Doughnuts found in the shops always seem to look more impressive than they actually taste, flavor always seems to fall short. This recipe is aiming for lightly sweetened doughnut that is tender on the inside and lightly crisp on the outside. Try our simple doughnuts recipe at home.

Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

AuthorPeterYields6 ServingsCategorySweet

Overnight Proving (optional)

Ingredients

Name: Yeasted Doughnuts
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Ingredients: Mix in mixer; 220 g All Purpose Flour; 3 tbsp Sugar; 1 tsp Instant Yeast; ¼ tsp Salt; ...add (mix 3-4mins); 80 ml Milk; 1 Large Egg; ...slowly add; 85 g Butter; For Frying; Vegetable oil; For Raspbery Glaze; 150 g Icing Sugar; 1 tbsp Juice or Clean Pure of Raspbery

Mix in mixer

220 g All Purpose Flour

3 tbsp Sugar

1 tsp Instant Yeast(half if proved over night)

¼ tsp Salt

...add (mix 3-4mins)

80 ml Milk(full fat)

1 Large Egg

...slowly add

85 g Butter(cold, cut to cubes)

For Frying

Vegetable oil(or shortening)

For Raspbery Glaze

150 g Icing Sugar

1 tbsp Juice or Clean Pure of Raspbery(can be substituted by any other juice or fruit)

Directions

Dough

In bowl of stand mixer, whisk together flour, sugar, yeast, and salt. Fit stand mixer with dough hook, add milk and eggs, and mix on low speed 3 to 4 minutes, or until ball of dough forms.

Add butter piece by piece, waiting about 15 seconds after each. Continue mixing for about 3 minutes longer until dough forms soft ball. Dough will be sticky.

Prooving

Now you can prove dough overnight in the fridge, which is highly recommended as dough chills it's much easier to work with, also overnight fermentation will render better tasting doughnuts. Just place your dough in to air tight container and store in the fridge for at least 8 hours.

Follow this section only if you choose not to prove overnight place dough in lightly oiled medium bowl and cover with plastic wrap. Let dough rise at room temperature until nearly doubled in size, 2 to 2½ hours.

Turn dough out onto floured counter and, using rolling pin, roll out to thickness of ½ inch. Cut dough using 3-inch doughnut cutter. Place doughnuts on floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.

Meanwhile, heat oil to 350 degrees Fahrenheit.
Fry doughnuts, turning doughnuts as they rise to surface.
Fry until golden brown then remove and drain on kitchen towel on the wire rack.

Glaze

Let doughnuts cool until cool enough to handle, about 10 minutes.

Add the icing sugar and slowly add liquid into a bowl and whisk with to combine. Add coloring or raspberries as necessary so you end up with a thick but dip-able glaze.

Now just dip your doughnuts in the glaze and let it harden out.