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

Cosmopolitan-cocktail donuts

Lime cheesecake donuts

Apple crumble donuts

Éclair croissant-donuts

Strawberry brûlée croissant-donuts

Croissant-donut bites with dulce de leche

Lemon meringue donuts

After-dinner choc-mint donuts

CosmopolitaN-CocKtAil DoNuts

This adults-only donut has a boozy icing that’s fit for any cocktail party.

MAKES 12 PREPARATION 40 minutes COOKING 15 minutes

CAKE DONUTS

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

55 g (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

COSMOPOLITAN ICING

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

2 teaspoons citron vodka

½ teaspoon Cointreau

1½ tablespoons cranberry cordial

TO SERVE

Orange zest strips

Pink cachous

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 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 leave to cool.

MAKE the cosmopolitan icing by whisking all of the ingredients together in a bowl until well combined and smooth.

SPREAD the icing over each donut then transfer to a wire rack set over a baking tray. Decorate the tops with the orange zest and cachous. Allow to set and then serve.

Lime CHeesecAKe DoNuts

There is a wonderfully zingy taste of lime in this donut’s cheesecake filling that makes for a great afternoon treat.

MAKES 18 PREPARATION 45 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

1 tablespoon finely grated lime zest

LIME CHEESECAKE FILLING

125 g (4½ oz/½ cup) cream cheese

250 g (9 oz/1 cup) mascarpone cheese

2 tablespoons caster (superfine) sugar

2 teaspoons finely grated lime zest

80 ml (2½ fl oz/¹/₃ cup) freshly squeezed lime juice

WHISK the milk and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and 1 teaspoon of the sugar then 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 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 clean tea towels and leave to rest for 40 minutes at room temperature, or until they have doubled in size.

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

HEAT the oil in a deep, heavy-based saucepan over a medium-high heat, or until it reaches 180°C (350°F). Deep-fry the donuts 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 the lime and sugar mixture to coat. Reserve any leftover lime sugar and leave the donuts to cool.

MAKE the lime cheesecake filling by beating the ingredients together in a bowl until well combined and smooth.

HALVE each donut horizontally through the centre then spoon the filling into the middle of each donut base. Replace the tops and push down firmly. Sprinkle with some of the leftover lime sugar before serving.

ApplE CruMble DonutS

Reminiscent of a classic winter dessert, these donuts have all the charm of tradition, but with a modern twist.

MAKES 12 PREPARATION 40 minutes COOKING 30 minutes

CRUMBLE TOPPING

50 g (1¾ oz) unsalted chilled butter, chopped

75 g (2½ oz/½ cup) plain (all-purpose) flour

55 g (2 oz/¼ cup, firmly packed) brown sugar

20 g (¾ oz/¼ cup) rolled oats

½ teaspoon ground mixed spice

CAKE DONUTS

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

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

60 ml (2 fl oz/¼ cup) apple purée

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

APPLE GLAZE

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

2 tablespoons apple juice

TO SERVE

2 large green apples

1 tablespoon lemon juice

PREHEAT the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper. Pulse the butter and flour for the crumble together in a food processor until coarse crumbs form. Transfer to a bowl, then stir through the remaining crumble ingredients. Spread out evenly on a baking tray lined with baking paper and bake for 10-12 minutes, or until crisp and golden. Allow to cool on the tray, then break into pieces.

CREAM the butter and sugar for the donuts together in a large standmixer for 3 minutes, or until pale and fluffy. Add the apple purée, 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.

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 cooked through, puffed and golden. Transfer to paper towels to drain then allow to cool.

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

DIP the donuts, one at a time, into the glaze. Transfer to a wire rack set over a baking tray and allow to set.

THINLY slice the apples and seed them, then quickly toss them in lemon juice to stop them from browning. Use them to top the donuts, then sprinkle with the crumble topping and serve.

ÉclAir Croissant-doNuts

A lovely twist on a French pastry — yet even more delightful for their perfect little size.

