrot Dip (Easy Recipe) | Crowded Kitchen Easy Vegan Granola Recipe (9 Ingredients!) - From My Bowl
  Reply
pooja sharma
August 30, 2019 at 5:57 pm

Hey can u share cream doughnut recipe
Reply
- Raks Anand
  August 31, 2019 at 5:13 pm
  
  Sure, soon!
  Reply
Renuka
September 21, 2019 at 9:45 pm

Tried out this recipe. Turned out awesome. Thanks a lot for the lovely recipe.
Reply
- Raks Anand
  September 28, 2019 at 11:40 am
  
  <3
  Reply
- Anthony
  September 30, 2023 at 5:50 am
  
  These are really good. One kid gave them 10/10 and another 20/20….high praise
  Reply
Vandana
September 24, 2019 at 4:45 am

Tried this today with active dry yeast, followed your instructions (except for doubling the sugar added). Turned out Amazing! Can't thank you enough for adding an eggless version. 🙂
Reply
- Raks Anand
  September 28, 2019 at 11:32 am
  
  Great, thank you for your prompt feedback <3
  Reply
Deepa
September 28, 2019 at 2:10 pm

Hi, can I bake them instead of fry?
Reply
- Raks Anand
  September 29, 2019 at 3:20 pm
  
  Yes, sure. Slightly denser in texture and it is called bagel instead 🙂
  Reply
Vidhya
November 27, 2019 at 3:45 pm

Hi Raji,
Tried it out. It was awesome.. can i use the same recipe for wheat flour?
Thanks!
Reply
- Raks Anand
  November 27, 2019 at 6:10 pm
  
  Thank you, I have not tried, but sure will work. Just it will be denser.
  Reply
- Rishika
  July 29, 2020 at 5:44 pm
  
  For whole wheat donuts, in a bowl, take 1 cup of wheat flour, baking soda and baking powder. Add powdered brown sugar, a pinch of rock salt to it. Now, filter all these ingredients. Add yeast to it. Now, add butter(room temperature) and mix it well. Once, dough arrives at binding texture, start adding warm milk to it, as required. Knead a soft dough. Once dough is ready, keep it in warm place for 40-60 minutes. After an hour, once again knead it. Roll it and cut as in donut shape. Bake them in pre-heated oven, for 10-12 minutes at 200 degree C. Once baked dip them in chocolate sauce(i dipped in home made sauce). They came out really tasty and amazing as i also tried them for my blog post aiming at 100% healthy.
  Reply
Sadaf
February 09, 2020 at 12:26 am

Absolutely delicious. Tried it today for the first time and they were amazing. Can I use coconut milk instead of normal cows milk?
Reply
- Raks Anand
  February 09, 2020 at 1:00 pm
  
  Thank you so much for the feedback. You can try, I am not sure if it will give slight texture difference though... 🙂
  Reply
Dipti
March 21, 2020 at 4:36 pm

Hi thanks you so much for the recipe . I made it and it turned out really awesome...
Reply
- Raks Anand
  March 21, 2020 at 7:01 pm
  
  Thanks a lot for your feedback!
  Reply
Deepthi
March 31, 2020 at 3:25 am

Wat is the substitute that I can use instead of all purpose flour as my kids have allergies.
Reply
- Raks Anand
  March 31, 2020 at 1:28 pm
  
  Oh I am not sure about gluten free options. May be you can search in Pinterest. there will be many recipes.
  Reply
Isa
April 02, 2020 at 5:26 am

I just made this recipe and it was super easy to make and super delicious. My son is asking for more. He said these are the best donuts he ever had. Thank you for sharing.
Reply
Jasmine
April 07, 2020 at 7:41 pm

Thanks so much for the eggless recipe! For lockdown sweet cravings It turned to be just the sweet we wished to have !
Reply
- Raks Anand
  April 07, 2020 at 8:08 pm
  
