I am not a huge Doughnut fan but my kids certainly are. My hubby wasn’t into doughnuts until lockdown happened, and now he’s into everything. I think this staying home business is not a good thing for him. I tried making doughnuts a few times and I think I am now finally satisfied with my Doughnut Recipe.
Well I think these Doughnuts are pretty amazing. I made them in my stand mixer so I didn’t have to flex my muscles too much. However, if you don’t have a stand mixer you will have to knead for a few minutes. In the mixer it is about 6-7 minutes. Although I added an egg to my mixture you can certainly leave out the egg. I have tried making them without eggs and it worked just fine. You may need to add just a little more liquid to the dough.
I never owned a doughnut cutter because I hardly ever made doughnuts. So I had to improvise with my cookie cutter and icing nozzle. If my kids ever wanted to eat doughnuts I often just bought them instead of making them. I felt if I bought them they will eat less of them…haha! I will confess I do have a sweet tooth but I certainly can limit the amount of sugar I consume, unlike my family…Lol!
This Doughnut Recipe yields 12 doughnuts and 12 doughnut holes as they call them. I made a glaze for half the doughnuts and I melted some milky bar chocolate and coated the other half and added some sprinkles on top. The kids will love the milky bar ones, they are delicious and they can help make them too. If you prefer all glazed you can double the recipe for the glaze.
When you add the liquid to the dough it will be really sticky but as you knead it will be less sticky. Do not be tempted to add too much flour to the dough. As it’s kneaded it will become less sticky, it will look soft but when touched with your fingertips the dough won’t stick to it. Rub some oil on your hands and then remove the dough from the mixer. Rub a little oil on the dough and place in a greased bowl.
Cover with cling wrap and allow it to rise for 1 hour. I usually turn my oven on, the lowest setting, for 5 minutes and turn it off. I then place the bowl inside the oven. After 1 hour roll out the dough on a lightly dusted surface, about a cm thickness and cut out the shapes using a doughnut cutter or a cookie cutter and a nozzle for the centre.
Hope you have fun making these doughnuts as much as I did.
More Sweet Treats to try:
- 2 cups flour/500ml cake wheat flour or all purpose flour
- 1&1/2 tspn dry instant yeast
- 2 tbsp sugar
- 1/4 tsp salt
- 1 large egg room temperature
- 1/4 cup/62.5 gram butter melted and cooled
- 155 ml/1/2 cup plus 2 tbsp lukewarm milk
- 150 gram milky bar chocolate or any white chocolate
- 2 cups vegetable oil or slightly more
- 2 tbsp melted butter
- 1 cup/250ml icing sugar sifted
- 1/4 tsp vanilla essence
- 2 tbsp milk
- Place all the dry ingredients in a stand mixer or if using your hands, a large bowl. Mix all the dry ingredients
- Add the lukewarm milk to the dry mixture and slowly drizzle in the butter. Add the egg and knead for 6-7 minutes or until dough pulls away from the side of the bowl. If kneading by hand, should take about 8-10 minutes. Dough will be super soft but when touched with your fingertips it will not stick.
- Rub some oil on your hands and remove dough from stand mixer. Rub more oil on the dough and place it in a greased bowl. Cover with cling wrap and place in a warm place for 1 hour. It should be double in size. Punch it down
- Dust a clean, flat surface with flour and roll out the dough to about 1cm thickness. Cut them into doughnut shapes using a doughnut cutter or cookie cutter. Try not to twist the cutter too much or the shape will go off because the dough is so soft. Use a knife and cut the bits that didn't come away from the dough. Place them on a lined baking sheet, cover with a clean kitchen towel. Place it in a warm place and allow it to rise for 30 minutes
- Heat some vegetable oil, about 2 cups, on medium heat. Fry the doughnuts, about 3 at a time until they are slightly brown. Do not let them fry too quickly as they will be brown on the outside and may not cook well on the inside. Adjust heat accordingly
- Once cooked remove from oil and place on cooling rack. Once doughnut is cool dip them in the glaze, ensuring it's covered well. Place back on the rack and allow the excess glaze to drip off. If using chocolate, dip one side of the doughnut in chocolate and immediately add some sprinkles on top. Or decorate as desired.
- Melt the butter. Mix in the sifted icing sugar and vanilla essence together with the milk. If you want a thinner glaze you can add more milk.
- Melt the chocolate at 20 second intervals in the microwave. Remove and mix until it is fully melted.
- If using active yeast you will need to proof it before adding it to the dry ingredients
- Add some extra flour to the dough only if the dough is far too wet to work with but be careful
- Ensure your milk is not too hot as it will kill the yeast
- You can leave out the egg and make these doughnuts egg-free
- I did not add too much sugar to the dough because the glaze and the chocolate adds enough sweetness to the doughnuts, however you can add more sugar if you prefer
- You may need more oil depending on the size of the pan you use
- I must admit I was a little lazy but the best way to get your doughnuts to stay in shape is to put them each on a square piece of parchment paper and let them rise. When it's ready to be fried you lift each one with the paper and gently topple them into the oil.
- When dipping doughnuts in the glaze it can be slightly warm but for the chocolate it has to be completely cool