Donuts: 50 Sticky-hot Donut Recipes to Make at Home (2014)
Donut tower cake
Halloween donuts
Strawberry heart donuts
Neapolitan ice-cream donut sandwiches
Champagne-cream donut bites
Christmas donuts
Chocolate sparkle donuts
Donut ToweR CaKe
This is the perfect celebratory cake for all ages, and will really wow your guests. Get everyone involved in the decorating to make it truly unique.
MAKES 12 PREPARATION 45 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
250 ml (9 fl oz/1 cup) milk
55 g (2oz/½ cup) cocoa powder
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 DECORATE
110 g (3¾ oz/½ cup) caster (superfine) sugar
Hundreds and thousands
White sprinkles
RASPBERRY CREAM CHEESE ICING
40 g (1½ oz) unsalted butter, at room temperature
125 g (4½ oz) cream cheese, at room temperature
50 g (1¾ oz) raspberries
160 g (5¾ oz/11/3 cups) icing (confectioners’) sugar, plus extra 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 cocoa, 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 it 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.
PUT the caster 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, while still hot, roll only the edges of the donuts in sugar. Allow to cool.
BEAT the butter for the icing for 3 minutes, or until pale and creamy. Add the remaining icing ingredients and beat until well combined and smooth.
SPOON the icing over the tops of the cooled donuts. Stack the donuts in a tower on a cake stand. Decorate with the hundreds and thousands and white sprinkles, then dust with extra icing sugar before serving.
HaLLowEEN DonutS
Impress your trick-or-treaters with these deliciously spooky pumpkin-pie donuts.
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
½ teaspoon ground mixed spice
200 g (7 oz/¾ cup) cooked and mashed pumpkin
80 ml (2½ oz/1/3 cup) milk
550 g (1 lb 4 oz/32/3 cups) self-raising flour, plus extra for dusting
A good pinch of fine sea salt
Vegetable, canola or rice bran oil, for deep-frying
VANILLA NUTMEG GLAZE
185 g (6½ oz/1½ cups) icing (confectioners’) sugar
2 teaspoons vanilla bean paste
A good pinch of freshly grated nutmeg
TO SERVE
60 g (2¼ oz/1½ cups) caramel popcorn, broken into pieces
Black writing icing
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, mixed spice, pumpkin 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 it 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 for 2-3 minutes each, turning occasionally, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly, then allow to cool.
WHISK all the ingredients for the glaze together in a bowl with 2 tablespoons of water until well combined and smooth.
DIP the cooled donuts, one at a time, into the glaze. Transfer to a wire rack set over a baking tray. Sprinkle the tops with caramel popcorn, then decorate with black writing icing and allow to set before serving.
STRAWBERRY HEART DonutS
Spoil your true love with these little bites of strawberry sweetness. So much better than a bunch of roses.
MAKES 18 PREPARATION 50 minutes COOKING 20 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 2oz/31/3 cups) self-raising flour, plus extra for dusting
A good pinch of fine sea salt
20 g (¾ oz/1½ cups) freeze-dried strawberries
Vegetable, canola or rice bran oil, for deep-frying
STRAWBERRY ICING
125 g (4½ oz/1 cup) icing (confectioners’) sugar, plus extra for dusting
2 teaspoons imitation strawberry essence
1 tablespoon milk
6 drops of pink food colouring
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 half of the freeze-dried strawberries and 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 it 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) heart-shaped cookie cutter, cut out hearts from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more hearts until you have 18 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.
WHISK all the ingredients for the strawberry icing together in a bowl until well combined and smooth.
TRANSFER the donuts to a wire rack set over a baking tray. Drizzle the icing over the cooled donuts. Sprinkle the tops with the remaining freeze-dried strawberries, then allow to set before dusting with extra icing sugar and serving.
NeApolitaN Ice-cReAm DONUT SaNdwicHes
A great summer outdoor treat.
MAKES 12 PREPARATION 50 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
Vegetable, canola or rice bran oil, for deep-frying
VANILLA ICING
120 g (4¼ oz/¾ cup) icing (confectioners’) sugar
1 teaspoon vanilla essence
1 tablespoon boiling water
STRAWBERRY ICING
120 g (4¼ oz/¾ cup) icing (confectioners’) sugar
1 teaspoon imitation strawberry essence
8 drops of red food colouring
1 tablespoon boiling water
CHOCOLATE ICING
80 g (2¾ oz/½ cup) icing (confectioners’) sugar
2 tablespoons cocoa powder
2 tablespoons boiling water
TO SERVE
Hundreds and thousands
12 scoops Neapolitan ice cream
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 it 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.
