Posted on Friday, 3rd September 2010 by Grace
I’ve always wanted to learn how to make doughnuts at home but found the task a little daunting, until now. I started experimenting with Donna Hay’s recipes in the last couple of months and every recipe I’ve made has turned out perfect. Donna’s instructions are easy to follow and she always adds tips and explains techniques along the way. Armed with Donna’s doughnut recipe and Alton Brown’s famous chocolate doughnut glaze recipe I knew I was in business and ready to make the most amazing chocolate glazed doughnuts!
For those of you who are not familiar with Donna Hay she hails from Australia and is one of the best-known names in cookbook and magazine publishing in the world. She was only 19 when she began her career as a freelance food writer and stylist. At the age of 25 she became editor not only to Marie Claire but also to Marie Claire Lifestyle. She is a cook, food stylist, author and magazine editor. She has a long list of best-selling and award-winning books, including but not limited to, Modern Classics Book 1 and 2, Off the Shelf, The Instant Cook and The New Cook. She also writes a weekly food column in the Sunday editions of News Limited newspapers and The New Zealand Herald. Her columns reach 7 million people each week (Can you imagine?)!
Most recently Donna became a judge on the very popular series MasterChef Australia (one of my favourite TV food series). In September of 2001 Donna launched her bi-monthly magazine (can’t wait to get my hands on the new edition), Donna Hay Magazine (in a very short time has become one of my favourite avenues for inspiration), and it instantly became a hit, not only in Australia but also across the world. Donna’s description of the magazine, “Donna Hay Magazine is all about home cooking at its best. It excites the seasoned entertainer, entices the confident cook and inspires the novice to get into the kitchen, put on an apron and start cracking eggs”.
I love Donna Hay! I think she exudes such warmth and it clearly comes through in her food and styling. Not only does she create easy-to-follow recipes but her signature food styling (I could instantly pick out a dish that she’s styled) is amazing and so inspirational. I agree with Mario Batali when he said, “Donna Hay is the new Zen mistress of simplicity in both technique and presentation”.
Let’s get back to doughnuts shall we, that’s why we’re here, right? As usual Donna’s doughnut recipe was easy to follow and it made making doughnuts for the first time a walk in the park. The dough was very easy to work with and it rose beautifully. My only mistake, I broke the cardinal rule and didn’t read the entire recipe before I started and I rolled the dough out a little too thin. I didn’t try to correct it because I’ve been told if you work yeast dough too much you could ruin the end result. So please, please, please only roll out the dough to a 1 1/2 inch thickness.
The recipe is quite versatile, you could turn these into filled doughnuts by not cutting the middle holes and piercing the side of the doughnut with the tip of a knife and piping in a little jam or crème pâtissière or you could roll in a mixture of sugar and cinnamon or confectioners’ sugar (exactly what I did with my doughnut holes) or you can glaze and sprinkle.
The doughnuts were light and fluffy and the chocolate glaze was absolutely scrumptious. The doughnut holes I coated in confectioners’ sugar were even better the next day, due to the heat it turned into a bit of a glaze, so delicious!
If you’ve never made doughnuts please give these a try. I am absolutely confident that a delicious batch of doughnuts, no matter how you dress them up, is sure to please everyone.
How To Make Doughnuts/Donuts
(from Donna Hay, Modern Classics-Book 2)
Makes 30
**Valuable Donut/Doughnut Making Tip – Please Read**
- 4 teaspoons active dry yeast
- 1/4 cup (2 fluid ounces) lukewarm water
- 1 cup (8 fluid ounces) lukewarm milk
- 3 tablespoons caster (superfine) sugar
- 100 g (3 1/2 ounces) butter, melted
- 4 1/4 cups plain (all-purpose) flour
- 3 eggs
- vegetable oil for deep-frying
- Place the yeast, water, milk and 1 tablespoon of the sugar in a bowl and set aside for 10 minutes. The mixture will start to foam, indicating that the yeast is active.
- Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix with a butter knife until a sticky dough forms.
- Bring the dough together by kneading on a lightly floured surface.
- Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.
- Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
- Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter. Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds.*
- Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.
- Heat the oil in a saucepan over medium-low heat. Cook the doughnuts a few at a time for 1 minute each side or until golden.
- Drain briefly on paper towels.
Chocolate Doughnut/Donut Glaze
(from The Food Network, Good Eats – Alton Brown)
- 2 cups confectioners’ sugar, sifted
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warmed
- 1 tablespoon light corn syrup
- 2 teaspoons pure vanilla extract
- 4 ounces bittersweet chocolate, chopped
- Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.
- Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the chocolate, and whisk until melted.
- Turn off heat, add the confectioners’ sugar, and whisk until smooth.
Assembling Chocolate Glazed Doughnuts/Donuts
- Place the chocolate glaze over a bowl of warm water.
- Dip the doughnuts immediately.
- Place on wire racks to cool completely and to allow the glaze to set for 30 minutes before serving.
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Tags: after school treat, afternoon tea, breakfast, brunch, chocolate, chocolate dessert, chocolate glaze, donuts, doughnuts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (42)
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September 3rd, 2010 at 9:08 pm
Hi!
I’ve been wanting to make donuts too, but I have to admit I’ve been intimidated. Yours look so beautiful and delicious that I may have to just overcome my fear!
