Friday 13 June 2014

Homemade Doughnuts

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

On Saturday, it rained so much here. Monsoon style - almost.

 Anyway, since it was so wet and grey outside, it seemed the perfect time to try out a recipe that had been on my to-make list for ages: Homemade Doughnuts.

When you make them fresh at home, you know what goes in them and you can flavour them any way you like. The dough is a yeast-based one and once risen is shaped into the classic ring doughnuts. They are left to rise once more before being deep-fried in oil. Then, the dunking begins! I glazed mine in a simple glaze flavoured with vanilla, and some were dipped into a chocolate ganache.
These doughnuts are a real joy to make and eat - you'll really like them!

Doughnuts, previously: Jam Doughnut Muffins 

Doughnut ingredients needed are Plain Flour, Eggs, Butter, Sugar, Dry Yeast, Milk, Salt.

The Vanilla Glaze requires icing sugar, vanilla, milk and salt.

The Chocolate Glaze uses Milk Chocolate, Golden Syrup, Butter and Water.

Bismillah, let's begin!

First, the dough. Measure out 281 ml of Milk.

Crack open 3 small Eggs.

Give them a good beat.

Measure out 56 grams of Sugar.

Gather together the rest of the ingredients:
7 grams of Dry Yeast
141 grams of Butter
907 grams of Plain Flour

Heat up the milk until warm, and then mix in the sugar.

Empty out the yeast into a jug.

Pour in the milk mixture, and gently stir. Cover and leave for 10 minutes.

Heat the butter until just melted.

Pop it into a jug.

Slowly add in the beaten eggs, mixing all the while.

Attach the dough hook to a stand mixer.

So, by now you should have a jug filled with yeast, milk and sugar. Another jug filled with butter and eggs, and a large bowl of flour.

Pour the butter egg mix into the bowl.

Uncover the yeast after 10 minutes - it should be all bubbly and smell very yeasty.

Pour it into the bowl as well.

Give them a little mix.

And, then, begin to add the flour, a tablespoon at a time. This will take a while but it's worth it.

The speed should be about medium-low, and things will get messy.

Once all the dough is added, leave to mix for 5 minutes. If it looks a little dry, add a few drops of water. Then, leave to just sit for 10 minutes in the bowl.

Next, lightly oil a large bowl, and dump in the dough.

Cover with clingfilm, and leave to rise in a warm place until doubled in size.

Once doubled in size ..

.. uncover.

Lightly flour a clean surface.

Put the dough onto the surface, and knock it back.

Roll out to 1/4 inch thick.

Grab a 3 inch biscuit cutter or glass ..

.. and cut out rounds.

Then, cut out a little hole using a 1 and 1/2 inch cutter.

I used a clean bottle top.

And, pretty soon, you'll have a whole array of doughnuts! Re-roll out the leftover dough and continue until all the dough is finished.

Flour a tray and place on the doughnuts and their holes, a little apart, because they will rise.

Cover loosely with clingfilm and leave until they've doubled in size.

Whilst the doughnuts rise, make the vanilla glaze. Mix together 340 grams of Icing Sugar, Pinch of Salt, 2 teaspoons of Vanilla and enough Water or Milk to make a thick glaze.

To make the chocolate glaze, melt together 180 grams of Milk Chocolate, 60 grams of Butter, 4 teaspoons of Golden Syrup, 4 teaspoons of Water and a pinch of Salt. Melt in a microwave for 1 minute and stir well.

Once the doughnuts have risen ..

.. it's time to fry them! Heat up Vegetable Oil in a saucepan about half-way up.

Test the oil with a few doughnut holes to see how hot it is. Fry the holes for about 45 seconds per side or until golden brown all over.

Then, time for the real deal. Slowly place in 3 doughnuts at a time. 

Fry for 1 minute per side on a medium-low heat or until golden all over.

Remove from the oil and drain on paper towels.

While they're still warm, dunk into the vanilla glaze.

Keep flipping them round and round until you're satisfied.

Then, pop onto a tray lined with baking paper.

Dunk a few into the chocolate glaze too. It's a messy job but worth it. 

Don't forget about these little guys too - give them a good dunking! Btw you can flavour the vanilla glaze with other things too - maybe some orange juice or cocoa powder!

Serve the doughnuts warm, if possible!

Full Written Recipe

Homemade Doughnuts

Adapted from The Pioneer Woman 

Ingredients – makes 27 doughnuts

For the Doughnuts:
281 ml Milk, warmed
2 ounces (56 grams) Sugar
7 grams (2 and ¼ teaspoons) Dry Yeast
3 small Eggs, beaten
5 ounces (141 grams) Butter, melted
32 ounces (907 grams) Plain Flour
¼ teaspoon Salt
Vegetable Oil, to fry

For the Vanilla Glaze
12 ounces (340 grams) Icing Sugar
Pinch of Salt
2 teaspoons Vanilla
Water or Milk, as needed

For the Chocolate Glaze
6.5 ounces (180 grams) Milk Chocolate
2 ounces (60 grams) Butter
4 teaspoons Golden Syrup
4 teaspoons Water
Pinch of Salt

To Decorate
Chocolate Chips
Your favourite nut, chopped


Mix the warm milk and sugar together. Pour into a jug with the yeast, gently mix, cover and leave for 10 minutes.

Add the beaten eggs to the melted butter, mixing all the while.

Pour this mixture into the bowl of a standing mixer fitted with a dough hook.

Start mixing on a medium to low speed, and add in the yeast mixture.

Add in a tablespoon of the plain flour at a time.
Once all the flour is in, leave the machine to knead the dough for 5 minutes. If it’s looking a little dry, add a drop of water until the dough just comes together.

Turn off the machine and let it sit for 10 minutes.

Then, place the dough into a lightly oiled bowl, and leave in a warm place until it doubles in size.

When the dough has risen, lightly flour a surface. Roll out the dough to a ¼ inch thickness.

Grab a biscuit cutter or glass that is 3 inch wide, and cut out rounds in the dough.
Cut out little holes in the middle of each round with a 1 and ½ inch cutter – I used a clean bottle top.

Put the doughnuts and their holes onto a floured tray. Re-roll the leftover dough and continue until all the dough is used up.

Cover and leave in a warm place to rise again until doubled in size or visibly puffier.

While they rise, make the glazes.

To make the vanilla glaze, mix everything together. Add enough water or milk to get a smooth and thick glaze.

For the chocolate glaze, place everything into a microwave safe bowl, and heat for about 1 minute or until melted. Stir well.

To cook the doughnuts, heat up vegetable oil in a clean pan, about half way up the sides. Fry up to 3 doughnuts at a time for about 1 minute per side or until golden brown all over. 

Drain on paper towels, and then it’s time to dunk them!

Dip them in either the vanilla or chocolate glaze, and decorate. Serve warm, if possible, and enjoy!

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Keep me in your duas, please,


Spice Enthusiast
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