HI SWEET READERS, 

Classic doughnuts from “back in the day” are as old-fashioned as it gets for me.
They are essential in every diner, and so delicious when filled with a heavenly vanilla cream! These are my absolute favorite Donuts
Sprinkle them with some confetti for an old-fashioned look.
So many of you have asked me for this recipe and a video how to makes these.
So today I finally had the time to make a short video.
I hope you all get tempted to make these.
 

 
THE BOOK IS 552 PAGES FULL OF YUMMINESS.
 
 
 

CLASSIC DONUTS ( Yields: 30 donuts) 

ingredients
 
  • 6 ¾ CUPS (750 G) ALL PURPOSE FLOUR OR,  50 % WHITE BREAD FLOUR + 50 % ALL PURPOSE FLOUR
  • ½ CUP (115 G) SUGAR
  • 1 TEASPOON SALT
  • 1 OZ. (25 G) FRESH YEAST, CRUMBLED
  • 6 EGGS AT ROOM TEMPERATURE
  • 1 TEASPOON VANILLA PASTE
  • 1 CUP (225 ML) MILK
  • 13 TABLESPOONS (185 G) UNSALTED BUTTER, SOFTENED AND CUT INTO PIECES
  • 8 CUPS (2000 ML) 100% VEGETABLE OIL (SUNFLOWER OIL) FOR DEEP FRYING
AFTER FRYING
  • APPROXIMATELY ½ CUP (100 G)SUGAR OR SUPERFINE SUGAR, FOR TOSSING
FOR THE FILLING
 
 preparation
  • You’ll need to start this recipe the day before baking the doughnuts.
  • One of the things that are important when making these doughnuts is to let them rise on a lot of flour so that they do not deflate when you lift them off the tray to fry them.

DAY 1

  • Put all the ingredients into a bowl of a standing mixer fitted with a dough hook attachment. Beat on medium speed for 20 minutes, or until dough is very smooth and elastic in texture, If you have the time, mix all the ingredients first without the butter and add the butter after 10 minutes, it gives an even better results.
  • Cover the dough with plastic wrap ( I divide it in two, and refrigerate to rest overnight.
DAY 2
  • Remove the dough from the refrigerator and tip out onto a floured work surface. 
  • Dust two baking sheets or trays liberally with lots of flour.
  • Cut dough into 30 equal pieces of 50g each.
  • Shape the pieces of dough into buns and arrange on the well-floured trays, allowing plenty of space between each bun.
  • Or roll the dough like I do in the video and use a cookie cutter to cut out round shapes
  • Cover the trays with a clean dish towel and let rise for about 2-4 hours, or until doubled in size.
  • Prepare your fryer, heat the oil to 350°F (180°C). Very carefully remove the donuts from the tray, using a floured pastry scraper to help you.
  • Be careful not to deflate them! Fry two doughnuts at a time, about 2 minutes on each side until golden brown.
  • You’ll want the donuts to be golden brown on the outside and perfectly cooked in the middle.
  • Check regularly that the oil is at 350°F (180°C) when frying the donuts, using a thermometer.
  • Remove from the fryer with a slotted spoon and place on kitchen paper towel.
  • Toss the warm donuts into the sugar.
  • Repeat with the remaining dough
FILLING
  • Make the Custard cream, get the recipe here.
  • Using the tip of a sharp knife, create a hole in the side of each donut.
  • Fill a piping, fitted with a medium round nozzle, with the custard cream.
  • Twist to seal the bag. Carefully insert the tip into a donut. Squeeze piping bag until the donut feels just full. Fill the remaining donuts.
  • If you wish to add some PASTEL MINI CONFETTI on top.
  • Serve immediately, or cover donuts and refrigerate for later serving.

HAVE A LOVELY DAY YOU ALL, LOVE MANUELA XO

Facebook Comments

39 Comments

  1. Hello Madam, can I just reduce the measurement of your recipes into half to make maybe 15 or 16 donuts?

  2. Hi Manuela,

    Can these be baked instead of fried? If so, at what temperature and for how long? Thanks!

  3. THe Recipe is sooo brilliant !! awesome delicius !! Thank you for this and for your wunderfull blog !! <3<3

  4. Hi, Manuela
    I made this Donuts today.
    They are very yummy
    Kisses. ENI

    • yeah…so happy to get your feedback, thank you so happy you like these, love M xo

  5. Mrs. Jagjit Kaur Reply

    What a beautiful way to present. Love watching every video of yours. Love ya Manuela. Next time you visit Dubai will surely meet you.

    • Thank you dear; I most defiantly will come back to dubai, I love it there and the people. Love M

  6. Can i store half of the dough in the freezer and use it later ?
    If not and the amount of the dough is alot for me can i half the ingredients ?

  7. Marroushka M Adib Reply

    Hi Manuela,
    Can I use the all-purpose flour instead ? The whitebread flour is not available here in the country I live in.

    Regads,

    Marroushka

  8. Hi Manuela

    May I ask, after beat 20minutes,then I add the butter for how many minutes again?

    thank you

  9. Hi manuela i want to try your doughnut recipe but i only have instant yeast here in my kitchen..how can i measure or use that same goes with your dry yeast! Thank you

  10. Hi! On of the comments you said you can bake them, but for how long might I ask?

    Thank you!

  11. Hi..
    Thanks for the amazing recipe

    Can i use instant yeast instead of fresh yeast as we don’t get fresh yeast where i live.

    Thanks 🙂

  12. What is the size of the cookie cutter you used in this video!
    thank you.

  13. Hello Manuela,
    Would love to make these donuts, but I’m alergic to dairy products. Is there any substitute for the milk and the butter? Thank you.

  14. Hi, I don’t have a thermometer to measure the temp of the oil. Is it possible to just fry it once the oil is hot?

  15. Hi Manuela.
    I made these lovely donuts but they did appear like yours. The white part between your donuts mine was completely dark.
    I used all purpose flour Nd dry yeast.
    Please tell me what could have been the problem.
    Thanks in advance

  16. Love love love u and ur recipes!! You are my inspiration! Everything you fo anf the way you do it is just perfection. I hope i can be as good as you in the kitchen….. someday! Mwah mwah.

  17. Mariana Yompian Reply

    HI manuela!! Im from peru and here we dont have vanilla paste 🙁 do you know of any substitute for it?

  18. Hi Manuela, I just came across your page on Instagram and I love trying your recipes.
    For these donuts, do they rise in the fridge? Or do you let them rise first, punch them down and put in the fridge?.
    Thank you

  19. Hi there.. may i ask, if i want to change the fresh yeast to instant yeast, how much do i need to put? Cause i can’t find for the fresh yeast here. And is there any tips to get the ring in the middle after cooking it? Thank you.

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