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Light Fluffy Donuts with Natural Glaze

These light and fluffy donuts are vividly beautiful with food based colors and melt in your mouth.

The closest Krispy Kreme is over 100 miles away from St. Croix.  Having moved from their birth state and enjoying them regularly by the HOT dozen, this just wasn’t going to do.  I had to take matters into my own hands.  What I set out to do proved to be a difficult task to accomplish but several attempts later, I perfected my recipe and today, I bring you light, airy and fluffy donuts glazed with beautifully vivid {but natural!} colors.  The dough is a creamy/eggy one that puffs up before frying into a light golden brown that you’ll be happy to sink your teeth into.  Here is what I learned.

  1. Don’t rush the kneading or proofing of the dough.  It may seem like laborious effort but do remember that most of the time involved is inactive rising time.  Make sure that you really work out the gluten strands of your dough by working it until it comes together and then some.  Two proofing periods yield fluffy donuts.
    1. This is a very sticky dough but creates soft, moist donuts.  You can use oiled hands or flour and a silicone mat to combat this but do not use more than 1/3 cup of flour after the dough has come together.
  2. I found the sweet spot for frying to be at 375 degrees.  This ensures that your dough doesn’t absorb too much oil and that it cooks evenly.
    1. It’s best to use a cast iron pot if you have one.
    2. I like using grapeseed but have heard that peanut and canola work too.
    3. Don’t over crowd the pan.
    4.  Fry for 1-1.5 minutes on each side.
  3. Drain well on paper before transferring to a cooling rack.  This way the paper wicks away excess oil from the donut then lifts them up so air can circulate around them and they don’t sit in a pool of fat.
  4. Glaze warm or room temperature donuts to get it to really cling on.
  5. Fresh donuts are best and these are best consumed the day of.

Light Fluffy Donuts

Light and Fluffy Donuts with Natural Glaze
Prep time

Cook time

Total time


Serves: 2 dozen donuts

  • ½ ts instant yeast
  • ½ c room temperature water
  • ½ c room temperature whole milk
  • 1 room temperature egg
  • 3 tb coconut oil
  • 2/5 c unbleached flour
  • ⅓ c sugar
  • ½ ts salt
  • Neutral/high heat oil for frying
  • 1 c powdered sugar
  • 2 tb beet or blueberry juice
  • Pinch of salt
  • Optional: pure vanilla extract
  • Optional optional: edible flowers

  1. Stir the yeast into the water. Leave for 5-10 minutes.
  2. Mix in milk, egg and coconut oil. Set aside.
  3. In a large bowl, combine flour, sugar and salt.
  4. Combine the wet ingredients with the dry. Work the dough for at least 15 minutes. Cover the bowl and set aside for an hour or until the dough is double in size.
  5. When ready, flour a silicone mat or another non-stick surface and roll out or flatten to ½”. Do not use more than ⅓ cup of extra flour. The dough is on the stickier side.
  6. Cut out your desired shapes and place them on another non-stick surface. Allow these to rise for another hour.
  7. When ready, heat the oil to 375 degrees and cook a few donuts at a time. Mine took only a minute on each side.
  8. Lift each donut out of the oil when they’re done to drain off excess oil then lay on a paper towel to blot off the rest before finally resting them on a baking rack.
  9. To make the glaze, whisk the powdered sugar, juice and salt together.
  10. Dip each donut into the glaze while they’re warm or at room temperature.




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