I finally found the perfect recipe for doughnuts that worked very well. I liked it a lot. It was easy to make, a bit time consuming but at the end you got a great results. It’s not that fluffy and soft doughnuts you can buy in shop, but this one tasted more like Krispy Kreme style. It can last for 3 days in my fridge and stayed moist and soft. Not hard at all. Most of doughnut recipes I tried before, they’re always very nice right after you made it. But after few hours in room temperature, it got harder and worse in fridge. So I’m really happy with this recipe.
My baby girl
kind of like the doughnut, but most of the time she only licked the chocolate and the sugar 😛 She has sweet tooth that girl (got it from her father of course). That’s what makes me feel happy to make sweets even though I don’t like them that much.
This recipe might be the best for me, but everyone is different. So it might not be the best for you.
recipe source: lookimadethat.com
2 tsp / 12g dry yeast
1 cup milk
1 1/2 cup flour
3 egg yolks
2 tbsp caster sugar
1/4 cup butter, melted
1/2 tsp salt
1/2 vanilla extract
oil for frying
– Heat the milk to 50 C, add the yeast and stir until dissolved. Transfer to a mixing bowl and add half amount of the flour. Stir with spatula until it forms nice and smooth paste. Cover the bowl with plastic wrap. Leave it to rise until double in size.
– Now put the bowl back to your standing mixer and use paddle attachment. Add yolks, sugar and salt. Mix in low speed.
– Add melted butter and vanilla extract to the dough. When the dough is nice and smooth now you can add the remaining flour and keep mixing until the dough is smooth. It will be wet and sticky, but should be able to hold together as a lump of dough. If you don’t get that consistency, add a little bit more flour, 1 tbsp at a time.
– Brush a large bowl with oil / spray with cooking spray, place the dough in the bowl and cover with plastic wrap. Let it rise in a warm spot.
– Once the dough double in size (again), put it in the fridge for 15 minutes so it will be easy to roll out.
– On a floured table, gently roll out the dough into 1 to 2cm thickness. Use cutter to make whatever shape you want. Place the ready dough onto your floured tray, cover with plastic and let it rise again.
– When the dough almost doubled in size, heat your oil in a large pan until it reaches 175 C, start frying the dough. Should only take around 1 minute max on each side.
– Allow it to cool down before you put your topping. I use only chocolate glaze (200g dark chocolate and 2tbsp cream), sugar and cinnamon sugar.
– I got around 15 doughnuts, holes and weird shapes from this recipe.
note: in every recipe I wrote that contain milk in it, I always use semi skimmed milk, but feel free if you want to use whole milk or skimmed milk. I just like semi skimmed the best.