Irresistible Homemade Carrot Cake Brioche Donuts with Cream Cheese Frosting
Indulge in the perfect blend of two beloved desserts with these incredible **Carrot Cake Brioche Donuts**. Imagine light, airy, and wonderfully spiced carrot-flavored donuts, deep-fried to achieve a beautifully crispy exterior and an incredibly soft, bread-like interior. Each donut is then generously crowned with a rich, tangy, and utterly decadent cream cheese frosting, making every bite a taste of pure bliss!
If you’re a true fan of the moist, flavorful classic carrot cake and the comforting joy of freshly made homemade donuts, prepare yourself for an extraordinary culinary experience! These **Carrot Cake Brioche Donuts** deliver the very best of both worlds. Each donut is a masterpiece: soft, incredibly fluffy, and bursting with the aromatic essence of warm spices, finely shredded carrots, and a rich, creamy texture thanks to the brioche dough. They are meticulously deep-fried to a stunning golden-brown perfection, briefly coated in a delicate vanilla bean glaze, and then generously topped with our signature sweet and tangy cream cheese frosting. Whether you’re planning an elaborate **Easter brunch**, seeking a delightful weekend baking challenge, or simply craving an indulgent treat, these homemade donuts are guaranteed to be the undisputed star of any dessert spread!
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Why You’ll Fall in Love with These Carrot Cake Brioche Donuts
These isn’t just another donut recipe; it’s an invitation to experience homemade baking at its finest. Here’s why these Carrot Cake Brioche Donuts will become your new favorite:
- Unbelievably Fluffy and Light: Unlike dense, heavy donuts, our **homemade donuts** boast an ethereal, pillow-soft texture. This exceptional **cakey texture** is achieved through an enriched brioche dough, renowned for its tender crumb and rich flavor. Each bite melts in your mouth!
- Authentic Carrot Cake Flavor: Prepare for an explosion of flavor! These donuts are generously packed with an expertly balanced blend of **warm spices** (cinnamon, nutmeg, and cardamom), the deep sweetness of **brown sugar**, and the subtle earthiness of real, freshly shredded carrots. They truly capture the essence of a **classic carrot cake** in a delightful donut form.
- Luxurious Cream Cheese Frosting: No carrot cake experience is complete without its signature topping. Our **tangy cream cheese frosting** is the perfect counterpoint to the spiced donuts, offering a creamy, sweet, and slightly tart finish that elevates the entire experience. It’s the ideal pairing for these rich, flavorful treats.
- Deep-Fried to Perfection: Forget baked donuts! These are authentic, **traditional donuts** that are deep-fried in **hot oil** to achieve that iconic golden-brown crispness on the outside while remaining incredibly tender on the inside. This method ensures that true **donut shop** experience right in your own kitchen.
- A Rewarding Baking Project: While crafting these donuts does require a **little bit of time** and patience, the process is incredibly rewarding. From mixing the dough to frying and frosting, each step is a joy, culminating in a homemade treat that is **so worth it** for its unparalleled taste and texture.
Let’s Talk About Diastatic Malt Powder: Your Secret Ingredient for Bakery-Quality Donuts
When it comes to achieving that professional, bakery-style donut, there’s one ingredient you simply shouldn’t skip: **diastatic malt powder**. I understand it might seem like an unusual addition, but trust me, it’s a **game changer for homemade donuts!**
So, what exactly does it do? Diastatic malt powder is an enzyme-rich flour that works wonders with yeast. It breaks down starches in the dough into sugars, which then become readily available food for the yeast. This increased “food supply” means your yeast can work more efficiently and vigorously, leading to a much better rise. The result? A remarkably **fluffy texture** and a significantly **softer bite** that is characteristic of premium donuts.
Beyond texture, diastatic malt powder plays a crucial role in browning. Those additional sugars produced by the enzymes caramelize beautifully during frying, giving your donuts that irresistible **golden brown color** and a slightly crispier, more desirable crust. It enhances both the appearance and the flavor, creating a subtle sweetness and a depth that simple sugar alone cannot provide. Plus, it helps the dough stay fresh longer!
