I was talking to my friend Rivky Manies, author of the cookbook “Recipes Unplugged”, a superb and handy recipe collection, that uses no machinery (other than an oven or stove top) and asked her about her favorite donut recipe;
Rivky, was thrilled to share her recipe with me as she had made it her mission many years ago to find the “perfect” donut recipe to compare to those from her youth. She says that after living in the States to close to 20 years, she can safely say that no donut can beat the “British” donuts!!
“Let me save your bloggers all the time and effort and they can go straight to the winning donut recipe that truly surpasses any other that I have come across, they are perfection with a crispy outside layer and a silky soft interior!”
The trick to perfection is to simply follow the directions EXCACTLY as shown below and you will succeed every time!
Leave plenty of time to allow dough to rise! This is NOT a last minute recipe (but sooooo worth it!).
Tip: Of course fresh is best, however these freeze well, defrost in microwave or leave to defrost and warm slightly in oven before eating.
- 2 (7g) packages active dry yeast
- 4 Tbsp lukewarm water
- 1 ½ cups lukewarm milk (I use soy milk)
- 1 cup sugar
- 1 tsp. salt
- 2 eggs
- 1 stick butter or margarine
- 6 cups all purpose flour
- 4 ½ cups oil (for deep frying)
For Glazed donuts:
- 1 stick margarine
- 2 cups confectioner sugar
- 1 ½ tsp. vanilla extract
- 4 T hot water or as needed
For Jelly donuts:
- 2 cups sugar
- 1 container raspberry donut jelly or jelly of your choice
- Sprinkle the yeast over the warm water, and let stand 10-15 minutes or until foamy. Do not mix!
2.Using your mixer, mix together ,half of the flour (3 cups),yeast mixture, butter, salt, eggs, sugar and milk on low speed for a few minutes until combined. Beat in remaining flour a little at a time, until dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place dough into a greased bowl (I leave it in mixer bowl) and set it covered in a warm place until it doubles in size, about 45 minutes – 1 hour.
Dough is ready if you touch it, and the indention remains.
3.Turn the dough out onto a floured surface,and gently roll out to ½ inch thickness. Tip:For easier rolling roll 5 times pick up entire dough then rotate slightly clockwise (or anticlockwise !) roll out 5 more times and continue until correct thickness.
4.Cut with a Donut Cutter.
5. Place donuts onto a greased/lined baking sheet and allow to rise again until double in size.
Cover loosely with a cloth.
6. Heat oil in a deep fryer or very large heavy frying pan until it is hot enough to sizzle when something is placed in it (a small piece of carrot is good to experiment with and prevents burning without altering taste). Turn down heat to medium/high. Slide donuts into the pot using a wide spatula. Turn doughnuts over as soon as they rise up to the surface. Fry donuts on each side until light golden brown.
For Glazed donuts:
Melt 1 stick butter/margarine in a pan over medium heat, stir in confectioner’s sugar and vanilla until smooth. Remove from heat. Stir in 1Tbsp of hot water at a time until the icing is thin, but not watery. Dip donuts into the glaze while still hot, and place aside to cool and set.
For Jelly Donuts:
Dip doughnuts into 2 cups of sugar while still hot. Using a seringe, (I use the one used for medicine!) fill with jelly until the top (or less depending how much jelly you like in your donuts!)
Taking the tip of the syringe, place it well inside the side of the doughnut and push down to expell jelly.Remove syringe and immediately push down into sugar again to stop jelly oozing.
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