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Home • Recipe • Donuts
Published by Amy
Irresistible little mini ring donuts, made with our ultimate doughnut recipe, which can be used for any kind of doughnut.
Who doesn’t love a donut? Fresh from the fryer, coated in sugar, glazed to perfection or filled with something sweet. The options are endless and oh-so delicious!
One of the great things about homemade donuts (aside from them tasting so much better than shop-bought ones) is just how easy they are to make. They are a little time consuming in terms of allowing the dough to rise but as long as you’ve got a few hours and things to do, the preparation and cooking is simple.
Despite the fact the donuts I’ve made a photographed are mini-ring donuts, this recipe can be used for any donut of your choice. Larger sugared-ring donuts, glazed donuts, iced-ring donuts, or filled with jam, custard, Nutella…whatever your favourite may be! This recipe can works for them all.
MilkAs donuts use a rich dough, you will need a little milk, butter/margarine, sugar and egg. Full-fat milk is preferable but it’s entirely up to you what kind you use. Dairy and soya are both good choices that I have had success with.
Butter or Block MargarineButter will give the richest flavour to your donuts but margarine is actually what is used in most store-bought donuts, purely due to it being a cheaper ingredient. If using margarine, just be sure to opt for a block margarine, as opposed to a soft spread.
Strong Plain FlourLike many yeast-dough recipes, these jam donuts call for a strong flour. Strong flours give a slightly higher concentrate of gluten, meaning they bake with a stronger structure, which is perfect for catching the gas bubbles created from the yeast. A little bit of science in baking!A regular plain flour can be used in a pinch but you will need to knead it a lot more, to help make the most of the lesser amount of gluten.
Caster SugarAgain, with a rich dough a little bit of sugar is a must. And donuts are a sweet treat, so let’s make that dough extra indulgent! Caster sugar is preferable, as it’s finer texture mixes well with the other ingredients.
Instant YeastThere was a time when you could buy various types of yeast but nowadays, Instant Yeast is the most accessible. It also works brilliantly in many recipes but especially in Donuts, as no extra measuring or preparation is required to activate it.
Free-range EggAn egg adds the final bit of richness you want in a squidgy little donut. The size of the egg is not crucial, just be sure to use free-range.
Oh my gosh these look AMAZING! x
I have never made donuts before but, my boys love them and I’d like to perfect this recipe.
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Arh arh arh arh ar ar ar ar yaaaaa
Joe biddddddfdddddddden lol lol bruh yaaaa making cool fonuts
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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