Who doesn’t like doughnuts?!! We all do from the youngest to the oldest and these perfectly round cute homemade doughnuts are simply divine! Fluffy inside and crispy on the outside are simply to die for. These taste a lot better than the store-bought ones, my kids are the judges!
For posts like this, I want to keep it sweet and very short. Why?! Well, because it is one of those recipes that I’d love to hate …..you know what I mean, right? Let me explain a little then. I love doughnuts!! I love them so much that every time I make them I overeat. That’s why! I find the hardest to stop after having just one or two. Come on, I don’t make them every day so whenever I make them I will enjoy as many as I want (8-9) hehe, I know I am a little piglet 😉 but why not?!
Go nuts for doughnuts!
These do’nuts ‘go-nuts’ are simply delicious I promise, I promise, I promise and needless to say that these are soo moreish!
There isn’t much more it can be said but only that, it’s do’nuts time!!
I love do’nuts, you love do’nuts, he loves do’nuts …. We all love do’nuts!…. and… if you don’t, you’re not only nuts but on the wrong page too! oops!
My kids would eat these every day of the week and even enjoy them for every meal – they must really like’em and I really don’t blame them, oh, bless. I wonder whether there is a gentle genetic touch over here and there ;-))
A Few Tips:
- Sometimes I do not allow the dough to prove but that makes these doughnuts a lot of difference if you do as they will become so much puffier. So please do not skip the proving stage but only if you are in a huge rush and if you are in a rush you should not make the “go nuts” do’nuts. Full stop!
- I normally use cream and jam to eat them but you can replace the cream with any yoghurt, low fat, full-fat whatever you have and fancy. As for the jam, again, sugar will do, honey, maple or agave syrup.
- Add some chopped roasted nuts and you will feel like the treat in not only complete buy a bit healthier too.
- Instead of butter feel free to use coconut oil or almond butter. It is really nice – tried and I can say was another success.
Want these doughnuts dairy-free or vegan?
If you wish to make these dairy-free doughnuts or vegan, replace the cream and milk for vegan products like soya or almond ones. It is not the same but very nice too.
If you want them egg-free, replace the eggs with chia seeds ( 1tbsp for one egg) that have been soaked for some time (20 minutes or so).
Absolutely delish whichever way you wish to have them!
Will cut the writing here, say no more, here is the recipe for those little magic fried dough balls that somehow disappear even before they get fried 😉
Abracadabra!
Here are dome more dessert recipes you may like:
- Crème brûlée -the best and the simplest dessert
- 17 Ultimate Chocolate Desserts for All Tastes
- Mini Pancakes Cereal
- Easy Chia Seed Pudding Recipe
- Cinnamon roll apple pie
Yummy jammy doughnuts
Equipment
- pot
- draining spoon or fork
- bowl
- small mug
Ingredients
- 600 g flour
- 2-3 tsp yeast (fast action)
- 10 tbsp cane sugar
- 100 ml milk (lukewarm)
- 250 g ricotta cheese or buttermilk, or quark or yogurt
- 1/2 tsp salt
- 110 g butter (melted)
- 3 eggs
- 400 ml rapeseed oil or coconut oil (for deep-frying)
- 4-5 tbsp jam (your jam choice) for serving
Instructions
- In a small bowl or a mug, mix the yeast with 1 tbsp sugar of the sugar and 50 ml of the warm milk. Place in a warm place to rest for 15 minutes or until It gets all bubbly and frothy.
- Prepare the larger bowl where you will be kneading the dough. Sift the flour. Add salt and sugar.
- Make a well in the flour and pour in the yeast mix so this doesn’t get to overflow in its current place(bowl or mug) the rest of the milk, the melted butter and the eggs. Mix all ingredients and start kneading. Knead for a good 5-7 min. You will kind of know kneading is done as your hand will be pretty nice and clean. The dough won’t stick any longer.
- When it's all done and finished, cover the bowl with either cling film or with a clean kitchen towel and leave to rest for around 40-45 minutes in a warm place. The dough will double in size so this will be an indication that you can begin making your doughnuts.
- Take the dough out and place on a floured or oiled work surface. Begin to knead the dough again for a few minutes. Make small balls (2.5 cm in diameter) and place on an oiled surface for another 5-10 min.
- Meanwhile, begin to heat the oil in a deep pan until it gets really hot. To know this is ready for the doughnuts to be dropped in, just drop a small dough piece in and it should sizzle and turn golden brown in 1/2 minute or so.
- Start gently lowering the dough balls one at a time into the hot oil. You can do batches of 3 or 4 or even 5 depending on the frying dish size/opening and fry for 3-5 minutes or until golden-brown, Carefully turn over halfway through frying. Check the first one to make sure it is done especially in the middle. If the middle part is not cooked it means that the heat is too high so lower it slightly.
- Remove from the hot oil with a draining spoon and place on a plate that has a few layers of kitchen paper.
- Sift your doughnuts with some icing sugar or serve with cream and jam.
Notes
Nutrition
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