Traditional Doughnuts Recipe

Doughnuts are a classic treat enjoyed worldwide, known for their soft, fluffy texture and irresistible sweet taste. This traditional doughnut recipe is easy to follow, using simple ingredients to create delicious homemade doughnuts that you can fill with your favourite jam or top with icing. In a small bowl, dissolve 25 grams of fresh yeast in 100 ml of lukewarm milk. It’s important to make sure the milk is not too hot, as this can kill the yeast. Let the yeast sit for 10-15 minutes until it starts to foam. This means the yeast is alive and active.

In a large bowl, sift together 500 grams of flour and a pinch of salt. Sifting helps to aerate the flour and avoid lumps. Create a well in the centre of the flour mixture and pour in the activated yeast and milk mixture. Lightly mix with a wooden spoon, just to combine the ingredients. Let this rest for about 15-20 minutes. This resting period helps the yeast continue its activation process and begins developing gluten in the dough. Whisk the egg yolks and sugars: In a separate bowl, whisk together 4 egg yolks, 60 grams of fine sugar, and 2 teaspoons of vanilla sugar until the mixture is pale and fluffy.

This will take about 3-5 minutes of vigorous whisking, or you can use a hand mixer. Slowly add the melted butter to the egg mixture, followed by the remaining 150 ml of warm milk. Mix until well combined. Gradually add the egg mixture to the yeast and flour mixture. Add 1 tablespoon of 95% spirit at this stage. Start kneading the dough, either by hand or with a stand mixer fitted with a dough hook. Knead for about 8-10 minutes, until the dough becomes smooth and elastic. Once the dough is well-kneaded, shape it into a ball and place it in a lightly oiled bowl.

Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. After the dough has doubled in size, punch it down gently to release any trapped air. Transfer it to a floured surface and roll it out to a thickness of about 1-2 cm. Use a round cutter (or a glass) to cut out circles of dough. If you want ring doughnuts, use a smaller cutter to cut a hole in the middle. For filled doughnuts, leave the circles intact. Place the cut doughnuts on a floured surface, cover them with a kitchen towel, and let them rest for 15 minutes.

This short rest allows the doughnuts to puff up slightly, ensuring they fry evenly. Heat 2 litres of rapeseed oil in a deep fryer or large pot to 180°C (350°F). Use a kitchen thermometer to ensure the oil is at the right temperature. Gently lower the doughnuts into the hot oil, being careful not to overcrowd the pot (fry about 3-4 at a time). Fry for 2-3 minutes per side, until they are golden brown.

Use a slotted spoon to remove the doughnuts from the oil, and place them on a plate lined with paper towels to drain any excess oil. For filled doughnuts: Once they’ve cooled slightly, use a piping bag fitted with a small round nozzle to pipe jam or preserves into the centre of each doughnut. Insert the nozzle into the side of the doughnut and gently squeeze until the centre is full. For plain or glazed doughnuts: Dust the doughnuts with icing sugar or drizzle them with your choice of frosting. You can also sprinkle some finely chopped orange peel on top for a zesty kick.

Ingredients;

For the Cake:

500 grams flour
25 grams of fresh yeast
250 ml of milk
4 egg yolks
60 grams of fine sugar for baking
2 teaspoons vanilla sugar
50 grams of butter
A pinch of salt
1 tablespoon of 95% spirit (or high-proof alcohol, to reduce oil absorption during frying)
2 litres of rapeseed oil for frying

Extras: