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Soft & Tender No-Mixer Donuts 

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Soft & Tender No-Mixer Donuts: The Perfect Homemade Treat

Nothing beats the warm, irresistible aroma of freshly baked donuts, especially when they’re soft, tender, and melt-in-your-mouth delicious. These Soft & Tender No-Mixer Donuts offer the perfect balance of sweetness, fluffiness, and flavor, all without the need for a stand mixer or any complex equipment. Whether you’re a seasoned baker or a beginner in the kitchen, this easy-to-follow recipe allows you to make homemade donuts with minimal effort and maximum taste.

In just a few simple steps, you can whip up a batch of donuts that rival your favorite bakery. Let’s dive into how to make these melt-in-your-mouth donuts, perfect for breakfast, dessert, or any time you crave a delicious treat.


Why You’ll Love These No-Mixer Donuts

The beauty of these donuts lies in their simplicity. With no need for a stand mixer or special equipment, this recipe takes a straightforward approach to donut making, using basic pantry ingredients that you probably already have at home. The result? Soft, fluffy donuts with a golden, slightly crisp exterior and a pillowy interior.

These donuts are perfect for anyone looking to make a quick homemade treat, without spending hours in the kitchen. They’re versatile too — you can make them plain, dust them with powdered sugar, glaze them, or even fill them with jam or cream for extra indulgence.


Ingredients for Soft & Tender No-Mixer Donuts

To make these easy and delicious donuts, you’ll need the following ingredients:

For the Donuts:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional, for added flavor)
  • 2 large eggs
  • 1/2 cup whole milk (or buttermilk for extra richness)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

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