Donuts!! Homemade Donuts are much easier to make than you think. Theyr are such a gorgeous treat you can have fun with and enjoy in whatever way you like! I have a super recipe to share with you so you can enjoy warm, fluffy, fresh donuts whenever you want!
I am so excited by how these turned out, and once a took my first bite out of one of these I was taken back to a booth in krispy kreme, enjoying an original glaze with a smooth hot chocolate. Now, I can satisfy my donut craving at home with just a little bit of time and a handful of ingredients, and so can you!
Super Donut Tips
You don’t need to be a culinary wizard to make awsome yeast donuts at home, anyone can do it, even you! What you do need is time, so make them on a day off or as a weekend project.
Dealing with donut dough.
This dough is particularly sticky, this is because I find adding too much flour gives a dense bread like texture to the donuts, so you will definitly have to use a bench scraper to hand knead the dough if you don’t have a stand mixer to do the job for you. Don’t worry though, this is the only tricky part of the recipe, once you get through this, you’ll fly the rest!
Letting the dough rise.
Donut dough needs to rise twice: The first rise is the dough itself (in bulk), then the second rise is after the donuts have been cut/ shaped.
Do I need a thermometer?
Yes. Donuts fry for such a short amount of time, you aren’t making fried chicken so the temperature musn’t be so high. Make sure the oil is at the temperature that’ll allow them to cook through without burning and Keep in mind that the temperature fluctuates after you start adding donuts in. So keep an eye on your thermometer and adjust accordingly. If you don’t have a thermometer, keep the oil bubbling at a light boil and monitor how they cook.
I don’t have a donut cutter!
Don’t worry! You might not have realised it, but there are a lot of things you can use. For a large circle, you can use cookie cutter, cups/ glasses even reusable water bottles. For a small circle you can use, lids, the wide end of large piping tips, plastic water bottle mouths the list goes on. Even if none of these are an option, you can cut the dough into squares and hey presto, you have beignets!
Glazing like a pro.
Make the glaze in a large, deep bowl which is makes coating easier. Then, make sure the donuts are still warm! This way, the glaze will stick much better. Once you dip your donuts into the glaze, you can place them onto a cooling rack set over a baking sheet/ a plate or baking paper to let the excess drip off. This makes clean up easier, because let’s face it who ikes cleaning up? If you want, you can add sprinkles/ chocolate chips, anyhting that your heart desires!
I’m sure by now you’re ready to make these donuts right? So let’s jump to it!
|Prep Time: 2 hours 30 minutes||Cooking Time: 25 minutes||Total Time: 2 hour 55 minutes|
Key words: Donuts, Glazed, Fried
- 590g Self -raising Flour
- 80g Castor Sugar
- 1 Tsp Salt
- 1/4 Tsp Nutmeg
- 2 Eggs
- 240ml Milk
- 80g Butter ( melted )
- 14g Dry Yeast ( 2 packet )
- Sunflower/ vegetable oil
Glaze for Donuts
- 360g Icing Sugar
- 4-5 Tbsp Milk depending how thin you like your glaze
- 2 Tbsp Vanilla
- In a large mixing bowl, mix the flour, sugar, salt and nutmeg together.
- Warm the milk and butter together in a jug, the butter should melt but the liquid should not be hot (or the yeast will die when added).
- Add the eggs to the liquid mixture aswell as the yeast then whisk everything together.
- Pour the wet ingredients into the bowl with the dry and mix everything together with a spatula.
- This is a very sticky dough so if you are not using a stand mixer with a dough hook attachment, oil your work surface with some sunflower/ vegetable oil and use a bench scraper to knead the dough, knead for 10 minutes.
- Once kneaded, place the dough into the bowl and cover. Allow it to proof (rise) for 1 hour and 30 minutes.
- After proofing, flour your surface (not too much, just enough to prevent sticking) , roll out the dough and cut out the donuts in any shape you like.
- Cover the shaped donuts and proof again for 30 minutes.
- Heat up your frying oil to 160 degrees C/ 320 degrees f.
- Fry your doghunts until lightly golden brown and drain on papertowl.
- To make the glaze, whisk all of the ingredients together. in a medium sixed bowl.
- Dip the donuts in the glaze while they are still warm, then place them on a wire rack and allow the glaze to set.
Note: Donuts are best when they freshly made. However, if you’d like to make these ahead of time, once cooled you can store them in an air-tight container and pop them in the microwave or in your oven to warm them up slightly just before serving.
Check out my youtube video for this recipe, don’t forget to subscribe and like xx