Do not be intimidated by the recipe quantity being 150! These are the teeniest tiniest doughnuts, injected with jelly and coated in sugar, perfect for serving in a popcorn cone.
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6½ tablespoons/100 ml milk, warm 1 ¼ teaspoons/4 g fast-action dried yeast 1 ½ tablespoons/20 g granulated sugar 1 cup plus 3 tablespoons/150 g all-purpose/plain flour, plus extra for dusting ⅔ cup/80 g white bread/strong flour ½ teaspoon salt 1 egg, beaten 2 tablespoons/30 g butter, softened 1 teaspoon vanilla extract sunflower oil, for greasing and frying 6 heaped tablespoons seedless raspberry jelly/jam superfine/caster sugar, for dusting 2 baking sheets a piping bag with a round tip/nozzle a small kitchen syringe (needle removed) a 1¼-inch/3-cm round cookie cutter (optional) paper popcorn cones, to serve (optional) MAKES ABOUT 150 (SERVES 6) |
Whisk together the warm milk, yeast and sugar in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and vanilla and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed. Cover 2 baking sheets with baking parchment and lightly dust with flour. Take very small pieces of dough, about the size of a bean, and roll into balls. The easiest way to do this is to roll the dough out and cut out 1 ¼ -inch/3-cm circles using a round cutter, then cut each circle into quarters and roll each quarter into a ball. Place the balls on the floured parchment and cover with a clean damp kitchen towel and leave to rest for 10 minutes, and then let rise in a warm place for about 35–45 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes. In a large saucepan or deep fat fryer, heat the oil to 375°F (190°C). Holding the sheet of parchment, transfer the doughnuts to the pan, about 30 at a time, being careful not to handle the dough or splash hot oil. Cook for about 45 seconds on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels. Put the sugar on a plate and, when cool enough to handle, roll the doughnuts in it to coat. Spoon the jelly/jam into a piping bag and pipe into the syringe. Inject a small amount of jelly/jam into each doughnut, refilling the syringe using the piping bag, as necessary. Serve in popcorn cones, if using. |
For a doughnut lover, what could be a nicer birthday surprise than receiving a giant doughnut as a birthday cake? You will need a giant doughnut pan to make these cakes, which come in two parts so the halves can be sandwiched together, but you could also use two saverin molds or standard ring cake pans. Add a rich chocolate glaze and a few candles or sparklers and you have the perfect celebration cake.
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2½ cups/320 g self-rising/self-raising flour scant ½ cup/90 g sugar ¼ teaspoon baking soda/bicarbonate of soda 2 heaped tablespoons dulce de leche 1 teaspoon vanilla extract 1 cup/250 ml plain yogurt 2 tablespoons/30 ml milk 2 eggs, beaten 3 tablespoons/50 ml corn oil sugar sprinkles, to decorate FOR THE CREAM FILLING 1 tablespoon caramel syrup 1 teaspoon vanilla extract 1 cup/250 ml heavy/double cream FOR THE CHOCOLATE GLAZE 4 tablespoons/60 g butter 3½ oz./l00 g plain chocolate, 6 tablespoons/100 ml heavy/double cream 1 scant cup/115 g confectioners’/icing sugar, sifted a 10-inch/25-cm giant doughnut cake pan, greased MAKES 1 CAKE |
Preheat the oven to 350°F (180°C) Gas 4. Sift the flour into a large mixing bowl, then add the sugar, baking/bicarbonate of soda, dulce de leche, vanilla, yogurt, milk, eggs and corn oil and beat together with an electric hand whisk. Divide the cake mixture between the 2 pans and bake in the preheated oven for 20–25 minutes until they spring back to your touch and a skewer inserted into the thickest part of the cake comes out clean. Turn the cakes out onto a wire rack to cool. To make the filling, add the caramel syrup and vanilla to the cream and whip to stiff peaks with an electric hand whisk. When the cakes have cooled level them, if necessary, and then use a round-bladed knife to spread the cream over the top of one of the halves. Invert the other half and place it on top, curved side up, to create a rounded doughnut shape. For the chocolate glaze, melt the butter, chocolate and cream in a saucepan set over a gentle heat. Remove from the heat and mix in the confectioners’/icing sugar using a wooden spoon, beating hard to remove any lumps. Spread the glaze over the cake and decorate with sugar sprinkles and candles or sparklers. Serve or store in the fridge if not being eaten straight away. |
What more decadent way to celebrate a special occasion than with a giant tower of doughnuts! Decorate with sugar flowers for a spectacular centrepiece at any celebration.
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1 ⅔ cups/200 g self-rising/self-raising flour ⅓ cup/60 g sugar 1 teaspoon baking powder a pinch of salt 1 large egg plus 1 egg white ⅔ cup/150 ml milk 2 tablespoons plain yogurt 3 tablespoons/50 g butter, melted and cooled, plus extra for greasing 1 tablespoon rosewater FOR THE GLAZE 2 cups/300 g confectioners’/icing sugar, sifted 3–4 tablespoons milk 1 tablespoon plus 1 teaspoon/20 ml rosewater TO ASSEMBLE 3 cups/450 g royal icing mix/sugar, sifted 1 tablespoon rosewater rice paper flowers a doughnut maker a sheet of clean thin card measuring roughly 24 × 17 inches/60 × 40 cm scissors and transparent sticky tape a cake stand or serving plate a piping bag with a large star tip/nozzle MAKES 1 TOWER (APPROX 45 DOUGHNUTS) |
For the doughnuts, sift the flour into a large bowl, then add the sugar, baking powder, salt, whole egg, milk, yogurt, melted butter and rosewater and beat to a smooth batter with an electric hand whisk. In a separate clean bowl, whisk the egg white to stiff peaks, then fold into the batter. Spoon the mixture into a pitcher/jug. Preheat the doughnut maker and grease with butter then pour batter into the holes. Cook in batches for about 3–4 minutes until they are golden brown on both sides, then transfer to a wire rack to cool. The doughnuts will be soft when you remove them from the doughnut maker but will firm up as they cool. Repeat with all of the remaining batter to make approximately 45 doughnuts. Slide a sheet of foil under the rack to catch any drips of glaze later on. Put the glaze ingredients in a saucepan and heat gently until you have a thin frosting with no lumps. Remove from the heat and, one at a time, dip each doughnut in the syrup to coat completely. Remove with a slotted spoon and transfer to the wire rack to set. Roll the cardboard into a cone shape and secure with sticky tape, then trim the bottom so it sits flat on a surface. You should be left with a cone which is about 10 inches/25 cm tall and has a base diameter of 6 inches/15 cm. Put the royal icing mix/sugar and rosewater in a mixing bowl with ⅓ cup/80 ml of water and beat with an electric hand whisk until you have a thick frosting which holds stiff peaks when you lift the beaters out of the mixture. If the frosting is too soft, add a little more sugar and if it is too stiff, add a little extra water. Spoon the frosting into a piping bag and pipe a circle of frosting onto your serving plate or cake stand which has the same circumference as the base of your cone, and then place the cone securely on top. Next, pipe a line of frosting around the cone, roughly 1 ¼ inches/3 cm up from the base, which will secure the first layer of doughnuts. Arrange a circle of doughnuts around the cone, pressing them into the frosting, so that the sides of each doughnut are almost touching. Pipe another ring of frosting onto the cone about 1 ¼ inches/3 cm above the top of the first doughnut layer and arrange the next layer of doughnuts. Repeat, creating layers of doughnuts until you have reached the top of the cone. Trim away the top of the cone to just above the height of the doughnuts and place a single doughnut on top. Pipe stars of the remaining frosting around the base and into the gaps between the doughnuts and decorate with rice paper flowers. |
These doughnut pops offer the perfect bite-sized doughnut on a skewer—for when three doughnuts are needed rather than one! Flavored with a hint of orange and lemon, you can serve these doughnuts simply rolled in sugar, or why not decorate with melted white chocolate and sugar sprinkles for a pretty party treat.
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¾ cup/200 ml milk, warm ¼ oz./7 g fast-action dried yeast 2½ tablespoons/30 g granulated sugar 2⅓ cups/300 g all-purpose/plain flour, plus extra for dusting 1 ¼ cups/160 g white bread/strong flour ½ teaspoon salt 2 eggs, beaten 4 tablespoons/60 g butter, softened grated zest of 2 lemons grated zest of 2 oranges sunflower oil, for greasing and frying superfine/caster sugar, for coating 30 squares of baking parchment q ¾-inch/2-cm round cookie cutter a piping bag with a round tip/nozzle wooden skewers MAKES 26 SKEWERS |
Whisk together the warm milk, yeast and sugar in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and zest and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed. Lay the squares of baking parchment on a tray and lightly dust with flour. Roll out the dough to 1 ¼ inch/3 cm thickness and stamp out about 80 small portions using the cookie cutter. Shape each into a ball and place two or three on each square of baking parchment. Cover with a clean damp kitchen towel and leave to rest for 10 minutes. Reshape the balls and then let rise in a warm place for about 35–45 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes. In a large saucepan or deep fat fryer, heat the oil to 375°F (190°C). Holding the square of parchment, transfer the doughnuts to the pan, a few at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1½ minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels. Put the sugar on a plate and, when cool enough to handle, roll each of the doughnut balls in the sugar to coat completely. Thread three doughnuts onto each skewer and serve. |
These doughnuts may look fairly classic from the outside but inside they are bursting with a delicious pistachio cream. They are made using a triangular cutter, but you could use any shaped cutter of your choice. Roll in sugar and pistachio crumb for a pretty effect.
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¾ cup/200 ml milk, warm ¼ oz./7 g fast-action dried yeast 2½ tablespoons/30 g granulated sugar 2⅓ cups/300 g all-purpose/plain flour, plus extra for dusting 1¼ cups/160 g white bread/strong flour ½ teaspoon salt 2 eggs, beaten 4 tablespoons/60 g butter, softened ½ cup/60 g shelled and finely chopped pistachios sunflower oil, for greasing and frying FOR THE PISTACHIO CREAM 2 tablespoons/30 g butter, softened ½ cup/60 g shelled pistachios ½ cup/60 g confectioners’/icing sugar, sifted 1¼ cups/300 ml heavy/double cream FOR THE PISTACHIO SUGAR ½ cup/60 g shelled pistachios ¾ cup/150 g superfine/caster sugar 26 small squares of baking parchment 1½ -inch/4-cm triangular cookie cutter a piping bag with a round tip/nozzle MAKES 26 |
Whisk together the warm milk, yeast and sugar in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and chopped pistachios and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed. Lay the squares of baking parchment on a tray and lightly dust with flour. Roll out the dough to 1 ¼ inch/3 cm thickness and cut out 26 triangles, re-modeling the dough scraps if necessary. Place each triangle on a square of baking parchment. Cover the doughnuts with a clean damp kitchen towel and leave to rest for 10 minutes. Reshape the triangles and then let rise in a warm place for about 35–45 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes. In a large saucepan or deep fat fryer, heat the oil to 375°F (190°C). Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1 ½ minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels. To make the pistachio sugar, blitz the pistachios to a fine dust in a food processor. Add the sugar, blend again briefly to combine and then transfer to a shallow dish. While still warm, roll each doughnut in pistachio sugar to coat thoroughly. Use a round teaspoon handle to poke a hole in the doughnut and move it around to make a cavity inside. For the pistachio cream, blitz the butter, pistachios and confectioners’/icing sugar to a smooth paste in a food processor. Whip the cream until it almost holds stiff peaks then add the pistachio paste and whisk again until the cream is stiff. Spoon the cream into a piping bag and pipe into each doughnut. Serve or store in the fridge if not eating straight away. |
These heavenly heart-shaped doughnuts, topped with rose-scented icing and filled with whipped cream delicately flavored with rose petals, are perfect for Valentine’s Day.
