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Homemade doughnuts

28. January 2016 af Anne au Chocolat 4 Comments

Processed with VSCOcam with f2 preset

I was very much inspired by the The Pioneer Woman and her wonderful doughnuts, but I have made my own adjustments – some by accident. When I converted from cups to grams something went wrong and I ended up using 560 g of flour instead of 480 g of flour. They still turned out great, though 🙂 

Homemade doughnuts 
Makes about 18 doughnuts and holes

270 ml whole milk
50 g sugar
2 ¼ tsp dry yeast
2 large eggs
140 g butter
560 g plain flour
¼ tsp salt

For frying:

Vegetable oil (I used sunflower oil)

Heat the milk to luke warm and add the sugar and the yeast to the milk. Give it a stir and let it sit for 8 minutes. Melt butter in a bowl and cool down slightly. Add beaten eggs to the butter while stirring. Add both the egg mixture and the yeast mixture to an electric mixer with a dough hook. Stir for a minute and then gradually add the flour and salt. When all the flour has gone into the dough then continue to mix for 5-7 minutes. Let the dough rest for 2 minutes before transfering it to a bowl lightly greased with oil. Cover it with plastic wrap and let the dough rest in the refrigerator overnight.
Roll out the dough on a lightly floured table to 1 cm thickness. Cut rounds with a 9 cm cutter and the holes with a 3 cm cutter. Transfer them onto a baking sheet or silicone sheet. Cover with a tea towel and let them rise for 90 minutes in a warm place. Heat the vegetable oil in a pot to 180 degress Celcius. Fry 2-3 doughnuts at a time for 45 seconds on each side until golden. Fry the holes, too. Place the fried doughnuts and holes on several layers of paper towels and turn them around to drain as much grease off on both sides.
Glaze them with frosting and glazings of your own choice or sugar coat them.

Processed with VSCOcam with f2 preset

 

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

Filed Under: Bread and buns, Cakes

Previous Post: « Overnight buns
Next Post: Almond cake with Jivara milk chocolate ganache »

Reader Interactions

Comments

  1. Genini says

    14. August 2016 at 02:11

    Can you please give us the recipe for your glazing ? It seems absolutely perfect!
    ps. I’m a HUGE fan of your blog

  2. Anne au Chocolat says

    15. August 2016 at 15:27

    Dear Genini,
    Thank you 🙂
    For the glazing, I brougt some cream to boiling point with a little glucose syrup and then poured it over the chopped chocolate. Approximate quantities:
    1 dl heavy cream
    20 g glucose syrup/sugar
    100 g dark chocolate

  3. Lan Tran says

    19. November 2016 at 09:21

    Hi Anne, can I bake these doughnuts instead of frying them? I have a doughnut pan. I’m a big fan of your blog, such wonderful recipes, thank you!

  4. Anne au Chocolat says

    19. November 2016 at 14:29

    Dear Lan,
    Yes I definitely think that you can bake them instead. Looking forward to hearing about the result 🙂
    Have a great weekend!
    Best,
    Anne

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