The 30 Most Delicious DIY Donut Recipes (2024)

FAQs

What is the best flour for donuts? ›

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.

Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough. Eggs: Eggs provide structure and flavor. Butter: Melted butter promises enhanced flavor. Salt & Vanilla Extract: Both add flavor.

Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavors and aromas. If you don't want donuts that taste like fish or French fries, change the oil in your fryer regularly!

Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas. If you don't want donuts that taste like fish or French fries, change the oil in your fryer regularly!

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).

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.

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.

Ordinary yeasted donuts should probably rise until almost doubled if you want to bake them the next day. They'll be fine overnight, but not longer. Sourdough donuts will need a few stretch and folds over about 90 minutes, then a brief rise, but I've left those in the fridge for a full day with no problem.

✓ Sugared Donut

The classic sugared donut is also the most nutritious donut on the menu. It has 240 calories, 11g fat, 4.5g saturated fat, 33g carbohydrates, 4g protein, 13g sugars, and 270mg sodium.

Why do Krispy Kreme donuts taste so good? ›

What makes Krispy Kreme doughnuts so good? Sugar and fat are generally regarded as ingredients that cause food to taste good and donuts of any sort contain those. Krispy Kreme donuts are fried in fat so that enhances the flavor versus baked varieties.

The doughnuts may contain potato

No one knows for sure, as the recipe is reportedly locked in a vault at the company HQ in Winston-Salem, North Carolina. However, according to food historians, mashed potato may be the secret ingredient – and the company claims it hasn't changed the recipe much since the early days.

Place your donuts in storage bags or airtight containers.

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. In that case, you'll want to store them in the fridge so they don't spoil.

Yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries.

Donut: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, Cake Donut Mix [Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Dry Milk, Egg Yolk, Leavening (Sodium ...

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Bread flour contains a higher protein content than traditional all-purpose flour and a higher protein content helps to create more gluten in the dough. Therefore, yielding ultra-soft, chewy, and tender doughnuts. Trust me on this. Salt: To provide some balance in the yeasted dough.