Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings.
Here is a recipe for plain doughnuts to which you can add your own choice of icing.
Here is a recipe for plain doughnuts to which you can add your own choice of icing.
113 K 4.7/5 (24 reviews)
3 hours 15 min.
Easy
24 Doughnuts
6 IngredientsLast modified on: September 22th 2013
For 24 Doughnuts, you will need:
- 1
1 litre 92 ml flour - 2
80 mls caster sugar - 3
260 ml Milk - 4
103.2 mls butter - 5
40 mls yeast - 6 4 tablespoons caster sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours 30 min.
Cooking: 10 min.
All in all: 3 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
In a cup mix 40 mls yeast with 4 tablespoonsful of warm milk. Leave to ferment for 30 minutes at room temperature.
This makes a yeast-based "leaven" which improves the flavour of the doughnuts.
This makes a yeast-based "leaven" which improves the flavour of the doughnuts.
Stage 2 - 30 min.
After this time, put 80 mls caster sugar, 103.2 mls butter and 1 litre 92 ml flour into a food-mixer bowl with the rest of the milk.
Stage 3 - 10 min.
Pour in the yeast leaven liquid and knead on slow speed until the dough is evenly mixed.
Stage 4 - 2 hours
Gather the dough into a ball and put this into a clean bowl. Cover with a plastic sheet and leave to rest for 2 hours at room temperature.
Stage 5 - 20 min.
After this time, roll out the dough and shape the doughnuts as shown in this video. Once they are all on the baking sheet, cover with a plastic sheet again and leave to rest for 1 hour.
Stage 6 - 10 min.
Heat the oil to 180°C (360°F) and lower in the doughnuts. Fry until golden brown...
Stage 7
...on both sides.
Stage 8
Sprinkle the cooked doughnuts with caster sugar.
Remarks
You can also top your doughnuts with fondant icing or chocolate ganache.
And to drink?
A cup of good coffee.
Keeping: 1 or 2 days in an airtight tin.
Source: Based on Jamie Oliver's recipe.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 670 RDI=60 % | 90 RDI=10 % | 3,840 RDI=190 % | 16,090 RDI: 190 % |
| Per 100 g | 8 RDI=3 % | 70 RDI=6 % | 9 RDI=1 % | 390 RDI=20 % | 1,640 RDI: 20 % |
| Per piece | 3 RDI=1 % | 30 RDI=3 % | 3 RDI=1 % | 160 RDI=8 % | 670 RDI: 8 % |
How much will it cost?
- For 24 Doughnuts : 2.75 €
- Per Doughnuts : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Flognarde, Little Christmas biscuits, Gâteau Nantais, Muffin dough, Caramelized apple and walnut cake, ... See them all 201
Milk
Like these other recipes: Bonnevaux apple tart, Little vanilla, clementine and chestnut verrines, Ciabatta, Potimarron (Japanese chestnut pumpkin) purée, Profiteroles, ... See them all 60
Butter
Like these other recipes: Potatoes with prawns, Spinach on toast with bechamel, Clementine Creamy, Plain cake, Lime crémeux, ... See them all 472
Caster sugar
Like these other recipes: Pears and caramelised walnut samosas , Shortbread tart with sweet apricots and rosemary, Pear and lime meringue pie, Cranachan, Rice pudding with fruit and nuts, ... See them all 360
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022540 K4.5 1 hour 4 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018418 K4.8 7 min.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.November 7th 201874 K3 55 min.
Pork Chops Champvallon style
Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.April 30th 202328 K 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.