Homemade doughnuts are so good. Of course my doughnuts are fried and contain lots of sugar, with a chocolate, lemon or vanilla sugar glaze as a finishing touch. In addition some doughnuts have sugar sprinkles on top. However, every now and then you have to indulge yourself. Right? YES!
Tools & Equipment
- Circle cookie cutter 8,9cm / 3,5-inch
- Circle cookie cutter 2,5cm/ 1-inch
- Deep-fry thermometer
- Large baking sheet
- Large pot
- Medium bowl
- Parchment paper
- Pastry brush
- Rolling Pin
- Silicone spatula
- Skimmer
- Small bowl
- Whisk
- Wire rack
- Zester
How to make Doughnuts
Step I: Prepare everything you need. Therefore start by weighing all ingredients.
Step II: Whisk all ingredients together until smooth and no spots of flour remaining.
Step III: Roll out the dough: place the dough on a well-floured sheet of parchment paper and dust with more flour. Place another sheet of parchment paper on top and start rolling out. Be generous with the flour, as excess flour will be brushed off later.
The dough is wet and not easy to work with: if the dough sticks to the parchment paper it will damage the structure. To avoid sticking turn the dough around, remove parchment paper, dust the dough again, put parchment paper back on top and roll out to its final size.
Step IV: Use the cookie cutter to shape the doughnuts. Brush off the excess flour with a pastry brush and place the doughnuts on a large baking sheet lined with parchment paper.
TIP: Preheat the oil in time to ensure that it has the right temperature when you have finished cutting out the doughnuts in order to fry them directly.
Step V: Pour doughnuts into the oil and fry them for about 2 minutes per side. Use a skimmer and place them on a wire rack for cooling.
Step VI: Meanwhile, prepare the glazes and all you need for decorating. For example, I took some colored sprinkles and pink food color for my vanilla glaze.
Step VII: dip the doughnuts into the glaze und put it back on the wire rack to let the glaze set.
Storage: Doughnuts are best eaten on the day they are made, although they can be kept at room temperature for up to 2 days if covered tightly.
Recipe Test
I made two batches of this recipe with one small change. I used two different types of flour:
First batch (on the left): Flour type 405, regular German flour which is similar to pastry flour.
Second batch (on the right): Flour type 550 is similar to all-purpose flour.
As you can see, the left doughnut is not so dense in terms of dough and also has slightly larger holes. They both tasted very delicious the day they were made. The next day the left one was slightly more fluffy than the right one.
Result: For this recipe you can use both flours. Type 405 is more suitable if you plan to eat them in the next 1-2 days after baking.
My Summary for Doughnuts
Difficulty: Simple.
Taste & Texture: Sweet and juicy. The chocolate and vanilla glazes are rich and thick, the lemon glaze is light, while the doughnuts are slightly crispy on the outside and fluffy on the inside.
PROS: Sooo delicious.
CONS: Your kitchen may smell of frying oil afterwards and rolling out the dough is quite dusty due to the amount of flour.
