In celebration of our donut pop bubble fidget toys being launched in our shop today, we want to share two of our favourite yummy donut recipes. The first one is a basic yeast donut for deep frying (and takes about 90 minutes to prepare – definitely worth the wait!). The second recipe is a batter that gets baked in the oven – super delicious as well. Here are our two favourite go-to yummy donut recipes:
Basic Yeast Donuts (with Many Variations)
Makes 20 – 24
1 1/2 cups full cream milk
1/3 cup water
4 tablespoons butter
5 cups all-purpose flour
1 pinch nutmeg
1 pinch cinnamon
1 teaspoon salt
1/4 cup sugar
1 tablespoon active dry yeast
2 eggs
6 cups Vegetable oil, for frying (use more if needed)
In a small pot, heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.
Mix the flour, nutmeg, cinnamon, salt, sugar, and yeast in the bowl of a mixer (or a large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well. Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while as you knead (it will still be quite sticky).
Transfer the finished dough to a well-oiled container and cover. Allow it to rise until doubled in size, about 1 hour. Alternatively, you can refrigerate the dough overnight so that it’s ready to make in the morning—but you may need to punch the dough down once or twice during that period to prevent it from over-fermenting.
To shape the doughnuts, roll out half of the dough on a lightly floured surface to about 1/2-inch thick. Use a doughnut cutter to cut doughnuts (alternatively you can use two circle cutters, or even the rim of a drinking glass and the rim of a shot glass, to shape the doughnuts). I also like to cut the doughnuts into squares (about 2 inches by 2 inches) using a pizza cutter — this is especially great for filled doughnuts.
Heat the oil to about 360° F. (You can use a candy/fryer thermometer, but I just do a test with one of the donut holes or a scrap piece of dough: If it rises rapidly to the surface, the oil is ready. If the donuts begin to brown too quickly, the oil is too hot.)
Fry the doughnuts, turning them halfway through cooking, until they’re golden brown on each side. Drain on absorbent paper towels. Finish as desired. (You can glaze the donuts by dunking them, or by pouring the glaze over donuts on a rack).
Recipe from Food52.
Jammy Strawberry Yoghurt Donuts
Makes 16 – 18
Donut Batter
- 100g (1/2 cup less 1 tablespoon) castor sugar
- 80ml (1/3 cup) melted butter
- 45ml (3 tablespoons) vegetable oil
- 2 eggs
- 5ml (1 teaspoon) vanilla extract
- 125ml (1/2 cup) NutriDay Full Cream Strawberry Yoghurt
- 30ml (2 tablespoons) full cream milk
- 225g (1 1/2 cups) cake wheat flour (all-purpose flour)
- 5ml (1 teaspoon) baking powder
- 1/2 teaspoon bicarbonate of soda
- a pinch of salt
- 60ml (1/4 cup) strawberry jam
For the glaze
- 2 cups icing sugar, sifted
- 60-80ml (1/4 -1/3 cup) full cream milk
- light pink food colouring
- Preheat the oven to 180º C. Lightly grease a donut ring pan.
- Place the sugar, butter, oil, eggs, vanilla extract, NutriDay Strawberry Full Cream Yoghurt and milk in a large mixing bowl. Whisk well to combine.
- Sift the flour, baking powder, bicarbonate of soda and salt together. For an extra light texture, sift the flour twice.
- Add the wet ingredients to the dry and whisk to combine. The batter should be smooth. Transfer the batter to a piping bag fitted with a plain round nozzle.
- Pipe it into the donut pan, filling it two-thirds of the way up. Swirl a scant teaspoon of jam into each donut ring. Bake for 15 minutes. Rest in the tin for several minutes before turning out. Transfer to a wire rack to cool completely. Wipe the donut pan out with paper towelling to remove any crumbs before filling with the remaining batter.
- For the glaze, combine the sifted icing sugar and milk to form a smooth paste. Add a few drops of food colouring at a time, until you reach the desired shade. Dip the donuts in the glaze and allow the excess to drip off. For a deeper shade, repeat with a second glaze coating once the first has set.
If you’re double dipping, you may have to make 1 1/2 times the glaze quantity. Decorate with edible baubles or fresh petals before the glaze hardens.
Recipe by Bibby’s Kitchen
