To celebrate with our American friends we have taken on the celebration of national doughnut day! Here are a few recipes and offers to celebrate the day!
If you are feeling a bit adventurous and want to give making them a try here are a few recipes to try out!
Vegan doughnuts (Recipe by Tasty)
50 g (¼ cup) vegan margarine
120 ml (½ cup) soy milk
2 tablespoons sunflower oil, plus extra for frying
250 g (2 cups) plain flour
100 g (½ cup) caster sugar
1 teaspoon baking powder
½ teaspoon salt
- Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
- Once combined, take off the heat and set aside.
- In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
- Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.
- Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut.
- Heat up oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
- Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
- Transfer the doughnuts onto some tissue paper to soak up any excess oil.
- Roll the doughnut into a bowl of the remaining half of sugar.
Doughnuts with sprinkles (recipe from allrecipes)
2 (7g) sachets dried active baking yeast
60ml warm water (45 degrees C)
350ml lukewarm milk
100g caster sugar
1 teaspoon salt
70g butter, margarine or vegetable shortening
625g plain flour
1l vegetable oil for frying
250g icing sugar
1 1/2 teaspoons vanilla extract
60ml hot water, or as needed
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 70g butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface, and gently roll out to a 1.5cm thickness. Cut with a floured round doughnut cutter. Let doughnuts sit out to rise again until doubled. Cover loosely with a cloth.
- Melt 75g butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
- Heat oil in a deep-fryer or large heavy pan to 175 degrees C. Slide doughnuts into the hot oil, working in batches to avoid overcrowding the pan. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack.
- Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess and add sprinkles. Keep a baking tray under racks for easier clean up.
Cinnamon Nutella Doughnuts (Recipe from Baker by Nature)
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm full-fat milk (110° to 115°)
5 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
3/4 teaspoon salt
3 and 3/4 cups all-purpose flour, divided
1/2 cup Nutella, whisked smooth
1 egg white, lightly beaten
2 cups Crisco Vegetable Oil, for frying
For the Cinnamon Sugar Topping:
1 cup granulated sugar
1 tablespoon cinnamon
- In a small bowl combine the yeast and warm water; set aside and allow it to foam up – about 5 minutes.
- In a large bowl combine warm milk and butter; whisk until butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don’t knead the dough just yet).
- Place the ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with cling film and let rise in a warm place for 1 hour. It will appear to have almost tripled in size.
- When the hour has passed, gently punch the dough down and turn it out onto a lightly floured work surface; knead into a smooth ball, about 7-8 times, or until it’s uniform in texture.
- Divide the dough in half, creating two equally sized balls of dough. Using a rolling pin, roll each portion of dough out into a large rectangle, approximately 1/4 inch thick. Using a lightly floured 2 and 1/2 inch round dough cutter, cut an equal amount of circles from each rectangle. Place 1 and 1/2 teaspoons of Nutella in the centre of HALF of the circles. Brush the edges lightly with the egg wash, then top with remaining circles of dough. Press the edges together tightly to seal.
- Transfer doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan rightly with cling film and set aside for 45 minutes.
- When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Quickly roll the warm doughnuts in the cinnamon sugar and serve warm. These doughnuts are best the day they’re made, but will “keep” for 3 days when stored in an airtight container.
- For the Cinnamon Sugar Topping:
Combine granulated sugar and cinnamon in a small bowl. Set aside until needed.
There you have it! Happy Doughnut day to all!