Description
The best recipe you’ll ever find for light and fluffy yeast doughnuts! These golden pillows of sweetness are irresistible, especially when filled with jam, chocolate hazelnut spread, or whipped cream. A must-try for any doughnut lover!
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Ingredients
- 6 tablespoons water, lukewarm
- 5 oz buttermilk, at room temperature
- 1 egg, at room temperature
- 2 oz butter, melted
- 16 oz all-purpose flour (or bread flour)
- 2 oz sugar
- 1 teaspoon salt
- 1 ½ teaspoons quick-rise yeast (or regular dried yeast)
- 16 oz olive oil, for frying
- 4 oz sugar (for coating doughnuts)
- Jam, chocolate hazelnut spread, and/or whipped cream for filling (as needed)
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Instructions
Using a Bread Machine:
Add water, buttermilk, beaten egg, and melted butter to the bread machine pan.
Weigh dry ingredients and add on top, making a small indentation for the yeast.
Select the “dough” setting.
Using a Stand Mixer or by Hand:
In a small cup, combine lukewarm water and yeast. Let it sit for 5 minutes until foamy.
In a large bowl, mix dry ingredients. Make a well in the center and pour in buttermilk, egg, melted butter, and yeast mixture.
Knead with a dough hook for 5 minutes, or by hand for 10 minutes, until smooth.
Cover and let rise until doubled (about 1–2 hours).
Shape the Doughnuts:
Once risen, knead the dough lightly on a floured surface. Divide in half.
Roll one half to 1/2″ thickness and cut doughnuts using a 3″ cutter and a 1″ cutter for the holes.
Place on parchment squares and place on a baking tray.
Proof the Doughnuts:
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Put the tray in a slightly warmed oven (turned off).
Add a jug of boiling water to the oven to create steam.
Let the doughnuts rise until doubled in size.
Fry the Doughnuts:
Heat oil to 350°F (180°C).
Carefully drop doughnuts into hot oil using the parchment paper.
Fry until golden, flipping once. Remove and drain on paper towels.
Coat and Fill:
When cooled slightly, roll doughnuts in sugar.
For filled doughnuts, make a hole with a skewer and pipe in jam, hazelnut spread, or whipped cream.
Notes
A kitchen scale is required for accurate results.
Use parchment paper squares to prevent sticking and ease frying.
Fry doughnut holes too! They cook faster and are perfect for testing oil temperature.
Times for prep, rise, and frying may vary based on your environment and equipment.
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Nutrition
- Serving Size: 1 doughnut
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 183 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg