I have been testing yeast doughnuts recipes since 2010. I have wasted hundreds and hundreds pounds of flour (no joke!) in order to find the best, easy, fluffy doughnuts without the heavy loads of dairy products. Doughnuts can be tricky and the best fluffy ones out there unfortunately are not dairy-free, and even when they are very good fresh, the next morning they end up being doughy and dense… except for these ones!
During Hanukkah I was scrolling through my insta, and one baker I follow shared her recipe (By the way, if you love baking as much as I do you should check her insta for awesome inspiration, baking tips and recipes!) .
Despite my previous disappointments, these doughnuts looked so airy and beautiful I had to give this a try. I went to buy my ingredients and went full force into the kitchen. In a few hours my kitchen was full of doughnuts. I couldn’t believe my eyes! This dough was perfect! It looked liked I was not going to be disappointed. They were so good! But they still needed to pass the “next morning” test, and let me tell you, they were as good as the night before (hey don’t even need to be reheated!) A dream come true! 😀 😀
The good thing about this dough is that you can make it by hand or with a stand mixer. Even a hand mixer with hook attachment will do the job (I did it with a hand mixer the first time because I was too lazy to knead the dough!) Also a good thing is that you can fry them or bake them and you can freeze them for later use as well, so you can have fresh doughnuts anytime! (just calculate the defrosting + proofing time (about 4 hrs. This time can vary).
- 1 Kg All Purpose Flour
- 250 gr Bread Flour
- 100 gr White Sugar
- 20 gr Rapid Rise Yeast* (see Notes below)
- 210 ml Eggs
- 515 ml Lukewarm Water
- 105 ml Vegetable Oil (or other neutral oil)
- 30 ml Vanilla extract, Rum, Bourbon or other preferred extract
- 3 gr Vanilla Sugar* (see Notes below)
- 2 gr Salt
- Start by cutting out squares of baking paper and set aside.
- Mix your dry ingredients in a bowl (before adding to your stand mixer).
- Add wet ingredients in your stand mixer and then dry, and start mixing with the dough hook on medium speed or in a hand mixer on minimum speed, for 12 minutes. (If using hand mixer make sure you stop the mixer for a few seconds every few minutes).
- Transfer the dough to a lightly floured surface. Weight portions of 60 gr for the traditional size donuts or 30 gr for 2-bites size donuts.
- Place each doughnut over a piece of baking paper and place those in a baking sheet.
- Let rise for 1 hour or until doubled in size.
- Fry for 2-3 minutes each side. Remove from the oil and place over a wire rack to let cool a bit.
- Glaze (see suggestions below)
On the ingredients:
If you are using dry yeast instead of instant yeast, use double the amount of yeast.
Also, sprinkle the yeast over the warm water first and let stand for a few minutes until foamy.
If you don’t have vanilla sugar you can make your own just scrape out the seeds of one vanilla pod and mix with 1 cup of sugar. Place this into a airtight container together with the vanilla pod until ready to use. If you can’t find vanilla sugar or make your own, use 1 tsp of vanilla extract.
If you are making by hand
Mix your dry ingredients and add to a big bowl, and make a well in the center. Add your mixed wet ingredients into the center and work with your hands until you form a dough. It will feel a bit sticky BUT don’t be tempted to add more flour to the dough itself. Cover the bowl with plastic wrap and let rest for about an hour at room temperature (you can also let rest covered in the fridge until the dough is double in size).
Push down the dough and transfer to a lightly floured surface.
Weight portions of 60 gr for the traditional size donuts or 30 gr for 2-bites size donuts.
Place each doughnut over a piece of baking paper and place those in a baking sheet.
Let rise for 1 hour or until doubled in size and fry for 2-3 minutes each side.
Remove from the oil and place over a wire rack to let cool a bit.
If you are baking the doughnuts
Start by preheating your oven to 180ºC (350ºF) .
Form the doughnuts and place over a baking sheet covered with baking paper. Let rise until double in size and bake in a preheated oven for 25-30 minutes.
If you are freezing for future use:
Form the doughnuts and place over a baking sheet covered with baking paper or a silicon mat. To the freezer they’ll go until rock hard. Place in a ziplock bag.
To fill the doughnuts
These doughnuts are pretty soft and airy so if you want to fill them make sure you poke a little hole in the doughnut with the help of a knife before filling with a pastry bag and round tip (nozzle). Don’t make the same mistake I did the first time when I just introduced the piping tip on the doughnut and it deflated on that side because of the pressure I made with my hands.
- Cinnamon sugar
- Cookie Butter Spread / Specoloos: Place the soft cookie butter in a piping bag to fill the doughnuts, spread some on top while the doughnuts are still warm and top with specoloos cookies.
- Chocolate Ganache: Simmer 200 ml milk of choice (I use coconut milk) and pour the hot milk over 200 gr chopped dark, milk or semisweet chocolate. Mix well with a whisk until the ganache is glossy and no chocolate chunk remains.
Set aside 50 ml of ganache to glaze the doughnuts and let the rest (150 ml) firm up in the fridge for a few minutes and then whip it either by hand of with your hand or stand mixer.
Don’t be intimidated by this dough, even when it takes a little bit of time (not too much), it is easy to make and you won’t be disappointed. Let us know when you try it and don’t forget to follow on instagram and pinterest to keep up with our posts. We love to hear from you!
Until next time!