How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: Whats4Chow
Recipe type: Dessert
Cuisine: American
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
- 500g Strong white bread flour
- 15g yeast
- 60g Sugar
- Zest of ½ lemon
- 4 Eggs, lightly beaten
- 10ml Salt
- 150ml Water
- 125ml Softened unsalted butter
- Oil for frying
- Caster sugar for coating
Instructions
- In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
- Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
- To start, measure 500g strong white bread flour into your mixer bowl.
- Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
- In addition, measure out 125g softened unsalted butter and put this aside.
- Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
- Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
- The dough will be glossy, smooth and very elastic.
- Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
- Knock the dough back, recover the bowl and place this in your refrigerator overnight.
- The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
- Allow these to rise for 4 hours in a warm place.
- If any of the donuts have stuck to one another, simply separate them using a knife.
- Half fill a large pan with oil and heat this to 180c or 350f.
- Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
- Toss the donuts in caster sugar and you're ready to sample the best donuts ever.
