Nuts about doughnuts..

PS frying doughnuts gives them a deeper colour than baking. It also aids the final texture! But baking the doughnuts is a healthier option, and reduces the fat content. So go for the method that pleases you best.

Have a plain baked doughnut with a small drizzle of honey for a healthier snack, If You Can Resist The Temptation! 

Doughnuts are the world’s favourite snack!

There is something to appeal to everyone, if you like chocolate then dip the doughnuts in chocolate, if you have kids, top with sprinkles, if you like custard, then fill the centres with custard, if you are working on a theme, then tint your glaze, drizzle shapes and for the purist go for the plain glazed option!

Regardless of the topping choice, the dough is the same! And here is a recipe that is as close as it gets to those Krispy Kreme Doughnuts (my personal favourites). Krispy Kreme doughnuts are fluffy, and light. This recipe produces the same texture, and is big on flavour. They are super easy to make, and will definitely win you points with everyone, so give it a go…


Serves: 12

For Doughnuts

  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 30g butter, softened
  • 2 tbsp sugar
  • 1 sachet instant yeast
  • 1 egg
  • 2 cups flour
  • 2 tsp Vanilla essence

The Sugar Glaze

  • 1/2 cup icing sugar, sifted
  • 3 tbsp water
  • 1 tsp vanilla
  • 25g butter, melted

For chocolate Sauce

  • 1/2 cup icing sugar, sifted
  • 1 tbsp cocoa powder, sifted
  • 2 tbsp butter
  • 1 tbsp milk

If baking the doughnuts, bake at 350F-180C . If frying the doughnuts, fry in 375F-190C oil.

In a large bowl, place warm water and sprinkle yeast on top of the water. Mix together, and add the warm milk (not hot), softened butter and sugar.

Mix to combine. Add egg and mix. Add the flour, stir using a wooden spoon until all is combined. Cover and let rest for 1 hour.

Turn the dough onto a floured surface, knead lightly to incorporate the flour. The dough will be sticky at first, but will get less sticky as you knead. Roll it out to desired thickness, and using cookie cutters cut out the shape of the doughnut.

Carefully, transfer cut doughnuts onto a lined cookie sheet (line the sheet with baking paper). Let rest for 30 minutes to proof.

Bake in Preheated oven 15-20 minutes, or fry in hot oil for 2 minutes on each side.

Mix sugar, water and vanilla till well combined. Add butter and mix well to incorporate. Dip cooked doughnuts in glaze then rest on a wire rack to dry.

You can flavour your glaze to cinnamon if you like. Just add 1 tsp cinnamon powder to the icing sugar in step 1. Using food colourings, you can tint the glaze to your favourite colours, or to colours that suit your chosen theme.

You can dip sugar glazed doughnuts in chocolate sauce, or just the tops. You can then drizzle the tops with white icing, white chocolate or even top with colourful sprinkles, chocolate sprinkles or matching colour sprinkles.

You can even make miniature doughnuts, and one bite munchkin doughnuts…

In a saucepan, place butter and milk and put over medium heat to warm and for the butter to melt. Once the butter has melted remove from heat and stir in the sifted cocoa and icing sugar. Stir till all are well incorporated and the mixture is smooth and brown.

Dip the doughnut tops, or whole in the chocolate and place on a wire rack to dry.

You can roll doughnuts in sugar, flavoured sugar, tinted sugar, nuts or even a combination of toppers… There is so much you can do, and no matter what you decide to go for, doughnuts turn out great every time. You can make a doughnut cake, by stacking doughnuts on top of each other in the shape of a cake, and serve it with candles instead of the main cake. This is particularly trendy at the moment “Doughnut Tower Cake”. Doughnuts can therefore be the centrepiece at your desserts table!

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