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Simple homemade doughnuts

Desserts | Fried Desserts

You will adore these soft and fluffy homemade doughnuts made with simple everyday ingredients. They are best filled with your favourite jam or dusted with some icing sugar.

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What is more comforting than warm homemade doughnuts filled with your favourite jam or just sprinkled with a touch of icing sugar.

We have a simple recipe for these fried sweets you will love and will bake again and again. What is good that for the doughnuts you need only everyday ingredients you already have in your fridge and pantry.

This recipe uses instant dry yeast, so it's simple and easy. Let's see how to whip up homemade doughnuts you can enjoy for breakfast, as a snack or just a great dessert throughout the day. If you love cream filled doughnuts, you should definitely try our vanilla cream doughnuts and lemon curd doughnuts.

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how to make simple homemade doughnuts

Making these simple doughnuts is easy. For this recipe we use instant dry yeast, which shouldn't be mixed with some liquid to activate. Just combine it with a flour in one bowl.

Add egg, egg yolks, warm milk, melted butter to the flour and knead a soft compact dough. The dough will be quite sticky and use some extra flour when kneading the dough. Leave the dough to rise on a warm place. We warm the oven and let the dough inside to rise. If your room is warm just leave at the room temperature.

Now its' time to shape the doughnuts. You can do this in two ways: you can roll out the dough and cut the shapes with cutter or simply divide the dough into 12 pieces and flatten them with hands.

For frying doughnuts, fill heavy-based saucepan over a medium heat. The oil should heat to 170 C. Add 2 - 3 doughnuts at a time and cook for 1 - 2 minutes on each side. Once brown, remove doughnuts using slotted spoon to a plate lined with kitchen paper. Repeat with remaining doughnuts. 

useful tips for frying doughnuts

Fill a deep saucepan with sunflower oil and heat until it's 180°C (356°F). If you don't have a thermometer just drop small piece of the dough in the oil and if it rises immediately to the surface, the oil is ready. If the dough begin to brown too quickly, the oil is too hot. Adjust the heat to the right temperature.

Transfer 2 - 3 doughnuts at the same time in the oil and fry for about 1 - 2 minutes, then turn on the other side and fry until golden. Transfer to the plate lined with kitchen paper. From this dough we made 12 classic doughnuts - 8cm in diameter. 

top tips for making simple homemade doughnuts

  • In this recipe we use instant dry yeast, meaning it doesn't need to be stirred with some liquid to activate.

  • Raise your dough in a warm area of your home. If you home is heated, then leave the dough at room temperature. If not, place the dough in a slightly warm, but turned off, oven.

  • Milk used in the recipe should be between 40 - 45 C. If the liquid is too hot it will kill the yeast cells.

  • You'll get about 12 doughnuts from this recipe, but this will vary depending on the size of cutter you use. The classic doughnuts has diameter of 8cm.

  • Use piping bag to fill the doughnuts with filling. First with your finger make a hole in the side of each doughnut.

serving ideas for simple homemade doughnuts

You can just eat them plain dusted with icing sugar. Also you can glaze them on the top with dark or white chocolate or drizzle to make more attractive. You can also fill them with your favourite jam or chocolate spread like nutella. The possibilites are endless.

looking for more fried dessert recipes?

For even more tasty desserts like this one, take a look at our collection of fried sweets. Also check out our selection of other tempting desserts, too.


shop Kitchen essentials for this recipe

Kitchen Scale | Mixing Bowl | Flour Sifter | Small Saucepan | Wooden Spoon | Heavy-Based Saucepan | Baking Tray | Baking Paper Sheets | Slotted Spoon

Simple homemade doughnuts

MAKES: 12 doughnuts
COOKS IN: 30 minutes plus rising time
LEVEL: Moderate

INGREDIENTS

  • 510g (4 1/4 cups) plain flour
  • 7g instant dry yeast (2 1/4 teaspoon) or 15g fresh yeast
  • 1/4 teaspoon salt
  • 240ml (1 cup) milk, at room temperature
  • 3 egg yolks, at room temperature
  • 55g (1/4 cup) caster (fine) sugar
  • 60g butter, melted
  • 1 tablespoon of rum

METHOD

  1. For the dough, combine sifted flour and instant dry yeast in a medium bowl.

  2. Cut butter into small pieces and melt in a small saucepan on a low heat. Once melted pour milk into it and heat for another1 minute.

  3. Make a well in the centre of flour, add egg yolks, sugar and salt and stir using a fork. Now slowly pour milk/butter mixture into the centre and start stirring until all the flour is incorporated. Beat with a wooden spoon for about 3 - 4 minutes. You can do this also with electric hand mixer or stand mixer fitted with a dough hook.

  4. Turn out the dough onto a lightly floured work surface, and knead for another 4 - 5 minutes, until the dough is smooth and elastic. Grease a large bowl and transfer the dough into it, cover with clean kitchen towel and leave to rise for about 40 - 45 minutes, or until doubled in size.

  5. When the dough is ready, turn it out onto a lightly floured work surface. Punch it down to release the air. Using a rolling pin, roll the dough out until it is 1.5cm thick. Using a 8cm round cutter, cut out 10 circles. Re-roll the scraps and cut more. Transfer doughnuts to the very lightly floured baking tray, cover with kitchen towel and let it sit in a warm place until doughnuts are slightly puffed.
  1. Fill a deep heavy-based saucepan with sunflower oil and place over a medium heat until it reaches 175°C (338°F). Using a metal spatula transfer 2 - 3 doughnuts carefully into the oil and cook on each side for about 2 minutes, until golden-brown.

  2. Using a slotted spoon remove the doughnuts from the oil  and set aside to drain on a plate lined with kitchen paper. Now, either using a piping bag, fill each doughnut with your favourite jam, pastry cream or any other filling of your wish, or just dust with some icing sugar and enjoy while still warm.

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