WAKE UP AND SMELL THE DONUTS - Donuts: 50 Sticky-hot Donut Recipes to Make at Home (2014)

Donuts: 50 Sticky-hot Donut Recipes to Make at Home (2014)

Muesli donuts

Espresso cream-filled donuts

Lemon and poppy seed donuts

Maple syrup-glazed donuts with crispy prosciutto

Blueberry donuts with Earl Grey glaze

Peanut butter and strawberry jam donuts

Banana donuts

Pretzel donuts

MuESli DoNuts

The perfect grab-and-go breakfast treat — all you need is a paper napkin.

MAKES 12 PREPARATION 35 minutes COOKING 15 minutes

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup, firmly packed) light brown sugar

1 egg, at room temperature

1 egg yolk, at room temperature

2 teaspoons vanilla bean paste

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/31/3 cups) self-raising flour, plus extra for dusting

A good pinch of fine sea salt

Vegetable, canola or rice bran oil, for deep-frying

YOGHURT ICING

60 ml (2 fl oz/¼ cup) Greek-style vanilla bean yoghurt

185 g (6½ oz/1½ cups) icing (confectioners’) sugar

TO SERVE

100 g (3½ oz/1 cup) store-bought toasted muesli (granola) with dried fruit

CREAM the butter and brown sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla bean paste and milk. Mix until just combined.

SIFT the flour and salt over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain, then allow to cool.

WHISK all of the ingredients for the yoghurt icing together in a bowl until well combined and smooth.

SPREAD the icing over the donuts then transfer to a wire rack set over a baking tray. Decorate the tops with toasted muesli and allow to set before serving.

Espresso cream-filled donuts

These are guaranteed to boost a coffee-lover’s energy levels in the morning!

MAKES 18 PREPARATION 40 minutes (plus 2 hours 25 minutes resting) COOKING 20 minutes

YEAST DONUTS

250 ml (9 fl oz/1 cup) lukewarm milk

3½ teaspoons dried yeast

450 g (1 lb/3 cups) plain (all-purpose) flour, plus extra for dusting

55 g (2 oz/¼ cup) caster (superfine) sugar

A good pinch of fine sea salt

1 egg, at room temperature, lightly whisked

30 g (1 oz) unsalted butter, melted, at room temperature

Vegetable, canola or rice bran oil, for deep-frying

TO COAT

220 g (7¾ oz/1 cup) sugar

2 teaspoons ground cinnamon

ESPRESSO CREAM

300 ml (10½ fl oz) thickened (whipping) cream

2 tablespoons espresso coffee, cooled

110 g (3¾ oz/½ cup) caster (superfine) sugar

WHISK the milk and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.

PLACE the remaining flour, remaining sugar and the salt in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined.

WITH the motor running, slowly add the egg, melted butter and the yeast mixture. Mix for 8 minutes, or until the dough is smooth and elastic (the dough should feel slightly sticky).

USING very lightly floured hands, scrape the dough into a lightly oiled bowl. Cover with a piece of baking paper then a tea towel (dish towel). Set aside to rest at room temperature in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.

LINE two large baking trays with baking paper. Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 6 cm (2½ inch) round cookie cutter, cut out 18 rounds from the dough, making sure you cut them as close together as possible. Carefully transfer the donuts to the prepared trays, spreading them out in a single layer. Cover with tea towels and allow to rest for 40 minutes at room temperature, or until doubled in size.

COMBINE the sugar and cinnamon, for coating the donuts, in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly and, while still hot, gently toss in the cinnamon sugar to coat on all sides. Allow to cool.

BEAT all the ingredients for the espresso cream together in a bowl until soft peaks form.

SPOON the mixture into a piping (icing) bag fitted with a 5 mm (¼ inch) round nozzle, then pipe into the centre of each donut and serve.

LemoN and Poppy SeeD Donuts

Pretty and delicious, these are a lovely take on muffins.

MAKES 12 PREPARATION 40 minutes COOKING 15 minutes

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/31/3 cups) self-raising flour, plus extra for dusting

A good pinch of fine sea salt

1 tablespoon poppy seeds

2 tablespoons finely grated lemon zest

Vegetable, canola or rice bran oil, for deep-frying

TO COAT

220 g (7¾ oz/1 cup) sugar

LEMON BUTTERCREAM

60 g (2¼ oz) unsalted butter, at room temperature

250 g (8 oz/2 cups) icing (confectioners’) sugar

2 tablespoons lemon juice

TO SERVE

1 teaspoon poppy seeds

Lemon zest strips

CREAM the butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla essence and milk and mix until just combined.

