These homemade doughnuts are so delicious and extra soft. They are made with buttermilk so you know they are going to be moist and soft. These doughnuts are not heavy at all but instead have a light, airy texture to them, more like a raised doughnut. They are great for breakfast, a snack and dessert. They are so simple that you can make up a batch anytime you feel like it with no trouble at all.
This recipe is so quick and easy. Mix up your batter, throw your doughnut pan in the oven for 15 minutes, let cool for a few minutes and then shake the doughnuts in a bag of sugar and your Homemade Baked Sugar Donuts are ready to be eaten and enjoyed.
- 6 tbsp (90 ml) water
- 5 oz buttermilk (150 ml)
- 1 egg, beaten
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (3.5 g) regular or quick-rise yeast (one and 1/2 teaspoons)
- oil for frying
- Sugar for coating the doughnuts
- Jam, Nutella and or whipped cream for the filling, if desired
- Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients, except for the yeast.
- Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.
- Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react.
- Make a well in the centre of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture.
- Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.
- With a rolling pin, roll out half of the dough to thickness. Cut with a round, sharp cookie cutter then make the holes with a smaller cookie cutter, saving the holes.
- Place each doughnut on a piece of parchment or waxed paper, then place it on a cookie sheet. Put the tray in the oven.
- Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts.
- With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts.
- Roll each piece of dough into a smooth ball, place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
- Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot.
- Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, remove them and place them on a paper towel-lined platter once they are ready.
- When the doughnuts have cooled, roll them in sugar to coat evenly.