Food / 20 May, 2023 / My Baba
Hooray! It’s National Doughnut Week!
National Doughnut Week celebrates doughnuts while also raising funds for The Children’s Trust, a charity that supports children with brain injury. However, please note that my knowledge is based on information available up until September 2021, and there may have been updates or changes to the event since then.
We’ve pulled together 8 of the most mouth-watering recipes we could find for a naughty treat. There are also some fairly healthy recipes in here too. Enjoy!
- 70g unsalted vegan butter, plus more for the bowl
- 170ml oat milk
- 30g caster sugar, plus more for dusting
- 300g strong white bread flour, plus more for dusting
- ½ tsp baking powder
- 8g active dry yeast
- 500g raspberries, roughly chopped
- 500g jam sugar
- 50ml Disaronno Amaretto
- 50g icing sugar, for dusting
- In a saucepan add the vegan butter, oat milk and sugar and mix together over a low heat until the butter has melted and the sugar has dissolved, then leave to cool for 15 mins.
- In a large bowl, combine the flour, baking powder and yeast, plus some salt to season, then add the melted butter mixture and combine to form a rough dough.
- Add the dough to a floured surface and knead for 10 mins until you have an elastic consistency.
- Transfer the dough to a greased bowl and cover with cling film or a moist tea towel and leave to prove in a warm place for an hour or until the dough has doubled in size.
- After proving, transfer the dough onto a floured surface and roll out to a thickness of 1½ cm. Cut out xx doughnuts using a round biscuit cutter and transfer to a baking paper lined tray. Cover and leave to prove for 45 mins.
- While the donuts are proving, begin making the raspberry amaretto jam. In a saucepan, add the raspberries and 50ml of water, cover and cook them on a low heat for 30 mins until they have become soft and the liquid has reduced.
- Add the jam sugar, mix and continue to cook over the low heat until the sugar has dissolved. Make sure there are no sugar crystals left and that the mixture has a smooth consistency.
- Raise the heat and bring to a boil for 5 mins, stirring occasionally. The mixture should become slightly foamy. Add 50ml of amaretto and mix well, Leave to cool in the pan.
- In a large, deep saucepan, add enough vegetable oil to come no more than ? up the sides of the pan and bring the temperature up to 180°C. If you don’t have a digital thermometer, drop a cube of bread into the oil and it should turn golden after 30 seconds. Carefully add the donuts one at a time and fry on each side for two mins until golden brown, then remove using a spider sieve or slotted spoon and transfer onto kitchen towel to soak up any excess oil.
- Using a chop-stick or any similar kitchen item, poke a single hole into each of the donuts to just over half way into the donut.
- Fill a piping bag (with a small nozzle) with the raspberry Amaretto jam, then push the nozzle into the hole of the donut and fill. Each donus should have about 1 tbsp of jam.
- Dust with icing sugar, and enjoy.
- 1 tbsp yeast
- 4 tbsp caster sugar
- 150ml/5¼fl oz milk, warmed
- 225g/8oz plain flour, plus extra for dusting
- ¼ tsp salt
- 50g/2oz butter, melted
- 1 free-range egg, beaten
- 300ml/10½fl oz vegetable oil, for deep-frying
- jam of your choice
- Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
- Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
- Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
- On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
- Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
- Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.
- 140 ml milk, warmed
- 1tbsp dried yeast
- 475g strong plain flour, plus extra for dusting
- 2tsp mixed spice
- 90g caster sugar
- 90g butter, softened
- 2 free-range eggs, beaten
- Zest of 1 orange
- Vegetable oil, for frying and greasing
- Gently warm the milk without letting it boil, then pour it into a bowl. Dissolve the yeast in the milk with 2 tablespoons of warm water. Whisk together, then leave for 15 minutes, or until frothy.
- Sift the flour, mixed spice and 1 teaspoon of sea salt into a separate bowl. Tip 150g of it into another bowl, along with 1 tablespoon each of the sugar and the yeast liquid. Mix to a smooth paste and leave to rise for 15 minutes.
- When the batter has risen, slowly incorporate small pieces of the butter. Once it is all mixed in, beat the eggs and pour in, then grate in the zest of the orange and stir to combine. Add the rest of the flour and caster sugar and mix well.
- Once all the flour is combined, turn out onto a lightly floured surface and knead vigorously for 20 minutes until smooth and no longer sticky (you may prefer to do this in a free-standing mixer with a dough hook, if you have one). Form into a ball, place in a lightly oiled bowl and leave to rise for 1 to 1½ hours, until doubled in size.
- Transfer the dough to a floured surface and knock it back by kneading lightly. Divide into 4 and roll each piece into a long sausage. Cut each one in half, then each half into thirds, to give you 24 pieces.
- Roll each piece into a ball and pierce a hole in the middle with your thumb. Pop them on a tray lined with greaseproof paper and leave to rise in a warm place for 1 hour, or until doubled in size.
- Fill a deep saucepan two-thirds full with vegetable oil and place over a medium heat, until it reaches 160°C (if you don’t have a thermometer, drop in a piece of bread – when it sizzles and turns brown the oil is ready). Stretch the doughnuts back into a ring, then fry them, in batches, for 1 minute on each side, or until golden. Then leave to drain on kitchen paper.
- To decorate your doughnuts, roll them in caster sugar or drizzle with melted chocolate and roughly chop freeze-dried berries to sprinkle over. Make a glaze by sieving the icing sugar and whisking in a little water, then brush this over your doughnuts.
