I have adapted this recipe to work for both ring-shaped and filled donuts but I am sharing ideas for the ring-shaped ones in this post. These are so much fun to make and a joy to eat! This recipe makes 10 ring-donuts and 10 donut holes.
- 250 g Strong Bread Flour.
- 25 g Granulated Sugar
- 7 g Instant Yeast
- 5 g Salt
- 120 ml Full-Fat Milk
- 20 g Butter, unsalted
- 1 medium Egg
- Vegetable Oil
For the Chocolate Glaze:
- 200 g Dark Chocolate
- 4 tbsp of Butter, unsalted
- 2 tbsp of Honey, runny
For the Sugar Glaze:
- 200 g Icing Sugar
- 25-50 ml Milk
For the Cinnamon Sugar:
- 225 g Granulated Sugar
- 2 tbsp Cinnamon, powder
1. Place the milk and the butter together in a medium saucepan and heat on medium-low while stirring frequently until the butter completely melts and the milk is at body temperature.
2. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, yeast and salt. Make sure you add salt and yeast on opposite sides of the bowl because salt at a high concentration kills the yeast and retards the rise of the dough. Mix until combined. If you don’t have a stand mixer, you can use a regular whisk to combine the different ingredients at this stage.
3. Add in the egg and the milk-butter mixture and start mixing on low until all the flour has been picked up from the sides of the bowl. This should take about 2-3 minutes.
4. Increase the speed of the mixer to the next level and run it for about 10 minutes. If you’re using your hands, I would keep kneading the dough for at least 15 to 20 minutes to develop the gluten. This enriched dough needs to be stretchy. Even if the dough is sticky at the beginning, do not add any additional flour: the longer you knead it, the smoother and stretchier the dough will become.
5. Transfer the dough to a clean bowl. Cover the bowl with clingfilm and leave it to rise in a warm place until it doubles in size. This can take about 45 – 60 minutes, depending on the temperature of your kitchen. Don’t be tempted to make it go faster. At this point, you can either let the dough proof at room temperature or let it proof in the fridge overnight for about 8 hours. Make sure you place the tray in a proofing bag or in a plastic bag to avoid the formation of a crust on top.
6. Once the dough has doubled in size, turn it onto a lightly floured surface and knock the air out of it by kneading it for few second.
7. Roll the dough into 1cm/½in thickness rectangle with a floured rolling pin and cut into rounds using an 8cm/3¼in straight sided round cutter, then use a 2cm/¾in cutter to cut holes out of the middle. Reroll and cut to get extra donuts.
8. Place all doughnuts rings onto an oiled baking tray, loosely cover with cling film, not allowing it to touch the top of the doughnuts and leave to rise for 30 minutes.
9. Preheat a deep fat fryer, filled with sunflower oil to 180C/350F.
10. Drop each doughnut in separately, cooking each side for about a minute or until golden-brown. Remove with an Asian strainer and transfer onto a plate lined with hand towel to soak up the excess oil. Cook the donuts holes for 30 seconds on each side.
For the chocolate glazed donuts:
a. Let the donuts cool.
b. Melt chocolate, butter and honey in the microwave for about 30 seconds. Stir to make sure everything is melted. Don’t overheat.
c. Let it set for 2 minutes, then dip doughnuts in chocolate glaze and let rest to harden slightly.
d. Decorate with sprinkles on top, optional.
For the sugar glazed donuts:
a. Let the donuts cool or dip them while warm.
b. Whisk together all ingredients, adding milk slowly until you have a silky and smooth icing. You might not need to add the whole amount of milk.
c. Dip your donuts into the gaze and let it rest to harden.
For the Cinnamon Sugar:
a. Mix the ingredients together.
b. Toss the warm donuts into the mix.