DIY doughnuts

Do you like raspberry doughnuts with cinnamon sugar, or custard doughnuts with sherbet? With this fun-filled recipe from Kenny Atkinson, you and your guests can have it all!
By Kenny Atkinson
DIY doughnuts
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 3hrs for proving
  • Effort: medium

Ingredients

For the doughnuts

  • 330 g strong bread flour
  • 54 g fresh yeast
  • 246 ml water, at room temperature
  • 93 ml milk
  • 700 g strong plain flour
  • 210 g caster sugar
  • 1 pinch salt
  • 113 g soft unsalted butter, melted
  • 12 egg yolks

For the vanilla custard

  • 550 g milk
  • 1 split vanilla pod
  • 6 egg yolks
  • 125 g caster sugar
  • 40 g plain flour
  • 15 g cornflour

For the raspberry jam

  • 500 g raspberry puree
  • 350 g caster sugar
  • 150 g glucose syrup
  • 20 g pectin, powder

For the vanilla sugar

  • 100 g caster sugar
  • 1/2 vanilla pod, scraped

For the cinnamon sugar

  • 100 g caster sugar
  • 70 g cinnamon

For the lemon sherbet sugar

  • 80 g good quality lemons, shebert

Method

1. For the doughnuts: First you need to make two doughs. For the first dough, place the water into a bowl, add 27g yeast and stir to dissolve.

2. Put flour into the mixing bowl of a food processor and slowly add the yeast-water mixture, mixing continuously until a wet dough has formed.

3. Remove the dough from the bowl, wrap in cling film and leave to prove in a warm place for about an hour.

4. To make the second dough, pour room temperature milk into a small bowl and stir in the remaining yeast (27g) to dissolve.

5. In the mixing bowl of a food processor, add flour, sugar and salt, and mix together on a low speed.

6. Add milk, melted butter and egg yolks. Mix for 2 minutes.

7. Add the first dough to the second and mix for a further 5 minutes on a low speed. If the mixture is too wet, add a little more flour.

8. Wrap the dough in cling film and leave to prove for an hour in a warm place.

9. Roll the doughnut mixture into even, bite-sized balls (each ball should be about 15g) and leave to prove until they have doubled in size.

10. Deep fry in oil until golden. (If you are using a deep fat fryer, set it to 160C.)

11. For the vanilla custard: bring milk and vanilla pod to the boil.

12. Whisk yolks, sugar and sieved flours until they form a paste. Add the milk to the paste and whisk to form one smooth mixture.

13. Cook on the stove, stirring until thick. Pass through a sieve and chill.

14. When the custard is completely chilled, lightly mix and place into a piping bag.

15. For the raspberry jam: boil the fruit puree, 300g sugar and glucose syrup to 81 degrees.

16. Whisk in the remaining sugar (50g) and pectin powder and continue stirring for about 10-15 minutes.

17. Boil until 104 degrees and then leave to cool before placing into a piping bag.

18. For the sugars: Combine the ingredients for each sugar and then place each sugar in a small bowl.

19. To serve: Serve the mini doughnuts with the three different sugars, custard and jam so your guests can experiment with different doughnut fillings and toppings.

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