- Chocolate Donuts
- 1 cup all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1/8 1teaspoon salt
- ½ cup buttermilk
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- Chocolate Glaze
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla
- 3-4 tablespoons milk, or as needed
To make the doughnuts
- Preheat oven to 350 degrees Fahrenheit. Spray a donut pan well with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon the batter into the donut cavities making sure to only fill them about â…” – ¾ of the way full.
- Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
- Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.
To make the glaze
- In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
- Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the glaze to harden. Top with sprinkles if desired.
- All Purpose Flour / Maida – 2 cups
- Salt – 1/4 tsp
- Baking Powder – 2 tsp
- Powdered Sugar – 1/2 cup ( I used icing sugar)
- Milk – 1/2 cup
- Egg – 1
- Vanilla Essence – 1 tsp
- Melted Butter – 1 tblspn
- Oil for Deep frying
For Vanilla Glaze:
- Icing Sugar / Confectioners Sugar – 1 cup
- Milk – 2 tblspn or as needed
- Vanilla Essence – 1 tsp
- Take flour, salt, baking powder in a bowl and mix well. Set aside.
- Take egg, sugar, milk, melted butter, vanilla in a bowl and whisk using a fork.
- Now add the flour in and mix well using the fork. Knead to a soft dough.
- Take the dough onto a rolling board and roll it out. Cut doughnut shape using doughnut cutter or a cup and a small bottle cap. Take the scraps and roll it again and repeat the same, do this till the entire batch of dough is used up.
- Heat oil for deep frying. Drop doughnuts in and fry till golden on both sides.
- Remove it to a plate and set aside.
- Make glaze by mixing all the ingredients to a little semi thick consistency. Dip doughnuts in and coat on both sides. Arrange it in a cooling rack so the glaze sets and harden.
- Remove it and serve.
- 1 cup all-purpose flour
- 6 Tbsp sugar
- 1 tsp baking powder
- 4 Tbsp Chobani 0% Vanilla Greek Yogurt (or plain or strawberry)
- 2 Tbsp milk (I used vanilla almond milk)
- 1 egg
- 1/2 tsp vanilla extract
- 1 Tbsp unsalted butter, melted
- 3-4 strawberries
- 1 Tbsp strawberry jam
- 1 – 2 cups confectioners’ sugar, sifted
- red sprinkles, optional
- For donuts: Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside. In a large bowl, mix together flour, sugar, and baking powder. Set aside. In a small bowl, whisk together the yogurt, milk, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry- just until fully combined. Do NOT overmix.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Fill the donut cavities about 2/3 full. Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. Mine took exactly 10 minutes.
- Allow to cool slightly before removing from pan, about 5 minutes. Dip donuts into strawberry frosting 1-3 times, depending on how thick you’d like them frosted. Top with sprinkles.
- For frosting: Slice strawberries and puree with 1 Tbsp strawberry jam. Slowly stir in 1 cup sifted confectioners’ sugar, adding more until you reached the desired consistency and coloring. I wanted thick frosting, so I added 2 cups. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
- 200g strong white bread flour, plus extra for dusting
- pinch fine salt
- 15g caster sugar
- 7g dried fast action yeast
- 50g unsalted butter
- 100ml whole milk
- 1tsp vanilla extract
- 1 medium free-range egg, beaten
- sunflower or groundnut oil for deep-frying, plus extra for greasing the bowl
- 50g caster sugar (to mix the cinnamon with)
- 1tsp ground cinnamon
- Sift the flour into a large bowl, add the salt, sugar and yeast and mix together. Place the butter, milk and vanilla extract together into a small pan and warm over a very gentle heat until the butter has melted and the milk is just warm but not boiling (you should be able to put your finger in it without burning it).
- Stir in the egg. Make a well in the middle of the dry mix and gradually add the milk mixture and stir with a wooden spoon to form a rough dough. Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch. Place back into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for 1 ½ hours or until doubled in volume.
- Punch down the dough with your fist, knead lightly then divide into 12 equal pieces. Roll them between your palms to form balls and then place on baking sheets well spaced apart. Cover with a piece of greased cling film and leave to rise again 45 minutes (check time) or until doubled in size. (This will make the doughnuts light and fluffy once cooked).
- Roll over the top of the doughnuts to make them approx. 3cm in height – otherwise they will be huge! – and then using a lightly oiled 4cm pastry cutter, stamp out the middle of each doughnut and set aside. You can use these to make mini jam doughnuts later.
- Pour the oil into a large saucepan to the depth of 10cm and heat to 180-190°C or when a small piece of dough dropped into it sizzles immediately and floats to the surface. Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper then roll in the cinnamon sugar to coat. Keep warm in a low oven. Repeat while you fry the rest of the doughnuts and then serve warm.
- 1 1/4 tsp dried yeast
- 225ml of milk, warm
- 250g of caster sugar
- 450g of strong bread flour, white
- 1 large egg
- 2 tsp vanilla essence
- 25g of butter, thinly sliced
- 1/2 tsp salt
- 1000ml of vegetable oil, for frying
- 360g of strawberry jam, for filling
- To activate the yeast, combine with slightly warm milk and 50g of the sugar and bring to 38°C (body temperature). Leave in a warm place until it begins to foam
- Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment
- Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms
- Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough
- Place the dough in a large plastic container. Spread the thinly sliced butter over the top. Cover the container with a damp tea towel and leave somewhere warm to prove – until doubled in size
- Knock back the dough and ensure the butter is evenly mixed in
- Separate into doughnut-shaped balls, approximately 20g each, and knead again until smooth and round
- Line a baking tray with baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again
- Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer
- Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured
- Remove the doughnuts from the oil, shake off any excess. Roll the doughnuts in caster sugar until evenly coated. Leave to cool on a wire rack
- Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam and serve
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