Homemade doughnuts are one of my favourite sweet treats to both make and eat! When I made these it was more of a spontaneous bake, because I had everything I needed and I just fancied some doughnuts. I’ve always preferred the ring doughnuts to the ones without a hole in the middle. But when you make doughnuts with holes in them with this recipe there is little balls of dough left as excess, why not fry them off and make doughnut bites?
You can bake these homemade doughnuts however this gives them a less doughnut, but more sweet-bread texture and taste but are still nice.
I chose to fry the doughnuts and doughnut bites then coated them with a cinnamon-sugar mixture while they were still hot.
Hope you enjoy the recipe!
2 teaspoons of dry instant yeast
A pinch of ground nutmeg
1 teaspoon of salt
2 tablespoons of butter
2 large eggs
140g granulated sugar
320ml warm milk (not too hot to touch)
500g plain flour plus extra for dusting
2 litres of sunflower oil
For the topping:
80g of butter melted
200g granulated sugar
2 teaspoons cinnamon
100g melted sugar
1. Place the warm milk in a large bowl with the yeast and sugar, add in the butter and mix well. Next mix in the eggs, flour, nutmeg, and salt. Mix until it forms a smooth slightly sticky dough that pulls away from the edges of the bowl; if the dough is too sticky add in a tablespoon of flour, if it is too wet add a splash of milk.
2. Place the dough onto a lightly floured work surface and knead the dough for a few minutes, then transfer the dough to a lightly greased bowl and cover loosely with clingfilm or a clean tea towel. Place the dough in a warm, dry place and leave to prove for about an hour until doubled in size.
3. Pre-heat the oven to 190C/375F/gas mark 5. Roll out the dough to about a 1/2-inch thickness on a lightly floured surface. Using a round cookie cutter of 2-3 inches, cut out circles in the dough.
4. Carefully transfer the circles to a lined baking sheet, and cut out the smaller inner circles, using a smaller cutter about the size of a pound coin, or use an apple corer. be sure to set aside the doughnut holes for frying.
5. Cover the tray with cling film, then let the dough rise again until doubled inside (45 minutes to an hour)
6. Mix together the cinnamon and sugar on a large plate and set the melted butter in a bowl or saucepan next to it.
7. Heat the sunflower oil in a fryer or a deep saucepan, until when a doughnut is placed in it begins to sizzle and bubble slightly around the edges of the doughnut.
8. Take the other half of the doughnuts and place them into the oil a few at a time, making sure to turn them after about 2 minutes, they should be golden brown on each side before you take them out. Shake off the excess oil, dip each doughnut into the melted butter, then immediately coat in the cinnamon sugar mixture.
9. Take the doughnut bites and place them into the hot oil for 2-3 minutes until golden brown, shake off the oil and coat them in the melted butter, then the cinnamon sugar mixture. Drizzle over the melted chocolate.
These homemade doughnuts are best served immediately and are need to be eaten within 3 days (not that that will be a problem!)