Basic Donut or Doughnut Recipe
You only need one basic donut recipe, and a whole world of stuffing and glazing is open to your imagination. This recipe does need patience but no skill, even a baking'phobe' like me can do 'em!
Servings 12 Donuts
Calories 247kcal
Ingredients
- 7 g Yeast 1 (sachet)
- 175 ml Milk ¾ Cup (blood temperature)
- 450 g Plain Flour 3⅓-3½ Cups
- ½ teaspoon Salt
- 85 g Softened Unsalted Butter 6 Tbsp
- 2 Large Eggs
- 85 g Caster Sugar ⅓ Cup + 2 Tbsp
- Oil (for deep frying)
Instructions
- Whisk together the yeast and the warm milk until the yeast has dissolved in a large bowl
- Stir in 150g (1 cup + 2 tbsp) 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 should have loads of bubbles.
- Add the remaining flour, salt and then add the butter and mix until completely combined. I prefer to use a stand mixer.
- Add the beaten eggs, then the sugar, and continue to knead.
- Turn out onto a heavily floured work surface and knead 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 onto a floured surface and roll out into a long sausage, and divide into 12 equal pieces.
- Roll them into balls, then flatten them with the palm of your hand.
- 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, and make the hole around 2cm (¾") 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 or 340°F, and fry for a couple of minutes on one side before flipping and frying for a further 2 minutes
Nutrition
Serving: 1 | Calories: 247kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 215mg | Fiber: 1g | Sugar: 7g