Despite its impressive effects, diastatic malt powder is **super cheap** and lasts virtually forever when stored properly, so there’s truly no excuse to leave it out! You can typically find it at well-stocked **grocery stores**, specialty baking shops, or easily order it online. Invest in this little miracle powder, and your homemade donuts will be elevated from good to absolutely extraordinary.
Essential Ingredients You’ll Need for Ultimate Flavor
Crafting these delectable Carrot Cake Brioche Donuts requires a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and aroma:
For the Dough:
- All-Purpose Flour or Bread Flour – This forms the fundamental structure of our brioche dough, providing both elasticity and tenderness for that signature soft donut interior.
- Diastatic Malt Powder – As discussed, this is the secret ingredient for an unparalleled fluffy texture, enhanced rise, and beautiful golden-brown color. A non-negotiable for true donut perfection!
- Brown Sugar – Adds a deeper, molasses-rich sweetness and complements the **warm spices** beautifully, enhancing the overall carrot cake profile.
- Whole Milk – Contributes to the richness and moisture of the brioche dough, ensuring a tender crumb and a luxurious mouthfeel.
- Large Eggs – Provide essential structure, richness, and moisture, giving the donuts their soft, pillowy consistency.
- Melted Butter – Imparts incredible flavor and richness to the brioche, contributing to its tender texture and golden crust.
- Shredded Carrots – Use freshly grated carrots for the best flavor and moisture. These are key to the authentic carrot cake experience.
- Warm Spices – A harmonious blend of ground cinnamon, nutmeg, and cardamom creates the iconic **spiced cake donut** flavor that everyone loves.
- Active Dry Yeast – The leavening agent responsible for the dough’s incredible rise and airy texture.
- Granulated Sugar – A small amount to help activate the yeast and provide a hint of sweetness.
- Nonfat Dry Milk Powder – Enhances the softness and texture of the brioche, and also contributes to better browning.
- Salt – Balances the sweetness and enhances all the other flavors in the dough.
- Lard or Canola Oil – Essential for deep-frying the donuts to golden, crispy perfection.
For the Vanilla Bean Glaze:
- Powdered Sugar – Forms the base of our smooth, quick-setting, and sweet glaze.
- Vanilla Bean Paste or Extract – Infuses the glaze with a rich, aromatic warmth and depth. Vanilla bean paste will give you those beautiful specks of vanilla.
- Whole Milk – Used to achieve the perfect pourable consistency for the glaze.
For the Cream Cheese Frosting:
- Cream Cheese – The star ingredient, providing that signature tangy flavor that is a **must for any carrot cake donut recipe**. Make sure it’s softened for a smooth frosting.
- Unsalted Butter – Adds richness, creaminess, and helps stabilize the frosting. Also softened for easy blending.
- Confectioners’ Sugar – Sweetens and thickens the frosting, ensuring a smooth and pipeable consistency.
- Vanilla Extract – Enhances the overall flavor profile of the frosting.
- Heavy Cream – Adjusts the consistency, making the frosting wonderfully light and fluffy.
- Pinch of Salt – A small but crucial addition to balance the sweetness and bring out the other flavors in the frosting.
Step-by-Step Instructions – Crafting Your Carrot Cake Brioche Donuts
Embark on your donut-making journey with these detailed instructions. Precision and patience are your best friends here!
Preparing the Dough: (Plan 12 hours ahead for the best results)
- Begin by finely shredding your carrots. A microplane works wonderfully for this, or use the smallest shredding size you have available. Set aside.
- In a **small bowl**, combine the warm **whole milk** (ensuring it’s around 110°F to activate the yeast effectively), the active dry yeast, and a **teaspoon of granulated sugar**. Stir gently and let this mixture sit for 5-10 minutes. It should become foamy on top, indicating that your yeast is active and ready to go.
- In the **large bowl** of a stand mixer fitted with a dough hook attachment, use a fork or whisk to thoroughly combine the bread or all-purpose flour, **diastatic malt powder**, nonfat dry milk powder, your blend of warm spices (cinnamon, nutmeg, cardamom), and salt. This creates your foundational **flour mixture**.
