When you’re laying in bed on a Sunday morning and are craving fresh donuts, but can’t be bothered to go out (or perhaps the coronavirus isolation rules are still in effect) these homemade doughnuts will make you the hero of the house!
At the first rattle of pans coming from the kitchen and the word going round what I was up to, the thought of hot doughnuts, dripping in a sweet glaze, got others up in the house who decided to lend a hand. The dough process was quick enough and I always use my oven as a ‘proof box’ (see note in recipe), which speeds up the rising process.
And the SMELL! Once that fresh risen sweet dough hit the hot oil, that mouth-watering aroma brought visions of warm beignets on a cool New Orleans morning at Cafe du Monde.
It took us a little over an hour to whip these up, but it was completely worth it. And although this recipe makes a good-sized batch you’ll be surprised at how quickly they disappear!
Is it Donut or Doughnut? Depends on which side of the pond you’re whipping up these homemade Donuts! We americans are known for our penchant towards lazy grammer & spelling, so you can easily guess that the extra “ugh” hails from the UK lexicon.
These homemade donuts (or doughnuts since they were whipped up in a scottish kitchen) were a perfect treat to our back garden Sunday brunch time and in the spirit of spreading a little happiness with all this isolation going on we even delivered a few plates to the neighbor’s doorsteps (because to be honest we did not need ALL these delicious doughnuts laying about!!)
Homemade Doughnuts
Ingredients
- 1 cup Milk 240 mls
- 1/4 cup white sugar 50 g
- 1 tsp white sugar for the milk & yeast mixture
- 1 packet dry yeast
- 2 1/2 cup flour 500 g
- 1/2 tsp salt
- 6 tbsp butter
- 2 large eggs
- 1 tsp vanilla
- Approximate Vegetable Oil enough oil for about 2 inches in a tall sided pot
Glaze
- 1 cup powdered sugar
- 1 tbsp milk add in gradually, may need a bit more
- 2 tsp vanilla use less or more depending on preference
Cinnamon Sugar Dust
- 2 tbsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup white sugar
Instructions
- Warm up your oven up to 100 f (low warm) and turn off. This is to prepare for a quick rise environment for your dough.
- ** TIP: avoid metal bowls and spoons, the magic of baking science works best if so!
- Microwave milk for about 40 seconds, just warm to touch.Then add in yeast and the 1 tsp of sugar, mix and let sit a few minutes until frothy.
- In a seperate bowl, combine flour and salt.In another larger bowl mix together sugars, eggs and vanilla.
- Add the yeast mix to the sugar and eggs mixture, combine and then slowly start to add the flour mixture. Blend until a wet but cohesive dough forms.
- Transfer to a lightly floured counter and knead for about 5 minutes until slightly elastic, you may need to add a little flour while you knead but remember you want it a little sticky at the end.
- Put into an oiled bowl, cover tightly and place inside the warm (but off) oven. Let it rise double, mine only took about 30 minutes.
- Once risen, transfer back to the floured counter top, roll out and then cut your doughnut shapes. Place on to parchment lined baking sheets and return to that warm (but off) oven to rise again. approximately 20 minutes.
- Begin to warm up the oil in the deep sided pan, over medium to medium high heat.
- Carefully place doughnut (or hole) into oil, don't over crowd the oil. Cook on each side about one to two minutes, just until golden brown.
- Sugar Icing Glazing: let the doughnut cool just a minute before dipping into the glaze.Cinnamon Sugar Dusting: immediately dip the hot doughnut into the cinnamon sugar dust for best coverage.
- Good luck eating just one!
If you’re in need of another sweet treat for brunch check out my super simple and yummy Australian Scone recipe post!