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The easiest Golden Glazed Spoon Drop Donuts. You don’t need yeast, kneading, or a rising time
Golden Glazed Spoon Drop Donuts, a quick vanilla glaze, and no yeast in sight. These are soft, buttery, easy to fry, and dangerously easy to keep eating.
Additional Information
- Can these be frozen? Yes, but they’re best frozen unglazed. Cool the fried donuts completely, place them in an airtight freezer container or freezer bag, and freeze for up to 2 months. Thaw at room temperature, then glaze or coat with cinnamon sugar before serving.
- How long can they be stored and how? Unglazed donuts are best eaten the day they’re made, but they can be kept in an airtight container at room temperature for 1 to 2 days. Glazed donuts are best within 1 day, as the glaze can become sticky and the donuts will gradually lose their fresh texture.
- Can I use self-raising flour? Yes. If using self-raising flour, leave out the 4 1/2 tsp baking powder and keep the 1/4 tsp salt. The texture may be slightly different, but it will work.
- Can I use another type of milk? Yes. Whole milk gives the richest texture, but 2% milk will also work. Plant-based milk can be used as long as it’s unsweetened and unflavoured.
- Can I use margarine instead of butter? Yes. Use 1/4 cup melted margarine in the same way as the butter. Butter gives a little more flavour.
- What if the dough is too thick? Add 1 tbsp of milk at a time until the dough is soft and scoopable. It should hold its shape when dropped from the tsp rather than spread into a puddle.
- What if the donuts are browning too quickly? Your oil is probably too hot. Lower the heat and let the oil come back to around 350⁰F (175⁰C) before frying the next batch. Smaller pieces of dough also cook more evenly.
- Why should the donuts be small? The dough is dropped directly into the oil, so large pieces can brown before the centres are cooked. Keeping them small also makes them easier to turn and gives you that nice golden exterior.
- What if the glaze is too thick? Stir in extra milk, 1 tsp at a time. It’s much easier to thin the glaze gradually than to fix a glaze that has become too runny.
- What if the glaze is too thin? Add a little more castor sugar, 1 tbsp at a time, until it reaches a thicker dipping consistency.
Substitutes suggestions
- Can I make them ahead? They’re best fresh, although unglazed donuts can be frozen.
- Can I use self-raising flour? Yes, but omit the baking powder.
- Can I glaze them while they’re hot? Let them cool slightly first so the glaze doesn’t immediately slide off.
- Can I use cinnamon sugar instead? Absolutely. Roll the warm donuts in the cinnamon sugar while the surface is still slightly tacky.
Why you will love and enjoy Golden Glazed Spoon Drop Donuts
- They’re quick: There’s no yeast or rising time, so you can go from mixing bowl to warm donuts pretty quickly.
- The texture is just right: The baking powder gives them a soft, tender centre with lightly crisp edges.
- You get two finishes: Go with the vanilla glaze when you want something sweet and glossy, or toss them in cinnamon sugar for a simpler finish.
Golden Glazed Spoon Drop Donuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy
Description
These little drop donuts are soft inside, lightly crisp around the edges, and finished with a simple vanilla glaze that sets just enough to make them irresistible. The dough comes together in one bowl, so they’re a good one when you want something sweet without making yeast dough.
Ingredients
Units
Scale
Donuts
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup butter, melted and slightly cooled
- Vegetable oil, for frying
Vanilla Glaze
- 1 1/2 cups castor sugar
- 3 1/2 tbsp milk
- 2 tsp vanilla essence
Optional Cinnamon Sugar
- 1/2 cup sugar
- 1 tsp ground cinnamon
Instructions
- In a large bowl, stir together 2 cups all-purpose flour, 2 tbsp sugar, 4 1/2 tsp baking powder, and 1/4 tsp salt. Give it a good stir so the baking powder is evenly distributed.
- In a separate bowl or jug, beat 1 large egg into 1 cup milk.
- Pour the egg and milk mixture into the dry ingredients.
- Add 1/4 cup melted butter and stir with a wooden spoon until you have a smooth, thick dough. Don’t keep mixing once it comes together. The dough should be soft enough to scoop, but not runny. If yours seems unusually stiff, add a small splash of milk.
- Pour enough vegetable oil into a deep, heavy saucepan or deep fryer to give the donuts room to float. Heat the oil to 350⁰F (175⁰C).
- A thermometer really helps here because oil that’s too cool can leave the donuts greasy, while oil that’s too hot will brown the outside before the middle cooks.
- Using a teaspoon, carefully drop small portions of dough into the hot oil. Don’t overcrowd the pan.
- Fry for about 2 to 3 minutes per batch, turning the donuts often with a slotted spoon so they brown evenly on all sides.
- The donuts should be golden brown and feel light when lifted from the oil. If you’re unsure, cut one open. The centre should be cooked through, not wet or doughy.
- Transfer the cooked donuts to a paper towel-lined plate or tray to drain. Let them cool for a few minutes before glazing.
- Put 1 1/2 cups castor sugar in a bowl.
- Slowly stir in 3 1/2 tbsp milk, then add 2 tsp vanilla essence.
- Keep stirring until the glaze is smooth. For a thinner glaze, add up to 1 tbsp extra milk, a little at a time.
- Dip each slightly cooled donut into the vanilla glaze, turning it so the top is well coated. Place the donuts on a wire rack with something underneath to catch the drips. Let the glaze sit for a few minutes to set.
- Instead of glazing, combine 1/2 cup sugar with 1 tsp ground cinnamon. While the donuts are still warm, roll them in the cinnamon sugar until coated.
Notes
Prepared, tried, and tested by Rashida
Recipe Card powered by
Soft centres, crisp edges, sweet vanilla glaze. Would you finish them with glaze or cinnamon sugar?
Golden Glazed Spoon Drop Donuts are a quick homemade treat with soft centres, lightly crisp edges, and a sweet vanilla glaze. The dough needs no yeast or rising time, and the donuts can be finished with cinnamon sugar instead for a warmer, simpler flavour. They’re easy to fry in small batches, making them a tempting choice whenever fresh homemade donuts are on the menu.
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