- To the dry ingredients in the stand mixer, add the **brown sugar**, **large eggs**, your freshly **shredded carrots**, and the activated yeast mixture.
- With the stand mixer on low speed, begin kneading the dough. Let it mix for approximately 4 minutes until the ingredients are just coming together and forming a cohesive mass. Next, gradually add the softened **salted butter**, one tablespoon at a time. Allow each piece of butter to be fully incorporated into the dough before adding the next. This step helps create a rich, emulsified dough and should take about 2-3 minutes. Once all the butter is added, increase the mixer speed to medium and continue kneading for another 6-8 minutes. The dough should transform into a smooth, elastic, and slightly sticky consistency. To verify it’s ready, perform the “windowpane test”: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through without it tearing, your dough has developed sufficient gluten and is ready. If it’s still too sticky or tears easily, allow it to rest for 5 minutes, then knead for an additional minute; this allows the flour to fully hydrate and absorb the butter.
- **First Proof (Overnight in the Fridge):** Lightly grease a clean bowl. Transfer the prepared dough into this bowl, cover it tightly with plastic wrap, and refrigerate for 8 to 12 hours, or ideally, overnight. This slow, cold proof develops incredible flavor and makes the dough much easier to handle.
Shape & Second Proof the Donuts:
- The next day, your chilled dough might still be a little sticky, which is normal for brioche. On a **lightly floured surface**, roll out the dough to an even thickness of about **½-inch**. Ensure you use enough flour to prevent sticking to your counter and rolling pin.
- Use a **3-inch doughnut cutter** to cut out your donut shapes. Carefully transfer these cut donuts onto a **prepared donut pan** or baking tray lined with greased parchment paper. Any dough scraps can be gently twisted into delicious crullers; avoid re-rolling the dough multiple times, as it can make the final donuts tough.
- Loosely cover the shaped donuts with plastic wrap or a clean kitchen towel. Allow them to rise again at room temperature until they are visibly puffy and have increased in size, typically about 30 minutes to 1 hour, depending on your kitchen’s temperature. While they are proofing, begin heating your frying oil.
Fry the Donuts:
- In a deep, heavy-bottomed pot or a **deep fryer**, heat **lard or canola oil** to **medium heat**, aiming for a consistent temperature of about 350°F (175°C). It is absolutely crucial to use a **deep-fry thermometer** to monitor the oil temperature accurately. Maintaining the correct temperature is key to perfectly fried, non-greasy donuts.
- Carefully place a few donuts at a time into the **hot oil**, ensuring not to overcrowd the pot. Fry them for about 1-2 minutes per side, or until they achieve a beautiful, **golden brown** color. Use wooden chopsticks or tongs to gently flip them. Don’t be alarmed if they look quite dark; the diastatic malt powder helps achieve this deep, caramelized color and a wonderfully crispy exterior.
- Once fried, carefully remove the donuts and place them on a **wire rack** positioned over paper towels (or a paper towel-lined **ziplock bag** if you’re out of baking sheets) to drain any excess oil. This step is crucial for preventing greasy donuts.
- Continue frying the remaining donuts in small batches, ensuring the oil returns to 350°F between each batch.
Glaze & Frosting:
- While the donuts are still warm (but not piping hot), prepare the vanilla bean glaze by whisking together the powdered sugar, vanilla bean paste or extract, and whole milk until smooth. Dip both the top and bottom of each warm donut into the **vanilla bean glaze**, allowing the excess to drip off. Place them back on the **wire rack** to allow the glaze to set slightly.
- Once the glazed donuts have cooled completely and the glaze has hardened, it’s time for the cream cheese frosting! In a stand mixer, beat the softened cream cheese and unsalted butter on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until the mixture is smooth and fluffy.
- With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and a pinch of salt. Mix on low until just combined, then scrape down the sides of the bowl again. Increase the speed to medium and beat for about 3 minutes until the frosting is light, smooth, and wonderfully fluffy. If the frosting seems too thick, add an extra teaspoon of heavy cream until it reaches a spreadable consistency; if it’s too thin, beat in a little more powdered sugar, one tablespoon at a time.
