Ingredients
280ml milk
½ cup caster sugar
12.3ml dry yeast
2 large eggs
beaten
150g unsalted butter
melted
4 cups plain flour
½ tsp salt
Canola or vegetable Oil
for frying
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Stand mixer with dough hook
- 1 Mixing bowl
- 1 Greased bowl
- 1 Plastic wrap
- 1 Baking trays
- 1 Donut cutter or round cutters
- 1 Large pot or deep fryer
- 1 Slotted spoon
- 1 Paper towels
- 1 Wire rack
- 1 Baking paper
Instructions
- Heat milk until warm but not hot. Add caster sugar and stir until dissolved.
- Add yeast and stir until wet, set aside for 10 minutes until the mixture becomes frothy.
- Heat butter until almost melted, set aside.
- Beat eggs in another container set aside.
- In a mixer bowl, combine the eggs and butter, whisk until well combined. Add the milk and yeast mix.
- With the dough-hook running at a low to medium speed, add the flour cup by cup until all combined.
- Knead for five minutes then scrape down sides and bottom to ensure all flour/ingredients get mixed.
- Continue mixing for another 5 minutes, remove from stand and leave to sit for 10 minutes.
- Transfer to a greased bowl and cover with plastic wrap and place in the fridge for a minimum of 8 hours or overnight.
- Depending how large you want your doughnuts, cut out circles, and then the holes.
- Place the donuts on floured baking trays and leave to prove for about an hour – they should puff up by about 25-40%.
- When you are ready to cook donuts, heat oil to boiling and then turn down to a medium heat.
- With a slotted spoon, ease the donuts into the oil. Fry for about 30 seconds on each side, until medium brown.
- Remove from the oil with a slotted spoon, drain thoroughly before placing on a plate covered in sheets of paper towel.
- Cover with topping of your choice.
Notes
Tip
I cooked my donuts one at a time, but do what you’re comfortable with. When I cooked the donut holes, I did these five at time.
Tip
Cook the holes too – they are lovely on their own. I used some dough leftovers to make little plaits too.
Tip
I cut my donuts out with a tumbler and a champagne keeper! I really should invest in some ring cutters!
Tip
This recipe makes A LOT of doughnuts. Perfect for a birthday party or pink ribbon gathering, but if it’s for your family, cut the recipe in half.
Variation
Cinnamon donuts: Prepare the sugar by combining 3/4 cup white sugar and 2 tbsp cinnamon powder. Toss hot donuts in the mixture.
Variation
Glazed donuts: Mix 2 tbsp milk with half a tsp vanilla extract and 1 cup of icing sugar over low heat. Dissolve sugar and bring to a low boil. Remove from heat, brush on donuts on a wire rack with baking paper underneath to catch drips. Turn over and repeat. Covers about 15 doughnuts.
Variation
Iced strawberry donuts: Mix 1 cup of sifted icing mixture with 2 drops strawberry essence, 2 drops pink/rose food colouring and 1 tbsp water. Mix with a fork until smooth. Spread onto donut and add sprinkles if you wish!
Storage
Freeze half the donuts (the cinnamon ones work well) if you make a full batch.
