It’s time you made your own doughnuts. These ones are soft and pillowy in the middle and perfectly crisp on the outside. Toss them in sugar or fill them with vanilla custard cream – either way, you’ll love them.
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Serves
8
Caster Sugar
Warm Water
Fresh Yeast
Plain Flour
Eggs
Salt
Softened Butter
Sunflower Oil
OPTIONAL FILLINGS/TOPPINGS:
Caster Sugar
Strawberry Jam
Custard Cream
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
8
Caster Sugar
Warm Water
Fresh Yeast
Plain Flour
Eggs
Salt
Softened Butter
Sunflower Oil
OPTIONAL FILLINGS/TOPPINGS:
Caster Sugar
Strawberry Jam
Custard Cream
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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Step 1.
In the bowl of a stand mix, combine the sugar and warm water. Crumble in the yeast and mix together. Leave to sit for 10 mins, or until starting to bubble slightly.
Step 2.
Add the flour and eggs to the yeast mixture and knead until a dough forms. Mix in the salt, then add in the softened butter, a little at a time, making sure it’s incorporated well after each addition. Continue until the dough is smooth and glossy. Cover the bowl and place in the fridge overnight, or prove at room temperature for about 2-3 hours until doubled in size.
Step 3.
Remove the dough from the bowl and place onto a clean work surface. Flour your hands as the dough will be quite wet. Portion the dough out into 60-65g pieces and roll into tight balls (you may need to use a bench scraper if the dough sticks to the surface). Cut 8 squares of baking paper, and place each dough ball onto one. Cover with a tea towel and leave to prove at room temperature for another 30-45 mins.
Step 4.
If you want to fry the doughnuts: Add enough sunflower oil into a saucepan so it’s filled halfway up. Once the dough has proved, set the saucepan over a medium-high heat and heat the oil to 170°C. Drop a couple of doughnuts into the oil then peel back the baking paper and discard. Fry on both sides until golden brown then transfer to a wire rack tray. Continue until all the doughnuts have been fried.
Step 5.
If you want to bake the doughnuts: Heat the oven to fan 180°C. Place the doughnuts onto a large tray, spacing them out, and bake for 20-30 mins, until golden brown and baked through.
Step 6.
Once the doughnuts have cooled, fill them with custard cream or jam, or simply toss in a bit of sugar.
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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