I wasn’t going to post these. I mean I’ve been wanting to create a new donut recipe for a while, one that is easy and versatile, and can be made whenever with whatever ingredients you have on hand, but I didn’t think it would be these. When I saw how my family just gobbled these up, and how simple they were to make, I thought ‘okay, maybe I should share em and see how others like them’ 😊
And so I decided to post the recipe even though I didn’t take alot of good pics or with different angles 😄
I had a serious craving for donuts yesterday and I’ve just not been able to get them off of my mind! Naturally I went to prepare my favourite donuts recipe, it’s just the best!, but I wanted more 😉 I wanted big, fat, large and extra puffy donuts annnddd I wanted ALOT 😉 that recipe only makes about 12 standard sized donuts which wasn’t enough for what I had in mind, so I set out to make another recipe 😄
These are quite different. Soft and pillowy with big and fluffy air pockets to make them extra cloud-like. Those Krispy Kremes have more of a lighter almost cream like texture where as these are more on the fluffy side. Still light and still incredibly soft.
The dough is nice and rich using eggs, milk and butter. I had a bit of playing around with these ingredients. There’s just soo many options! do I want to use milk or water as the base, whole eggs or egg yolks, melted butter or softened butter… it’s endless! What I found out is that you can mix and match with all of these options. I’ve written down the base recipe below and you can use the ingredients according to your own personal preferences and how you like your donuts.
Water vs Milk
Water makes for a lighter dough with a more delicate bite. Milk produces a tender and soft dough with more of a chewy texture.
These are super important in donuts as they provide richness as well as making them fluffy. Using egg yolks make the donuts super tender.
Softened Butter vs Melted Butter
Here you just want to get the butter into the dough but the different state does affect the textures slightly. It’s kind of like my Cinnabons vs my one rise version. Melted butter makes the dough slightly more tender and chewy whereas softened butter makes them soft, soft, soft i.e my Krispy Kremes 😉
You can see in the photos above how big and puffy these bad boys are! It’s quite a large dough so it makes enough dough to make these extra large and puffy donuts. You can totally half the recipe though if you like.
I cut them out big in the first place (first pic) then let them puff up even more to get even fluffier (second pic) you can see how they’ve risen, they’re almost touching each other! 😉
Please make sure to check out my tips for making donuts as they really do make a difference.
A neat trick to know if your donuts are when you can see that lovely white section or ‘midriff’ in the middle of the donuts. That means they’ve been cooked to perfection at the right oil temperature.
Of course these babies can be glazed in anything whether vanilla, chocolate, caramel or just original glazed. Ohh or with sprinkles too! I haven’t made a chocolate glazed donut for ages so I opted to do that today. I made a lovely and luscious dark chocolate glaze and generously dunked each donut in until it was properly covered. Kinda double dunked my portions too but shhh nobody knows that! 😂
I’ haven’t decided if these donuts have now beaten my all time fav donut recipe but they are right up there at the top. I’m going to have to make them both side by side to see which I like more 😉
I hope you guys enjoy these donuts and please let me know of all the different variations you’ve made with the dough 😊
Do remember to tag or hashtag me @dutchbakerblog on Instagram, Facebook or Twitter with all your dutch baker bakes 💙
Classic Glazed Donuts
Makes 17 – 18 extra puffy donuts or up to 24 smaller donuts.
- 4 teaspoons instant/rapid rise/fast acting yeast
- 1/2 cup warm water (120 mls)
- 1 1/3 cup milk (330 mls)
- 1/2 cup butter (100gms) melted and slightly cooled or softened and cut into pieces
- 2 large eggs
- 1/2 cup sugar (100 grams)
- 5 – 5 1/2 (maybe more) cups all purpose flour (600 – 650 grams or more)
- 2 teaspoons salt
- 2 teaspoons vanilla extract
Recipe may be doubled
- 1 1/2 cup (190gms) powdered sugar
- 1 tablespoon cocoa powder
- 3 oz dark chocolate, melted
- 2 – 3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Optional: pinch of salt
- Optional: 1 – 2 tablespoons melted butter
- In bowl, add yeast to the warm water and 1 to 2 tablespoons of sugar. Rest for about 5 minutes until it thickens.
- Add in the milk, butter, eggs, the rest of the sugar and vanilla and whisk well. ( If you are using softened butter it may not mix in completely and look piece-y but that is okay. )
- Whisk the flour and salt together and add to liquids in 1/2 cup increments until a soft, slightly sticky dough has formed. Knead for about 5 minutes in a mixer with the dough hook attached or 10 minutes if kneading by hand. Dough should be soft, smooth and quite sticky.
- Place dough in oiled bowl and cover with plastic wrap. Rise for 1 1/2 – 2 hours or until doubled in size. You can also rise in the fridge overnight keeping it for up to 16 hours inside.
- Once doubled, punch down and roll out into a large circle, about 1/2 – 3/4 inch thick depending on how puffy you want them. Cut donuts with donut cutter. Re roll the scraps only once and cut out as many as you can extra donuts, I got 4 extra.
- Place donuts on a heavily floured tray, cover with plastic wrap and rise for 30 – 40 minutes until puffy.
- Heat oil (to about 365F) vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
- Remove donuts and place on kitchen towels, flipping it onto each side a few times to drain the oil. Place onto a cooling tray. Glaze while still warm and serve.
- Whisk all ingredients together adding more milk/cream and vanilla to taste. Keep it on the thick side because it will thin out once the warm donuts are dipped in.
Store donuts in an airtight container for up to 2 days but they are best eaten fresh.
Recipe by the dutch baker.