These glazed donuts, shared with us by Sophia Handschuh from Thermomix Baking Blogger, are just too good. There are endless possibilities for the toppings and even the fillings of these beauties. (One recipe tester tried strawberry glazed, to rave reviews!) If you don't have a deep fryer, you can also use either an electric frying pan or a saucepan. If you are using a saucepan, make sure to use a thermometer to check the temperature carefully, as it is harder to control on a stovetop.
Recipe Tester Feedback: “This recipe made me feel like a superstar cook! If I had known making donuts was so simple, I would have made them years ago!" - Kate
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes + 2-3 hours rising time
Cooking Time 25-30 minutes
Makes 20 donuts + extra donut holes
Can be frozen
You will need:
deep fat fryer or large saucepan
small cookie cutter
wire cooling rack
- caster sugar - 80g
- milk - 220g
- yeast - 1 Tbsp, dry active
- butter - 80g, in small chunks
- plain flour - 500g
- egg - 1
- salt - 1/2 tsp
- Sugar glaze:
- icing sugar - 250g
- milk - 100g
- vanilla - 1/4 tsp, extract
- To fry:
- vegetable oil - 1kg
- If you need to grind your own caster sugar, add raw sugar (80g) to the bowl and grind Speed 9 / 3 seconds. You can leave it in the bowl.
- To the caster sugar (80g), add the milk (220g) and dry active yeast (1 Tbsp). Program 2 minutes / 37C / Speed 2.
- Add, in this order, the cubed butter (80g), plain flour (500g), egg (1) and salt (1/2 tsp) to the bowl. Program 2 minutes / Closed Lid / Kneading Function.
- Leave to rise in the mixer bowl covered with the lid for 1-2 hours until doubled in size. Once risen, take the dough out of the mixing bowl and tip onto a floured surface.
- Line a baking tray with baking paper, then dust the surface with flour.
- Divide the dough into equal pieces weighing 40g each. Form balls and place them on the prepared tray. Press the balls down slightly to make them a little flat.
- Cover with a tea towel and leave to rise for another hour.
- Meanwhile, heat a deep fat fryer, large saucepan or electric frying pan filled with vegetable oil (1kg) to 175-180C.
- Using a small cookie cutter, cut little holes in the middle of each donut. Widen the hole with your fingers slightly to about 3-4cm diameter.
- Place donuts, 2 at a time, upside down in the deep fat fryer. Cook for 1:30-2 minutes on each side. Then lift out and leave to cool on a wire cooling rack lined with paper towels for the extra fat. You can cook the donut holes as well if you wish, or knead them back together and cut more donuts from the remaining dough.
- If you need to grind your own icing sugar, add raw sugar (250g) to the bowl and grind Speed 9 / 10 seconds. Repeat the grinding again to make it more fine. Leave the sugar in the bowl.
- To the icing sugar (250g), add the milk (100g) and vanilla extract (1/4 tsp) into the bowl. Combine Speed 2.5 / 20 seconds.
- If it is still too runny, add a bit more icing sugar and combine again. The mixture should be like thick double cream.
- Pour into a small bowl and dip each donut into the mixture upside down. Leave to set slightly, and coat again for a thicker glaze if desired.