These are the best doughnuts I have made. They are easy to make and very delicious, melt-in-the-mouth. My kids love the simple cinnamon and sugar ones, but the filled ones are equally delicious.
There are endless ways to dress doughnuts, but I often find myself just doing simple ones. Always make sure the temperature of the oil is correct. If the oil is too cold, the doughnuts will become soggy. If the oil is too hot, the doughnut will burn on the outside, and uncooked on the inside.
Never overproof the doughnut, or you will get lumps of air and an unstable dough. Underproof and you get a chewy mess. Only sounds difficult but in reality, quite easy. Just 90 minutes to make these.
It was National Doughnuts Day just yesterday. Celebrated in the United States of America, it is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. I’m a Doughnut Dolly today. Hee hee.
300g plain flour
20g sugar (any kind)
1 tsp salt
6g instant yeast
2 Tbsp butter
1 tsp pandan essence (if making pandan flavour)
2 tsp sesame powder (if making sesame seeds flavour)
2 tsp matcha (if making green tea flavour)
Experiment with chocolate, coffee, etc. Have fun!
Caster sugar + ground cinnamon
Or any glaze
White Chocolate ganache
Any flavour of jam
- Mix everything except the butter. I used a Thermomix and knead for 2 minutes.
- Add the butter and knead until window pane stage is reached, which is 4 more minutes on the Thermomix on knead mode.
- Let it rise covered until double. For me, it took 1 hour.
- Roll out dough evenly on a floured surface to 1 cm.
- Cut with a doughnut cutter.
- Place the doughnuts on a well floured surface, cover them and let them rise to 1.5 times this time, and not over.
- Heat up the oil to 160C or 170C and fry one side, when one side is golden brown, flip over the other.
- Drain the oil and place them on the kitchen towel to dry.
- If doing the filled doughnuts, cut a small hole and then pipe in the jam or ganache.
- Coat them with toppings when still hot.
I modified my recipe from the following Youtube video: