Are you craving some doughnuts but don’t have enough time to proof them? I have the perfect solution for this situation!! These instant doughnuts require no proofing, which means you can make and enjoy them in no time! They are super soft and yummy!
I love love love doughnuts!!! They are super fun to make and more fun to relish. You can enjoy them with endless toppings and glaze. Doughnuts are a perfect party dessert that is loved by everyone, from kids to grown-ups. That is why I uploaded the mini doughnut recipe earlier for you all.
However, making doughnuts can be a bit tedious job, especially for those who don’t bake breads very often. Making doughnuts or breads, in general, involves a lot of kneading and proofing time, and then comes the cooking part. This could easily take 3 hours. For those who love bread making, it’s an enjoyable process. But for those who are not very familiar with bread making, this can seem a bit of a task.
You need not worry when I’m here! I have the solution for this problem as well. You can enjoy delicious doughnuts without all that effort and time. Yess!! Instant doughnut is a legit thing, and this recipe makes soft, yummy doughnuts.
Why You’ll Love This Recipe?
- It’s Quick: The USP of this recipe is that it’s way too quick than regular doughnut recipes. All you need to do is make a smooth dough, give it its shape, and fry the doughnuts. Simply toss them with a classic sugar-cinnamon mixture and enjoy! All this can be done well under 40 minutes because it contains baking powder as the rising agent as opposed to instant yeast.
- Soft: Since doughnuts are supposed to be soft and fluffy, this recipe makes exactly that! I have shaped them as small round balls that rise up while frying as it has baking powder instead of yeast.
- Customizable: You can add any glaze or topping g of your choice. I have used the sugar-cinnamon mixture, which is a classic topping for a doughnut. But you can add your favorite glazes such as chocolate, caramel, or simple sugar glaze.
Important Ingredients Used In The Recipe
- All-Purpose flour: To make soft doughnuts, we need all-purpose flour. It provides the right amount of softness and chewiness to the doughnut.
- Baking powder: It is the secret ingredient to making instant doughnuts. Now, I know many breadmakers would frown upon this method, but we need instant results. Yeast demands resting the dough to create carbon dioxide in the dough, which makes the bread rise. But all this requires at least 2-3 hours as the proofing is done twice. To cut down on the time, we have used baking powder as the rising agent. It instantly rises the dough when the doughnuts are fried.
- Salt: Any bread would require a pinch of salt to control sourness and too much yeast activation. Here, as well, the salt helps balance the taste of the bread.
- Buttermilk: It helps make the dough extremely rich in texture. Buttermilk also reacts with the rising agent to provide a good rise to the dough.
- Sugar: Doughnut is supposed to be sweet, so it has a higher sugar ratio than other breads. Use castor sugar only, as it can dissolve easily in the bread.
- Melted Butter: Salted melted butter provides the fat in the bread. When it is added while kneading the dough, it helps the gluten to stretch long and spread long.
How To Make Instant Doughnuts
Preparation: Collect and measure all ingredients required to make the doughnuts. Also, heat refined vegetable oil in a drying pan.
Sieve Dry Ingredients: In a large mixing bowl, sieve dry ingredients flour, sugar, baking powder, and salt. Give it a little mix.
Add Wet Ingredients: Add the buttermilk and melted butter to the sifted dry ingredients and knead to create a soft and smooth dough.
Shape: Divide the dough into smooth balls weighing 30 g each
Fry: Place these balls into the heated oil to fry the doughnuts. Fry them until the ball turns golden brown.
Flavor: In a plate or a large bowl, mix castor sugar and cinnamon powder. Toss the warm doughnuts into a sugar-cinnamon mixture. Serve as it is or with your favorite glaze.
Chef’s Tips For The Recipe
Tip For Kneading
Bread Making requires good kneading to activate the gluten and create a network. Knead the dough well until the dough seems smooth and becomes a bit bouncy.
Variation
You dip the doughnuts in glazed like chocolate ganache, simple sugar glaze, maple syrup, or caramel sauce. You can decorate and garnish as you please.
How To Store Instant Doughnuts
I would recommend to consume them immediately once ready. However, if you wish to store them for later use, you can keep them in an airtight box in the refrigerator for 3-4 days. Always warm them before serving.
More Easy Recipes
Try these yummy instant desserts and impress your loved ones!
Frequently Asked Questions
Use a kitchen digital thermometer to check the oil’s temperature, which should be around 180C. Frying them at low heat can make them chewy, and frying at high temperatures will keep them undercooked.
No, you should use only flavorless and odorless oil, like refined oil, to fry the doughnuts
ABSOLUTELY, NO! Both rising agents react differently in any recipe. Baking powder is less harsh than baking soda. Replacing powder with soda will make the doughnuts taste bitter.
