As far as confectionery is concerned, we're of the opinion that a humble donut, raised and glazed to perfection, is one of the best things to eat on Earth.
There are a handful of
places that do donuts really well, however; they are surprisingly easy to master at home - and once you get the hang of it, you can experiment with Krispy Kreme level
flavours and toppings right in your very own kitchen.
Eager to get started? We've got you covered.
This recipe is adapted by
Flourishing Foodie from
Doughnut Delight by Jean Anderson:
NOTE
: It is important when frying the doughnuts that the oil maintain a temperature of 360 - 375ºF. If the oil is at the appropriate temperature, they should evenly brown on each side after one minute of frying. If they darken to quickly once added to the oil, then it is likely too hot. The oil temp will reduce 10 degrees once you add the doughnuts, therefore start out with the oil a bit hotter.
INGREDIENTS
2/3 cup whole milk
1/4 cup unsalted butter
2/3 cup warm water + dash of sugar
5 tsp (2 - 7g packets) active dry yeast
3/4 cup white granulated sugar
5 cups all-purpose flour, sifted
2 eggs, lightly beaten
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups of vegetable oil for frying
TOPPING INGREDIENTS
1/2 cup white granulated sugar + 1 tsp cinnamon
1/4 cup butter + 1 cup powdered sugar + 3/4 tsp vanilla + 3 tbsp warm water
sprinkles
DIRECTIONS
- In a heavy bottom saucepan on low-med heat, add the milk . Stir frequently to ensure that the milk does not thicken on the bottom or burn. Continue to heat until small bubbles start to form around the sides of the pot and it reaches 180ºF (82ºC). Remove from heat and stir in the butter. Let it cool to 110ºF (43ºF).
- While the butter and milk are cooling, proof the yeast by adding 2 packets of dry active yeast to 2/3 cup warm water and a small pinch of sugar. Let it sit for 5 - 10 minutes.
- Stir the warm milk and 3/4 cup of sugar in a large bowl. Add in the yeast and stir. Add half of the flour and combine until incorporated. Add the lightly beaten eggs, salt, cinnamon, and nutmeg, and combine.
- Add the rest of the sifted flour and combine. Knead the dough for one minute. Shape it into a ball and place into a large oiled bowl. Cover and let double in size in a warm draft free area. This should take anywhere from 1 - 3 hours.
- Once the dough has doubled in size, punch it down. Place it on a floured work surface and roll it into a 1/2 inch thick sheet. Dip a doughnut cutter, round cookie cutter, or the bottom of a glass into flour. Cut out the doughnut shapes and place them onto a baking sheet. Cover with a towel and let rise for 30 - 40 minutes.
- Heat the oil to 375ºF (190ºC) in a large pot. Place 3 doughnuts at a time into the oil and fry for 1 minute on each side. Place the cooked doughnuts onto a paper towel to soak up the remaining oil.
- Once the doughnuts are cool enough to handle, dip them in either the cinnamon sugar mixture or the glaze, and then top with sprinkles. To prepare the glaze, heat 1/4 cup of butter in a saucepan. Add 1 cup of powdered sugar and stir. Mix in 3/4 tsp of vanilla and 3 tbsp warm water. Whisk until smooth.
Mastered the art of donut making? Try flavours such as Reeses (peanut butter topping dunked in chocolate chips) or Jammy Dodger (strawberry jam dipped in crushed biscuit pieces).
You're welcome.
