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–+ servings
A white plate with ring and round doughnuts on.

Homemade Doughnuts

5 from 4 votes

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becs-table.com.au
These homemade doughnuts are light, fluffy, and absolutely irresistible! Whether you like them glazed, dusted with sugar, or filled with jam, this simple recipe makes it easy to create bakery-quality treats right in your kitchen.
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Prep Time 1 hour 20 minutes
Cook Time 2 minutes
Total Time 1 hour 22 minutes
Difficulty Medium
Course Dessert, Lunch Box Treat, Party food
Cuisine American
Servings 9
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 170 g Milk Full cream warm the milk for stand mixer method
  • 1 tsp dry yeast
  • 300 g Baker’s flour
  • 30 g coconut oil
  • 3 g Salt 1 tsp of flaked salt or 1/2 tsp of fine salt
  • 45 g Sugar
  • 1 tsp 3.6gm bread improver or malt powder

Instructions
 

Thermomix Method

  • Weigh the milk and yeast into the TM bowl set 4 mins/37°C/speed 1
  • Weigh in the remainder of the ingredients as listed.
  • Mix 5 sec/speed 5
  • Scrape down the TM bowl, then set to knead 3 mins.
  • Remove the dough from the TM bowl and round up.
  • Place in a covered bowl and rest in a warm place for 30 minutes to 1 hour. *See tips
  • Remove from the bowl, Knock back and remould
  • Rest again for a further 15 minutes
  • Scale off at 60g balls
  • Round up (shape into balls), then with your fingers work a hole in the centre of each ball to make a ring donut.
  • Sit them on small squares of baking paper Allow them to rest for at least 15 minutes while your oil is coming to temperature.
  • Don’t cover them this time, this is called letting them skin up. Do not over-prove *see tips
  • Fry at 180°c the temperature is crucial for them to cook properly. *see tips
  • Remove once golden brown, allowing them to drain on absorbent paper.
  • Roll doughnuts in cinnamon sugar

Conventional Method

  • Add all the ingredients to the stand mixer bowl in order of the ingredient list.
  • Mix then knead for 5 minutes in your stand mixer with a dough hook.
  • The dough should be smooth not sticky
  • Place in a covered bowl and rest in a warm place for 30 minutes to 1 hour
  • Remove from the bowl, Knock back and remould
  • Rest again for a further 15 minutes
  • Scale off at 60g balls
  • Round up (shape into balls), then with your fingers work a hole in the centre of each ball to make a ring donut.
  • Sit them on small squares of baking paper Allow them to rest for at least 15 minutes while your oil is coming to temperature.
  • Don’t cover them this time, this is called letting them skin up. Do not over-prove *see tips
  • Fry at 180°c the temperature is crucial for them to cook properly. *see tips
  • Remove once golden brown, allowing them to drain on absorbent paper.
  • Roll doughnuts in cinnamon sugar

Video

Notes

The idea of sitting your dough onto baking paper squares is to help keep their shape while placing them into the oil.  Once you gently place the doughnut on the baking paper into the oil, within a few seconds you can use a pair of tongs to remove the paper and your doughnuts will be perfectly round.