Perfect donuts

Ingredients

Donuts

450 grams (15.87 ounces) flour

7 grams (0.25 ounce) dry yeast

60 grams (2.12 ounces) sugar

1 pinch salt

60 grams (2.12 ounces) butter

230 milliliters (0.97 cup) milk

3 egg yolks

1 tablespoon vodka

Filling

300 grams (10.60 ounces) raspberry puree

5 grams (0.20 ounce) pectin NH

50 grams (1.75 ounces) sugar

2 grams (0.05 ounce) lemon acid

Instructions

Step 1

Combine the flour, salt, and sugar in a large bowl, whisking them together thoroughly. Make sure all dry ingredients are well distributed for even mixing.

Step 2

Heat the milk to 45°C (113°F), then pour it into the dry ingredients. Add the egg yolks and vodka. Using a mixer with a dough hook attachment, beat the mixture on low speed until it becomes completely smooth, about 7 minutes. If you don't have a mixer, you can knead the dough manually until smooth.

Step 3

Add the yeast to the mixture and continue to mix for an additional 8 minutes. Pour in the melted and cooled butter, then mix until fully combined.

Step 4

Transfer the dough to a butter-greased container, cover it with plastic wrap, and let it rise until doubled in size, approximately 1-2 hours. The rising time may vary depending on the room temperature.

Step 5

Once risen, transfer the dough to a floured surface, roll it out to a thickness of 1.5 cm (0.60 inch), and cut out circles. Place the circles on a butter-greased baking tray and let them proof for about 1 hour until they double in size.

Step 6

Heat oil in a fryer or deep pan to 180°C (356°F). Fry the donuts in batches of 2-3, ensuring they do not touch each other. Fry for 2 minutes on each side until golden brown, then transfer to paper towels to drain excess oil.

Step 7

While the donuts are still hot, roll them in a cinnamon sugar mixture and fill with your preferred filling. For raspberry coulis, bring the raspberry puree to 40°C (104°F). Ensure the sugar and pectin are premixed before adding to the puree.

Step 8

Add the pectin NH mixed with sugar to the raspberry puree. Bring the mixture to a boil and cook for 2 minutes, stirring constantly. Remove from heat and add the lemon acid.

Step 9

Transfer the raspberry coulis to a piping bag fitted with a 5mm (0.20 inch) piping tip. Pipe the coulis into the donuts by inserting the tip from the side.

Step 10

Alternatively, you can bake the donuts. Preheat the oven to 180°C (356°F) and bake the donuts for 10-15 minutes until they are a little more dense in consistency. Baked donuts will be less greasy and a bit denser.

Servings

Imagine this: a lazy Sunday morning with a plate of freshly made donuts, a cup of your favorite coffee, and a cozy nook to enjoy them in. These donuts are so versatile that they can be served at breakfast, brunch, or as an afternoon snack. For a fun twist, create a DIY donut bar with various toppings and fillings like chocolate ganache, vanilla glaze, or berry jams, letting everyone customize their own treat. If you’re hosting a party, why not stack them in a pyramid or arrange them on a tiered cake stand for a mouth-watering centerpiece? And here's a pro-tip: warm your donuts slightly in the microwave before serving for that fresh-out-of-the-fryer feel!

Equipment

Mixing Bowl

This is where all your ingredients will come together beautifully. Opt for a large, sturdy bowl to avoid any spills and to make mixing easier.

Whisk

Essential for blending the dry ingredients thoroughly. A good whisk will ensure your flour, sugar, and salt are well-incorporated.

Hook Mixer Attachment

Perfect for kneading the dough smoothly without much effort. If you don't have one, a wooden spoon and some arm strength can work too!

Baking Tray

A greased baking tray is crucial for letting your donut dough rise properly without sticking.

Deep Fryer or Heavy Bottomed Pot

You'll need this to get that ideal crispy-outside, fluffy-inside texture. Use a thermometer to maintain the perfect oil temperature.

Cooling Rack

Vital for letting your donuts cool and drain off any excess oil without getting soggy.

Piping Bag and Tips

Necessary for filling your donuts with delicious coulis or any other filling of choice. Make sure your piping tips are the right size!

Variations

For our gluten-free friends, simply substitute the wheat flour with a gluten-free flour blend. You may need to add a little extra milk to get the dough to the right consistency. Veganizing this donut recipe is a breeze! Replace the egg yolks with flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 3 tablespoons of water per egg yolk) and use plant-based milk and butter. You’ll still get that same delightful texture and flavor.

Faq

Why didn't my donuts rise properly?
Check the freshness of your yeast. Also, ensure that your dough is kept in a warm environment to allow it to rise. Drafts and cooler temperatures can hinder this process.
How can I tell if my donuts are cooked through?
After frying for the specified time, your donuts should be golden brown. To be sure, you can test one by cutting it in half to check if the inside is cooked.
What’s the secret to perfectly round donuts?
Make sure to roll your dough evenly and use a cookie cutter or a donut cutter for consistent shapes. Proof the cut dough in a warm place to rise evenly.
How do I keep my donuts from becoming greasy?
Maintain the oil temperature at 180C (356F). If the oil is too cool, the donuts will absorb more oil. Fry in small batches to keep the oil temperature consistent.
What's the best way to store leftover donuts?
Store them in an airtight container at room temperature for up to 2 days. You can also freeze them unfilled and reheat in the oven when needed.
Can I make the dough in advance and fry the donuts later?
Yes, you can prepare the dough and let it rise overnight in the fridge. Just make sure it comes back to room temperature and rises fully before frying.