Description
These donuts come out soft, airy, and just sweet enough with that classic fried finish. Make a mix of rings, holes, and cream-filled because it’s hard to choose just one.
Ingredients
Units
Scale
Dough
- 3 cups bread flour
- 3 tsp yeast
- 1/2 cup sugar
- 1 tsp salt
- 1 cup tepid milk
- 1/4 cup melted butter
- 1 egg
- 1/2 tsp vanilla essence
Chocolate dip:
- Melted chocolate (about 1 cup, your choice)
Glaze:
- 1 small blob of butter
- 3 heaped tsp icing sugar
- 3 drops vanilla essence
- Splash of water
Filling:
- Fresh whipped cream
Instructions
- In a large bowl, mix 3 cups of bread flour, 3 tsp yeast, 1/2 cup sugar, and 1 tsp salt. Give it a quick stir so everything’s evenly distributed.
- In another bowl, whisk together 1 cup tepid milk, 1/4 cup melted butter, 1 egg, and 1/2 tsp vanilla essence. Make sure the milk isn’t hot, or it’ll mess with the yeast.
- Pour the wet mixture into the dry ingredients and mix until you get a sticky dough.
- It will feel a bit messy at this stage; that’s normal. Cover and let it rest for 20 minutes so the flour hydrates.
- Turn the dough onto a well-floured surface and knead for about 8 to 10 minutes until smooth and soft.
- Add a little flour as needed, but don’t overdo it or the donuts will be dense.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour, depending on your kitchen.
- Ring donuts and holes:
- Roll the dough to about 1 inch thick.
- Cut out rings and holes using cutters or even a glass and bottle cap if that’s what you’ve got.
- Place on a floured tray, cover lightly, and let rise again until doubled, about 30 to 40 minutes.
- Heat oil to about 350⁰F (175⁰C).
- Fry donuts a few at a time, about 1 to 2 minutes per side, until lightly golden. Don’t overcrowd the pan.
- Remove and drain on paper towels.
Chocolate-dipped donuts:
- Dip warm donuts into melted chocolate and let set slightly.
Glazed donut holes:
- In a small bowl, heat butter, icing sugar, vanilla essence, and a splash of water in the microwave just until melted.
- Stir until smooth, then roll the donut holes in the glaze.
Cream-filled donuts:
- Divide the remaining dough into 50 g portions, roll into short logs about 5 to 7 cm long.
- Let rise until doubled, then fry the same way as above.
- Once fried, cover with a tea towel while cooling to keep them soft.
- When cool, slice down the centre and pipe in fresh whipped cream.
Notes
Created, prepared, tried, and tested by Preshana
