Donuts: 50 Sticky-hot Donut Recipes to Make at Home (2014)
Sufganiyot (Israeli jam donuts)
Zeppole (Italian donuts)
Jalebi (Indian spiced donuts)
Loukoumades (Greek honey donuts)
Churros with chocolate dipping sauce
Sfenj (Moroccan donuts)
Pets de nonne (nuns’ farts)
Oliebollen (Dutch fruit donuts)
Youtiao (Chinese donuts)
Persians (pink-iced Canadian donuts)
SuFGAniyOT Israeli jam donuts
A delicious jam-filled donut eaten in Israel and enjoyed throughout the world during Hanukkah celebrations.
MAKES 18 PREPARATION 40 minutes (plus 2 hours 25 minutes resting) COOKING 20 minutes
SUFGANIYOT
125 ml (4 fl oz/½ cup) lukewarm water
2 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 teaspoon finely grated orange zest
2 egg yolks, at room temperature
1 egg, at room temperature
½ teaspoon vanilla essence
85 g (3 oz) unsalted butter, chopped
Vegetable, canola or rice bran oil, for deep-frying
TO SERVE
320 g (11¼ oz/1 cup) strawberry jam
Icing (confectioners’) sugar, for dusting
WHISK the water 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 orange zest, egg yolks, egg, vanilla essence and then the yeast mixture. Mix for 4 minutes, or until well combined. Add the butter, a piece at a time, mixing for 4 minutes until the dough is smooth and elastic (it 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 sufganiyot 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 sufganiyot 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.
PULSE the jam in a food processor until smooth, then spoon it into a piping (icing) bag fitted with a 5 mm (¼ inch) round nozzle. Pipe the jam into the centres of the sufganiyot, then dust generously with icing sugar and serve.
ZEPPOlE italian donuts
The dough of this southern Italian donut is enriched with fresh ricotta, making it beautifully soft and delicate.
MAKES 30 PREPARATION 15 minutes COOKING 25 minutes
ZEPPOLE
150 g (5½ oz/1 cup) self-raising flour
A good pinch of fine sea salt
1 tablespoon granulated sugar
230 g (8 oz/1 cup) ricotta cheese
2 eggs, at room temperature, lightly whisked
1 teaspoon vanilla essence
Vegetable, canola or rice bran oil, for deep-frying
TO SERVE
Icing (confectioners’) sugar, for dusting
COMBINE the flour, salt, sugar, ricotta, eggs and vanilla essence in a bowl. Stir until the mixture is well combined (it should create a sticky batter).
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Using an oiled spoon, carefully drop tablespoons of the dough into the hot oil. Deep-fry the zeppole in batches, turning occasionally, for 2-3 minutes each, or until they are puffed, golden and cooked through.
TRANSFER to paper towels to drain briefly. Dust generously with icing sugar and serve warm.
JAleBI indian spiced donuts
These super-sweet Indian treats are submerged in saffron syrup, which gives them a beautifully pale orange colour.
MAKES 22 PREPARATION 20 minutes COOKING 20 minutes
JALEBI
150 g (5½ oz/1 cup) plain (all-purpose) flour
140 g (5 oz/½ cup) plain yoghurt
A good pinch of bicarbonate of soda (baking soda)
Ghee (clarified butter), vegetable, canola or rice bran oil, for deep-frying
SAFFRON SYRUP
220 g (7¾ oz/1 cup) sugar
½ teaspoon saffron threads
WHISK the flour, yoghurt and 185 ml (6 fl oz/¾ cup) water together in a bowl until well combined and smooth. Whisk in the bicarbonate of soda until well combined.
SPOON the batter into a piping (icing) bag fitted with a 5 mm (¼ inch) round nozzle, then place in the refrigerator and chill until required.
PLACE the sugar and 125 ml (4 fl oz/½ cup) water for the saffron syrup in a small saucepan over a high heat. Stir gently until the sugar dissolves, then bring to the boil for 2 minutes, or until slightly reduced. Remove the pan from the heat, stir in the saffron threads, then cover to keep warm.
WHEN ready to cook, heat the ghee or oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Carefully pipe the chilled batter into the hot oil, forming concentric circles so each jalebi is about 8 cm (3¼ inches) wide. Deep-fry the jalebi in batches, turning occasionally, for 2-3 minutes each, or until lightly puffed, golden and cooked through.
