Donut Donut

Stop here if you are looking for a homemade, light, pillowy, and absolutely delicious recipe. This recipe is called Donut Donut because one recipe fits a few different kinds of donuts, such as jam-filled donuts, ring shape, or mini ones.

About This Recipe

• First of all, I have to tell you that this is a Brioche kind of donut. What is Brioche? It’s a soft, lightly sweet, rich bread that works in sweet and savory dishes. It is enriched because it contains eggs, milk, and butter.
• Brioche is a yeast-based dough that requires proofing. It needs to rise twice to reach the ultimate fluffiness.
• These Donuts are fried 😉 and that is how the original donuts were made.
• The filling in these delicious creations can vary from jam, custard, or Nutella.
• The sugar coating also can be different from cinnamon sugar, cardamon sugar, or plain caster sugar.

How To Make the Donut Donut

• The initial prepping is very easy. Set the stand mixer on the hook attachment. Mix the dry ingredients in this order; dry yeast, flour, salt, and then sugar. Mix well, then add the milk and the eggs.
• Mix this mixture for 5-7 minutes at the lowest speed.
• After 5 minutes, test the dough; if it is very sticky, add one tablespoon of flour, and mix slowly for another 2-3 minutes.
• Repeat the above step one more time if necessary.
• Once the dough is not sticky anymore, start adding the butter one tablespoon at a time. Keep the mixer low and let the butter mix into the dough completely before adding the next piece.
• When all the butter is incorporated, drop the dough on the lightly floured surface and make it into a shape of a large ball by tucking the sides. Lift the ball, place it in a lightly floured bowl, cover it with cling wrap, and refrigerate for at least 2-3 hours. This is the first stage of the rising!

• After the first rise in the fridge, the dough will be cold and hard. Leave the dough rest on the counter for 5 minutes.
• Lightly dust the surface. and start rolling out the dough into a ½-inch thick large disk.
• With a large round cookie cutter, cut the dough into round shapes, and place them on a lined baking sheet. Cover the tray with cling wrap and let the donuts rest for another hour. This is the second rise.

• Fill a pot to ⅓ with vegetable oil, and heat the oil to 350 degrees. Use a candy thermometer for accuracy.
• Place the cut dough inside the oil and let them fry on one side, then flip for the other side to fry. Do not put too much dough in the pot. These will puff up quite a lot and need room for that.
• After both sides are golden brown, remove the donuts from the pot and place them on a cooling rack.
• If using sugar to coat them, dip one side in the sugar once they are hot.
• If filling them with jam, let them cool down completely, then fill them with a choice of jam, Nutella, or custard.

See more donut recipes here; Pumpkin Donuts, Fluffy Lemon Donuts, Halloween Pumpkin Donuts.

📖 Recipe