There are fewer things that are as satisfying as a perfect doughnut. The squishy-soft dough, coated in lip-licking vanilla sugar and pocketed with sharp raspberry jam and thick custard. So soft you’ll want to snuggle up and fall asleep on one.
Making your own homemade doughnuts every so often is such a treat and delightfully satisfying.
These doughnuts do take a little time and effort but believe me when I say they’re utterly worth it. After baking these doughnuts I proceeded to make a batch at least once a week for the following month.
I hope you love this recipe. Don’t forget to pop a comment below if you have any questions. Note – this doughnut recipe is a great basic, and can be adapted in so many ways, whether you alternately stuff them with Nutella, or turn them into rings and douse them in sprinkles.
This recipe was adapted from the delicious magazine website ❤
- 1.5-2L vegetable oil (a neutral one with no taste)
- 500g strong bread flour, plus extra for dusting
- 7g dried yeast sachet
- 50g caster sugar
- 150ml water, warm
- 1 tsp salt
- 100g unsalted butter, cubed
- 2 large eggs, free range
- 5 tbsp. vanilla or cinnamon sugar for coating
- 200g raspberry jam
- 250g milk
- 3 egg yolks, free range
- 15g butter
- 10 g sugar
- 2 tsp. vanilla extract
- 20g cornstarch
- 50g sugar
Method – makes 15
- Place the warm water in a small bowl, add a sprinkle of sugar and stir in the dried yeast. Leave for 5 minutes.
- Sift the flour, sugar and salt into a large mixing bowl. Add in the cold butter and rub into the flour until you form a bread-crumb like consistency.
- Add the yeast/ water mixture and the 2 eggs into the flour mix, and knead together until a soft consistent dough is formed.
- Knead on a floured surface for 10 minutes (or in a food mixer with a dough hook attached), until you form a soft elastic and shiny dough.
- Pop the dough back into the bowl, cover with a tea towel and leave somewhere warm for an hour to prove. It should double in volume.
- After the dough has risen, place onto your floured surface and knead for a few minutes to knock back.
- Evenly divide your dough into 15 pieces.
- Roll the pieces into small balls on a floured surface, using the palms of your hand to apply pressure onto the dough to shape it.
- Once shaped, place onto a greased baking tray to prove in a warm place another hour, with space in between the doughnuts for them to double in size.
- Once doubled, fill a large, heavy-based saucepan halfway with oil. Heat the oil to 180C, using a sugar thermometer.
- Place the vanilla/ cinnamon sugar into a shallow bowl near where you will be frying.
- Once at 180C, place 2 doughnuts at a time into the saucepan, and fry on each side for 2-3mins until a deep golden colour. I flipped my doughnuts over using chopsticks to make sure I didn’t spill hot oil anywhere.
- Once cooked, transfer straight onto some kitchen roll for a minute or two, and then transfer into the bowl of sugar to coat the outside of the doughnut.
- Repeat with all of the doughnuts, making sure you monitor the temperature of the oil so it doesn’t drop or increase.
- Once complete, make your custard.
- In a heavy-based saucepan heat your milk on the medium along with the sugar and vanilla.
- Once the milk starts simmering, whisk your egg yolks, 50g sugar and cornstarch in a small bowl.
- Once the milk is almost boiled, remove from the heat and pour a splash (3 or so tbsp) into the egg mixture and whisk together.
- Return the egg/ milk mixture to the milk in the saucepan, and place back on the heat.
- Whisk the custard continually on a low-medium heat until it thickens.
- Once it’s a thick pouring consistency, remove from the heat and leave in the fridge to cool.
- With a small sharp knife, make an incision into the side of each of the doughnuts into the centre of the dough.
- Fill a piping bag half with jam and half with custard, and fill each doughnut until it just oozes out of the doughnut.
- Ta-da! Eat and Enjoy ❤
Lots of love, Sofia xxx