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Easy homemade ring doughnuts, topped with all your favourite things!!
I love doughnuts, I always have, and I always will… and these are my new favourite thing to make at home!
I have my salted caramel cinnamon doughnuts on my blog already, but otherwise, my other doughnut recipes are baked doughnuts. The thing is, I love my baked doughnut recipes, but the texture is always more cakey compared to a classic doughnut, as it is cake!
These ones though?! They are classic, fried, ring doughnuts, and I LOVE them! Honestly, the best texture, they’re surprisingly easy to make, and it’s amazing! I will say from here though, they do take a bit of time.
So! This recipe basically combines my salted caramel cinnamon doughnuts and my cinnamon roll recipe – the dough is a happy marriage of them both. I decided to change the dough recipe to make it easier to work with – and it’s amazing!
This dough is richer than the cinnamon roll recipe, but that is what you want – it rises quickly (Especially in the summer months), and it is easy to work with! Sometimes doughnut dough can be more sticky, so this is the best combination.
I use strong white bread flour in these, but you can use plain flour if you want – it does just make it a bit more cakey again though. I prefer the bread texture, but that’s up to you! The sweetness in the dough comes from the sugar, and the richness comes from the egg, milk and butter.
Kneading the dough
Working with dough like this is much easier if you have a stand mixer with a dough hook, as you can just let it do it’s thing – turn it on, knead the dough, and then let it rise! However, if you don’t have a stand mixer, you can make it still – you just need to work that dough with your arms.
Generally kneading dough without a dough hook takes a bit longer, but generally I find it quite therapeutic. By the end, the dough is soft, springy and lovely. Try not to add too much flour to the surface if you knead by hand, as that will add into the dough mix!
You leave the dough to rise until doubled in size – and this can vary in time. For example, hottest day of the year, it could take about 30-60 minutes! In the winter though, this could take 2-3 hours! Trust in the process though.
Roll and cut
Once risen, you roll the dough out to about 2cm thick. I then use a 9cm cutter, and a 4cm cutter to get my shapes, and make sure to re-roll as you go to get more! Top tip though – use the small cutouts from the middle of the doughnuts to make mini doughnut bites! They take about 30-40 seconds each side to fry.
Let the doughnuts rise again on a lined and floured tray for about 30 minutes until they have doubled in size – and then you need to fry. It’s easiest to start the heating of the oil towards the end of the proving process!
It’s scary to heat the oil, but for the best doughnuts you need to fry them! You can try other methods if you have an air fryer for example – but these are particularly designed for the classic frying method. Don’t worry, I know 2L of oil sounds a lot, but they don’t soak it all in!
Cool and decorate
Once fried, you let the doughnuts cool – if the doughnuts are too hot when you try to decorate them, the decoration will just melt! I let mine cool fully, but it doesn’t take too long at all.
Then, you can decorate them how you want! I’ve given three different examples below – but it’s just a guide – the good thing is that you can decorate them however you fancy! I find it easiest to put the icing or melted chocolate in a bowl just bigger than the doughnut, and then dunk them in.
Turn them over, sprinkle on the sprinkles before it sets, and then enjoy!! I LOVE this recipe, and if you have any recipe questions then let me know in the comments! I hope you love the recipe! x
- 450 g strong white bread flour
- 50 g caster sugar
- 1/2 tsp salt
- 14 g dried active yeast **
- 75 g unsalted butter (cold)
- 200 ml full-fat milk
- 1 tsp vanilla extract
- 2 medium eggs
- 2 L sunflower oil (for frying!)
Freeze Dried Raspberry
- 400 g icing sugar
- 2-3 tbsp water
- Freeze dried raspberries
- 400 g icing sugar
- 2-3 tbsp water
- 150+ g sprinkles
- 400 g melted chocolate
- Chocolate Curls
- Sift the flour into a large bowl, and add the caster sugar, yeast and salt and mix together.
- Rub the butter into the mixture so it resembles bread crumbs.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the warm milk, vanilla extract, and eggs to the dry ingredients. Mix with a spatula to bring it together.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with clingfilm. Let it rise for 1-2 hours, or until doubled in size.
- Once the dough has risen, take it out of the bowl, and roll the dough out onto a lightly floured surface until it is 2cm thick.
- Using a 9cm round cutter, cut out some doughnuts. In the middle of each round, use a 4cm cutter and cut out the middle to form a ring.
- Re-roll the dough, and repeat to get all of the doughnuts.
- Add the doughnuts to a lightly floured lined tray, and cover lightly with a lightly oiled piece of clingfilm, and leave to prove again for 1-2 hours, or until doubled in size.
- Pour the oil into a large flat saucepan.
- Heat the oil to 170C - test this with a thermometer.
- Carefully lower the doughnuts into the oil with a slotted spoon, two at a time, and fry for 1-2 minutes each side.
- The doughnuts should turn a nice golden colour. If they are browning very quickly, remove the pan from the heat as it’s too hot.
- Once golden, remove carefully from the oil, and place onto some kitchen towel. Then, leave to cool on a tray whilst you do the rest.
- Freeze dried raspberry:- In a bowl, mix together the icing sugar and water until you have a thick paste. Dunk the doughnuts into the icing and place onto a tray. Sprinkle with freeze dried raspberries. Leave to set.
- Sprinkle doughnuts:- In a bowl, mix together the icing sugar and water until you have a thick paste. Pour the sprinkles into a separate bowl. Dunk the doughnuts into the icing and then dunk straight into the sprinkles. Turn over, and put onto a tray to set.
- Chocolate:- In a bowl, melt the chocolate until smooth, I do this in a microwave. Dunk the doughnuts into the chocolate, and then place onto a tray. Sprinkle with chocolate curls.
- **If your yeast needs activating, add it to the warm milk and sit for 5 minutes before using!
- These are best served fresh, but can last for 2 days.
- The dough can be halved if you want to make less!
- You can top the doughnuts with whatever you like - I have just listed three different ideas from my photos!
- If you do not have a thermometer, you can test the temperature of the oil with a piece of fresh bread. It should turn to a golden colour in 20-25 seconds, but not burn.
- You can make the doughnuts smaller (they will take less time to fry), or larger (they will take longer to fry) if you wish.
- If you don't want to ice them, you can coat the doughnuts in cinnamon sugar - use 125g caster sugar and 2tsp ground cinnamon.
Find my other Recipes on my Recipes Page!
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