Another recipe that is a now a solid fixture in my life, if you'd like it to become part of yours too, then please do scan through this step by step guide to perfect doughnuts. I rinsed the original recipe to the absolute max, especially as I made some adaptations, and I think this is necessary if you want to get a good end result, don't be afraid to twice over the method ten hundred times. Just do it.
This is a recipe best left untouched, like the Holy Grail. So please, make these, make them good, eat them all, consider making them again the next night, and most of all thank Sprinkle Bakes for gracing us with such a rich and heavenly ball of yeasty fat to adapt from.
Adapted from Wedding Donuts by Sprinkle Bakes
3 sachets active dried yeast
Half cup double cream plus 1 and a half cups whole milk
4 and a half cups plus half cup strong white flour
Quarter cup caster sugar
6 medium egg yolks, room temp
1 tsp salt
1 tsp vanilla extract plus 1 tsp vanilla sugar (optional)
120g melted butter, plus extra for greasing
1 to 2 litres vegetable oil
500g icing sugar
|Watsons whole milk used for Doughnut recipe|
- In a bowl, add 2 sachets (14g) of yeast with half the cup of double cream and 1 cup of whole milk and stir till combined using a fork. Add 1 and a half cups of the bread flour and thoroughly stir until near enough all of the lumps have disappeared.
- Cover, and set aside to rest for half an hour.
- In the meantime, add the rest of the milk and yeast (7g) to the (new) bowl of a freestanding mixer and set on a medium speed.
- Throw in the egg yolks, vanilla, vanilla powder and stir for 20 seconds then add all of the dough mixture that you set aside. Stir for a further 20 seconds and then stop.
- Add 2 cups of bread flour, salt and sugar and mix on low for 30 seconds.
- Stop mixing, add the melted butter until it all starts to come together.
- Attach a kneading hook to your mixer and continue to add the last cup of flour to the mixture until the dough starts to pull away from the sides of the bowl. Remember, you don't have to add all of the remaining cup of flour.
- Knead for about 1 minute, until smooth and less sticky.
- Grease a large bowl with butter and pop the dough inside of the bowl.
- You can grease the top of the dough at this point if you want to as well.
- Cover with clingfilm or foil and refrigerate for 2 hours.
- Line 3 baking trays with clean, floured kitchen towels.
- Work your dough on a clean surface, add extra flour to stop it from sticking.
- Roll no more than 1 inch thick. Now grab a 72mm (3/4 inch) pastry cutter and a nozzle (1 inch round cutter) and make your doughnut shapes!
- Place on the kitchen towels and let prove for a further 40 minutes.
- Pour the icing sugar in a big bowl in the mean time.
- Have your oil at 180 degrees C, throw in 3 doughnuts in at a time and fry for 1 minute on each side.
- Immediately put the doughnuts into the icing sugar and use a spoon to coat them all up in the stuff.
- Eat warm!
|Doughnuts proving before being fried|
|Cut the doughnuts 1 inch thick|
|Let the doughnuts fry for 1 minute either side|
|Powdered sugar doughnuts|
|Powdered sugar doughnuts|
Love Em xx