SUGAR DONUTS

Ingredients

Donuts

500 grams (4.41 cups) all-purpose flour
200 grams (1 cup) granulated sugar
2 large eggs
170 milliliters (5.75 ounces) whole milk
125 grams (1/2 cup or 4.4 ounces) unsalted butter (82%)
30 grams (1 ounce) fresh yeast
0.5 teaspoon salt
1 teaspoon vanilla sugar or to taste (or 1 vanilla pod)
Flavourless vegetable oil for deep frying
Sugar and cinnamon for sprinkling

Ganache

100 grams (3.55 ounces) heavy cream
150 grams (5.30 ounces) milk chocolate

Lemon Curd

3 egg yolks
70 milliliters (2.40 ounces) lemon juice (can replace part with passionfruit juice)
Zest of 1 lemon
90 grams (3.15 ounces) granulated sugar
60 grams (2.10 ounces) unsalted butter

Equipment

Electric Mixer with Dough Hook
Ensures all ingredients are mixed thoroughly, providing consistent results every time.
Thermometer
Checking the oil temperature is crucial for perfectly fried donuts.
Rolling Pin
Helps in achieving the right thickness uniformly across the dough.
Deep Fryer or a Deep Pot
A deep fryer is ideal, but a deep pot works perfectly fine too for oil frying.
Mixing Bowls
Use different sizes for various stages of mixing and rising the dough.
Plastic Wrap
Keep your dough covered while it rises to prevent it from drying out.

Instructions

Step 1

Step 1: Tip: All ingredients should be cold, straight from the fridge! Combine the yeast with the milk until it is fully dissolved. In a mixer bowl, combine the flour, sugar, eggs, and vanilla. Stir until just combined, then gradually add the milk with dissolved yeast. Stir the mixture on low speed for 5 minutes, then add the salt. Tip: Adding salt too early can inhibit yeast growth. Increase the mixer speed to medium and knead for 8-10 minutes. Next, add the butter pieces in several increments on low speed, thoroughly mixing after each addition. Finally, increase the speed and knead the dough for another 10 minutes. To check if the dough is ready, stretch it gently in front of a window; it should stretch almost to transparency. Place the dough in a bowl greased with vegetable oil, cover with plastic wrap, and refrigerate for at least 8 hours (overnight is better).

Step 2

Step 2: The next day, remove the dough from the fridge and form it into a ball. Cover the dough with plastic wrap or a towel and let it rest at room temperature for about 30 minutes. Then, roll it out to a thickness of 1 cm (0.4 inch) and let it rest for another 10 minutes. Cut out donuts using a donut cutter and transfer them to lightly floured parchment paper. Cover with plastic wrap or a towel and let stand for at least 1 hour. Tip: Allowing the dough to rest after rolling helps it to relax and improve texture.

Step 3

Step 3: Mix the granulated sugar with cinnamon in a shallow dish. Heat vegetable oil in a deep fryer or large pot to 160-170°C (320-338°F). Tip: Use a thermometer to maintain the correct oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of dough in it; if the dough gradually turns golden, it's ready for frying. Fry the donuts until they are golden brown, then transfer them to a paper towel to drain off the excess oil. Roll the drained donuts in the sugar-cinnamon mixture. Tip: Roll the donuts in sugar while they are still warm for better adhesion. Let cool before serving or stuffing.

Step 4

Step 4: For the ganache, heat 100 grams (3.55 ounces) of heavy cream on the stove, then add 150 grams (5.30 ounces) of milk chocolate. Stir until fully combined and smooth. Whisk for a few minutes to incorporate air, then refrigerate until needed. Tip: Ganache can also be flavored with extracts or liqueurs.

Step 5

Step 5: For the lemon curd, combine 3 egg yolks, 70 milliliters (2.40 ounces) lemon juice, lemon zest, 90 grams (3.15 ounces) of granulated sugar, and 60 grams (2.10 ounces) of unsalted butter in a saucepan with a thick bottom. Cook the mixture over medium heat, stirring constantly until it thickens and just comes to a boil. Allow it to cook for an additional 20-30 seconds, then remove from heat. Tip: Stir continuously to prevent the curd from forming lumps. Once cooled, store in the refrigerator until needed.

Servings

🍩 **Delightful ways to serve your donuts:**

**Classic Breakfast:** Serve these tantalizing donuts alongside a steaming cup of coffee or hot cocoa for an unbeatable morning treat. Perfect for kicking off a lazy weekend!

**Gourmet Twist:** Use the homemade ganache for stuffing or as a drizzle over the donuts. Get creative with toppings—try shaved chocolate, chopped nuts, or colorful sprinkles for a playful touch.

**Dessert Wonderland:** Stack your donuts into donut towers and dust lightly with powdered sugar. Guaranteed to be a hit at any gathering, these eye-catching towers can be accentuated with fresh berries for a burst of freshness.

**On-the-Go:** These donuts make a superb grab-and-go snack! Simply wrap them in parchment paper and take them on a hike or picnic. You'll have a delightful treat ready whenever you need a sweet pick-me-up.

Variations

**🌱 **Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend. Ensure you select a high-quality blend that contains xanthan gum or add it separately (around 1 tsp for this recipe) to give the dough the necessary elasticity.

**🌿 Vegan Version:** Substitute the eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water), use a dairy-free butter like coconut oil or vegan margarine, and replace the milk with almond or soy milk. Use dark chocolate for the ganache and ensure your sugar is vegan certified.

Faq

How can I tell if the dough is kneaded enough?
A good test is the "windowpane" test. Stretch a small piece of dough; if it can stretch thin enough to see light through without tearing, it's ready.
How do I know if the oil is hot enough for frying?
If you don’t have a thermometer, drop a small piece of dough in the oil. If it slowly turns golden, the temperature is perfect. Too fast, and it's too hot.
What can I do if my dough isn't rising?
Make sure your yeast is fresh and that the dough is kept in a warm place. Cold conditions can hinder yeast activity.
Can I make the dough in advance and fry it later?
Absolutely! You can store the dough in the fridge for up to 24 hours. Just bring it to room temperature and let it rise again before frying.
Why are my donuts greasy?
This could be because the oil temperature was too low, causing the donuts to absorb more oil. Use a thermometer to maintain a consistent temperature.
How can I make my donuts fluffier?
Ensure you knead the dough well to develop the gluten and allow plenty of time for rising. Patience is key to fluffy donuts!