Soft Milky Doughnuts Recipe
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“Na who say soft doughnut no fit sweet pass cake?” That was exactly what my auntie said the first day she tasted Amy Sweet Treats milky doughnuts.
She sat on the verandah with her plate, shaking her head as if she couldn’t believe something like that could taste that rich. The smell of warm milk and butter floated through the air, filling the house with a different kind of fragrance, one that can make you linger around the kitchen a little longer.
Actually, the first time I had those doughnuts, I completely forgot my eating etiquette. They were quite warm, soft, and inviting.
One bite in, and I knew I had found a new favorite. The outside had that tiny crunch before the creamy center took over, and for a few seconds, I didn’t even want to talk. I just sat there smiling, quietly enjoying the moment, just like my auntie did.
And in this blog post, I’m showing you how to bring that same recipe to your kitchen, the signature Amy-style milky doughnuts that always hit the spot, and satisfies cravings.
Ingredients You’ll Need
Making the milky doughnuts isn’t complicated at all, it’s about using simple, everyday ingredients the right way. Each one plays its part in giving you that soft, milky taste and golden glow that makes these doughnuts unforgettable.
- Flour (All-Purpose)
This is the base of your doughnuts. All-purpose flour gives you the right balance, soft inside, light outside. Avoid self-rising flour; it can make the dough too dense. If you want them extra fluffy, sift your flour once before mixing.
- Warm Milk
Warm milk adds moisture and that subtle creamy taste that makes the doughnuts so rich. Just make sure it’s warm, not hot, so it doesn’t kill your yeast.
- Butter
Butter is what makes everything better. It gives the dough that rich, smooth texture and adds a hint of flavor that oil alone can’t give. Use melted butter so it mixes evenly into your dough.
- Sugar
Apart from sweetness, sugar helps with that beautiful golden-brown color when frying. You don’t need too much, just enough to balance the milk and butter perfectly.
- Egg
The egg binds everything together and adds softness to the dough. If you want extra lightness, beat it slightly before mixing it in.
- Yeast
Your dough’s best friend. It’s what makes the dough rise and gives you that airy texture. Always activate your yeast in warm milk and sugar before adding it to the flour. That’s how you know it’s alive and ready to work.
- Salt
Just a pinch, but never skip it. It balances out the sweetness and brings out the flavor of the butter and milk.
- Oil (for frying)
Go for a neutral oil, vegetable or sunflower oil works best. Make sure it’s hot enough (around medium heat) before frying, so your doughnuts cook evenly and soak up less oil.
Step-by-Step: How to Make Milky Doughnuts Recipe
Now that you’ve got all your ingredients ready, it’s time to bring them together and create that soft, milky goodness that everyone loves.
Don’t worry, this recipe is straightforward, and once you try it, you’ll probably never go back to regular doughnuts again.
Step 1: Combine the Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, and a pinch of salt. This helps the baking powder spread evenly through the flour so your doughnuts rise nicely and stay soft inside.
Step 2: Mix the Dough
In a large bowl, combine your flour, remaining sugar, and salt. Make a little well in the middle, then pour in your melted butter, beaten egg, and the activated yeast mixture. Gently mix everything together until it starts to come together into a soft dough.
Once it’s formed, transfer it to a clean surface and knead for about 8–10 minutes. You’re aiming for a smooth, stretchy dough that’s soft but not sticky.
If your dough feels too sticky, sprinkle a little flour as you knead, but don’t overdo it. Too much flour will make your doughnuts dense instead of airy.
Step 3: Let It Rise
After kneading, shape your dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rest in a warm spot for about 1 hour or until it doubles in size.
This is the magic moment that makes Amy Sweet Treats doughnuts so soft, patience pays off here.
Step 4: Cut Out Your Doughnuts
Once your dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface until it’s about ½ inch thick. Use a doughnut cutter (or two round cutters one big, one small) to shape your doughnuts.
Place the cut doughnuts on a tray lined with parchment paper, cover again, and let them rest for another 15–20 minutes. They’ll puff up slightly, that’s how you get that soft, fluffy bite later.
Step 5: Fry to Golden Perfection
Heat oil in a deep pan over medium heat. To test the temperature, drop in a small piece of dough , it should rise to the top slowly and start bubbling.
Carefully add your doughnuts, a few at a time, without overcrowding the pan. Fry until both sides turn a beautiful golden brown, usually 1–2 minutes per side.
Keep your heat steady. If the oil is too hot, the doughnuts will brown too fast and stay raw inside.
Step 6: Drain and Cool
Remove the fried doughnuts with a slotted spoon and place them on a wire rack (or a tray lined with paper towels) to drain off excess oil. Let them cool just a little, not completely because that’s when they taste the best: warm, milky, and heavenly.
Step 7: Coat or Dust (Optional)
You can leave them plain, dust them with powdered sugar, or coat them with a light milk glaze. To make the glaze, mix powdered sugar with a few spoons of warm milk until smooth. Dip the top of each doughnut in and let it set for a few minutes.
Step 8: Serve and Enjoy
Now comes the best part, eating. Grab one while it’s still slightly warm, sit back, and take that first bite.
Tips for the Softest Doughnuts
Getting that melt-in-your-mouth softness doesn’t happen by chance, it’s all in the small details. These tips will help you nail that perfect milky doughnuts recipe.