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 completely.
WHISK together the ingredients for each icing in separate bowls until well combined and smooth.
SPOON the icing over the donuts so you have four iced with vanilla, four with strawberry and four with chocolate. Transfer the donuts to a wire rack set over a baking tray and sprinkle their tops with hundreds and thousands. Allow to set.
WHEN you’re ready to serve, carefully cut each donut in half and place a scoop of ice cream at the centre. Replace the top and serve immediately.
ChamPagNe-cReaM DoNut Bites
These exquisite bites will make any celebration extra special.
MAKES 18 PREPARATION 55 minutes (plus 2 hours 25 minutes resting) COOKING 20 minutes
YEAST DONUTS
60 ml (2 fl oz/¼ cup) lukewarm water
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
½ teaspoon fine sea salt
1 egg, at room temperature, lightly whisked
30 g (1 oz) unsalted butter, melted, at room temperature
185 ml (6 fl oz/¾ cup) Champagne
Vegetable, canola or rice bran oil, for deep-frying
375 ml (13 fl oz/1½ cups) crème anglaise or thick vanilla-bean custard
TO COAT
220 g (7¾ oz/1 cup) sugar
2 teaspoons edible sliver glitter, plus extra, to serve
ROYAL ICING
1 egg white, at room temperature
185 g (6½ oz/1½ cups) icing (confectioners’) sugar
1 teaspoon lemon juice
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. 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, Champagne and then 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 leave to rest for 40 minutes at room temperature or until doubled in size.
COMBINE the sugar and edible silver glitter 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, while still hot, toss in the silver sugar to coat. Allow to cool.
SPOON the crème anglaise into a piping bag fitted with a 5 mm (¼ inch) round nozzle. Pipe this into the donut centres.
BEAT the egg white for the royal icing until frothy, then add the icing sugar, a tablespoon at a time, beating until the mixture is thick and glossy. Beat in the juice until combined. Spoon the icing into a piping bag fitted with a 1 cm (½ inch) round nozzle and pipe a small round on top of each donut. Sprinkle with the extra silver glitter and serve.
CHRistmAs DonutS
Not only do these donuts look the part, but every bite is full of traditional Christmas flavour.
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
235 g (8½ oz/¾ cup) fruit mince
550 g (1 lb 4 oz/32/3 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
220 g (7¾ oz/1 cup) sugar
2 teaspoons ground cinnamon
BRANDY ICING
125 g (4½ oz/1 cup) icing (confectioners’) sugar
2 teaspoons imitation brandy essence
3 teaspoons boiling water
TO SERVE
Red and green 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, milk and fruit mince 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 it 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.
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 then, while still hot, roll in the cinnamon sugar to coat on all sides. Allow to cool.
WHISK all the ingredients for the brandy icing together until well combined and smooth.
DRIZZLE the icing over the donuts. Transfer to a wire rack set over a baking tray, then top with the sprinkles. Allow to set before serving.
cHocolAte sParKle DoNuts
Give any special occasion all the glitz and glamour it deserves with these stand-out treats, using touches of edible gold to keep the night sparkly.
MAKES 10 PREPARATION 1 hour (plus 2 hours 25 minutes resting, plus 1 hour cooling) 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
½ teaspoon 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
CHOCOLATE GANACHE
200 g (7 oz) dark chocolate, chopped
60 ml (2 fl oz/¼ cup) thin (pouring) cream
TO SERVE
375 ml (13 fl oz/1½ cups) extra thick chocolate custard
Edible gold glitter, mini stars and gold cachous
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 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 larger circle. Carefully transfer 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.
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. Cool, then cut in half.
PLACE all the ingredients for the chocolate ganache in a heatproof bowl set over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. Stir gently until the mixture melts and is smooth. Remove the bowl from the heat, and leave to cool to room temperature, stirring occasionally, for 1 hour, or until set softly to a spreadable consistency.
SPOON the chocolate custard over one cut-side of each donut, then replace the donut tops. Spread the tops with ganache, then sprinkle with gold glitter, stars and cachous and serve.