SIFT the flour and salt over the mixture in the bowl. Add the poppy seeds and the lemon zest. Mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

PLACE the sugar for coating in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly and, while still hot, gently toss and roll in the sugar to coat on all sides. Allow to cool.

BEAT the butter for the buttercream for 3 minutes, or until very pale in colour and fluffy. Add the remaining ingredients and beat until well combined and smooth.

SPOON the buttercream into a piping (icing) bag fitted with a 1 cm (½ inch) star nozzle then pipe it over the centre of each donut. Sprinkle the tops with poppy seeds and lemon zest strips, then serve.

Maple Syrup-Glazed DoNuts with Crispy PRosciutto

The perfect balance of sweet and salty flavours, with the added crunch of crispy prosciutto.

MAKES 10 PREPARATION 40 minutes (plus 2 hours 25 minutes resting) COOKING 15 minutes

YEAST DONUTS

250 ml (9 fl oz/1 cup) lukewarm milk

3½ teaspoons dried yeast

450 g (1 lb/3 cups) plain (all-purpose) flour, plus extra for dusting

55 g (2 oz/¼ cup) caster (superfine) sugar

A good pinch of fine sea salt

1 egg, at room temperature, lightly whisked

30 g (1 oz) unsalted butter, melted, at room temperature

Vegetable, canola or rice bran oil, for deep-frying

TO SERVE

4 thin slices prosciutto

MAPLE SYRUP GLAZE

125 g (4 oz/1 cup) icing (confectioners’) sugar, sifted

80 ml (2½ fl oz/1/3 cup) maple syrup

WHISK the milk and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.

PLACE the remaining flour, remaining sugar and the salt in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined.

WITH the motor running, slowly add the egg, melted butter and the yeast mixture. Mix for 8 minutes, or until the dough is smooth and elastic (the dough should feel slightly sticky).

USING very lightly floured hands, scrape the dough into a lightly oiled bowl. Cover with a piece of baking paper, then a tea towel (dish towel). Set aside to rest in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.

LINE two large baking trays with baking paper. Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out 10 rounds from the dough, making sure you cut them as close together as possible. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each donut. Carefully transfer the donuts to the prepared trays, spreading them out in a single layer. Cover with tea towels. Rest for 40 minutes at room temperature or until doubled in size.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly. Allow to cool.

MEANWHILE, cook the prosciutto on a foil-lined baking tray under a hot grill for 2-3 minutes, or until crisp and golden. Allow to cool, then break into small pieces.

WHISK the ingredients for the maple syrup glaze together in a bowl until well combined and smooth.

DIP the donuts, one at a time, into the glaze, then transfer to a wire rack set over a baking tray. Decorate the tops with prosciutto pieces and allow to set before serving.

Blueberry DonutS with EArl GRey GlAze

The Earl Grey tea glaze on these donuts makes them a delicious addition to any morning tea.

MAKES 12 PREPARATION 40 minutes COOKING 15 minutes

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg, at room temperature

1 egg yolk, at room temperature

70 g (2½ oz/½ cup) dried blueberries

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/31/3 cups) self-raising flour, plus extra for dusting

A good pinch of fine sea salt

Vegetable, canola or rice bran oil, for deep-frying

250 g (9 oz) blueberries

EARL GREY GLAZE

1 Earl Grey tea bag

60 ml (2 fl oz/¼ cup) boiling water

125 g (4½ oz/1 cup) icing (confectioners’) sugar

CREAM the butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, dried blueberries, vanilla essence and milk and mix until just combined.

SIFT the flour and salt over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain. Allow to cool.

TO make the glaze, steep the tea bag in the boiling water for 5 minutes. Remove and discard tea bag, then whisk the icing sugar and tea together in a bowl until well combined and smooth.

DIP the donuts, one at a time, in the glaze, then transfer to a wire rack set over a baking tray. Decorate the tops with fresh blueberries and allow to set before serving.

Tip YOU CAN ALSO DECORATE THE DONUTS WITH SMALL EDIBLE FLOWERS SUCH AS LAVENDER OR DRIED ROSE PETALS, IF YOU LIKE.

Peanut Butter and StrawbeRry Jam Donuts

Lock up your donuts! The kids will go crazy for these sweet ’n’ salty treats.

