(This post has been updated from the original July 2014 version to provide a better experience for you)

When it comes to homemade doughnuts, this right here is that Daddy of all recipes. Light, moist and altogether more easy to make than you’d ever think – these doughnuts are pure perfection! Making dough may seem like a slow process but, just like my danish pastries (remember those?! YUM!), some things really are worth waiting for.

I remember on an episode of The Great British Bake off where the contestants had to make doughnuts for the technical challenge. The one thing that stuck in my mind was Paul Hollywood saying, “The main thing I’m looking for is a white ring around the middle. It’s the sign of a good doughnut.”

I was aiming for that elusive white ring… and guess what? I got it! Actually incredibly proud of myself – they came out far better than I’d hoped! It also turns out – they’re not really that difficult to make. Win!

Oh and, just like my EPIC fluffy vegan pancakes, they’re greatly superior to any that you can buy in the shops. Let me say that again – you cannot buy doughnuts this good. Trust me here. You absolutely need to give these a go!

Top tips for making homemade doughnuts

If you’ve not made doughnuts before, don’t worry! I’ve got you covered with some helpful tips…

• Don’t have the time to wait for the milk & eggs to come to room temperature? Crack the eggs into a small saucepan along with the milk. Heat very gently over a low heat (stirring constantly) until they reach room temperature.
• Make sure you put the salt and yeast on opposite sides of the bowl when making the dough as salt can actually kill yeast.
• I highly recommend using a dough scraper for this recipe. It’s a very sticky dough making it hard to work with using just your hands.
• Want a better flavour? After the 1 and a half hour prove – place it into the fridge overnight. The longer the prove, the better the flavour. (Allow to sit at room temperature for a while before using as the cold will slow down the next process.)
• Although it’s possible to do this without, using a thermometer to get the oil to the right temperature takes out all the guess work.

Perfect Homemade Doughnuts Recipe

Here is what you will need to make 12 large doughnuts.

(For a printer friendly version, see the recipe card at the end of this post)

• 500g (3 + 1/4 Cups) Strong White Flour
• 50g (1/4 Cup) Caster Sugar
• 7g (2 tsp) Fast Action Yeast
• 10g (1 + 3/4 tsp) Salt
• 50g (1/4 Cup) Unsalted Butter, Room Temp
• 275g (1 + 1/4 Cup) Full Fat Milk, Room Temp *
• 2 Large Eggs, Room Temp *
• Oil For Frying

Topping Options

• Caster Sugar

Or for an Iced Glaze:

• 250g (2 Cups) Icing Sugar
• Pinch of Salt
• 1/2 tsp Vanilla Extract
• 3-4 tbsp Cold Water

Essential Equipment

• Dough Scraper
• Thermometer

In a large bowl, briefly rub together the flour (500g | 3 + 1/4 Cups), caster sugar (50g | 1/4 Cup), yeast (7g | 2 tsp) & salt (10g | 1 + 3/4 tsp). Put the yeast & salt on opposite sides of the bowl.

Using the tips of your fingers & thumbs – rub in the butter (50g | 1/4 Cup) until you get a breadcrumb like consistency.

Make a well in the centre and add the milk (275g | 1 + 1/4 Cup) & eggs (2 Large). Mix with a fork (or your hands) until there is no more flour visible and everything has been incorporated. Yes, this is a very wet dough.

Cover with cling film & leave to rest for 30 minutes. It should look a little more plump than before.

Tip out onto a work surface & knead (with the help of a dough scraper) for about 10-20 minutes. It depends on your technique as to how long it will actually take but you’re aiming for a soft dough that will pass the windowpane test. I know it’s wet and it seems like it will never improve but it will, trust me. Do your best to not add any extra flour if you can help it.

When it’s ready, place the dough back into the bowl and allow to prove for 1 to 1 1/2 hours. (Until about doubled in size.)

At this point you can put it in the fridge overnight which actually helps to develop a much better flavour. If you do this, allow it to sit at room temperature before using as the cold will slow down the next process. Alternatively, you could just go ahead and use it straight away.

How to Shape Homemade Doughnuts

Prepare 1 or 2 large baking trays by covering in cling film & greasing with oil.

Tip the dough out onto a lightly floured surface and shape into a ‘sausage’. Divide the dough into 12 equal portions & shape into balls. (James Morton’s book Brilliant Bread has an excellent guide to shaping breads.)

