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.
Ingredients
- 4 1/2 cup flour
- 1 tbsp dry yeast
- 3 tbsp granulated sugar
- 1 pinch of salt
- 75 ml water
- 200 ml milk
- 86 g butter
- 2 eggs
- 1 tbsp Vanilla
- For the Top:
- 3 tbsp granulated sugar
- 1 tbsp cinnamon
- For the filling:
- Hazelnut Chocolate Cream
How to Make Donuts
1- In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min. In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
2- Mix them until combined for about 3-4 minutes. Then, cover it with a clean kitchen cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
3- After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
4- Cover it with a plastic wrap and keep it in the refrigerator for overnight or keep it at room temp around 1-2 hour until doubled in size.
5- The next day (or once the dough doubled in size), punch down the dough and place it on a floured counter and roll the dough with a rolling pin to 1/2 thick inch.
6- Using a circle cookie cutter the dough. Each piece of dough weight should be 65-70g.
7- Place these pieces on a parchment lined baking tray. Cover with a clean kitchen towel and let it rest again at room temperature for about 30-45 min.
8- If you kept the dough in the fridge for overnight, rest the dough for 40-45 minutes, but if you kept it at room temp, rest the dough for 25-30 minutes.
9- Heat the oil to 350F. Fry both sides until golden brown. Remove donuts from oil. Dip it into the sugar and cinnamon mixture then using a pastry bag fill the hazelnut chocolate cream.
Bon Appétit!
