The best treats are often those that are homemade. Have a sweet treat and bake doughnuts tonight with this easy stove top doughnut recipe.
Most people pair theirs with coffee, hot chocolate and milk. While some go for cider, juice, or even craft beer. Well, whatever complementary drink you choose for your doughnut, have a fun time making these healthy little morsels tonight. Certainly, something you can share with friends, guests and neighbours.
- 490g (3 1/4 cups) plain flour
- 55g (1/4 cup) caster sugar
- 3 teaspoons dried yeast
- Pinch of salt
- 250ml (1 cup) milk, warmed
- 100g butter, melted
- 3 egg yolks
- Canola oil, to deep-fry
- 215g (1 cup) caster sugar, extra
- 2 teaspoons Masterfoods Ground Cinnamon
Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.
Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.
Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.
Use an 8cm round cutter to cut out discs. Use a 3.5cm round cutter to cut out centres. Place on a lined tray. Set aside for 15 minutes to rise slightly.
Combine extra sugar and cinnamon on a tray. Heat oil to 180°C. Deep-fry 4-5 doughnuts for 40 seconds each side or until puffed and golden. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!
Transfer the doughnuts to the sugar mixture and turn to coat. Repeat, in 3 more batches, with remaining doughnuts.
Want to add some nutritious veggie options to your doughnuts? Join chef Adrian Richardson and nutritionist Rosie Mansfield as they spruce the doughnut up with veggies.