Then poke a hole in the middle of each one and stretch out by rotating your hands. (A bit like if you were starting the Saturday Night Fever dance.)

Place them onto the prepared baking sheets, cover with a slightly damp tea towel and allow to prove for another hour.

Meanwhile, get your oil ready.

If you have a deep fat fryer – great. If not, it doesn’t matter. I used a large, heavy based saucepan and it worked just as well.

Heat the oil to 170°C. Once it has reached this temperature, turn the heat down to stop it from climbing any further. Then regularly check with a thermometer to ensure the temperature is holding steady. (If using a deep fat fryer, it should hold the temperature for you without having to change any settings or check with a thermometer.)

Your doughnuts are ready to be fried when you can poke it lightly and the dough springs back all the way.

Fry each doughnut for approx 2 minutes on each side. Then, using a slotted spoon, to transfer to a plate covered in kitchen roll to absorb any excess oil.

How to finish/glaze doughnuts

At this point you can do either one of the following options:

1. Place some caster sugar into a bowl and roll each doughnut in it.
2. To make a glaze, place all the ingredients (250g | 2 Cups of Icing Sugar, pinch of salt, 1/2 tsp of vanilla, 3-4 tbsp of cold water) into a bowl and whisk until smooth and a little runny. Then submerge the top half of each doughnut into the glaze and place on a cooling rack set over newspaper. (To catch any drips.)

For both options – allow to cool before eating.

And that’s it! You have your very own unbelievably delicious homemade doughnuts ready to devour…

I know I’ve said it before but these doughnuts are honestly SOOOO much better than the ones you can buy. They’re so light & fluffy on the inside and beautifully golden and inviting on the outside. One of the best home made breads you can attempt in my opinion!

Got the bread making flavour and want more? Why not try making hot cross buns next?

Have you Made This Recipe?

I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!

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How to Make Perfect Homemade Doughnuts

Yield: 12 Servings

Prep Time: 45 minutes

Proving Time: 3 hours

Cook Time: 30 minutes

Total Time: 4 hours 15 minutes

Make the most PERFECT homemade doughnuts with that elusive 'white ring' using this easy step by step recipe!

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Ingredients

• 500g (4 Cups) Strong White Flour
• 50g (1/4 Cup) Caster Sugar
• 7g (2 tsp) Fast Action Yeast
• 10g (1 + 3/4 tsp) Salt
• 50g (1/4 Cup) Unsalted Butter, Room Temp
• 275g (2/3 Cup + 1 tbsp) Full Fat Milk, Room Temp
• 2 Large Eggs, Room Temp
• Oil For Frying

Iced Glaze

• 250g (2 Cups) Icing Sugar
• Pinch of Salt
• 1/2 tsp Vanilla Extract
• 3-4 tbsp Cold Water
• (alternatively you can roll them in caster sugar)

Essential Equipment

• Large Bowl
• Dough Scraper
• Thermometer

Instructions

1. Rub together the flour, sugar, yeast, salt and butter in a large bowl until breadcrumb like.
2. Add the milk and eggs and mix until incorporated. (It will be very wet and sticky.)
3. Cover and leave to plump up for 30 mins.
4. Knead for 10 - 20 mins until elastic.
5. Put back into the bowl, cover and prove for 60 - 90 mins until doubled in size.
6. Cover a large baking tray in cling film and grease with a little oil.
7. Divide the dough into 12 equal pieces and roll into balls.
8. Poke a hole in each one and stretch out slightly to form a ring. Place on the lined tray, cover with a damp towel and prove for 60 mins.
9. Heat the oil in a large saucepan to 170°C.
10. When the doughnuts can be lightly poked and it springs back all the way, they're ready. Fry each one for approx 2 mins on each side until golden. Put on a kitchen towel to drain any excess oil. Repeat until all the doughnuts are cooked.
11. Make the glaze by mixing the icing sugar, salt, vanilla and cold water together in a bowl. Drizzle over each doughnut. Alternatively you can simply roll them in caster sugar.

Notes

Theses are best eaten on the day for best flavour and texture.

Recommended Products

• 
  Vogue E401 Plain Plastic Scraper
• 
  Jam Sugar Confectionery Thermometer Stainless Steel by Tala

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 405 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 42mg Sodium: 163mg Carbohydrates: 69g Fiber: 2g Sugar: 25g Protein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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As featured on Southern Bite’s Meal Plan Monday #162

Tags: Vegetarian