The easiest doughnuts recipe

 

 

 

 

Just like one of these things, doughnuts are not something that I grew up with and only discovered when I moved of to the UK or when travelling. For a long time, I didn’t try any “proper” doughnuts and only tried the ones from the shops (I know, I know …) so I wasn’t too fussed about it really …

Then recently I discovered Doughnuts Time, the Bread Ahead Bakery and the filled Krispy Cream and Wow. I decided to try to make the easiest doughnuts recipe for you, so you can enjoy them as much as I do.

I can tell you right now, that there is nothing healthy in these easy doughnuts, but what I can guarantee, is that you will impress your friends, and their taste buds for sure 🙂 The only thing you have to know now, is that you are going to have to be patient, the dough needs to rest for a full night, to make sure it is full of flavours!

The all in one method

Purist will be mad at me, but I have actually tried it (as seen on the pictures and also tasted by a lot of my friends), the all in one method works for these doughnuts. You will need an electric mixer with a dough attachment to make my easiest doughnuts recipe. It is more difficult to make it by hands, and I have not tried it myself. Now, let’s bake!

 

 

What is in my kitchen

 

Quantity: For 12 doughnuts

Difficulty:

Ingredients

For the dough

• 500g + 50g of bread flour
• 8g of salt
• 80g of caster sugar
• 10g of quick action yeast
• 200g of eggs (about 4 big eggs)
• 150g of cold water
• 150g of salted butter at room temperature

For the royal icing

• 2 egg whites
• 400g of icing sugar
• natural food colours

Method

Day 1

1* Make the dough: In the bowl of an electric mixer, add all of the dough ingredients ( be careful not to put the salt and yeast next to each other, or the yeast will die). Then with the dough attachment , let it mix for 8 to 10min. If you think it needs more flour, add the extra 50g to the bowl, until the dough doesn’t stick to the sides anymore.

2* First rise: Let the dough rise at room temperature, until it doubles in size ( depending on the temperature, 2 to 3 hours).

3* Time to be patient: Push the dough back with your fist, and cover again with the cling film, and live it to rest over night.

Day 2

4* Shape the doughnuts: Take the dough out of the fridge, and use straight away. Roll the dough to 1cm thick using a rolling pin. Then, with one big and one small circular cutters, cut the doughnuts shapes. A big circle with a small hole inside ( I use a big nozzle to make the small hole, easy!).

5* Place the doughnuts on a non sticky sheet, and let them rise until double in size ( 2 to 3 hours) covered with cling film.

6* Fry the doughnuts: I don’t have a frying machine, so I just fill a pan with vegetable oil. I have learnt that temperature shouldn’t be more than 180 degrees ( between 160 and 180 degrees). Fry the doughnuts 2 min each size, and dip on some absorbing paper to extract the too much of oil.

7* Make the royal icing: In the bowl of an electric mixer, whisk the egg whites until soft picks form. Slowly add the sugar to the consistency desired.

8* Ice the doughnuts: Add some colorants to colour your icing, and dip half of the cooled doughnuts in the icing. Cover with glitters, sparkles and leave to dry.

Eat!!

Manon xxx