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Jul 7, 2017


“Mmm… Donuts!” You automatically see Homer Simpson with his tongue out of his mouth when someone mentions doughnuts. They are a little time-consuming but not difficult to make. They need quite some time for rising, but otherwise it is very much like making a fatty bun dough.

Doughnuts are not good for saving. They should be eaten when fresh. I have chosen to make two kinds this time: one filled with raspberry jam and one glazed. You can of course make the doughnuts of your liking: chocolate glaze, pink glaze (perhaps with a little raspberry juice or puree in it for a little extra flavour), white glaze, sprinkles, custard filled, buttercream filled.. the sky is the limit

Complete rising time: 1 hour and 10 minutes

12-14 doughnuts



  • 175 ml milk
  • 20 g fresh yeast
  • 1 egg
  • 315 g all purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp ground cardamum (optional)
  • 1/8 tsp ground nutmeg (optional)
  • 55 g butter, room temperature
  • Oil (neutral in taste, for frying)


  • 190 g icing sugar
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 100 ml cold milk or water


  • Raspberry jam
  • Sugar
  • Cinnamon sugar


Heat up the milk until it is “pinky warm”. Pour it into the bowl of your stand mixer and dissolve the yeast. Add egg, sugar, flour, baking powder, salt, cardamum and nutmeg. Let the machine run on low speed until the dough has come together. Add the butter little by little. Knead the dough for about 8 minutes. When it is ready it will have let go of the sides of the bowl. Grease another large bowl with oil and place the dough in it to rise. Cover the bowl with cling film and let it rise for about 30 minutes. Hereafter you turn the dough upside down and let it rise for another 15 minutes.

Sprinkle your work surface lightly with flour and turn your dough onto the flour. Press it into the shape of a rectangle of about 2 cm in thickness. Sprinkle the surface lightly with flour, cover it with cling film and let it rest for 15 minutes.

Prepare a baking sheet with parchment paper which is lightly sprinkled with flour.

Roll out the dough to just a little bit more than 1 cm thickness. Use an 8 cm cutter and a 2,5 cm cutter (to make the doughnut holes). Cut out as many doughnuts as possible. Make a hole in some of them and let others remain hole-free (if you want filled doughnuts). Place the doughnuts on the baking sheet. You can’t re-roll the dough (if you do the lightness of the dough will disappear and your doughnuts will be more bread-like in consistency), so what you can do is you can twist the leftover dough. Cover the doughnuts with a tea towel and let them rest for 10 minutes while your oil heats up.

Warm up the oil to 190C (if you don’t have a termometer, you can teste the oil by inserting the handle of a wooden spoon: the oil is ready when small bobles form around the handle). Use a skimmer to place a couple of doughnuts (depending on the size of your pot) into the oil and let them fry for about 1 minute on each side. When they are done, place them on another baking sheet with paper towels to soak up the excess fat.

The doughnut rings you just leave to cool completely while the rest of the doughnuts only cool of for a brief moment on the paper towel and then you roll them in sugar.
The doughnut holes and the twisted doughnuts you also roll in sugar, but in cinnamon sugar.

For the ring doughnuts you mix a glaze of icing sugar, salt, vanilla extract and milk Dip the doughnuts entirely in the glaze and place it on a wirerack for the excess glaze to drip off and set a bit and they are ready for serving.

Doughnuts Doughnuts

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