fresh doughnuts, are you looking for these recipes? check this for the best fresh doughnuts:
Rainbow doughnut holes
- 1 1/2 teaspoons dried yeast
- 30ml warm water
- 40g butter, chopped
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 1/2 cups plain flour
- 25g caster sugar
- Pink, blue, yellow and green gel food colouring
- Canola oil, for deep-frying
- Pink, blue, yellow and green sprinkles, to decorate
- 1 1/2 cups icing sugar mixture, sifted
- 2 tablespoons warm milk
- Step 1Whisk yeast and water in a small bowl until yeast dissolves. Set aside.
- Step 2Place butter and milk in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until butter melts. Remove from heat. Stand for 10 minutes to cool slightly.
- Step 3Combine salt, flour and sugar in a large bowl. Make a well. Add yeast and butter mixtures. Stir until a soft, sticky dough forms. knead for 2 minutes or until just smooth.
- Step 4Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
- Step 5Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Divide dough into 4 even portions. Tint 1 portion with pink gel food colouring. Repeat with remaining dough portions and gel food colouring.
- Step 6Using a lightly floured rolling pin, roll out 1 portion until 1cm thick. Using a lightly floured 3.5cm round cutter, cut out rounds, re-rolling dough when necessary. Place rounds on 2 baking paper-lined trays. Repeat with remaining dough portions. Stand for 30 minutes.
- Step 7Pour enough oil into a large saucepan to reach 5cm up side of pan. Heat over high heat until oil is hot (see notes). Reduce heat to medium-low. Cook doughnut holes, in 4 batches, for 1 to 2 minutes each side or until light golden. Using a slotted spoon, transfer to a tray lined with paper towel to drain. Cool.
- Step 8Make Glaze: Place icing sugar and milk in a bowl. Stir until smooth. Divide glaze among 4 small bowls. Using gel food colouring, tint pink, blue, yellow and green.
- Step 9Dip pink doughnuts into pink glaze. Sprinkle with pink sprinkles. Set aside for 15 minutes or until set. Repeat process with remaining doughnut holes, glazes and sprinkles. Serve.
- 125g caster sugar
- 40ml (2 tablespoons) rum
- 3 tablespoons thickened cream
- 6 large plain doughnuts
- 12 thinly sliced circles of fresh pineapple
- Vegetable oil, to brush
- Thick cream, to serve
- Step 1Place the sugar in a saucepan with 2 tablespoons of water. Stir over low heat until dissolved. Increase heat to medium and cook until it turns a rich, golden, caramel colour.
- Step 2Remove from heat and carefully add the rum and thickened cream. Return pan to heat and cook until combined and smooth.
- Step 3Split the doughnuts in half through the centre. Brush the pineapple and doughnuts with a little vegetable oil.
- Step 4Heat a chargrill or barbecue to high, then grill the pineapple for about 40 seconds on each side or until lightly golden.
- Step 5Grill the doughnuts for 30 seconds on the outside. Place 2 pineapple slices in the centre of each doughnut. Dollop with the thick cream, drizzle with the caramel sauce and serve immediately.
Sfinci (sicilian doughnuts)
- 250ml (1 cup) milk
- 55g (1/4 cup) caster sugar
- 2 eggs, lightly whisked
- 240g (1 cup) fresh ricotta, crumbled
- 300g (2 cups) plain flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar
- Vegetable oil, to deep-fry
- Pure icing sugar, to dust
- Honey, to serve
- Step 1Place the milk and caster sugar in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Remove from heat. Whisk in the egg and ricotta. Use a wooden spoon to stir in the flour, baking powder and vanilla sugar until combined.
- Step 2Add oil to a wok or large, deep saucepan to reach a depth of 8cm. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Carefully drop 4 tablespoonfuls of batter into the oil. Cook for 3 minutes or until the doughnuts are golden and cooked through. Use a slotted spoon to transfer the doughnuts to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating oil between batches.
- Step 3Divide doughnuts between serving plates. Dust with icing sugar and drizzle with honey.
