Prep 2 hrs 30 mins
Cook 5 mins
Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts.
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup lukewarm 2% low-fat milk
- 1 tablespoon sugar
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon butter, melted and cooled
- vegetable oil, for frying
Fillings and Toppings
- fruit preserves (or pudding, cream filling, etc)
- cinnamon sugar
- confectioners' sugar
- chocolate icing
- In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
- Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
- Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
- Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
- Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
- Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
not bad. did not take as long to fry as stated in directions. was worth the effort. did them as regular donuts with holes. next time i'll try them as jelly and custard filled.
This recipe blew me away! I wasn't expecting it to taste so much like a "real" donut! I loved it! I've only tried two other donut recipes before but this one blew them out of the water! I had to add a little extra milk, but they turned out perfect. I filled them with vanilla pudding and dipped them in slightly melted chocolate frosting. My whole family loved them and my mother said it was the best donut she's ever had! I highly recommend this recipe!
Well, first I'd like to complain about how well these keep. They just don't! Of course, that is because they are devoured within minutes of being served!! These are AMAZING! 10 STARS! This is the first donut recipe I have ever made that has actually turned out properly! I made a batch yesterday and they just disappeared, so I made another batch today for my niece to take back to home to Hobart with her..but they were eaten long before she left! Lol I made them exactly as written, although I did need to leave them for a bit longer than 20 minutes to rise. Once cooked, I immediately rolled them in a cinnamon sugar mix, and then I used a piping bag to fill them with raspberry jam. My kids are already asking me to make them again, but I think 2 batches in 2 days are enough for this week! I can see these being a staple Saturday treat, and it's a recipe I can already tell will be passed around for many years to come. I wish I had taken photos of the ones I made today, as they looked much neater and almost shop bought! Next weekend I will make a batch of the cinnamon rolled - jam filled ones, and will also make a batch of some with chocolate icing. I will post more photos then! Thankyou for sharing this fantastic recipe! [Made for PRMR]