Easy Maida Doughnuts Recipe – Nutmeg & Vanilla Glazed

Last Updated on 1 month by Neha Deshmukh

Easy Maida Doughnuts Recipe – Nutmeg & Vanilla Glazed

Hey everyone! If you’re anything like me, the smell of freshly fried doughnuts instantly transports you to a happy place. I remember the first time I tried making these – it was a bit of a messy adventure, but the end result? Totally worth it! Today, I’m sharing my go-to recipe for soft, fluffy maida doughnuts, glazed with a simple vanilla goodness. Trust me, these are easier than they look, and the nutmeg adds a lovely warmth that sets them apart.

Why You’ll Love This Recipe

These aren’t your average doughnuts. We’re using maida, which gives them a wonderfully soft texture. The subtle hint of nutmeg in the dough, paired with a classic vanilla glaze, is just chef’s kiss. Plus, this recipe is surprisingly straightforward, even for beginner bakers. Get ready to impress your family and friends (and yourself!).

Ingredients

Here’s what you’ll need to whip up a batch of these delightful treats:

• 1 cup lukewarm milk
• 2 tablespoon granulated sugar
• 2 ¼ teaspoon Active dry yeast
• 350 grams All purpose flour (maida)
• ½ teaspoon freshly ground nutmeg
• ¾ teaspoon salt
• 1 egg
• 35 grams butter
• Vegetable Oil for deep frying
• 3 tablespoon milk (for glaze)
• 1 cup confectioners sugar (for glaze)
• 1 teaspoon real vanilla extract (for glaze)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Maida Flour (All-Purpose Flour) – Understanding its role in Indian baking. Maida is a staple in Indian kitchens, and it creates a beautifully tender crumb in baked goods. It’s lower in protein than whole wheat flour, which results in a softer, lighter doughnut.

Nutmeg – A unique spice in Indian desserts, its flavour profile. Nutmeg might not be the first spice you think of for doughnuts, but trust me on this one! It adds a warm, slightly sweet note that complements the vanilla perfectly. A little goes a long way, so don’t overdo it.

Active Dry Yeast – Tips for successful activation in the Indian climate. Humidity can sometimes affect yeast activation. Make sure your milk is lukewarm (around 105-115°F or 40-46°C) and that the sugar is dissolved. Give it a full 5 minutes to get bubbly – that’s how you know it’s alive and kicking!

Butter – Using unsalted vs. salted butter in this recipe. I prefer using unsalted butter so I can control the salt level. If you only have salted butter, just reduce the amount of salt in the recipe by ¼ teaspoon.

Step-By-Step Instructions

Alright, let’s get baking!

1. Activate the yeast: In the bowl of your stand mixer, combine the lukewarm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes, until it gets foamy. This is a good sign – your yeast is working!
2. Combine the dough: Add the maida, nutmeg, salt, egg, and butter to the yeast mixture. Mix on low speed until everything is just combined.
3. Knead the dough: Now, crank up the speed to medium-high and knead the dough for 5-7 minutes. It will be sticky, and that’s okay! Don’t be tempted to add more flour – a sticky dough makes for a softer doughnut.
4. First rise: Transfer the dough to a lightly oiled bowl, turning to coat. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Shape the doughnuts: Gently punch down the risen dough and roll it out on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter (or two different sized round cutters) to cut out your doughnuts.
6. Second rise (Proofing): Place the doughnuts on a floured baking sheet, cover them loosely, and let them proof for another 30-40 minutes. They should puff up slightly.
7. Fry the doughnuts: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the doughnuts into the hot oil, a few at a time, and fry for 45-60 seconds per side, until golden brown. Drain them on paper towels.
8. Make the glaze: While the doughnuts are cooling slightly, whisk together the confectioners sugar, milk, and vanilla extract until smooth.
9. Glaze and enjoy: Dip the warm doughnuts into the glaze, coating them evenly. Let the glaze set for a few minutes before serving.

Expert Tips

A few little secrets to doughnut success!

• Achieving the perfect doughnut texture: Don’t overwork the dough! Over-kneading can result in tough doughnuts.
• Troubleshooting sticky dough: Resist the urge to add more flour. A little stickiness is good. Lightly flour your hands and work surface instead.
• Maintaining oil temperature for even frying: Use a thermometer to keep the oil at a consistent 350°F (175°C). If the oil is too cool, the doughnuts will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through.
• Ensuring a smooth glaze consistency: Add milk to the glaze one teaspoon at a time until you reach your desired consistency.

Variations

Want to get creative? Here are a few ideas:

• Vegan Doughnuts – Substituting ingredients for a plant-based version. Swap the milk for plant-based milk (almond or soy work well), use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg, and ensure your butter is vegan.
• Gluten-Free Doughnuts – Using gluten-free flour blends. A good gluten-free all-purpose blend can work, but you might need to adjust the liquid slightly.
• Spice Level – Adding a hint of cardamom or cinnamon. My friend loves adding a pinch of cardamom to the dough – it’s delicious! Cinnamon is also a great option.
• Festival Adaptations – Adapting for Diwali or Holi celebrations. For Diwali, you could add a sprinkle of edible glitter to the glaze. For Holi, use natural food coloring to create vibrant, colorful glazes!

Serving Suggestions

These doughnuts are best enjoyed fresh, with a cup of chai or coffee. They’re also perfect for a sweet treat after a meal.

Storage Instructions

Store leftover doughnuts in an airtight container at room temperature for up to 3 days. They’re best enjoyed within the first day, though!

FAQs

Got questions? I’ve got answers!

What type of oil is best for frying doughnuts? Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavor.

Can I make the dough ahead of time? Yes! You can make the dough up to 24 hours in advance. Let it rise once, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping and frying.

How do I know when the oil is hot enough? Use a thermometer! 350°F (175°C) is the sweet spot. You can also test it by dropping a small piece of dough into the oil – it should sizzle and turn golden brown in about a minute.

What can I substitute for nutmeg? If you don’t have nutmeg, you can use a pinch of cinnamon or allspice.

How can I prevent the doughnuts from absorbing too much oil? Make sure the oil is at the correct temperature and don’t overcrowd the pot. Fry the doughnuts in batches.

Enjoy baking (and eating!) these delicious maida doughnuts. Let me know how they turn out in the comments below!