MAKES 12 PREPARATION 35 minutes COOKING 15 minutes

CAKE DONUTS

50 g (1¾ oz) unsalted butter, at room temperature

140 g (5 oz/½ cup) crunchy peanut butter

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg, at room temperature

1 egg yolk, at room temperature

½ teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

500 g (1 lb 2 oz/31/3 cups) self-raising flour, plus extra for dusting

Vegetable, canola or rice bran oil, for deep-frying

TO COAT

220 g (7¾ oz/1 cup) sugar

TO SERVE

250 g (9 oz/¾ cup) strawberry jam, warmed

250 g (9 oz) small strawberries, thinly sliced

CREAM the butter, peanut butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla essence and milk and mix until just combined.

SIFT the flour over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

PLACE the sugar for coating in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly, then gently roll the donuts in the sugar to coat the sides, and allow to cool.

SPOON the warm jam over the tops of the donuts and decorate with the strawberry slices. Allow to set before serving.

Tip YOU CAN ALSO DECORATE THE TOPS OF THE DONUT WITH CRUSHED, UNSALTED PEANUTS.

BAnanA DoNutS

These heavenly donuts are baked, not fried, which means you can enjoy a few without feeling too guilty!

MAKES 12 PREPARATION 40 minutes COOKING 30 minutes

CAKE DONUTS

80 g (2¾ oz) unsalted butter, at room temperature

110 g (3¾ oz/½ cup, firmly packed) brown sugar

2 medium over-ripe bananas

1 egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon vanilla essence

185 ml (6 fl oz/¾ cup) milk

550 g (1 lb 4 oz/32/3 cups) self-raising flour

A good pinch of fine sea salt

¼ teaspoon ground cinnamon

CINNAMON GLAZE

125 g (4 oz/1 cup) icing (confectioners’) sugar

½ teaspoon ground cinnamon

1½ tablespoons water

TO TOP

55 g (2 oz/½ cup) coarsely chopped walnuts, toasted

2 tablespoons coconut chips, toasted

2 tablespoons roughly crushed banana chips

CREAM the butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the bananas, egg, egg yolk, vanilla essence and milk and mix until just combined.

SIFT the flour, salt and cinnamon over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough.

LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

PREHEAT the oven to 180°C (350°F/Gas 4). Line two large baking trays with baking paper. Place the donuts about 3 cm (1¼ inches) apart on the prepared trays.

BAKE each tray of donuts for 12-15 minutes, or until puffed, light golden and cooked through (the donuts will sound hollow when the bases are tapped). Allow to cool on the trays for 3 minutes.

WHISK all of the cinnamon glaze ingredients together in a bowl until well combined and smooth.

DIP the donuts, one at a time, in the glaze, then transfer to a wire rack set over a baking tray. Sprinkle the tops with the walnuts, coconut chips and banana chips. Allow to set before serving.

PRetZel DonUts

These won’t last long straight from the pan, and are perfect served alongside coffee.

MAKES 16 PREPARATION 40 minutes (plus 2 hours 25 minutes resting) COOKING 15 minutes

YEAST DONUTS

250 ml (9 fl oz/1 cup) lukewarm milk

3½ teaspoons dried yeast

375 g (13 oz/2½ cups) plain (all-purpose) flour, plus extra for dusting

55 g (2 oz/¼ cup) caster (superfine) sugar

25 g (1 oz/½ cup) mini salted pretzels, crushed

A good pinch of fine sea salt

1 egg, at room temperature, lightly whisked

30 g (1 oz) unsalted butter, melted, at room temperature

Vegetable, canola or rice bran oil, for deep-frying

TO COAT

220 g (7¾ oz/1 cup) sugar

2 teaspoons ground cinnamon

WHISK the milk and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Allow to stand at room temperature in a warm spot for 10-15 minutes, or until frothy.

PLACE the remaining flour, remaining sugar, the crushed pretzels and the salt in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined.

WITH the motor running, slowly add the egg, melted butter and the yeast mixture. Mix for 8 minutes, or until the dough is smooth and elastic (the dough should feel slightly sticky).

USING very lightly floured hands, scrape the dough into a lightly oiled bowl. Cover with a piece of baking paper then a tea towel (dish towel). Set aside to rest at room temperature in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.

LINE two large baking trays with baking paper. Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thick rectangle about 30 x 28 cm (12 x 11¼ inches). Cut the rectangle in half lengthwise, then cut each half crosswise into eight wide strips. Twist each dough strip into a pretzel knot, then transfer the knots to the prepared trays and spread out in a single layer. Cover with tea towels and rest for 40 minutes at room temperature, or until doubled in size.

COMBINE the sugar and cinnamon, for coating the donuts, in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly and, while still hot, gently roll in the cinnamon sugar to coat on all sides. Serve hot, warm or at room temperature.