How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked - ChainBaker (2024)

FAQs

What makes doughnuts soft and fluffy? ›

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.

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).

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

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!

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.

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.

Water makes for a lighter dough with a more delicate bite. Milk produces a tender and soft dough with more of a chewy texture. These are super important in donuts as they provide richness as well as making them fluffy. Using egg yolks make the donuts super tender.

Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter.

Baked doughnuts are smaller, baking powder driven and more compact. A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

How do you keep donut glaze from hardening? ›

If the glaze begins to harden in the pan before you've finished dipping the donuts, you can reheat it over low heat to thin it back out. Every time it's reheated, the glaze will become a little bit thicker, so you may need to add a few teaspoons of milk to thin it back out.

If the temperature is too low, the crust of the donut does not set quickly enough and excessive oil is absorbed into the donut.

Sephra Standard Donut Mix is sold in a convenient 3Kg bag. The only ingredient you need to add is water for this simple and easy recipe. 3Kg of Sephra Donut Mix will make approximately 125 Donuts. A 12kg case will make approximately 500 Donuts.

A young or underproofed dough is tough, elastic and springy, and retains no impression when touched. An old or overproofed dough retains the impression of the finger and may even collapse. What happens if the donut is underproofed? The dough will not have the desired expansion.

Finally, the leavening agent (yeast or baking powder) is added to the dough to help it rise. Yeast is a living organism that ferments the sugars in the dough, producing carbon dioxide gas as a by-product. This gas gets trapped in the gluten structure, causing the dough to expand and become light and airy.

Overmixing will make the donuts tough. Bake the donuts until they are golden brown. Be careful to not overbake. Let the donuts cool completely before glazing them.

If the temperature is too low, the crust of the donut does not set quickly enough and excessive oil is absorbed into the donut.