Donuts or Doughnuts – which way is correct?
Regardless if you like your Donuts sugared, glazed, filled with jam / jelly or just plain then look no further.
How to make Donuts/Doughnuts
Preparation Time: 1 – 1.5 hours including Proving
Cook Time: 1-3 minutes
Oil Temperature: 190C / 370F
- 200ml / 7floz of Milk
- 1 teaspoon of Sugar
- 1.5 teaspoons of Dried Yeast
- 3 cups/ 1lb / 450g of all purpose Flour
- 60g / 2oz of Sugar
- 1 teaspoon of Salt
- 1/2 a teaspoon of Fresh Nutmeg
- 1 Egg
- 60g / 2oz of Melted Butter
For the Topping
- Icing or Powdered Sugar
- A little water
- Vanilla extract or other flavourings
- Sprinkles or nuts
- Cocoa to make chocolate icing
Watch the full Video Tutorial
- Place the milk into a jug with a teaspoon of sugar and pop it in the microwave for 30 seconds to warm it through a little. Add the yeast to the milk, give it a stir and set it aside for 15-20 minutes to allow the yeast to start to bubble in the milk.
- Sift the flour into a large bowl, add the sugar, salt and nutmeg and give it all a quick mix together. Break the egg into the flour, add the frothing yeasty milk and the melted butter and using a fork start to mix that together. Once it starts to come together take out the fork and use your hands to form the dough. Tip the dough out onto your countertop and knead for about 5 minutes until it becomes nice and silky. Pour a little vegetable oil into a bowl and coat over the dough, cover the bowl with plastic wrap and leave to one side somewhere warm for 30 minutes or so until it has almost doubled in size.
- Once the dough has doubled remove from the bowl onto a lightly floured surface and using a rolling pin , roll out to about 1/2 inch / 1.25cm thick. Use a doughnut cutter (or something to get the size you want including the holes) and cut out the donuts. Place them onto a lightly floured baking tray covered with baking paper. Don’t forget to keep the holes too as they are delicious and the kids love them. Once all the donuts have been placed on the tray, cover with some plastic wrap that has been lightly oiled and set aside somewhere warm, for another 30 minutes to let them puff and plump up.
- Once the donuts have grown in size get your oil hot. I used a shallow pan with an inch / 2.5 cm of oil in and heated the oil to 190C / 370F. Once the oil has come up to temperature start to gently drop the donuts in, careful not to overcrowd them. After 30 seconds to 1 minute turn them over and you will see they are nice and golden brown and cook the other side until it is the same colour. Remove from the oil and place on some paper towels to remove any excess oil. Cook the holes in the sam e way but they will probably turn themselves.
- Once the holes are cooked and whilst they are still warm drop them into some cinnamon sugar and roll them around to coat them all over. You can also do this with the regular donuts too if you just want sugared donuts. To make the icing for glazed donuts, place some powdered sugar in a bowl and add a sprinkle of water mix together to form a thick paste. Add a drop of vanilla extract and then push the cooled donut into the icing and gently remove, dip into sprinkles or nuts to decorate. You can colour the icing if you wish or add different flavourings. To make chocolate icing just add a teaspoon of dark cocoa and stir through.
- You can create so many different varieties of glazed donuts you just need your imagination 🎉 🎉
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