The taste of a fresh warm doughnut cannot be beaten! Neither can the satisfaction of making it yourself.
I’m not going to lie, this recipe does take a little while but it’s worth the wait once you bite into a ball of oozey cloud like dough.
It’s also very simple, just a little patience is needed.
Makes 12 doughnuts.
- 1 cup milk
- 2 eggs and 2 egg yolks
- 50g unsalted softened butter
- 4 cups plain flour
- 1 cup sugar
- 1 tbsp instant yeast
- Heat the milk to a simmer. Take it off the heat and leave it to cool for 10mins.
- In a bowl, add the flour, sugar and yeast.
- Once the milk has cooled, whisk the eggs into it.
- Add the milk mixture to the dry ingredients.
- Form a dough.
- Knead for 10mins. This is a serious arm workout but so therapeutic.
- Place slices of the softened butter into the dough and knead until it’s fully incorporated.
- Do this bit by bit, don’t put all the butter in at once.
- Do this until the butter is gone.
- Lightly butter a bowl and place the dough in there. Chill for 12 hours (I know it’s long but worth it!)
- It will rise overnight.
- Lightly flour a surface and roll the dough out to roughly half an inch thick.
- Use a cookie cutter to cut circles. Or use a glass if you don’t have a cookie cutter.
- Leave them in a warm area to rise for 2 hour.
I know this is long but I promise we’re nearly done!
- Look how puffy!
- Put a pan of vegetable oil on a medium heat.
- Do not use a high heat, this will brown the doughnuts but they will be raw inside.
- I fry the doughnuts one at a time, this is because they do get brown quite quickly so you have to keep an eye on them.
- All it takes is about a minute on each side.
- 2 cups milk
- 2 egg yolks
- 1/2 cup sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
- Bring the milk to a simmer.
- Add the vanilla
- Once it starts simmering take it off the heat and place in a bowl.
- Wash the pan, there will be some browned milk at the bottom, clean this otherwise it will go lumpy.
- In a cup or bowl, whisk the egg yolk and sugar until nice and pale.
- Add the flour and mix.
- Add the egg mix to the warm milk and whisk.
- Place the mixture into a pan and on a low heat.
- You must keep whisking contantly.
- Once it starts boiling you will feel it thicken up.
- Keep whisking for another few minutes.
- The mixture will continue to thicken while it’s cooling down.
Stuffing the doughnuts:
- I chose to stuff them with nutella, raspberry jam and my vanilla cream.
- You can stuff them with whatever you like as long as it’s something thick.
- Make a small incision on the side of the doughnut.
- Place the tip of the piping bag inside and gently squeeze.
- You’ll see the doughnut start to puff up.
- Don’t squeeze too much or too hard or it will break the doughnut.
- Coat the doughnuts in sugar.
- For my vanilla cream ones, I add a tsp each of cinnamon and mixed spice to the sugar.
If you’d like anymore help with this recipe, please email me – firstname.lastname@example.org
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