If you love to snack, then we are quite sure donuts are right on top of your snack list. You’d hardly find anyone who doesn’t love a tasty donut.
If you want to know how to make sweet donuts; the kind everyone wants a piece of, then you should definitely try Chef jay’s donut recipe
Ingredients To Make 16 ring donuts
6 tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
oil for frying (I use sunflower or grapeseed oil
or a combination)
sugar for coating the doughnuts
jam, Nutella and or real whipped cream for the filling, if desired
HOW TO MAKE SWEET DONUTS
1. Mixing by Stand Mixer/Hand
Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.
2. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter).
3. Place cut doughnuts on a floured tray and leave to rise.
4. With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on a floured tray and leave with the other doughnuts to rise until doubled in size.
5.Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
6. Drop the doughnuts into the hot oil by carefully lowering them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel-lined platter once they are ready.
7. When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.
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