MAKES 15 PREPARATION 1 hour (plus 3 hours 30 minutes chilling, plus 40 minutes resting) COOKING 15 minutes

CROISSANT-DONUTS

185 ml (6 fl oz/¾ cup) lukewarm milk

3 teaspoons dried yeast

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

2 eggs, at room temperature, lightly whisked

1 teaspoon vanilla essence

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

A good pinch of fine sea salt

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

BUTTER MIXTURE

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

200 g (7 oz) unsalted butter, at room temperature

CHANTILLY CREAM

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

40 g (1½ oz/¹/₃ cup) icing (confectioners’) sugar

2 teaspoons vanilla bean paste

TO SERVE

175 g (6 oz/1 cup) Belgian milk chocolate chips, melted

50 g (1¾ oz) raspberries, torn in half

icing (confectioners’) sugar, for dusting

COMBINE the milk, yeast, sugar, eggs, vanilla essence, flour and salt in the bowl of a standmixer. Attach the dough hook and mix on a low speed until the ingredients are well combined. Increase the speed to medium-low and mix for 4 minutes, or until the dough is smooth and elastic (the dough will be sticky). Line a baking tray with baking paper and lightly flour it before transferring the dough onto the tray. Flatten to a rough 20 x 15 cm (8 x 6 inches) rectangle with lightly floured fingertips. Cover with another piece of baking paper and refrigerate for 30 minutes.

BEAT the flour and butter for the butter mixture in a standmixer until smooth. Transfer the chilled dough and paper to a work surface and roll out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Spread the butter mixture evenly all over the dough, right to the edges. Fold the dough into thirds from the shorter sides, like a letter, then transfer back to the tray on the paper. Cover with baking paper and refrigerate for 30 minutes.

REMOVE the dough from the fridge, transfer to a clean piece of baking paper lightly dusted with flour, turn 90 degrees and roll into the same-sized rectangle again, then fold both edges to the middle. Refrigerate for 30 minutes, then repeat this turning, rolling, folding and chilling sequence twice more. Finally, turn, roll and fold the dough, then chill it for 1 hour.

LINE a large baking tray with baking paper. Lightly flour a work surface. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Using a floured 6 cm (2½ inch) round cookie cutter, cut out 15 rounds from the dough, making sure you cut them as close together as possible. Carefully transfer to the prepared tray in a single layer. Cover with a tea towel (dish towel). Rest for 40 minutes at room temperature or until they have doubled in size.

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

MAKE the chantilly cream by beating all of the ingredients together until soft peaks form. Spoon the mixture into a piping (icing) bag fitted with a 5 mm (¼ inch) round nozzle, then pipe the cream into the centre of each croissant-donut. Top with melted chocolate, then raspberries. Dust lightly with icing sugar and serve.

StraWberry BrÛlÉe Croissant-donutS

These are perfect for a ladies’ high tea. Make them during strawberry season for the best berry flavour.

MAKES 8 PREPARATION 55 minutes (plus 3 hours 30 minutes chilling, plus 40 minutes resting) COOKING 15 minutes

CROISSANT-DONUTS

185 ml (6 fl oz/¾ cup) lukewarm milk

3 teaspoons dried yeast

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

2 eggs, at room temperature, lightly whisked

1 teaspoon vanilla essence

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

A good pinch of fine sea salt

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

BUTTER MIXTURE

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

200 g (7 oz) unsalted butter, at room temperature

TO COAT

220 g (7¾ oz/1 cup) sugar

2 teaspoons ground cinnamon

TO SERVE

500 g (1 lb 2 oz) strawberries, halved

1 tablespoon caster (superfine) sugar

LINE a baking tray with baking paper and lightly flour it before transferring the dough onto the tray. Flatten to a rough 20 x 15 cm(8 x 6 inches) rectangle with lightly floured fingertips. Cover with another piece of baking paper and refrigerate for 30 minutes.

BEAT the flour and butter in a standmixer until smooth. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Spread the butter mixture evenly all over the dough, right to the edges. Fold the dough into thirds from the shorter sides, like a letter, then transfer back to the tray on the paper. Cover with baking paper and refrigerate for 30 minutes.

REMOVE the dough from the fridge, transfer to a clean piece of baking paper lightly dusted with flour, turn 90 degrees and roll it into the same-sized rectangle again, then fold both edges to the middle. Refrigerate for 30 minutes, then repeat this turning, rolling, folding and chilling sequence twice more. Finally, turn, roll and fold the dough, then chill it for 1 hour.

LINE a large baking tray with baking paper. Lightly flour a work surface. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Using a floured 8 cm (3¼ inch) round cookie cutter, cut out eight 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 tray in a single layer. Cover with a tea towel (dish towel) and rest for 40 minutes at room temperature or until doubled in size. Combine the sugar and cinnamon in a deep, heatproof bowl.

PLACE the strawberries, cut-side up, on a foil-lined tray. Sprinkle with the sugar, then use a kitchen blowtorch to caramelise. Allow to cool, then serve with the croissant-donuts.

croissant-donut bites with Dulce de lecHe

Decadence to the next level! A platter of these deliciously more-ish, sweet-and-salty bites won’t last long.

