Simple Doughnut Recipe – Easy, soft, Fluffy and Delicious
Doughnuts have got to be one of the most popular products sold in bakeries.
There’s nothing quite like a freshly made doughnut. Soft, fluffy and coated in sweet sugar, these traditional doughnuts are very easy to make at home using simple ingredients you probably already have in your kitchen.
Whether you’re looking for a nostalgic weekend baking project, a treat for the family or a delicious and so much better alternative to shop-bought doughnuts, this easy recipe gives you perfect results every time.
Enjoy them simply dusted with sugar or fill them with your favourite jam.
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Homemade Doughnuts Recipe
Equipment
Stand Mixer – with a dough hook – OR
Scales – these are the ones I use and I love them!
Bowl Scraper – optional but very useful
2 x Baking Trays
Kitchen Roll – for draining the doughnuts after frying
Small Shallow Bowl – for the caster sugar to coat the doughnuts
Homemade Doughnuts
Equipment
- 1 Stand Mixer – With Dough Hook – OR
- 1 Mixing Bowl
- 1 Wooden spoon
- 1 Bowl Scraper – optional but very useful
- 2 Baking Trays
- 1 Deep Fat Fryer
- Kitchen Roll – for draining the doughnuts after frying
- 1 Small Shallow Bowl – for the caster sugar to coat the doughnuts
- 1 Wire Rack
Ingredients
- 350 grams Plain Flour
- 15 grams Unsalted Butter
- 25 grams Caster Sugar
- ½ teaspoon Salt
- 10 grams Easy Blend Yeast
- 1 Large Egg – beaten
- 100 grams Tepid Milk (5 tablespoons)
- 100 grams Tepid Water (5 tablespoons)
- Extra Caster Sugar – for coating the cooked doughnuts
- Vegetable Oil
Instructions
- Stir together the flour, caster sugar and salt in your bowl.
- Rub the butter into the flour so that no large lumps of butter are left
- Make a well in the middle of the flour and add the egg, milk and water.
- Mix to form a dough using the dough hook on your stand mixer or a wooden spoon if mixing by hand.
- In the stand mixer, knead the dough on a low speed for 8 minutes
- Or if mixing by hand, tip the dough out onto a lightly floured boeard and knead by hand for 10 minutes.
- Place the kneaded dough back into the bowl, cover and leave to rise for 1 hour or until doubled in size.
- When the dough has risen, tip it out onto the lightly floured board and knead gently to break down any large air bubbles that have formed.
- Divide the dough into 9 or 10 pieces and form each piece into a ball.
- Place the balls of dough onto well greased baking trays, cover with oiled cling film and leave to rise for another hour.
- When the dough has risen, heat up you oil in a deep fat fryer until it reaches 170°c.
- Use a wide spatula to lift the first doughnut carefully so as not to deflate it, and place carefully in the hot oil
- Depending on the size of your fryer you should be able to fry 3 or 4 doughnuts at a time but don't crowd them in as they will cool the temperature and they will then soak up the oil.
- When one side is nice and golden, flip the doughnuts over and fry the other side.
- Carefully lift out the golden doughnuts and place on crumpled kitchen roll to drain while you put the next batch in the oil.
- Put one doughnut at a time into the extra caster sugar, turning to coat it all over.
- Place on a wire rack to finish cooling and continue with the other doughnuts until they are all done.
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