TRANSFER to paper towels to drain briefly, then submerge the hot jalebi in the warm saffron syrup. Using a slotted spoon, remove them from the syrup and allow any excess to drain away. Transfer to a serving platter and serve warm.
LouKouMadeS Greek honey donuts
These syrup-drenched Greek donuts are served warm, lightly dusted with cinnamon.
MAKES 32 PREPARATION 15 minutes (plus 1 hour 45 minutes resting) COOKING 25 minutes
LOUKOUMADES
60 ml (2 fl oz/¼ cup) lukewarm water, plus 185 ml (6 fl oz/¾ cup) extra
1 teaspoon dried yeast
2 teaspoons caster (superfine) sugar
260 g (9¼ oz/1¾ cups) plain (all-purpose) flour
A good pinch of fine sea salt
½ teaspoon vanilla essence
Vegetable, canola or rice bran oil, for deep-frying
HONEY SYRUP
125 g (4½ oz/1/3 cup) honey
TO SERVE
Ground cinnamon, for dusting
WHISK the 60 ml of water and yeast together in a large bowl. Add the sugar and 1 teaspoon of the flour and whisk until well combined. Allow to stand at room temperature in a warm spot for 10-15 minutes, or until frothy.
ADD the remaining flour, the salt, vanilla essence and the extra 185 ml of water to the yeast mixture. Stir until well combined and smooth. Cover the bowl with a piece of baking paper, then a tea towel (dish towel) and set aside to rest in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.
PLACE the honey for the honey syrup in a small saucepan over a high heat with 125 ml (4 fl oz/½ cup) of water. Bring to the boil, then remove the pan from the heat and allow the syrup to cool in the pan.
LINE two large baking trays with baking paper.
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Using an oiled dessertspoon, carefully drop spoonfuls of the batter into the hot oil. Deep-fry in batches, turning occasionally, for 2-3 minutes each, or until the loukoumades are puffed, golden and cooked through. Drain briefly on paper towels, then transfer to the prepared trays.
DRIZZLE with the honey syrup, dust with cinnamon and serve warm.
ChuRRos with CHocolAte DipPinG SAuce
These Spanish donuts are irresistible when served warm with this decadent chocolate dipping sauce. Delicious in the morning with coffee, or in the evening as a luxurious dessert.
MAKES 42 PREPARATION 20 minutes COOKING 35 minutes (plus 10 minutes cooling time)
CHURROS
100 g (3½ oz) unsalted butter, chopped
150 g (5½ oz/1 cup) plain (all-purpose) flour
¼ teaspoon salt
2 eggs, 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
CHOCOLATE DIPPING SAUCE
200 g (7 oz) good-quality dark chocolate, coarsely chopped
300 ml (10½ fl oz) thin (pouring) cream
PLACE the butter and 250 ml (9 fl oz/1 cup) of water together in a medium saucepan over a high heat. Bring to the boil, stirring until the butter melts. Add the flour and salt and stir vigorously for 1 minute, or until the mixture comes together in a ball. Remove from the heat.
TRANSFER the flour mixture to the bowl of a standmixer. Allow to stand for 10 minutes to cool slightly, then attach the paddle and beat on a medium speed for 3 minutes. Add the eggs, one at a time, beating well between each addition until the mixture is combined and glossy.
SPOON the dough into a piping (icing) bag fitted with a 1 cm (½ inch) star nozzle.
COMBINE the sugar and cinnamon, for coating the churros, in a deep, heatproof bowl.
PLACE the chopped chocolate and cream for the chocolate sauce in a heatproof bowl set over a saucepan of simmering water. Make sure the base of the bowl is not touching the water in the pan. Stir gently until the mixture melts together and is smooth. Remove the pan from the heat and set aside (keep the bowl set over the pan so the sauce stays warm).
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Carefully pipe 8 cm (3¼ inch) lengths of dough into the hot oil. Deep-fry in batches, turning occasionally, for 2-3 minutes each, or until the churros are puffed, golden and cooked through. Transfer to paper towels to drain briefly then, while still hot, toss the churros in the cinnamon sugar to coat on all sides. Serve warm with the warm chocolate dipping sauce.