- Transfer the **sweet cream cheese frosting** to a piping bag fitted with a round tip (or simply snip a medium-to-large hole in the corner of a sturdy ziplock bag). Pipe the frosting generously into the center of each donut, allowing a beautiful dollop to sit on top.
- Allow the frosting to set for a few minutes before serving. These donuts are best enjoyed fresh!
Pro Tips for the Best Carrot Cake Brioche Donuts
Achieve donut perfection with these expert tips:
- Opt for Freshly Shredded Carrots: Always use **freshly grated carrots** instead of pre-packaged ones. Fresh carrots provide superior moisture, flavor, and texture, which is crucial for a truly authentic carrot cake experience. Pre-shredded varieties can be dry and tough.
- Embrace Diastatic Malt Powder: Seriously, **do not skip the diastatic malt powder!** This powerful ingredient makes an enormous difference in the dough’s rise, texture, and the beautiful golden-brown color of your fried donuts. It’s the secret to achieving that professional bakery quality.
- Master Oil Temperature Control: A **deep-fry thermometer** is your best friend when frying. Keeping your oil at the consistent, perfect frying temperature (350-360°F or 175-182°C) is essential to ensure your donuts cook evenly, develop a crispy exterior, and, most importantly, don’t become greasy or oil-logged.
- Proper Storage for Freshness: While best enjoyed fresh, you can **store** any leftover donuts in an **airtight container** at room temperature for up to 2 days. For longer storage, freeze unfrosted donuts for up to 2 months and reheat gently before glazing and frosting.
- Read the Recipe Thoroughly: Before you even start, take the time to **read the entire recipe** from beginning to end. This ensures you understand each step, have all ingredients and tools ready, and know what to expect, making the process much smoother and more enjoyable.
- Test One Donut First: Before committing your entire batch, **fry a single donut first**. This allows you to check and adjust your oil temperature and cooking time to ensure it’s perfect before proceeding with the rest of your dough. It’s a simple step that can save your entire batch!
- Glaze Warm, Frost Cool: For the ideal finish, **glaze your donuts while they are still warm** (but not hot) after frying. This allows the glaze to set perfectly. However, wait until the donuts are **completely cool** before applying the cream cheese frosting. This prevents the frosting from melting and ensures it holds its shape beautifully.
Must-Have Tools for Donut Making Success
To make these delightful **Carrot Cake Brioche Donuts** as effortless and enjoyable as possible, having the right tools on hand can make a significant difference:
- Stand Mixer with a Dough Hook – This is invaluable for kneading the enriched brioche dough, making the process much easier and ensuring proper gluten development without manual effort.
- 3-inch Doughnut Cutter – Essential for cutting perfectly uniform donuts and their characteristic holes, giving them that professional look.
- Deep-Fry Thermometer – A non-negotiable tool for maintaining the precise oil temperature, which is critical for frying golden-brown donuts that are crispy, not greasy.
- Wire Rack – Crucial for allowing excess oil to drip off after frying and for letting the glaze set, ensuring your donuts aren’t soggy.
- Piping Bag with a Round Tip – For clean, precise, and beautiful application of the cream cheese frosting, adding that professional finish.
- Large Mixing Bowls – You’ll need several for combining ingredients, proofing the dough, and preparing glazes/frostings.
- Lightly Floured Surface – An ideal clean, non-stick area for rolling out and shaping your donut dough.
- Heavy-Bottomed Pot or Deep Fryer – A sturdy pot or dedicated fryer is essential for safely and evenly frying the donuts, ensuring consistent heat distribution.
- Greased Parchment Paper – For placing your cut donuts on while they proof, preventing them from sticking.
Troubleshooting Guide: Common Donut Issues and How to Fix Them
Even experienced bakers can encounter hiccups. Here’s how to address common problems when making your Carrot Cake Brioche Donuts:
Why are my donuts greasy or oil-logged?
- Oil temperature was too low: This is the most common culprit. If your oil is below **350°F (175°C)**, the donuts will absorb oil rather than frying quickly and properly. They’ll essentially “stew” in the oil. **Solution:** Always use a **deep-fry thermometer** and maintain the oil temperature consistently between 350-360°F. Allow the oil to reheat between batches.
