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

Sherbet donut fruit kebabs

Donut shakers for boys and girls

Marshmallow chocolate donut whoopies

Cookies and cream donuts

Iced honey-cream donuts

Lamington donuts

Banana split donuts

Jelly star donuts

Sherbet DoNut FRuit Kebabs

A great healthy twist on a treat that the kids will have lots of fun eating.

MAKES 15 kebabs PREPARATION 50 minutes COOKING 25 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

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

TO COAT

2 x 100 g (3½ oz) packets of powdered orange sherbet

TO SERVE

15 strawberries

4 kiwifruit, peeled, thickly sliced into rounds

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. 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 4.5 cm (1¾ 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 30 in total.

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 allow to cool.

PUT the sherbet into a deep, heatproof bowl and gently toss and roll the donuts in the sherbet until coated on all sides. Using 15 wooden skewers, alternately thread two donuts, one strawberry and one slice of kiwifruit onto each one, then serve.

Donut ShaKers for Boys and GiRls

These donuts add a little fun to the kitchen — great for parties and keeping little hands busy.

MAKES 10 shaker bags PREPARATION 40 minutes COOKING 30 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

TO COAT

50 g (1¾ oz) unsalted butter

260 g (9¼ oz/¾ cup) honey

FAIRY DUST

140 g (5 oz) packet edible fairy glitter sprinkles

1 tablespoon small silver cachous

ZOO POO

45 g (1½ oz/¹/₃ cup) small chocolate balls

60 g (2 oz/¹/₃ cup) chocolate sprinkles

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. 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 3 cm (1¼ 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 80 in total.

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.

MEANWHILE, place the butter and honey together in a small saucepan over a low heat, stir until the butter melts and the mixture is warm. Remove from the heat, transfer to a heatproof bowl and cover to keep warm.

COMBINE the ingredients for the fairy dust and zoo poo separately in different bowls. Divide the fairy dust between five paper bags and the zoo poo between another five paper bags.

WORKING in batches, quickly toss the warm donuts in the warm melted butter mixture to coat on all sides. Using tongs, divide the donuts evenly between the shaker bags. Hand to children and allow them to shake vigorously to coat on all sides. Serve warm.

MarshmalloW CHocolAte Donut WHoopies

A seriously decadent treat. The homemade marshmallow adds a gooey yum factor.

MAKES 12 PREPARATION 55 minutes COOKING 40 minutes

CAKE DONUT WHOOPIES

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

55 g (2 oz/½ cup) cocoa powder

MARSHMALLOW

165 g (5¾ oz/¾ cup) sugar

125 ml (4 fl oz/½ cup) liquid glucose

2 egg whites, at room temperature

¼ teaspoon cream of tartar

2 teaspoons vanilla essence

12 drops red food colouring

TO SERVE

Icing (confectioners’) sugar, for dusting

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, salt and cocoa powder 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.

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 completely on the trays. Halve the donuts by cutting horizontally through the centre.

STIR the sugar, glucose and 60 ml (2 fl oz/¼ cup) water for the marshmallow in a medium saucepan over a high heat until the sugar has dissolved. Bring to the boil, and boil for 8-10 minutes, or until the mixture reaches 130°C (250°F) on a sugar thermometer.

BEAT the egg whites and cream of tartar in a standmixer until soft peaks form then, with the motor running on a medium speed, slowly add the hot sugar mixture in a thin steady stream. Once added, increase the speed to medium-high and beat for 8 minutes, or until the mixture is stiff and glossy. Beat in the vanilla essence and red food colouring.

USING two dessertspoons, spoon the marshmallow mixture over the donut bases. Gently replace the donut tops, pushing down lightly (but do not allow the marshmallow to reach the edges because as it sets it will spread further). Leave the marshmallow to firm up, then lightly dust the tops with icing sugar and serve.

CookieS and CReam Donuts

These more-ish donuts will have the adults coming back for more, too.

MAKES 10 PREPARATION 45 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

80 g (2¾ oz/1 cup) mini cream-filled chocolate biscuits, roughly crushed

CHOCOLATE CREAM ICING

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

30 g (1 oz/¼ cup) cocoa powder

80 ml (2½ fl oz/¹/₃ cup) thickened cream

COOKIE CREAM

500 ml (17 fl oz/2 cups) thickened (whipping) cream

120 g (4¼ oz/1½ cups) mini cream-filled chocolate biscuits, finely crushed

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. Leave to stand at room temperature 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 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 larger circle. Transfer the donuts to the prepared trays in a single layer. Cover with tea towels. Rest for 40 minutes at room temperature or until doubled in size.