SFeNj moroccan donuts
These donuts are made from unsweetened dough, and once cooked, can be rolled in sugar or icing sugar.
MAKES 12 PREPARATION 30 minutes (plus 1 hour 45 minutes resting) COOKING 15 minutes
SFENJ
250 ml (9 fl oz/1 cup) lukewarm water
1 tablespoon dried yeast
2 tablespoons sugar
450 g (1 lb/3 cups) plain (all-purpose) flour, plus extra for dusting
A good pinch of fine sea salt
TO COAT
220 g (7¾ oz/1 cup) sugar
WHISK the water and yeast together in the bowl of a standmixer. Add the sugar and 1 teaspoon of the flour, then whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.
ADD the remaining flour and the salt to the yeast mixture. Attach the dough hook and mix on a medium speed until well combined, then mix for 8 minutes more, or until the dough is smooth and elastic (the dough will feel firm).
GENEROUSLY oil a large bowl. Add the dough and turn to coat (it needs to be coated on all sides as this will prevent a crust from forming on the dough). Cover with plastic wrap, then a tea towel (dish towel) and set aside to rest in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size. Press the dough down with the palms of your hands to expel some of the air.
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F).
LIGHTLY dust a clean surface with flour then divide the dough into 12 equal portions. Knead each portion until smooth, flatten into 6 cm (2½ inch) rounds in your palms, then push a finger through the centre to create a hole. Twirl the dough on your finger to enlarge the hole to the size of a tennis ball.
PLACE the sugar for coating in a deep, heatproof bowl.
DEEP-FRY the sfenj in batches, turning occasionally, for 2-3 minutes each, or until they are puffed, golden and cooked through. Transfer to paper towels to drain briefly then, while still hot, toss in sugar to coat on all sides. Serve warm.
Pets de Nonne nuns’ farts
These little French donuts are surprisingly light and airy, which gives them their cheeky name.
MAKES 22 PREPARATION 15 minutes COOKING 20 minutes (plus 10 minutes cooling)
PETS DE NONNE
60 g (2¼ oz) unsalted butter, chopped
A good pinch of fine sea salt
75 g (2¾ oz/½ cup) plain (all-purpose) flour
2 eggs, at room temperature
Vegetable, canola or rice bran oil, for deep-frying
TO SERVE
Icing (confectioners’) sugar, for dusting
PLACE the butter and 125 ml (4 fl oz/½ cup) water in a saucepan over a high heat. Bring to the boil, stirring until the butter melts. Add the salt and flour and stir vigorously for 1 minute, or until the mixture comes together in a ball. Remove from the heat.
TRANSFER the flour mixture to the bowl of a standmixer. Allow to stand for 10 minutes to cool slightly, then attach the paddle and beat on a medium speed for 3 minutes. Add the eggs, one at a time, beating well between each addition until the mixture is well combined and glossy (it should be soft and sticky).
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Using an oiled teaspoon, carefully drop heaped teaspoons of the dough into the hot oil. Deep-fry the pets de nonne 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. Dust generously with icing sugar before serving.
OlieBolleN dutch fruit donuts
Traditionally eaten by the Dutch on New Year’s Eve (and enjoyed in Belgium, too), these fruit-filled delicacies are affectionately known as ‘dutchies’ elsewhere in the world.
MAKES 25 PREPARATION 15 minutes (plus 1 hour 45 minutes resting) COOKING 20 minutes
OLIEBOLLEN
60 ml (2 fl oz/¼ cup) lukewarm water
2 teaspoons dried yeast
2 tablespoons sugar
225 g (8 oz/1½ cups) plain (all-purpose) flour
A good pinch of fine sea salt
125 ml (4 fl oz/½ cup) milk
1 egg, at room temperature, lightly whisked
40 g (1½ oz/¼ cup) currants
50 g (1¾ oz/1/3 cup) raisins
1 small green apple, peeled, cored, finely chopped
Vegetable, canola or rice bran oil, for deep-frying
TO SERVE
Icing (confectioners’) sugar, for dusting
WHISK the water and yeast together in a large bowl. Add the sugar and whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.
ADD the flour, salt, milk, egg, currants, raisins and apple to the yeast mixture. Stir until well combined, then cover with a piece of baking paper and 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 (the mixture will be soft and sticky).
