Doughnut recipe


1st Jan 2015 Recipes

Doughnut recipe

After the first tender bite, folks will be licking sugar from their fingers and asking you for seconds of these jam-filled treats. The doughnuts are best served warm.

Preparation time: 25 minutes (plus time for rising)

Cooking time: 30 minutes

Makes 14-16 doughnuts


  • 2 packages of active dry yeast
  • 460ml warm milk (43°C to 46°C)
  • 880g all-purpose flour, sifted
  • 4 egg yolks
  • 1 egg
  • 100g sugar
  • 1 teaspoon salt
  • 2 teaspoons grated lemon peel
  • ½ teaspoon vanilla extract
  • 100g butter, melted
  • Oil for deep-fat frying
  • Strawberry or raspberry jam
  • Additional sugar

Recipe method

1. In a large bowl, dissolve yeast in warm milk. Add the flour; mix well. Let the mixture stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in the butter and remaining flour. Do not knead. Cover and let it rise in a warm place until doubled, which will take about 45 minutes.

2. Punch the dough down. On a lightly floured surface, roll it out to ½ inch thickness. Cut with a 2½ inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, around 35 minutes.

3. In a deep-fat fryer or electric skillet, heat the oil to 375°. Fry the doughnuts, a few at a time, for 1½ to 2 minutes on each side or until browned. Drain on paper towels.

4. Cool for 2–3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jam. Fill each doughnut with about 1 teaspoon jam. Carefully roll warm doughnuts in sugar. Serve warm.