  Thank you so much 🙂
  Reply
:)
April 08, 2020 at 3:29 am

Hey, thank you a lot for this! I’m gonna try it out tomorrow. What oil would you recommend frying in? I currently only have olive oil due to lockdown and shortage of supplies.
Reply
- Raks Anand
  April 08, 2020 at 9:04 am
  
  I use sunflower oil for deep frying, if you have olive oil, I believe it is not strong flavoured and extra virgin one for lighter results.
  Reply
Vaidehi
See Also
Mung Bean Egg Mixture - JUST Egg Copycat Recipe
April 20, 2020 at 3:34 am

Hi Raks,
Thank you for the recipe, I have one question. Can I bake these instead of frying and if yes than at what temperature and for how long?
Reply
- Raks Anand
  April 20, 2020 at 5:07 pm
  
  Yes you can try 180 deg C for 15-20 mins.
  Reply
  - Vaidehi
    April 21, 2020 at 12:01 am
    
    Thank you so much!! I’ll try and let you know if this works with baking 🙂
    Reply
Eileen
May 02, 2020 at 10:04 pm

Thank you for the recipe it's awesome! My kids love the doughnuts, it was all gone within minutes!
Reply
- Raks Anand
  May 02, 2020 at 10:36 pm
  
  Thanks a lot 🙂
  Reply
pinky
May 03, 2020 at 10:08 pm

can i use ghee instead of melted butter??
Reply
- Raks Anand
  May 04, 2020 at 12:31 am
  
  Melted butter in this means not ghee. Its just melted to liquid form and not as a clarified butter form!!
  Reply
Shilpa K
May 03, 2020 at 11:33 pm

I made this twice already during the lockdown and my kids love it. Thank you so much for the eggless version!
Reply
- Raks Anand
  May 04, 2020 at 12:27 am
  
  So so happy to know 🙂 Thanks for taking time to leave your feedback! Stay safe.
  Reply
Anjali
May 12, 2020 at 6:54 pm

AMAZING it is very yummy
Reply
- Raks Anand
  May 13, 2020 at 8:36 am
  
  Thank you
  Reply
Soumya
May 15, 2020 at 3:42 pm

Hi Raji,
Doughnut looks yum,Can we do this without yeast.
Reply
- Raks Anand
  May 15, 2020 at 4:10 pm
  
  I have not tried without yeast yet. but I guess we wont be getting the same smooth texture if we skip yeast. Since this is eggless version also.
  Reply
Priyanka
May 30, 2020 at 4:01 pm

Tried this today...turned out amazing.....thanks...
Reply
- Raks Anand
  May 31, 2020 at 2:56 pm
  
  Thanks a lot Priyanka for the feedback 🙂
  Reply
Nikita Seepersad
June 06, 2020 at 10:09 am

This is an excellent eggless recipe. The doughnuts were a total success. I shared this recipe to 3 friends who were in search of a good eggless doughnut.
Reply
- Raks Anand
  June 06, 2020 at 4:40 pm
  
  Thanks a lot for the nice words, referrals and taking time to write feedback 🙂 Means a lot!
  Reply
Lemon
June 12, 2020 at 9:52 pm

It did not rise very well for me but it was very tasty.
Reply
Marie
June 13, 2020 at 12:20 am

Thank you for this amazing recipe it was delicious.
Reply
Lily
August 12, 2020 at 3:26 am

Can i bake instead of fry and if so what temp and how long?
Reply
- Raks Anand
  August 13, 2020 at 10:43 am
  
  I have not personally tried, but you can try to bake for 15 mins or until browned on top. Preheat temperature 180 deg (for 15 mins) Same baking temperature.
  Reply
- Jiya P
  January 14, 2022 at 7:14 pm
  
  How did they turn out after baking?
  Reply
Kaushal Modi
August 16, 2020 at 9:34 pm

Hello Ma'am, May I know how many Doughnuts can be made from the given measurements ?
Reply
- Raks Anand
  August 18, 2020 at 11:47 am
  
  A dozen approx.
  Reply
Riya
August 17, 2020 at 12:35 am

My donuts turned out to be very oily.. what must have gone wrong?? The dough had fluffed up very well.
Reply
Riya
August 17, 2020 at 12:40 am