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¾ cup/200 ml milk, warm ¼ oz./7 g fast-action dried yeast 2 ½ tablespoons/30 g granulated sugar 1 tablespoon rose syrup or rosewater 2 ⅓ cups/300 g all-purpose/plain flour, plus extra for dusting 1 ¼ cups/160 g white bread/strong flour ½ teaspoon salt 2 eggs, beaten 4 tablespoons/60 g butter, softened sunflower oil, for greasing and frying crystallized rose petals, to decorate FOR THE FROSTING 1 ½ cups/225 g confectioners’/icing sugar, sifted 2 tablespoons rose liqueur pink food coloring 1–2 tablespoons rosewater FOR THE ROSE CREAM a small handful of fresh rose petals 2 tablespoons confectioners’/icing sugar 1 tablespoon rose syrup 1 ¼ cups/300 ml heavy/double cream, whipped to stiff peaks 12 small squares of baking parchment a 3-inch/8-cm heart cookie cutter a piping bag with a round tip/nozzle MAKES 12 |
Whisk together the warm milk, yeast, sugar and rosewater in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top. Sift the flours into a mixing bowl, add the salt, eggs and butter and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for 8 minutes. Alternatively, knead the dough by hand for 15 minutes. The mixture will be soft and pliable but should not be sticky, so dust with flour if needed. Lay the squares of baking parchment on a tray and lightly dust with flour. Roll out the dough to 1 ¼ inch/3 cm thickness and cut out 12 hearts, re-modeling the dough scraps if necessary. Place each heart on a square of baking parchment. Cover the hearts with a clean damp kitchen towel and leave to rest for 10 minutes, and then let rise in a warm place for about 35–45 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes. In a large saucepan or deep fat fryer, heat the oil to 375°F (190°C). Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1 ½ minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels. When cool enough to handle, use a round teaspoon handle to poke a hole in the doughnut and move it around to make a cavity inside. For the rose cream, remove and discard the green ends of the petals and then blitz them in a food processor with the confectioners’/icing sugar and rose syrup to form a paste. Fold the paste into the whipped cream, spoon into a piping bag and pipe into the cavity in each doughnut. For the frosting, put the confectioners’/icing sugar in a bowl with the rose liqueur and a few drops of food coloring and stir to combine. Gradually add the rosewater (you may not need it all), until you have a smooth thick frosting. Spread the frosting on top of the doughnuts in a heart shape and sprinkle over the crystallized rose petals. Serve or store in the fridge if not eating straight away. |
You are going to have to trust me on this one—I know that the combination of maple syrup and bacon will not appeal to all of you, but for those of you who like bacon and syrup pancakes for breakfast, these doughnuts are for you. The bacon adds a lovely salty kick to counter the sweet maple syrup, making these doughnuts an ideal brunch treat (although I would happily eat them at any time of day!). You can buy ready cooked bacon pieces in the supermarket and they work really well in this recipe.
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¾ cup/200 ml milk, warm ¼ oz./7 g fast-action dried yeast ¼ cup/60 ml pure maple syrup 2 ⅓ cups/300 g all-purpose/plain flour, plus extra for dusting 1¼ cups/160 g white bread/strong flour ½ teaspoon salt 2 eggs, beaten 4 tablespoons/60 g butter, softened sunflower oil, for greasing and frying ½ cup/50 g real bacon bits/crispy bacon pieces FOR THE MAPLE FROSTING 2 tablespoons maple syrup 3 ⅓ cups/500 g confectioners’/icing sugar, sifted 18 small squares of baking parchment a 3¾-inch/2-cm round cookie cutter MAKES 18 |
Whisk together the warm milk, yeast and maple syrup in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs and butter and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed. Lay the squares of baking parchment on a tray and lightly dust with flour. Divide the dough into 16 portions and, dusting your hands with flour, roll into balls. Using the cookie cutter, cut out a hole from the centre of each dough ball to create a ring. Place each ring on a square of baking parchment. Combine the cut-out dough and mould into balls to make further rings—you should be able to make 18 in total. Cover the doughnuts with a clean damp kitchen towel and leave to rest for 10 minutes, and then let rise in a warm place for about 35–45 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes. In a large saucepan or deep fat fryer, heat the oil to 375°F (190°C). Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1 ½ minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels. Put the maple syrup and confectioners’/icing sugar in a small saucepan with 4 tablespoons water and heat gently, stirring, until you have a smooth thick frosting. Dip the top of the doughnuts into the frosting and then sprinkle with the bacon pieces while the frosting is still sticky. Leave to set before serving. |
