Ultimate Doughnuts

2.5 hour, Includes proving time prep.

10 minutes cooking

Serves 12

Ingredients

  • 14 gm (2 sachets) dried yeast
  • 60ml warm water
  • 300 ml luke-warm milk
  •  ½ cup caster sugar
  • 2 eggs, at room temperature
  • 80 gm butter, at room temperature, coarsely chopped
  • 1 tsp fine sea salt
  • 700 gm plain flour
  • Vegetable oil, for deep-frying
Cinnamon sugar
  • ½ cup caster sugar
  • 1 tsp ground cinnamon
Vanilla glaze
  • 300 gm icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 2½ tbsp milk

Method

  1. Stir the yeast and 60ml of warm water in a bowl to combine and set aside until the mixture begins to foam, this will take 5-7 minutes.
  2. Combine the milk, sugar, eggs, butter, fine sea salt, yeast mixture and half of the flour in an electric mixer fitted with a dough hook.
  3. Knead on a low speed to combine, add remaining flour and knead until a sticky dough forms in 4-5 minutes; the dough will be quite wet.
  4. Turn out into a large buttered bowl, cover with plastic wrap and set aside in a warm place for about 1-1½ hours until the mixture has doubled in size.
  5. Turn the dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter then cut out holes with a 2cm-diameter cutter.
  6. Place 2cm apart on trays lined with baking paper, cover and set aside for a further 45 minutes-1 hour until the rings have doubled in size.
  7. Reroll scraps and repeat.
  8. For the cinnamon sugar, combine the ingredients in a large bowl and set aside.
  9. For the vanilla glaze, stir the ingredients and 2-2½ tablespoons of water in a bowl until it becomes smooth and combined. Add an extra splash of milk if necessary to form a glaze consistency.
  10. Heat the oil in a large saucepan or deep-fryer to 180˚c.
  11. Deep-fry the doughnuts in batches, turning once, until golden and cooked through, this will take roughly 3-4 minutes; be careful, hot oil will spit.
  12. Remove with a slotted spoon and toss straight into the cinnamon sugar mix, or if you want to glaze the doughnuts, blot on paper towels, dip into glaze and transfer to a wire rack.
  13. Serve warm.....yum!
 
RECIPES

Ultimate Doughnuts

2.5 hour, Includes proving time prep.

10 minutes cooking

Serves 12

Ingredients
Method

Ingredients

  • 14 gm (2 sachets) dried yeast
  • 60ml warm water
  • 300 ml luke-warm milk
  •  ½ cup caster sugar
  • 2 eggs, at room temperature
  • 80 gm butter, at room temperature, coarsely chopped
  • 1 tsp fine sea salt
  • 700 gm plain flour
  • Vegetable oil, for deep-frying
Cinnamon sugar
  • ½ cup caster sugar
  • 1 tsp ground cinnamon
Vanilla glaze
  • 300 gm icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 2½ tbsp milk

Method

  1. Stir the yeast and 60ml of warm water in a bowl to combine and set aside until the mixture begins to foam, this will take 5-7 minutes.
  2. Combine the milk, sugar, eggs, butter, fine sea salt, yeast mixture and half of the flour in an electric mixer fitted with a dough hook.
  3. Knead on a low speed to combine, add remaining flour and knead until a sticky dough forms in 4-5 minutes; the dough will be quite wet.
  4. Turn out into a large buttered bowl, cover with plastic wrap and set aside in a warm place for about 1-1½ hours until the mixture has doubled in size.
  5. Turn the dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter then cut out holes with a 2cm-diameter cutter.
  6. Place 2cm apart on trays lined with baking paper, cover and set aside for a further 45 minutes-1 hour until the rings have doubled in size.
  7. Reroll scraps and repeat.
  8. For the cinnamon sugar, combine the ingredients in a large bowl and set aside.
  9. For the vanilla glaze, stir the ingredients and 2-2½ tablespoons of water in a bowl until it becomes smooth and combined. Add an extra splash of milk if necessary to form a glaze consistency.
  10. Heat the oil in a large saucepan or deep-fryer to 180˚c.
  11. Deep-fry the doughnuts in batches, turning once, until golden and cooked through, this will take roughly 3-4 minutes; be careful, hot oil will spit.
  12. Remove with a slotted spoon and toss straight into the cinnamon sugar mix, or if you want to glaze the doughnuts, blot on paper towels, dip into glaze and transfer to a wire rack.
  13. Serve warm.....yum!
 
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