My donuts turned out to be very oily.. what do you think is the reason? The dough had fluffed up very well too.
Reply
- Raks Anand
  August 18, 2020 at 11:35 am
  
  Oil temperature might have been less or baking powder more.
  Reply
Marlow
October 22, 2020 at 4:57 am

Wanna try soon
Reply
Sunny
December 18, 2020 at 4:40 am

Trying these today! Quick question - do you think you could make the dough ahead and do the cutting and frying in the morning?
Just looking for ways to have warm doughnuts and sleep in as well!! Ha!
Reply
- Raks Anand
  December 18, 2020 at 7:41 am
  
  Yes sure. Leave the dough in counter top to bring to room temperature before starting.
  Reply
Aarti
February 24, 2021 at 1:07 am

Hi, thanks for the recipe, can you please give the measurement of flour in grams. Thanks
Reply
J k
March 20, 2021 at 7:35 pm

Which type of sugar please?
Reply
- Raks Anand
  March 21, 2021 at 5:42 pm
  
  White fine grain sugar
  Reply
Jade
March 23, 2021 at 10:50 pm

Thanks for this recipe. Turned out amazing! Very tasty. I've finally found an eggless doughnut recipe I love.
Reply
- Raks Anand
  March 24, 2021 at 3:40 pm
  
  Thanks a lot for your feedback! 🙂
  Reply
Annapoorani Murali
April 29, 2021 at 2:09 pm

Hi Raks.
Can I use the soft portion of white bread instead of yeast? If yes, in what quantities and proportions can I use?
Thanks.
Reply
- Raks Anand
  April 29, 2021 at 8:45 pm
  
  I am not aware of this technique and have not used it myself so far. I am sorry I can't help you.
  Reply
Alison Willans
May 02, 2021 at 5:50 am

The recipe says 1 tsp yeast but the method says 1 tbsp. That’s a big difference. Can you please clarify? Many thanks
Reply
- Raks Anand
  May 02, 2021 at 12:14 pm
  
  Hi, If using Instant yeast, it is 1 tsp, if active dry yeast it is 1 tbsp. Also note down the procedure, it changes as per the yeast type you use.
  Reply
  - Marie
    March 11, 2023 at 4:39 am
    
    Wow these turned out so good. I was hesitant because I’ve never made eggless donuts before but honestly I couldn’t even tell the difference. They had a lovely soft spongey texture almost reminiscent of a French crueller donut. Delicious!
    Reply
Cleo
August 03, 2021 at 1:49 pm

Hi Raks,I didn't try out the recipe yet,but since I normally use 2kg of flour.If possible,can you please help me..how much proportion of yeast,baking powder and other ingredients listed will I use to mix with 2kg flour? thanks Raks for your time.. I am awaiting your reply..
Reply
- Raks Anand
  August 03, 2021 at 3:31 pm
  
  I am really sorry I am not good at conversions especially in larger quantities, cant help you with it.
  Reply
Cleo
August 04, 2021 at 12:49 pm

That's ok..I have already find a way to calculate the correct proportions.. thanks, can't wait to try out the recipe
Reply
- Cleo
  August 23, 2021 at 4:15 pm
  
  Hi.. thanks so much for the recipe.. really loved it.. planning to stick with this one.. however the doughnuts has a strong butter taste..how do I cease the butter taste?
  Reply
  - Raks Anand
    August 23, 2021 at 6:48 pm
    
    Thank you! Are you sure it is butter taste? Or yeast's? In case butter, You can also use oil in place of it. Hope this helps
    Reply
Becky
February 06, 2023 at 8:17 pm

I LOVE this recipe! My daughter is allergic to eggs so I was excited to find this egg free recipe. I ended up making just donut holes instead, and this recipe made about 20. I fried them a bit longer because I like when they are crispy on the outside. They were AMAZING! Crispy on the outside, light and fluffy on the inside. I have already saved this in my "egg-free" recipe book, but honestly will probably use this even if my daughter outgrows her allergy. It was so so easy, so quick (as far as yeast raised donut recipes go), and delicious. Thank you 🙂
Reply
- Raks Anand
  February 07, 2023 at 5:26 pm
  
  So glad to know and thanks for the feedback 🙂 My kid had cocoa allergy as well, but now he is better when grown up, he could have some!
  Reply

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (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.

Get More Info ›

What can I use instead of eggs in doughnuts? ›

Pumpkin or Sweet Potato Puree

Both pureed pumpkin and sweet potato are good egg substitutes in muffins, doughnuts, and quick breads. These purees act as both a binder while keeping baked goods moist. Just like applesauce, use 1/4 cup of puree per egg you're replacing.

Read On ›

Why are my donuts not light and fluffy? ›

To get the lightest and fluffiest donuts, make sure to proof the dough the right amount. The dough is still underproofed. when a small indent immediately springs back. Frying the dough with this step will give a smaller.

Read The Full Story ›

Will they add egg in donuts? ›

Eggs help in adding smoothness, nourishment, softness and enhanced flavour to the yeast doughnuts. You can replace egg with milk in the same quantity. So, for example, if the recipe calls for 1egg, which is roughly equal to 55gm of egg weight, you add 55gm of milk to the dough. It is mainly fat and protein.

Learn More Now ›

Why are Krispy Kreme doughnuts so soft? ›

Additionally, in real Krispy Kreme factories, you'll see the dough texture is so soft it's actually deposited from a doughnut-extruder, instead of being rolled and cut.

View Details ›

Why are Krispy Kreme donuts so light and fluffy? ›

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).

Tell Me More ›

What is the purpose of egg in Doughnuts? ›

The yeast uses the sugar as a food source to replicate itself/making the dough rise. Eggs are also added to the dough to provide flavour, texture, and structure. The proteins in the egg coagulate when heated, which helps to set the structure of the doughnut and create a fluffy, tender texture.

Tell Me More ›

What does egg do in donuts? ›

A key ingredient of traditional donuts is eggs. In traditional donuts, eggs give the donut batter its aerated texture and help it to stick together. But as we now know, many traditional baking recipes call for eggs and vegans have found ingenious ways to replace them, including with specialised vegan eggs.

Discover More Details ›

Do Krispy Kreme doughnuts have eggs? ›

Does Krispy Kreme use milk products or eggs in their doughnuts? Ingredient Information: The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey).

Discover More Details ›

How to keep homemade donuts soft? ›

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.

Discover More Details ›

What kind of flour is best for donuts? ›

All-purpose flour works well for doughnuts since it has a moderate amount of gluten–the binding protein commonly used in baking. This gluten content helps create a dough that is strong enough to trap air, which helps create the fluffy doughnut texture we all love.

Read On ›

How to soften doughnuts? ›

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.

Read On ›

What is the secret ingredient in Krispy Kreme donuts? ›

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.

Show Me More ›

What does Dunkin donuts put in their eggs? ›

If you take a close look at the menu online, you'll see that Dunkin' Donuts' eggs are actually made with 12 ingredients, most of which are decidedly non-eggy: egg whites, water, egg yolks, modified corn starch, natural sautéed flavor (soybean oil, medium chain triglycerides, natural flavor), salt, artificial butter ...

Get More Info Here ›

Do McDonald's donuts contain egg? ›

Contains: Soy, Wheat, Milk, Egg.

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What softens donuts? ›

What makes a doughnut soft and fluffy? Yeast. Raised doughnuts made with yeast are light, fluffy, and airy. Cake doughnuts, as the name implies, don't rise like yeasted products.

Tell Me More ›

How do you make doughnuts soft again? ›

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.

Keep Reading ›

What makes my doughnut hard? ›

Frying at too low a temperature will result in greasy doughnuts with a tough crust. Try this: Watch the oil's temperature carefully as you fry and adjust the heat as needed to maintain a temperature between 350°F and 360°F.

Read The Full Story ›