MAKES 44 bites PREPARATION 1 hour (plus 3 hours 30 minutes chilling, plus 40 minutes resting) COOKING 25 minutes

CROISSANT-DONUT BITES

185 ml (9 fl oz/¾ cup) lukewarm milk

3 teaspoons dried yeast

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

2 eggs, at room temperature, lightly whisked

1 teaspoon vanilla essence

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

A good pinch of fine sea salt

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

BUTTER MIXTURE

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

200 g (7 oz) unsalted butter, at room temperature

TO SERVE

250 ml (9 fl oz/1 cup) dulce de leche

Pink sea salt flakes

COMBINE the milk, yeast, sugar, eggs, vanilla, flour and salt in the bowl of a standmixer. Attach the dough hook and mix on a low speed until well combined. Increase the speed to medium-low and mix for 4 minutes or until the dough is smooth and elastic (the dough will be sticky). Line a baking tray with baking paper and lightly flour it before transferring the dough onto the tray. Flatten to a rough 20 x 15 cm(8 x 6 inches) rectangle with lightly floured fingertips. Cover with another piece of baking paper and refrigerate for 30 minutes.

BEAT the flour and butter for the butter mixture in a standmixer until smooth. Transfer the chilled dough and paper to a work surface and roll out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Spread the butter mixture evenly over the dough, right to the edges. Fold the dough in thirds from the shorter sides, like a letter, then transfer back to the tray on the paper. Cover with baking paper and refrigerate for 30 minutes.

LINE a large baking tray with baking paper. Lightly flour a work surface. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Using a floured 3 cm (1¼ inch) round cookie cutter, cut out 44 rounds from the dough, making sure you cut them as close together as possible. Carefully transfer these bites to the prepared tray in a single layer. Cover with a tea towel (dish towel). 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 bites in batches for 2-3 minutes each, turning occasionally, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly.

PLACE the bites onto a serving platter and spoon the dulce de leche into a small serving bowl. Dip the bites into the dulce de leche to coat, sprinkle with pink sea salt and serve hot, warm or at room temperature.

LeMon MeRingue Donuts

With a touch of decorative meringue piping, these super-simple donuts are transformed into stunning works of art.

MAKES 10 PREPARATION 45 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

320 g (11¼ oz/1 cup) lemon curd

MERINGUE

4 egg whites, at room temperature

150 g (5½ oz/²/₃ cup) caster (superfine) sugar

TO SERVE

2 tablespoons finely grated lemon zest

WHISK the milk and yeast together in a small, heatproof jug. Add 1 teaspoon of the flour and 1 teaspoon of the sugar, then 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, the sugar and the salt in the bowl of a standmixer. Attach the dough hook and mix 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) 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 the donuts to the prepared trays in a single layer, then cover with tea towels. Rest for 40 minutes at room temperature, or until doubled in size.

CUT the donuts in half horizontally and spread the bases with lemon curd. Replace the tops and transfer to the prepared trays.

MAKE the meringue by beating the egg whites in a standmixer until soft peaks form. Gradually beat in the sugar until firm peaks form and the sugar dissolves. Spoon the meringue into a piping (icing) bag fitted with a 1 cm (½ inch) star nozzle. Pipe the meringue over the tops of the donuts. Using a kitchen blowtorch, caramelise the meringue tops, then sprinkle with the lemon zest. Serve warm.

After-diNNer Choc-MiNt DonUts

Impress your dinner-party guests with these easy-to-prepare treats.

MAKES 18 PREPARATION 45 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

CHOCOLATE ICING

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

30 g (1 oz/¼ cup) cocoa powder

1-2 tablespoons boiling water

MINT DRIZZLE

60 g (2¼ oz/½ cup) icing (confectioners’) sugar

1½ teaspoons peppermint essence

3 teaspoons boiling water

PLACE the remaining flour, the sugar and the salt in the bowl of a standmixer. Attach the dough hook and mix together on 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) 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. Use the tip of a floured chopstick to push a hole through 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. Re-open the centre holes using a chopstick, if needed.

MAKE the icing by whisking all of the ingredients together in a bowl until well combined and smooth. Spread each donut with the chocolate icing, then transfer to a wire rack set over a baking tray. Allow to set.

WHISK all the ingredients for the mint drizzle together in a bowl until well combined and smooth. Spoon into a small re-sealable food storage bag. Snip one of the bottom corners off the bag and drizzle this mixture over the tops of the donuts. Allow to set, then serve.