Ultimate Donuts: Homemade and Easy!

A Totally wining batch of home made ultimate donuts, You want to know why I call the Ultimate? Because once I had this recipe, I haven’t needed to search for another donut recipe again. How great is that! Best of all its simple! Yes it does require some time to prove but hey, good things come to those who wait. I am still waiting on the lottery win!! Anyways back to the donuts….

Jump to Recipe

One Recipe to ring or filled ultimate donuts

The recipe below will give you a perfect donuts dough for which could either be cut into rings or into circles and filled. Essentially one recipe can give you 2 types of donuts! Buy one get one free, but no one is even asking you to buy, here it’s all for free!

No Prove Donuts Vs Ultimate Donuts

No Prove doughnuts, plain flour is used, and the resulting doughnut is denser because plain flour has a relatively low gluten content of about 7 to 8 percent. In yeast doughnuts, a Bread (strong white) flour with a higher protein content of about 9 to 12 percent is used, and also the addition of a rising agent (yeast) resulting in a doughnut that is lighter and more airy.

For both non Prove and the Prove donuts contain many of the same ingredients, but we want the more airy doughnut because we called them Ultimate remember. My no prove donuts can be found here.

What Is Proving Or To Prove

Proving or to Prove is the rise of shaped bread dough before baking. Or doughnut dough in our case. It refers to a specific rest period known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. This results in a risen dough that is airy but also adds flavour.

Underproofed and Overpoofing

Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunnelled, The dough baked at this point would result in a doughnut with poor structure. If the dough, when poked, springs back immediately it is underproofed and needs more time.

How long to wait when proving donuts

Generally this is going to take 1 hour to double in size. Once the dough has doubled in size it is generally ready. Once the dough has been brought out and cut into the doughnut shapes then we can have a second rise.

Why prove twice

Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping air holes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.

Ring Donuts Vs Filled Donuts

Okay this again is such a personal choice! I am a fan of the ring donuts covered in sugar like a fair ground. The filled donuts are the same recipe here so I will leave that up to you. To create a filled donut simply cut the dough into larger circles. Endless cutter selections can help you out with getting that perfect doughnut shape.

The Recipe

While researching this I certainly gained some insights into the world of proving dough’s there and I hope you did too! So without further Ado I bring to You the Ultimate Donuts Recipe. One last note, I found this amazing super fryer on amazon. It will fry your donuts like no tomorrow, Take a look.

Ultimate Donuts

The yeast Donuts are my favourite donuts of all the yummy donuts I make
Prep Time1 hr 40 mins
Cook Time3 mins
Total Time1 hr 43 mins
Course: Dessert
Cuisine: American, British
Keyword: Donuts
Servings: 5 is the magic number
Calories: 198kcal
Author: @mrjay_thehomecook

Ingredients

  • 350 g Strong white flour
  • 30 g Caster Sugar
  • 50 g Margarine
  • 7 g Fast action dried yeast
  • 65 ml Milk
  • 65 ml Warm water
  • 1 large egg beaten
  • Vegetable oil for frying

Instructions

  • Add the flour, salt & sugar into a large bowl and mix well. Rub in the margarine and then stir in the dried yeast. Set this aside.
  • Pour the milk and water into a pan and gently heat up until its really warm but not boiling. Once warmed make a well in the flour mixture, add the beaten egg first and then the milk mixture.
  • Bring the dough together using a large wooden spoon and then turn out onto a floured surface and knead for about 10 minutes, place the dough back into a bowl and cover with cling film and leave for 1 hour.
  • After 1 hour or when the dough has doubled in size place on a floured surface and knock back the dough. Roll out to 1.5 cm thick then cut out your chosen shapes for ring donuts use a ring cutter and a cut a smaller ring in the middle, or for filled donuts just cut one circle. place the donuts on a tray and cover for 20 minuets 
  • Heat up the oil to 350°F and keep between 350°F and 360°F. Once hot carefully add the doughnuts. Only a few at a time not to overcrowd the pan. Fry for a 2 minutes then turn over for another 2 on this side. Watch closely here while the times may say 2 minuets it may happen quicker here. Remove and place onto a paper towel to soak up the excess oil.

  • Enjoy your donuts….. so many toppings too choose from but mine is always simply sugar & cinnamon.

To conclude the food

Such a yummy donut recipe, for me you can’t beat a fresh batch of doughnuts covered in sugar. Of course you might now want to check out some of my other sweet treats. From Cookies, fork biscuits straight through to fluffy pancakes, we got you covered here at the Instacooks Cook Book.

calling instacooks from amsterdam

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mrjay_thehomecook

Homecooking | Baking | Recipe Sharing N.Wales UK

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