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Doughnut Recipe

Who needs storebought doughnuts when you can make your own delicious doughnuts at home
Prep Time30 mins
Cook Time15 mins
Resting time1 hr 30 mins
Course: SWEET TREATS
Keyword: doughnuts, soft doughnuts
Servings: 12

Ingredients

  • 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
  • sprinkles
  • 2 cups vegetable oil or slightly more

Glaze

  • 2 tbsp melted butter
  • 1 cup/250ml icing sugar sifted
  • 1/4 tsp vanilla essence
  • 2 tbsp milk

Instructions

  • 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.

Glaze

  • 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.

Chocolate

  • Melt the chocolate at 20 second intervals in the microwave. Remove and mix until it is fully melted.

Notes

  1. If using active yeast you will need to proof it before adding it to the dry ingredients
  2. Add some extra flour to the dough only if the dough is far too wet to work with but be careful
  3. Ensure your milk is not too hot as it will kill the yeast
  4. You can leave out the egg and make these doughnuts egg-free
  5. 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
  6. You may need more oil depending on the size of the pan you use
  7. 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.
  8. When dipping doughnuts in the glaze it can be slightly warm but for the chocolate it has to be completely cool