This famous snack originates from the Dutch ‘oliekoek’, however, variations of it can be found in almost every culture around the world. Doughnuts are best enjoyed with a sugar topping or a glaze.
For the dough:
|500 g||bread flour|
|65 g||granulated or caster sugar|
|86 g||unsalted butter, melted and slightly cooled|
|1 tsp||vanilla extract|
For the frying process:
|1 l||sunflower oil|
|caster sugar and cinnamon for tossing|
For the Dough:
1. Mix the warm milk, yeast and sugar and cover and let it sit for about 5 minutes. It should look frothy afterwards, if not, start again.
2. Add the eggs, butter, vanilla, salt and 245 g of the flour and mix for 1 minute.
3. Add the rest of the flour and beat on medium speed until dough has formed and pulls away from the sides of the bowl (this will take about 2 minutes).
4. If needed add more flour (1 tbsp at a time) until the dough pulls away. The dough should be slightly sticky now.
5. Knead the dough on a lightly floured surface for another 2 minutes.
6. Grease a bowl with some non-stick spray and place the dough in the bowl covering it with aluminium foil, plastic wrap or a kitchen towel.
7. Allow the dough to rise for about 1.5 – 2 hours in a room temperature environment until it has doubled in size.
Shape the Doughnuts:
1. When the dough is ready, punch it to release the air.
2. Remove it from the bowl and turn it out on a floured surface.
3. Use a rolling pin and roll until the dough is 1/2 inch thick.
4. Use a glass or a doughnut cutter to cut the dough into 12 round pieces.
5. Use an egg cup (or something that can cut smaller circles) to cut out the middle of doughnuts to achieve that classic doughnut shape.
6. Place the doughnuts on a parchment paper and cover them as you prepare to heat the oil.
7. Prepare a cooling rack with a baking sheet.
Fry the Doughnuts:
1. Pour the oil into a large pot set over medium heat and heat the oil to about 191 degrees (best to check with a cooking thermometer to avoid injuries).
2. Add one doughnut at a time and cook it on each side until golden brown (for about one minute on each side).
3. Carefully remove them with a metal utensil and wear kitchen gloves if the oil is splashing.
4. Place the finished doughnut on the prepared rack and repeat the process with the remaining ones.
1. Toss in cinnamon and sugar mixture right after taking it out of the oil.
Doughnuts can also be enjoyed with a glaze made out of icing sugar and milk!