- Dough was too wet/slack: If the dough is overly sticky or doesn’t have enough structure, it won’t hold its shape well in the hot oil and will soak up oil. **Solution:** Ensure you **knead the dough long enough before adding butter** to properly develop gluten and build structure. If the dough still feels too wet after kneading, chill it thoroughly before shaping, which makes it firmer and easier to handle. You can also add 1-2 tablespoons of extra flour if absolutely necessary after the initial knead.
- Under-proofed dough: If your donuts haven’t proofed for long enough, they will be too dense and heavy, causing them to absorb more oil. **Solution:** Let them rise until they are noticeably **puffy and slightly jiggly** when gently nudged, indicating they are light and airy enough to fry properly.
- Frying too many at once: Overcrowding the pot significantly drops the oil temperature, leading to uneven frying and increased oil absorption. **Solution:** Fry in **small batches**, typically 3-4 donuts at a time, and always let the oil come back up to the correct temperature between rounds.
Frequently Asked Questions – Carrot Cake Brioche Donuts
Have more questions? Here are answers to some common inquiries about this recipe:
Can I bake these instead of frying?
While these are designed to be **traditional fried donuts** for that classic crisp exterior and fluffy interior, you *could* attempt to bake them for a softer, less indulgent version. Bake at 375°F (190°C) for approximately 12-15 minutes, or until golden brown. However, be aware that the texture will be closer to a muffin or cake than a true fried donut.
Can I make the dough ahead of time?
Absolutely! This is actually recommended for developing deeper flavors and making the dough easier to handle. After the first rise (the overnight proof), you can store the dough tightly wrapped in plastic wrap or in a **ziplock bag** in the fridge for up to 24 hours. The next day, simply take it out, let it warm up slightly, then shape, proof, and fry as directed.
How do I store leftovers?
These donuts are truly at their peak when fresh, but you can store them in an **airtight container** at room temperature for 1-2 days. For optimal freshness, consider storing the unfrosted glazed donuts and making fresh cream cheese frosting just before serving. You can also freeze unfrosted donuts for up to 2 months; thaw and reheat gently before glazing and frosting.
Can I add nuts or raisins to the dough?
Yes, absolutely! Just like a classic carrot cake, you can fold in ½ cup of finely chopped pecans, walnuts, or golden raisins to the dough along with the shredded carrots for added texture and flavor. Be sure not to add too much, as it can affect the dough’s rise.
My donuts are too dark/light, what happened?
If too dark, your oil was likely too hot or you fried them for too long. If too light, the oil was too cool or not fried long enough. Refer to the troubleshooting section on oil temperature and use a thermometer for precision.
More Sweet Treats You’ll Love
If you’re a fan of these flavors, be sure to explore more delicious recipes:
- Fluffy Baked Carrot Cake Donuts – A fantastic lighter, oven-baked alternative to our fried version, still packed with carrot cake goodness!
- Classic Carrot Cake – For those who love the full-sized, traditional dessert experience.
- Easy Donut Recipe – A versatile basic dough recipe that you can adapt with various glazes and toppings for other delicious flavors.
These **Carrot Cake Brioche Donuts** truly are the ultimate **sweet treat** – perfect for an **Easter brunch spread**, a special breakfast, or any time you desire something indulgent and homemade! If you try this recipe, please leave a **star rating** and let me know how it turned out in the comments below. Your feedback means the world! Happy frying!
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- Carrot Cake Oreo Cookies
- Carrot Cake Cookie Sandwich With Brown Sugar Filling
- Brown Butter Carrot Cake
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Recipe
Carrot Cake Brioche Donuts
Molly Murphy
Pin Recipe
Ingredients
For the Dough:
- 1 ¼ cups warm whole milk 110°F
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar for yeast activation
- ½ cup brown sugar light or dark
- ½ cup salted butter softened
- 4 large eggs
- 5 cups bread flour or all-purpose flour plus extra if for rolling
- 2 teaspoons diastatic malt powder
- 3 tablespoons nonfat dry milk powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- 1 teaspoon salt
- 1 cup finely finely shredded carrots
- 2 cups lard or canola oil for frying
For the Vanilla Bean Glaze:
- 4 cups powdered sugar
- 1 teaspoon vanilla bean paste or extract
- ¼ cup whole milk adjust for consistency
For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
Make the Dough: (12 hours before you are ready to fry)
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Start by shredding your carrots, with a fine shredder, I used a microplane, but you can use whatever the smallest size you have!
