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Clean recipe · bakingwithgranny.co.uk

Donuts

Soft, fluffy homemade donuts made with a simple yeast dough and fried until golden. Whether you call them donuts or doughnuts, they're perfect coated in sugar or covered in a sticky sweet glaze.

Original recipe: bakingwithgranny.co.uk

Yield:
20 servings
Prep:
150 min
Cook:
30 min
Total:
180 min
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Donuts

Ingredients

  1. 120 ml Milk
  2. 60 g Block Margarine or Butter
  3. 275 g Strong White Flour
  4. 40 g Caster Sugar
  5. 7 g Easy Bake Instant Yeast (usually 1 sachet)
  6. 1 Free-range Egg (see Egg Size note below)
  7. Oil for Frying (vegetable, rapeseed, sunflower...)

Instructions

  1. In a small saucepan, add the milk and butter/margarine. Warm over a low heat until the butter/margarine starts to melt. Remove from the heat and allow it to cool a little - you don't want it to be too hot before adding it to the other ingredients.
  2. In a large bowl, sift in the flour and sugar. Add the yeast and gently mix to combine. Make a well in the middle of the dry ingredients, then add the milk mixture and egg. Mix together to create a soft, slightly sticky dough – you may need to use your hands!
  3. Once the dough has come together, tip it onto a well-floured surface and begin to knead with floured hands, adding more flour as/when needed. Knead for around 10 minutes, until you have a smooth, stretchy dough.
  4. Place the dough into an oiled bowl (to prevent it from sticking) and cover with an oiled piece of , or a damp tea towel. Leave to rise in a draught-free location for about an hour, or until it has doubled in size.
  5. Once the dough has risen, knock it back and knead it lightly on a floured surface. Roll the dough to about 1cm (⅓ inch) thick before cutting to your desired size, either with a doughnut cutter or two round cutters (one smaller and one larger). Place your doughnuts onto individual squares of with a bit of space between them - preferably on a tray or board - and cover again with a piece of oiled cling film or a damp tea towel. Leave in a draught-free place for about an hour, until they have puffed up to about double their size.
  6. In a large saucepan, heat your oil to 180°C (350°F) - use a food thermometer for accuracy. You want your oil to be deep enough for your doughnuts to fry comfortably, without sticking to the bottom. Depending on your pan size, you may need to use more/less oil.
  7. Using the square, lift your doughnut to the oil and gently drop it in, exercising extreme caution. Allow the doughnut to fry for about 90 seconds before flipping it over, allowing the underside to fry for about 90 seconds too. Depending on the size of your pan, you should be able to fry the doughnuts in small batches; just be careful not to overcrowd your pan, or you risk the doughnuts sticking together and the oil dropping in temperature too quickly.
  8. When your doughnuts are golden brown on both sides, use a slotted spoon to remove them, holding them above the oil for about 10 seconds (to allow the oil to drip off) before transferring them to a wire rack to cool. Continue until all your doughnuts are cooked, whilst continuing to monitor your oil temperature and adjusting the heat as needed.
  9. If you want sugar-coated doughnuts, flip them in some sugar while still warm - alternatively, if you plan to glaze them, you can also do this while warm, or allow them to cool completely if you plan to add an icing topping.