Homemade doughnuts. One of the best, most exciting, fun to make recipes ever! They are such a fun activity for the full family to make together, or on a date night, a girls night with all your friends, or for something to do on a lazy Sunday- no matter what the reason why your looking for a fun baking activity is- this is definitely the right choice!
These irresistible homemade doughnuts, this recipe makes about 20 doughnuts and takes around 35 to 40 minutes to prepare, but trust me, the taste, the memories, and the fun is all so worth it! So, let’s get started!
Homemade doughnuts- ingredients!
Dough ingredients
500g strong white bread flour
60g golden caster sugar
15g fresh yeast, crumbled
4 eggs
zest 1/2 lemon
2 tsp fine sea salt
125g softened unsalted butter
about 2 litres sunflower oil, for deep-frying
caster sugar, for tossing
Homemade doughnuts- method!
This method may seem a little confusing at first but just follow along and it won’t be long until you are hooked on this new recipe! The recipe for dough and then some filling ideas towards the end too to make your doughnuts perfect!
Step 1
Put 150g water and all the dough ingredients, except the butter, into a large bowl of a mixing bowl with a dough hook, or you can go by hand but this may take a while! Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off your mixer and let the dough rest for 1 minute.
Step 2
After the dough has rested, slowly start the mixer back up, or start to whisk it again and gradually add in the butter, plopping in around until the dough is shiny, smooth and very elastic when pulled. Cover over your bowl with wrap or clingfilm or a clean tea towel so that no air can get into the dough, and leave it to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
Step 3
The next day, or around 10 hours later, take your dough out of the fridge and cut it into about 20 50 gram pieces. Roll out the dough using your rolling pin in their balls and roll them into smooth, tight buns and place them on a baking tray that you have earlier prepped by sprinkling with flower- in order so the buns do not stick to the tray. Leave plenty of room between the buns so they don’t spread and stick together while they prove. This may mean you require 2 baking trays in order for them to fit.
Step 4
Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to around 180 degrees, pop a little bit of dough in and see if bubbles start up. Once the oil has heat up, carefully and gently slide the doughnuts from the tray using a floured pastry scraper. Make sure you do not deflate the doughnuts whilst you plop them into the oil. I recommend only putting 2 in per batch just to make sure they don’t get bumped or deflate or anything.
Step 5
Fry your doughnuts for 2-4 minutes until they are golden brown all over and they start to puff up, and should float instead of sink. If they float up to early and they do not get fully coloured, you may need to carefully push them back down in order to colour the top. Once they are all cooked and covered golden brown, remove the doughnuts from the fryer and place them on kitchen paper.
Step 6
Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct – if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set your doughnuts to the side to cool down before we fill our doughnuts!
Step 7
It is time to fill our doughnuts! To fill them up, start off by making a hole with a small knife and make a hole in the crease of each one as there should be a white line between the fried top and bottom, so just anywhere around here. Chose your filling for example jam, custard, cream, etc, and fill a piping bag with your selected filling and pipe it into the doughnut until it is nicely swollen- it should be around 20-50g is the optimum quantity, depending on the filling however cream will be less, because it is more aerated.
Here are a list of some fillings and how to make them delicious fillings-
Whipped cream; buy a tub of pouring cream and pour it in a large bowl, using an electric whisk until the cream whips up and when you lift your whisk out, it peaks.
fCustard filling: Try out Justin’s custard filling and, if you like, add different flavours to the custard such as whisking chocolate into the custard, brown sugar and whisking it in, coffee, and more, it is up to you to change up the flavours of your custard! There are also many recipes if you would like to make your own custard if you just have a bit of spare time or want to continue baking, click on this link here!
Jam; you can buy many different flavours of jam and inserting these into your doughnuts add a sweet taste and can make them the traditional jam jelly doughnuts!
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