Wednesday, 14 September 2016

Sugar Donuts

Classic sticky and sugary homemade donuts - even better than Krispy Kreme.

You see these donuts here?
They were supposed to be completely coated with a vanilla glaze, BUT… was too incredible as is! Drenching it in a glaze would take away from all of it’s toasty and crispy flavour.
I found myself sneaking a small bite (actually quite large!) after breakfast, after my workout, and heck – I even replaced my nightly ice cream bowl in the name of these donuts. If I hadn’t promised some friends a few donuts, then we’d probably polish off every last sugary crumb in only 2 days. 

Glazed doughnuts are my weakness, especially when they’re Krispy Kreme glazed doughnuts. Aren’t they everyones weakness?
It took several attempts to get a homemade version that is like a Krispy Kreme. As the saying goes, third times the charm. I tried three different types of flour, bread flour first then blend of cake and all purpose flour and I ended up settling on just all purpose. It’s hard to get the exact same texture as theirs because according to the ingredients they have listed online they use emulsifiers, gluten, thickener, firming agents and other additives, which I’m guessing is what gives their doughnuts such a delicate texture. 
We don't need all that stuff. 

I’ll never tire of sugar donuts.   They sound pretty boring, but if you’ve ever had a really good simple donut, then you know what I’m talkin’ about!
I craved the same comforting flavors last week and before I knew it, this donut recipe came to life. The best thing about these donuts is that the dough only needs one hour to rise. SIXTY. MINUTES. Technically that means that you could have a donut in your mouth in 2 hours if you started right now. Just sayin. 
Happy Baking!

Prep Time: 10 minutes
Inactive: 6 hours
Frying Time: 10 minutes
Serves: 16 medium sized donuts 


1 cup milk
1/4 cup butter
1/3 cup caster sugar
1/2 teaspoon salt
1 tablespoon yeast
2 eggs (beaten)
1/8 teaspoon nutmeg
2.5 cups SR flour
Canola Oil


Granulated Sugar 

Icing Sugar 


Place you milk and butter into a microwave proof bowl and heat up in the microwave until the butter has melted. 

Add in your salt and a pinch of sugar and give it a mix before leaving it to cool for 10 minutes. 

Once the milk mixture has cooled, pour it into a large bowl and add in the dried yeast, nutmeg, sugar and eggs and give it a stir until all ingredients are incorporated. 

Add the flour, one cup at a time, mixing in between, until a sticky dough forms.

Cover this with a tea towel and leave it to rise for one hour. 

Once the dough has risen, flour your worktop and knead the dough for 10 minutes until it forms a smooth ball.

Roll out the dough to 1cm thickness and use circle cutters to cut out the donut and a smaller circle to cut out the middle. Repeat this process with all the dough.

Fill a pot with canola oil until its 10cm high. Let the oil temp reach around 180C then gently place the donuts in 3 at a time for 2 - 3 minutes o until golden brown. Remember to flip them halfway.

Place finished donuts onto paper towels to soak the extra oil. 

If you want a sugar coating, place the hot donuts into a bowl of granulated sugar immediately and coat evenly. 

For the glaze, mix icing sugar and water until you reach your desired consistency. Decorate as desired. 

* make sure oil reaches desired temperature as the donuts will not be cooked on the inside if the oil is too hot. 

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