Homemade donuts recipe
- 280ml milk,
- half a cup caster sugar
- 2 and a half tsp dry yeast
- 2 large eggs, beaten
- 150g unsalted butter, melted
- 4 cups plain flour
- half a tsp salt
- Canola or vegetable Oil
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.
Prepare the sugar by combining 3/4 cup white sugar and 2 tbsp cinnamon powder. Spread out on baking tray.
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 wire rack with baking paper underneath to catch the drips, turn over and repeat when done all tops. Covers about 15 doughnuts.
Iced strawberry donuts
Mix into 1 cup of sifted icing mixture 2 drops strawberry essence, 2 drops pink/rose food colouring and 1 tbsp water. Mix through with fork until a smooth consistency. Spread onto donut and add sprinkles if you wish!
- I’ve been looking for a donut recipe forever. A tried and tested one; one that would taste authentic and wouldn’t use tons of equipment. And with this recipe, I have found it!
- 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.
- Cook the holes too – they are lovely on their own. I used some dough leftovers to make little plaits too.
- The recipe for glazed donuts will give you donuts just like those you can buy at Dunkin Donuts. Seriously!
- I cut my donuts out with a tumbler and a champagne keeper! I really should invest in some ring cutters!
- 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, or freeze half the donuts (the cinnamon ones anyway).
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
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