WHISK all the ingredients for the chocolate cream icing together until well combined and smooth. Spread the icing over the tops of the donuts then transfer them to a wire rack set over a baking tray. Sprinkle with the roughly crushed biscuit and leave to set.

FOR the cookie cream, beat the cream until soft peaks form then fold through the crushed biscuit. Spoon into a piping (icing) bag fitted with a 1 cm (½ inch) star nozzle. Pipe the cookie cream into the donut centres, then serve.

ICED HONEY-CREAM DonutS

Little boys and girls alike will love these cute, honey-flavoured treats.

MAKES 18 PREPARATION 1 hour (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

HONEY CREAM

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

2 tablespoons honey

ICING

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

3 teaspoons milk

6 drops pink food colouring

4 drops blue food colouring

TO DECORATE

White buttons

Twine

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 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, then 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 (3¼ inch) round cookie cutter, cut out 18 rounds, cutting them as close together as possible. Carefully transfer the donuts to the prepared trays, spreading them out in single layers and cover with tea towels. Rest for 40 minutes at room temperature, or until doubled in size.

BEAT the honey cream ingredients together in a standmixer until soft peaks form. Spoon into a piping (icing) bag fitted with a 5 mm(¼ inch) round nozzle.

WHISK the icing ingredients together in a bowl until well combined and smooth. Halve the mixture and stir pink food colouring through one half and blue food colouring through the remaining half.

PIPE the honey cream into the centres of the donuts. Transfer to a wire rack set over a baking tray. Spoon either pink or blue icing over the donuts and allow to set. Thread the buttons onto lengths of twine and use these to tie stacks of the donuts together before serving.

LaMinGton DoNuts

A modern twist on an Australian classic, these are the perfect size for popping into your mouth.

MAKES 28 PREPARATION 45 minutes (plus 2 hours 25 minutes resting) COOKING 25 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

LAMINGTON ICING

125 ml (4 fl oz/½ cup) boiling water

60 g (2¼ oz) unsalted butter

250 g (9 oz/2 cups) icing (confectioners’) sugar

55 g (2 oz/½ cup) cocoa powder

270 g (9 oz/3 cups) desiccated coconut

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).

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 4.5 cm (1¾ inch) round cookie cutter, cut out 28 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 rest for 40 minutes at room temperature, or until doubled in size.

WHISK the water, butter, sugar and cocoa for the lamington icing together until well combined and smooth. Place the coconut in a bowl.

USING two forks, dip the donuts, one at a time, into the lamington icing to coat on all sides. Allow the excess to drip off, then gently roll in the coconut to coat. Transfer to a wire rack set over a baking tray and allow to set before serving.

BAnAna SpLit DONuts

A great weekend sweet treat that the whole family will love.

MAKES 10 PREPARATION 45 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 COAT

220 g (7¾ oz/1 cup) sugar

2 teaspoons ground cinnamon

TO SERVE

2 bananas, peeled, thinly sliced

45 g (1⁵/₈ oz/¹/₃ cup) finely chopped unsalted roasted peanuts

10 red glace cherries

STRAWBERRY CREAM

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

165 g (5¾ oz/½ cup) strawberry jam

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).

LINE two large baking trays with baking paper. Generously flour a work surface then 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 25 x 15 cm (10 x 6 inches). Using a large floured knife, cut this rectangle in half lengthwise, then cut each piece into five wide strips crosswise to produce 10 smaller rectangles in total.

CAREFULLY transfer the square donuts to the prepared trays, placing them about 5 cm (2 inches) apart 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 in a deep, heatproof bowl.

FOR the strawberry cream, beat the cream until firm peaks form, then stir through the jam until well combined. Slice the cooled donuts through the top lengthwise, creating a pocket for the cream, being careful not to cut all the way through. Spoon the strawberry cream down the length of each donut, then top with banana, nuts and a glace cherry before serving.

JellY StAR donuts

The jelly crystals add a sparkly touch to these donuts. You can use any flavour you like.

MAKES 28 PREPARATION 40 minutes COOKING 25 minutes

CAKE DONUT STARS

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

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

TO COAT

1 x 85 g (3 oz) packet strawberry flavoured jelly crystals

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. 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 6 cm (2½ inch) star-shaped cookie cutter, cut out stars from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more stars until you have 28 in total.

PLACE the jelly crystals in a deep, heatproof bowl.