1. Don’t Rush the Yeast
Soft doughnuts start with happy yeast. Let it foam properly before adding it to your dough — that’s where all the rise comes from. If the yeast doesn’t activate, your doughnuts will come out flat and heavy no matter how long you fry them.
Always use warm milk, not hot. Hot milk kills yeast; warm milk wakes it up.
2. Knead Just Enough — Not Too Much
Kneading helps build gluten, which gives the dough its stretch and structure. But over-kneading makes it tough. Aim for about 8–10 minutes of gentle kneading until your dough feels soft, elastic, and slightly bouncy when pressed.
When your dough starts looking smooth and no longer sticks to your hands, it’s ready to rest.
3. Let It Rise in a Warm, Quiet Spot
Yeast loves warmth and calm. Find a cozy place in your kitchen, like near the oven or covered on a countertop, to let your dough rise undisturbed.
You’ll know it’s ready when it doubles in size and feels lighter to touch.
If your kitchen is cool, you can warm your oven for 2 minutes, turn it off, and place the covered dough inside with the light on.
4. Don’t Skip the Second Rise
That short 15–20 minute rest after cutting your doughnuts is what gives them their pillow-like softness. It allows the gluten to relax and the dough to puff up again. This is one step you don’t want to skip — it’s the secret behind that bakery-level texture.
5. Keep Your Oil Temperature Steady
If the oil is too hot, your doughnuts will brown too quickly and stay raw inside. Too cold, and they’ll soak up oil and turn greasy.
Medium heat (around 170–180°C or 340°F) is perfect for that golden-brown finish with a soft, fluffy inside.
Fry just a few doughnuts at a time so the oil temperature doesn’t drop too fast.
6. Use Milk Instead of Water
Milk adds both richness and softness to your dough. It helps create that creamy flavor and fluffy crumb that makes these doughnuts so special.
That’s why Amy’s recipe stands out, the milk doesn’t just flavor it; it softens the texture beautifully.
7. Eat Them While Warm
Freshly fried doughnuts are at their softest within the first few hours. You can store leftovers, but nothing beats that warm, milky bite straight from the rack.
How to Store & Reheat Milky Doughnuts
Milky doughnuts are best enjoyed fresh, soft, warm, and a little steamy inside,but if you ever have leftovers (which is rare!), here’s how to keep them just as lovely the next day.
1. Let Them Cool Completely First
Don’t pack them up while they’re still warm. The steam will make them soggy and ruin that gentle crunch on the outside. Wait until they cool to room temperature before storing.
2. Store in an Airtight Container
Place the doughnuts in a clean airtight container and line it with parchment paper. You can stack them gently, adding parchment between each layer so they don’t stick.
Keep them at room temperature if you plan to eat them within a day, they’ll stay soft and fresh.
Avoid storing in the fridge, it tends to dry out the dough and make the texture dense.
3. For Longer Storage — Freeze Them
If you want to keep them for up to a week or two, freezing works best.
Wrap each doughnut in cling film or foil, then place them in a freezer-safe bag or container. When you’re ready to enjoy, let them thaw at room temperature for 15–20 minutes.
4. Reheat the Right Way
To bring back that “freshly made” feel:
- Microwave: 10–12 seconds is enough to make them soft and warm again.
- Oven or Air Fryer: Heat at 150°C (300°F) for 3–5 minutes until just warmed through — no need to overdo it.
Avoid reheating them in oil; it’ll make them greasy instead of fluffy.
5. Add a Little Milk Magic (Optional)
If you want that milky aroma again, brush the top lightly with warm milk before reheating. It refreshes the flavor and brings back that signature Amy Sweet Treats richness.
Frequently Asked Questions About Milky Doughnuts Recipe
1. Can I bake these doughnuts instead of frying them?
Yes, you can, but just know they won’t have that same deep, milky richness or the gentle crunch that frying gives.
If you prefer a lighter version, brush the doughnuts with melted butter, bake at 180°C (350°F) for about 10–12 minutes, and then brush again with a little warm milk once they’re out. They’ll still be soft and delicious, just not as golden as the fried ones.
2. What type of milk works best for this recipe?
Whole milk (or full cream milk) works best. It gives the dough that creamy texture and rich flavor Amy Sweet Treats are known for.
If you’re lactose-intolerant, you can use lactose-free or even coconut milk, but the flavor will be slightly different. It;s still yummy, though.
3. How do I know when the oil is ready for frying?
The easiest way is to drop a tiny piece of dough into the oil. If it sizzles gently and floats to the top within a few seconds, the oil is ready.
If it browns instantly, your oil is too hot, turn down the heat a little before adding your doughnuts.
4. Why did my doughnuts come out hard or dense?
That usually means one of three things:
-
- The yeast didn’t activate properly
- The dough wasn’t given enough time to rise
- The oil was too hot, so they cooked too quickly on the outside
Letting the dough rise properly and frying on medium heat makes a huge difference.
5. Can I fill the doughnuts with cream or jam?
Absolutely! Once your doughnuts have cooled slightly, poke a small hole on the side with a skewer or piping tip and fill with custard, whipped cream, or strawberry jam.
It’s a simple way to turn your milky doughnuts into a bakery-style treat at home.
6. How long do they stay fresh?
They’re best eaten the same day, but they’ll stay soft for up to 2 days if stored properly in an airtight container.
If you freeze them, they can last up to 2 weeks, just let them defrost and reheat gently before eating.
You just read: Soft Milky Doughnuts Recipe
