Perfect Yeast Doughnuts (Donut Recipe With 3 Fillings)

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(This post has been updated from the original July năm trước version to provide a better experience for you)

When it comes to lớn homemade doughnuts, this right here is that Daddy of all recipes. Light, moist & altogether more easy to lớn make than you’d ever think – these doughnuts are pure perfection! Making dough may seem like a slow process but, just lượt thích my danish pastries (remember those?! YUM!), some things really are worth waiting for.

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I remember on an episode of The Great British Bake off where the contestants had lớn make doughnuts for the technical challenge. The one thing that stuck in my mind was Paul Hollywood saying, “The main thing I’m looking for is a trắng ring around the middle. It’s the sign of a good doughnut.”

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I was aimingfor that elusive trắng ring… và guess what? I got it! Actually incrediblyproud of myself – they came out far better than I’d hoped! It also turns out – they’re not really that difficult to make. Win!

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Oh and, just lượt thích my EPIC fluffy vegan pancakes, they’re greatlysuperior to any that you can buy in the shops. Let me say that again – you cannot buy doughnuts this good. Trust me here. You absolutely need to give these a go!

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Top tips for making homemade doughnuts

If you’ve not made doughnuts before, don’t worry! I’ve got you covered with some helpful tips…

Don’t have the time to wait for the milk & eggs khổng lồ come lớn room temperature? Crack the eggs into a small saucepan along with the milk. Heat very gently over a low heat (stirring constantly) until they reach room temperature.Make sure you put the salt và yeast on opposite sides of the bowl when making the dough as salt can actually kill yeast.I highly recommend using a dough scraper for this recipe. It’s a very sticky dough making it hard khổng lồ work with using just your hands.Want a better flavour? After the 1 và a half hour prove – place it into the fridge overnight. The longer the prove, the better the flavour. (Allow to sit at room temperature for a while before using as the cold will slow down the next process.)Although it’s possible to vì this without, using a thermometer to get the oil to lớn the right temperature takes out all the guess work.

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Perfect Homemade Doughnuts Recipe

Here is what you will need to make 12 large doughnuts.

(For a printer friendly version, see the recipe thẻ at the kết thúc of this post)

500g (3 + 1/4 Cups) Strong trắng Flour50g (1/4 Cup) Caster Sugar7g (2 tsp) Fast action Yeast10g (1 + 3 phần tư tsp) Salt50g (1/4 Cup) Unsalted Butter, Room Temp275g (1 + 1/4 Cup) Full Fat Milk, Room Temp *2 Large Eggs, Room Temp *Oil For Frying

Topping Options

Caster Sugar

Or for an Iced Glaze:

250g (2 Cups) Icing SugarPinch of Salt1/2 tsp Vanilla Extract3-4 tbsp Cold Water

Essential Equipment

Dough ScraperThermometer

In a large bowl, briefly rub together the flour (500g | 3 + 1/4 Cups), caster sugar (50g | 1/4 Cup), yeast (7g | 2 tsp) và salt (10g | 1 + ba phần tư tsp). Put the yeast và salt on opposite sides of the bowl.

Using the tips of your fingers và thumbs – rub in the butter (50g | 1/4 Cup) until you get a breadcrumb lượt thích consistency.

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Make a well in the centre and địa chỉ cửa hàng the milk (275g | 1 + 1/4 Cup) và eggs (2 Large). Mix with a fork (or your hands) until there is no more flour visible and everything has been incorporated. Yes, this is a very wet dough.

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Cover with cling film & leave khổng lồ rest for 30 minutes. It should look a little more plump than before.

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Tip out onto a work surface & knead (with the help of a dough scraper) for about 10-20 minutes. It depends on your technique as to lớn how long it will actually take but you’re aiming for a soft dough that will pass the windowpane test. I know it’s wet and it seems lượt thích it will never improve but it will, trust me. Vì chưng your best lớn not địa chỉ any extra flour if you can help it.

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When it’s ready, place the dough back into the bowl and allow to lớn provefor 1 khổng lồ 1 50% hours. (Until about doubled in size.)

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At this point you can put it in the fridge overnight which actually helps to develop a much better flavour. If you bởi vì this, allow it to lớn sit at room temperature before using as the cold will slow down the next process. Alternatively, you could just go ahead và use it straight away.

How to Shape Homemade Doughnuts

Prepare 1 or 2 large baking trays by covering in cling film & greasing with oil.

Tip the dough out onto a lightly floured surface & shape into a ‘sausage’. Divide the dough into 12 equal portions và shape into balls. (James Morton’s book Brilliant Bread

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has an excellent guide to shaping breads.)

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Then poke a hole in the middle of each one & stretch out by rotating your hands. (A bit lượt thích if you were starting the Saturday Night Fever dance.)

Place them onto the prepared baking sheets, cover with a slightly damp tea towel and allow khổng lồ prove for another hour.

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Meanwhile, get your oil ready.

If you have a deep fat fryer – great. If not, it doesn’t matter. I used a large, heavy based saucepan và it worked just as well.

Heat the oil lớn 170°C. Once it has reached this temperature, turn the heat down to stop it from climbing any further. Then regularly kiểm tra with a thermometer khổng lồ ensure the temperature is holding steady. (If using a deep fat fryer, it should hold the temperature for you without having to lớn change any settings or kiểm tra with a thermometer.)

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Your doughnuts are ready to be fried when you can poke it lightly & the dough springs back all the way.

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Fry each doughnut for approx 2 minutes on each side. Then, using a slotted spoon, khổng lồ transfer lớn a plate covered in kitchen roll lớn absorb anyexcess oil.

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How to finish/glaze doughnuts

At this point you can do either one of the following options:

Place some caster sugar into a bowl và roll each doughnut in it.To make a glaze, place all the ingredients (250g | 2 Cups of Icing Sugar, pinch of salt, 50% tsp of vanilla, 3-4 tbsp of cold water) into a bowl and whisk until smooth & a little runny. Then submerge the vị trí cao nhất half of each doughnut into the glaze and place on a cooling rack mix over newspaper. (To catch any drips.)

For both options – allow to cool before eating.

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And that’s it! You have your very own unbelievably delicious homemade doughnuts ready to lớn devour…

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I know I’ve said it before but these doughnuts are honestly SOOOO much better than the ones you can buy. They’re so light & fluffy on the inside and beautifully golden and inviting on the outside. One of the best home made breads you can attempt in my opinion!

Got the bread making flavour & want more? Why not try making hot cross buns next?

Have you Made This Recipe?

I LOVE it when you nói qua what you’ve made! You can get in cảm ứng by leaving a comment below, tagging me on social truyền thông media or sending me an email. I don’t mind how, I justlovehearing from you!