I try not to get in the habit of using my deep fryer too often but one great excuse is making donuts! This is the first time I have ever made them and I was so pleased with how they came out! I was quite surprised how easy the process was, although lengthy, I will definitely make these again.
This mixture made approximately 16 donuts and a collection of donut ‘holes’.
- 180ml Warm Milk
- 100g Sugar
- 7.5g Yeast
- 60g Softened Butter
- 1 Egg
- 1/2 tbsp Vanilla Extract
- 315g Plain Flour
- 1/2 tbsp Oil
- Extra Flour (for kneading)
- Warm your milk and add the sugar & yeast, mix together in a large bowl.
- In a separate bowl combine the softened butter, egg and vanilla extract.
- Pour the butter and egg mix into the large bowl and combine the two mixtures.
- Using a sieve add the flour and combine until the dough is thoroughly mixed.
- Flour your work surface thoroughly and scrape your dough onto the side.
- Knead your dough for approximately 5 minutes until the dough springs back after being lightly poked.
- Place the dough back into a clean bowl, oil the inside of the bowl and top of the dough, then wrap the bowl with cling film and leave to rise in a warm place for an hour or until the dough has doubled in size.
- Once your dough has risen, flour the surface again and knead the dough briefly (adding flour) until it is no longer sticky to the touch.
- Roll the dough out to approximately 1/2 cm thick.
- Cut the donut shape and holes (I would recommend the back of a piping nozzle).
- Make sure your oil is heated fully (approximately 170°C) before placing the dough rings into the fryer.
- Cook the donuts until they are a deep golden brown and flip halfway. (to make sure they are cooked fully, they may need to be a darker brown than expected).
- For the toppings you can do any of the following;
- Coat the donuts directly in icing sugar.
- Coat them in a mixture of caster sugar and cinnamon (churros style).
- Mix together icing sugar and milk (or water) to create a glaze, then pour the mix over the donuts, repeat this process on each side until they is a solid glaze.
- After glazing, melt chocolate and then dip the (now dried) glazed donuts into the chocolate, top with sprinkles.
Also note that unlike some other cookies and cakes, I found that these donuts won’t last much longer than a week and for the best quality you will want to eat then in the first couple of days after making them (shouldn’t be too much of a task!).
Don’t be discouraged if they come out looking darker than you expected, I found that to cook them fully they needed to be quite a golden brown (as you can see in the photo below).
Donuts Holes: Powdered Sugar & Cinnamon Sugar
If you try this recipe yourself, please let me know how it goes!