A basic donut recipe unlocks a world of possibilities, glazed, powdered, filled, bright & frivolous or sophisticated and indulgent. What’s your favourite?
It would be very easy to take the Donut Recipe and spin it out into a million posts but that will be cheating you guys and a case of writing for writing sake. So here you go just one basic donut recipe and then you can run with it and explore the endless possibilities of coating, glazing or stuffing.
We did a couple of toppings with our donuts, we filled half with an apple compote with heady with cinnamon and then coated with a cinnamon sugar, the other half we coated in a lemon glaze that was wonderfully tart.
But you can go in any direction you want, stuff with chocolate, custard, jam, or glaze with your favourite topping and sprinkle with your favourite colourful treat. As you maybe able to tell I am not really a colourful sprinkle person, but despite not having a sweet tooth there is just something about donuts that is so compelling. I’m pretty certain that it is childhood memories of jam dripping down your chin and licking the obscene amount of sugar from your fingers.
Filling your Donut
We have experimented with a few ways of filling our donuts and we have found the pest solution to be using a piping bag with a long fairly broad nozzle and just squeeze until there aint no more room. Even a baking numpty who never uses a piping bag can do it so you will be fine 😉
So there you have it, a basic donut recipe. Growing up as a child in the UK we had primarily Jam Donuts oozing with Strawberry Jam or plain ring donuts.
It wasn’t until Dunkin’ Donuts arrived in the early 90’s that the cacophony of glazes and fillings made itself known. I distinctly remember eating my very first Custard donut from a 7-11 (another oddity that opened 24 hours a day) in a town called ‘Egham’ and my mind almost exploded.
So tell me what your favourite toppings or fillings are I would love to hear from you and maybe even get some new ideas!
One Basic Donut Recipe - Endless Possibilities
- 7 g Yeast Fast Acting
- 175 ml Milk Blood temperature
- 450 g Plain Flour
- 1 Tsp Salt
- 85 g Unsalted Butter Diced and softened
- 2 Eggs Beaten
- 85 g Caster Sugar
- Oil for deep frying
- Whisk together the yeast and the warm milk until the yeast has dissolved in a large bowl
- Stir in 150g of the plain flour, cover the bowl with cling film and leave for a couple of hours, the dough should have risen by at least a third and and should have loads of bubbles
- Add the remaining flour and the salt and then add the butter and mix with until completely combined
- Add the beaten eggs then the sugar and turn out onto a heavily floured work surface and knead for 10 minutes until you have a smooth dough
- Place in a lightly oiled bowl and cover with cling film and leave to prove until it doubles in size which will take about 2 hours
- Put the dough on to a floured surface and roll out into a long sausage and divide into 14 equal pieces and roll them in to balls flattened balls
- If you want ring donuts stick your finger through the middle of the balls and jiggle, the dough should be elastic enough for a ring to form fairly quickly, make the hole around 2cm in diameter
- Cover with a cloth and allow the donuts to prove again for about an hour
- Fry the donuts in batches in hot oil at 170°C and fry for a couple of minutes on one side before flipping and frying for a further 2 minutes