HEAT the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180°C (350°F). Using an oiled dessertspoon, carefully drop spoonfuls of the dough into the hot oil. Deep-fry the oliebollen in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through.
TRANSFER to paper towels to drain briefly. Dust generously with icing sugar and serve warm.
YoutiAo Chinese donuts
Also known as Chinese oil sticks, these are eaten piping hot and crispy alongside savoury rice dishes, or used for dipping into hot coffee or chocolate.
MAKES 20 PREPARATION 25 minutes (plus 1 hour 45 minutes resting) COOKING 20 minutes
YOUTIAO
500 g (1 lb 2 oz/31/3 cups) plain (all-purpose) flour, plus extra for dusting
1 teaspoon dried yeast
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons sugar
375 ml (13 fl oz/1½ cups) lukewarm water
Vegetable, canola or rice bran oil, for deep-frying
PLACE all of the ingredients for the youtiao in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined, then mix for 5 minutes more, or until the dough is smooth and elastic (the dough will feel slightly sticky).
TRANSFER the dough to 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, roll the dough out to a 5 mm (¼ inch) thick, 40 x 20 cm (16 x 8 inches) rectangle. Using a large floured knife, cut the dough into 2 cm (¾ inch) wide strips crosswise until you have 40 strips. Wet a finger in a bowl of water, then run it down the length of a strip and place another strip on top, pressing down lightly to seal them together. Transfer to a prepared tray, then repeat until you have used up the rest of the dough. Allow to rest for 15 minutes at room temperature, or until the sticks are slightly puffed up.
HEAT the oil in a deep, heavy-based frying pan over a medium-high heat until it reaches 180°C (350°F). Deep-fry the youtiao in batches, turning occasionally, for 2-3 minutes each, or until puffed, golden and cooked through.
TRANSFER to paper towels to drain briefly, then serve hot.
PersianS pink-iced canadian donuts
Originating in the city of Thunder Bay, Canada, these sweet cinnamon scroll donuts are topped with icing made from fresh raspberries and sometimes strawberries.
MAKES 12 PREPARATION 45 minutes (plus 2 hours 45 minutes resting) COOKING 15 minutes
PERSIANS
2 tablespoons lukewarm water, plus 125 ml (4 fl oz/½ cup) extra
2 teaspoons dried yeast
55 g (2 oz/¼ cup) caster (superfine) sugar
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
2 teaspoons vanilla essence
1 egg, at room temperature, lightly whisked
30 g (1 oz) unsalted butter, melted, at room temperature
375 g (13 oz/2½ cups) plain (all-purpose) flour, plus extra for dusting
Vegetable, canola or rice bran oil, for deep-frying
FOR DUSTING
55 g (2 oz/¼ cup, firmly packed) brown sugar
2 teaspoons ground cinnamon
RASPBERRY ICING
50 g (1¾ oz) raspberries
125 g (4½ oz/1 cup) icing (confectioners’) sugar
WHISK the 2 tablespoons of lukewarm water with the yeast in a small, heatproof jug. Add the caster sugar and whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.
ADD the salt, cinnamon, vanilla essence, egg, butter, flour, the remaining 125 ml of water and the yeast mixture to the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined, then mix for 5 minutes more, or until the dough is smooth and elastic (the dough will 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) and set aside to rest in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.
LIGHTLY flour a clean surface and rolling pin and roll the dough into a rectangle about 42 x 30 cm (17 x 12 inches). Combine the brown sugar and cinnamon for dusting, then sprinkle it evenly over the surface of the dough. Roll the dough up tightly from the long side to form one long log. Trim the ends so that the log is about 40 cm (16 inches) in length.
LINE two baking trays with baking paper. Cut the log into 12 equal pieces, then transfer to the lined baking trays, cut-side facing up. Lightly flatten each piece of dough with the palm of your hand to a 1.5 cm (5/8 inch) thick round. Cover the trays with tea towels and allow to rest for 1 hour at room temperature in a warm spot 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, then transfer to a wire rack set over a baking tray.
MASH the raspberries for the icing with a fork in a small bowl, then push them through a fine sieve and discard any seeds left behind. Whisk the raspberry purée and icing sugar together until well combined and smooth.
DRIZZLE the raspberry icing over the warm donuts, then allow to set before serving.