MAKING DOUGHNUTS RECIPES

DOUGHNUT RECIPES - BBC GOOD FOOD

Doughnut recipes - BBC Good Food image

Whether you like your doughnuts baked or deep-fried, we've got a tempting range of these sweet, fluffy treats. Try filled jam doughnuts, iced rings and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

DOUGHNUTS RECIPE - BBC FOOD

Doughnuts recipe - BBC Food image

There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble.

Provided by BBC Food

Prep Time 2 hours

Cook Time 10 minutes

Yield Makes 12 doughnuts

Number Of Ingredients 9

Ingredients

1 tbsp yeast
4 tbsp caster sugar
150ml/5¼fl oz milk, warmed
225g/8oz plain flour, plus extra for dusting
¼ tsp salt
50g/2oz butter, melted
1 free-range egg, beaten
300ml/10½fl oz vegetable oil, for deep-frying
jam of your choice

Steps:

Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.

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Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
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Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

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