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In a small bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.1 ¼ cups warm whole milk, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
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In the bowl of a stand mixer fitted with a dough hook, with a fork or a whisk, whisk together the flour, malt powder, milk powder, spices, and salt.5 cups bread flour or all-purpose flour, 2 teaspoons diastatic malt powder, 3 tablespoons nonfat dry milk powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cardamom, 1 teaspoon salt
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Add the brown sugar, eggs, shredded carrots and the activated yeast mixture.½ cup brown sugar, ½ cup salted butter, 4 large eggs, 1 cup finely finely shredded carrots
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Knead the dough on low speed for 4 minutes until it starts coming together. Then, add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. This process should take about 2-3 minutes. Once all the butter is added, continue kneading on medium speed for another 6-8 minutes until the dough becomes smooth, stretchy, and slightly sticky.To check if it’s ready, perform the windowpane test-take a small piece of dough and gently stretch it between your fingers. If it becomes thin enough to see light through without tearing, it’s ready. If it still too sticky, let it rest for 5 minutes, then knead for another minute-this helps the flour fully absorb the butter.
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First Proof (Overnight in the Fridge):
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Transfer the dough to a greased bowl, cover it, and refrigerate for 8 to 12 hours (overnight is best).
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The next day, the dough might be sticky, so roll the dough out on a floured surface to ½-inch thickness. Add enough flour that it doesnt stick to the counter and to the rolling pin. Cut out donuts using a donut cutter and place them on greased parchment paper. Instead of re-rolling scraps, twist them into crullers. This dough doesn’t do well if you roll it out multiple times, so suggest making the donut balls and the crullers
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Cover and let the donuts rise at room temperature until puffy, about 30 minutes to 1 hour. While they are proofing, heat up your oil.
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Heat oil in a deep pot to 350°F. Fry the donuts in batches for 1 to 2 minutes per side, flipping with wooden chopsticks or tongs. Drain on a paper towel-lined wire rack. You want a nice dark color. You haven’t burned them, the diastatic malt powder is working and making them crispy and perfect.2 cups lard or canola oil
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Fry all the donuts. While the donut are cooling, make the icing by mixing all the ingredients into a large bowl. Dip the bottom and top and set back on on the rack to harden up.4 cups powdered sugar, 1 teaspoon vanilla bean paste, ¼ cup whole milk
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While the icing is setting, make the cream cheese frosting
For the cream cheese frosting
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In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.4 ounces cream cheese, ¾ cup unsalted butter
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With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix on low until just combined, then scrape down the sides of the bowl.3 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoons heavy cream, ¼ teaspoon salt
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Increase the speed to medium and beat for about 3 minutes until the frosting is smooth and fluffy. If the frosting feels too thick, add an extra teaspoon of cream until it reaches a spreadable consistency. If it’s too thin, beat in a little more powdered sugar, a tablespoon at a time.
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When the donuts have completely cool, now its time to frost them with the cream cheese frosting, in a pipping bag add the cream cheese and cut a medium to large size hole, gently pipe until the middle is filled. Continue piping slightly above the donut, allowing the frosting to create a small dollop on top.
Notes
Diastatic malt powder is essential-it improves the texture, helps the donuts rise better, and gives them that perfect golden brown color when fried. Don’t skip it!
Oil temperature is key-keep it between 350°F-360°F for golden, non-greasy donuts.
Chill the dough overnight for better flavor and easier handling.
Storage: Best eaten fresh but can be stored in an airtight container at room temp for up to 2 days. Freeze unfrosted for up to 2 months and reheat before serving.
Proofing matters—donuts should be puffy and slightly jiggly before frying for the best rise. If they spring back immediately when touched, they need more time.
If the dough still feels too slack after kneading, add up to 1-2 tablespoons of flour and knead for another minute to strengthen it