Joyce
September 4th, 2010 at 4:59 am
yummyyyyyyyyyyyy
September 4th, 2010 at 10:50 am
Great looking donuts. Not sure why people don’t make their own doughnuts more often!
September 4th, 2010 at 10:55 am
Thanks Jason! I know for me I was so hesitant about getting the texture right, now that I’ve tried it once I think I will make them much more often.
September 4th, 2010 at 11:12 am
I’ve been contemplating making my own donuts for several months. Just might have to dive in and try this recipe!
September 4th, 2010 at 12:09 pm
these. pictures. are. stunning.
enough said.
=)
September 4th, 2010 at 12:19 pm
Thank you Lisa!
September 4th, 2010 at 4:24 pm
These are so pretty, I definitely want to try making this. Great photos!
September 6th, 2010 at 4:47 pm
If you still can’t shake that cold, drink some thyme tea with a spot of honey. Will clear your throat and lungs.
Feel better ^_^.
Your old twitter pal,
-D
September 6th, 2010 at 10:31 pm
These look really good – one of my favoites besides glazed. Maybe one day I’ll actually try and make it!
September 7th, 2010 at 8:25 am
Ahh now you’re talking Grace, these are my favorite.
September 7th, 2010 at 7:37 pm
I think homemade donuts are the only way to go. Looks like an amazing recipe. Love the chocolate glaze!
September 7th, 2010 at 7:45 pm
I love these too Ryan, my go to donut at Timmy’s (Tim Hortons – popular donut shop here).
September 7th, 2010 at 7:45 pm
This is a super easy recipe Stacey, good one to try for your 1st go.
September 7th, 2010 at 7:46 pm
Thank you Daphne – I miss you on Twitter! Good luck with your new project!
September 9th, 2010 at 1:44 pm
Lovely Chocolate Glazed Doughnuts which is the nice Pastry & Love to eat.
October 24th, 2010 at 1:39 am
Ur blog is crazy delicious!! U make my mouth watering,lol
October 24th, 2010 at 2:33 am
Thank you!
November 2nd, 2010 at 7:59 am
Wow! These look incredible:)
November 2nd, 2010 at 9:52 am
Thank you, they taste even better!
November 2nd, 2010 at 11:05 am
Stopping by at your blog while having breakfast is way to dangerous. Now my bowl on cereals seems sooo boring!
November 2nd, 2010 at 11:23 am
I may just have to try this out. Never made donuts before. It looks great!
November 2nd, 2010 at 1:32 pm
delicious fabulous
November 2nd, 2010 at 11:55 pm
I will love to try but no love for deep frying!
November 3rd, 2010 at 9:47 am
A tasty classic. Love the sprinkles.
November 3rd, 2010 at 10:38 am
Penny I feel the same about deep-frying. I even purchased a deep-fryer, thought it would be easier and I find I still pull out my pot and do it the old-fashioned way. I didn’t find it all that difficult with the donuts. I’ve just purchased a mini donut pan and I can’t wait to try baked donuts to see the difference, if the taste and texture are the same.
November 5th, 2010 at 3:03 pm
Hmmmmm donuts
November 20th, 2010 at 9:22 pm
I made these and they turned out pretty good but the 2nd time they had to rise, they stuck to the non-stick paper i used so they were pretty funny looking. the frying was really easy (first thing i have every fried) and the chocolate glaze was awesome. very easy even for a 13 year old! definetly recommend!!
November 20th, 2010 at 11:18 pm
I am so happy you gave these a try and enjoyed them Ashley. I am so with you on the glaze, so delicious!
December 5th, 2010 at 1:40 pm
Wow! These look incredible. Can i use fresh yeast instead of active dry yeast ????
December 5th, 2010 at 3:42 pm
Yes I am sure you can Daniela, unfortunately I haven’t worked with fresh yeast. I’m not sure what the conversion would be.
December 29th, 2010 at 3:02 pm
[...] you’re looking for a recipe for the familiar raised doughnut these Chocolate-Glazed Doughnuts were fantastic! If you are short on time but would still like to enjoy homemade doughnuts these [...]
February 4th, 2011 at 12:26 pm
[...] my first attempt at homemade donuts, I made the traditional Chocolate-Glazed Doughnut and I was quite happy with the results. Since then I heard so many good things about Alton [...]
April 11th, 2011 at 2:49 am
I just made these yesterday and they were really good. Thanks for sharing this recipe!!!
April 12th, 2011 at 10:18 am
So happy you enjoyed Trisha!
May 16th, 2011 at 10:18 pm
Thank you! I love your cake stand, where can I get one from?? Im from Adelaide Australia.
May 17th, 2011 at 11:58 pm
Hi Christina I got the cake stand at HomeSense.
May 27th, 2011 at 12:53 pm
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November 26th, 2011 at 1:38 am
hi grace,
instead of using melted butter can we use unflavoured margarine?.will they taste the same?
December 1st, 2011 at 9:20 pm
Shamiyah I have never used margarine I’m not sure how it would turn out. I’m wondering if it would split or be too oily. Are you talking about a baker’s margarine or just regular margarine you would purchase at the grocery store. I seem to remember reading something about an industrial margarine that had a different consistency.
December 2nd, 2011 at 1:05 am
yes its bakers margarine grace.may be u r rite bcoz the consistency of this margarine is different from the grocery store 1.
January 28th, 2012 at 12:52 am
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