Love donuts? I do and they are a bit of a weakness for me. Sadly, the ones I often buy, by the time they are cold, I don't like them anymore. They become glug in your mouth or dry and stale very quickly - forget eating it by the end of the day!
So, after a lot of experimenting and recipe tweaking, I finally came up with something my entire family really loved. The y are soft and bouncy. They remain moist (yes I know you hate that word, but suck it up as in baking, its a good thing!) for the entire day and are equally moreish to eat hot or cold.
My fav way to make these are as an italian bomboloni shape - which is just a round shape with no hole in the middle as we love to inject all sorts of deliciousness into them while still hot and literally inhale them!
Filling of choice? A good home made creme pat, or plum jam, or a personal fav is am apple pie jam and then creme pat... omg!!
Anyway, we digress. Highly recommend this recipe!
Ingredients:
2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp castor sugar (if you want yummier, use dark brown sugar)
Mix with a mixer:
3¼ cups plain all-purpose flour
1 cup whole milk, warm (not hot or you will kill the yeast)
60 grams unsalted butter, room temperature (to be honest, I like salted butter for this, gives them more zing!)
3 large egg yolks (regular sized before anyone askes)
2 Tbsp castor sugar (again, dark brown sugar makes them more.. well... Moreish! 😂)
1/4 tsp salt (yes, even if I used salted butter, I like to live dangerously!)
For coating:
1 cup castor sugar
1 table spoon of powdered cinnamon
Method:
Step 1: Yeast, Rise, Repeat
Wake up your sleepy yeast with a warm bath! In a tall glass, mix 2 tbsp of warm water, ½ tsp sugar, and 2½ tsp active dry yeast. Let it sit and bubble like it’s planning a foam party (5-10 minutes). If your yeast doesn’t get its groove on and stay flat, ditch it like a bad date and grab a fresh batch.
Step 2: Knead Some Dough Love
Toss 3¼ cups flour, 1 cup warm milk, softened butter (buttery goodness, please!), 3 egg yolks (sorry whites, not your party), 2 tbsp sugar, ¼ tsp salt, and that foamy yeast mix into a stand mixer with a dough hook. Start slow—relationships and dough need gentle beginnings—then crank it up a bit. Let it knead for 15-20 minutes until it’s smooth, stretchy, and tacky to touch. Overknead, and you’ll end up with sad, chewy donuts, so stay vigilant like a donut bodyguard.
Step 3: Grease It Up and Bowl It Over
Take your dough baby, form it into a ball, and give it a little spa treatment. Butter up a bowl, plop the dough in, and lather some grease love on top to prevent it from getting crusty. (No crusts allowed here!)
Step 4: Nap Time for Dough
Cover your dough snugly with a kitchen towel and let it chill somewhere warm and cozy, far from any chilly drafts. Give it 1-2 hours to puff up like it’s dreaming of donut glory.
Step 5: The Great Donut Shape-Off
Cut out squares of parchment or wax paper (5"x5" works). Then, punch down the dough (go ahead, show it who’s boss!), roll it out on a greased surface to 15mmto 2cm - ½-inch thickness, and cut 7cm or 3-inch rounds like a donut artist. Place each dough disk on its own little parchment bed. Keep re-rolling the scraps for maximum donut potential—waste not, want more donuts!
Step 6: Second Rise to Stardom
Cover those precious dough babies with a clean towel and let them rise for another 45 minutes to 1 hour. They should double in size and look ready to take the stage.
Step 7: Hot Tub Time
Heat 1½ inches of oil in a heavy pot (cast iron is the VIP choice) to 175 celcius or 350°F. Carefully drop your donuts in for a sizzling dip. Fry for 1-2 minutes per side, flipping when golden. They’ll puff up like they’re living their best lives.
Step 8: Cool Down & Sugar Coat
Let your donuts chill on paper towels or a wire rack to drain their oily excess. Once they’re cool enough to handle, roll them in granulated or powdered sugar. Give them a sweet dusting and admire their sugary glow.
Step 9: Enjoy the Sweet, Fluffy Fruits of Your Labor
Grab one (or three), take a bite, and revel in your donut-making prowess. You’ve just created sweet, fluffy perfection—go ahead, bask in the glory. 🍩✨
Big Love, Moni 🩷🍩
Please note - as I am time poor and wanted to get you this recipe as quickly as possible, I have used an AI generated pic which is actually pretty accurate but unlike other people producing recipes with AI pics, I am actually telling you that it is and next time I do make them for the fambam, a pic will be updated. So please, no whining, just be thankful for the free recipe 🩷
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