Hot chocolate with cinnamon doughnut dippers
- 2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2/3 cup caster sugar, extra
- 1 teaspoon ground cinnamon
- Vegetable oil, for shallow-frying
- 2 litres milk
- 200g 70% dark chocolate, chopped
- Step 1Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar. Make a well. Add egg, vanilla and milk. Stir well to combine.
- Step 2Combine extra sugar and cinnamon in a shallow bowl.
- Step 3Add enough oil to a large, deep frying pan to come 4cm up side of pan. Heat over medium-high heat (see note). Drop 1 tablespoon of batter into oil. Repeat 5 more times. Cook, turning, until doughnuts are puffed and golden all over. Using a slotted spoon, transfer doughnuts to a plate lined with paper towel to drain. Toss doughnuts in cinnamon mixture to coat all over. Transfer to a baking paper-lined wire rack. Repeat with remaining batter and cinnamon mixture.
- Step 4Make Hot chocolate: Place milk in a saucepan over medium-high heat. Bring to a simmer (do not boil). Remove from heat. Add chocolate. Stir until combined. Serve hot chocolate with doughnuts.
Mixed berry and doughnut cobbler
- 500g frozen mixed berries
- 400g red apples, peeled, cored, coarsley chopped
- 1 cup brown sugar
- 1/3 cup hazelnut meal
- 1 teaspoon ground cinnamon
- 8 fresh cinnamon doughnuts, halved horizontally
- Step 1Preheat the oven to 180C/160C fan forced. Grease a 23cm (1.25L) shallow baking dish.
- Step 2Combine berries, apple, sugar, hazelnut meal and cinnamon in a large bowl then spoon into prepared dish. Cover with foil and bake for 25 minutes or until apples have softened slightly. Level surface. Arrange doughnuts on top, cut-side down, slightly overlapping.
- Step 3Bake for 20 minutes or until apple is tender. Remove from oven and set aside for 5 minutes. Serve drizzled with thickened cream.
Colin's doughnuts with lemon curd
- 10g (about 1 1/2 pkts) dried yeast
- 125ml (1/2 cup) milk, warmed
- 275g plain flour
- 5g table salt
- 35g caster sugar
- 1/2 lemon, rind finely grated
- 1/4 vanilla bean, seeds scraped
- 1 egg
- 2 egg yolks
- 35g butter, at room temperature, chopped
- 1/2 teaspoon ground cinnamon
- 100g caster sugar, extra
- Vegetable oil, to deep-fry
- 2 lemons, scrubbed
- 75g butter, chopped
- 60g sugar
- Pinch of salt
- Step 1For the doughnuts, combine the yeast and milk in a small bowl. Set aside for 5 minutes or until frothy.
- Step 2Place flour, salt, sugar, rind and vanilla in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Whisk the egg and yolks in a bowl. With the motor running on low, add the yeast mixture to the flour mixture and mix until just combined. Add the egg mixture and mix until combined. Add the butter, beating for 5-10 minutes or until a smooth sticky dough forms. Transfer to a greased bowl. Cover. Set aside in a warm, draughtfree place for 45-60 minutes or until doubled in size.
- Step 3Line a baking tray with baking paper. Use your fist to knock back dough. Divide dough into 40g portions. Roll each portion into a smooth ball. Place on prepared tray, leaving room for spreading. Cover with lightly greased plastic wrap and set aside to prove for 1 hour or until doubled in size.
- Step 4Meanwhile, for the lemon curd, place the lemons in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to low. Simmer for 45-60 minutes or until very soft. Use a slotted spoon to transfer lemons to a bowl. Set aside to cool slightly. Reserve 50ml cooking liquid. Halve lemons. Discard seeds. Blend lemon and reserved liquid in a blender until smooth. Add the butter. Blend until combined. Transfer to a bowl. Stir in the sugar and salt. Place the curd in a piping bag fitted with a 1cm plain nozzle.
- Step 5Combine cinnamon and extra sugar on a tray. Pour enough oil into a large saucepan to come halfway up the side. Heat over medium-low heat to 160C on a cook’s thermometer. Deep-fry doughnuts, in batches, turning, for 3-4 minutes or until puffed and golden. Transfer to sugar mixture and turn to coat.
- Step 6Make a small incision in each doughnut and pipe the lemon curd into the doughnut. Serve warm.