Who doesn’t love doughnuts? From the youngest to the oldest, homemade doughnuts are irresistible: light and fluffy inside with a crisp exterior. These jammy doughnuts taste far better than store-bought ones—my kids are the judges and they approve!
I like to keep posts like this short and sweet because this recipe is one of those treats I love a little too much. I make doughnuts and promptly overindulge—it’s hard to stop at one. I don’t make them every day, so when I do I tend to enjoy several (yes, eight or nine sometimes). Guilty, but worth it.
Go nuts for doughnuts!
These doughnuts are simply delicious and dangerously moreish. They’re the kind of treat that brings smiles all around the table.
My children would eat these every day and often ask for them at any meal—an enthusiastic endorsement I don’t blame them for. If your family loves a homemade doughnut, this recipe will be a winner.
A few tips:
- Allowing the dough to prove makes a noticeable difference: it creates much puffier, airier doughnuts. Only skip proving if you’re in a major rush, but know the texture will be different.
- I usually serve these with cream and jam, but you can swap the cream for yogurt (full-fat or low-fat) or replace jam with sugar, honey, maple or agave syrup.
- Add chopped roasted nuts for extra texture and a slightly healthier finish.
- Instead of butter, you can use coconut oil or almond butter for a different, delicious flavor—I’ve tried it and it worked well.
Want these doughnuts dairy-free or vegan?
To make these doughnuts dairy-free or vegan, replace the milk and cream with plant-based alternatives such as soy or almond milk. For egg-free doughnuts, replace each egg with 1 tablespoon of chia seeds soaked in about 2–3 tablespoons of water for 20 minutes. The final result is still very tasty.
Delicious any way you choose to make them.
Below is the recipe for these little magic fried dough balls that somehow disappear even before you finish frying them.
Abracadabra!
Here are some more dessert recipes you may like:
- Crème brûlée — the best and simplest dessert
- 17 Ultimate Chocolate Desserts for All Tastes
- Mini Pancakes Cereal
- Easy Chia Seed Pudding Recipe
- Cinnamon Roll Apple Pie
Yummy jammy doughnuts
Equipment
-
pot
-
draining spoon or fork
-
bowl
-
small mug
Ingredients
- 600 g flour
- 2-3 teaspoon fast-action yeast
- 10 tablespoon cane sugar
- 100 ml milk (lukewarm)
- 250 g ricotta cheese or buttermilk, quark or yogurt
- ½ teaspoon salt
- 110 g butter (melted)
- 3 eggs
- 400 ml rapeseed oil or coconut oil (for deep-frying)
- 4-5 tablespoon jam (for serving)
Instructions
-
In a small bowl or mug, stir the yeast with 1 tablespoon of sugar and 50 ml of lukewarm milk. Set it in a warm place for about 15 minutes until bubbly and frothy.
-
Sift the flour into a larger mixing bowl and add the salt and remaining sugar.
-
Make a well in the flour and pour in the yeast mixture, the remaining milk, melted butter and eggs. Mix and knead for 5–7 minutes until the dough is smooth and no longer sticky.
-
Cover the bowl with cling film or a clean towel and let the dough rest in a warm spot for 40–45 minutes, until it doubles in size.
-
Turn the dough onto a floured or oiled surface, knead briefly, then form small balls about 2.5 cm in diameter. Let them rest on an oiled tray for 5–10 minutes.
-
Heat oil in a deep pan until hot. Test by dropping a small piece of dough in—the oil is ready if it sizzles and browns in about 30 seconds.
-
Lower the dough balls gently into the oil, frying in batches of 3–5 depending on pan size. Fry 3–5 minutes until golden brown, turning halfway through. If the centers remain uncooked, reduce the heat slightly.
-
Remove with a draining spoon and drain on paper towels.
-
Dust with icing sugar or split and serve with cream and jam.
Notes
Nutrition
|
Carbohydrates: 54g
|
Protein: 10g
|
Fat: 47g
Tried this recipe? Tag me today!
Mention @ramonas.cuisine or tag #ramonascuisine when you share your results.