Homemade Yeast Donut Recipe with 3 Fillings
Light, tender yeast doughnuts fried golden and rolled in sugar, ready to fill with jam, chocolate hazelnut spread or fresh whipped cream.
Ingredients
| 6 tbsp | 90 ml | water |
| 5 oz | 140 g | buttermilk, at room temperature |
| 1 | egg, beaten | |
| 2 oz | 57 g | butter, melted |
| 16 oz | 455 g | all-purpose or bread flour |
| 2 oz | 57 g | sugar |
| 1 tsp | 5 ml | salt |
| 1½ tsp | 7.5 ml | regular or quick-rise yeast |
| — | oil for frying (sunflower or grapeseed) | |
| — | sugar, for coating | |
| — | jam, chocolate hazelnut spread and/or whipped cream, for filling |
Instructions
- Once doubled, place the dough on a floured surface and knead lightly. Divide in half, keeping half covered. Roll out half to about ½″ thick. Cut with a round 3″ cutter, then make holes with a 1″ cutter, saving the holes.
- Place each doughnut on parchment or waxed paper on a cookie sheet. Put the tray in a barely-warm oven (turn on 1 minute, then off).
- Boil water, pour into a jug and place in the oven with the doughnuts to create steam and stop a skin forming. Shape the remaining dough into 8 smooth balls and let all rise in the oven until doubled.
- Heat the oil to about 350°F (180°C). Test with a doughnut hole: if it doesn't fry immediately the oil is too cold; if it browns instantly it's too hot.
- Lower the doughnuts into the oil using the paper. Turn as soon as they are golden brown underneath, then remove onto a paper-towel-lined platter.
- When cooled, roll in sugar. To fill, push a skewer into the center to make a hole, then pipe in room-temperature jam or slightly warmed Nutella; for whipped cream, cut the doughnut in half and pipe in cream (add jam first if you like).
Notes: This recipe requires a scale. The dough can be made ahead and refrigerated in a sealed container, then brought to room temperature before rolling — never let it form a skin.