Once you try these doughnuts, you’ll never want to buy store bought ones ever again! They remind me of my childhood, of small, authentic bakeries.
I made the dough and the coulis using the OptiMUM Kitchen Machine from @boschhomegulf! The dough hook, the integrated scale, and the yeast dough sensor control helped me achieve the softest, fluffiest, crispiest doughnuts ever!
Recipe is below, let me know if you make them.
Doughnuts
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Once you try these doughnuts, you’ll never want to buy store bought ones ever again! They remind me of my childhood, of small, authentic bakeries.
I made the dough and the coulis using the OptiMUM Kitchen Machine from @boschhomegulf! The dough hook, the integrated scale, and the yeast dough sensor control helped me achieve the softest, fluffiest, crispiest doughnuts ever!
Recipe is below, let me know if you make them.
Ingredients
doughnuts
- 4 tsp active dry yeast
- ¼ cup (60g) lukewarm water
- 1 cup (240g) lukewarm milk
- 3 tbsp (40g) caster sugar
- 100 g butter, melted
- 4¼ (510g) cups plain flour
- 3 eggs
- vegetable oil for deep-frying
- 1 cup caster (gr) sugar, extra
- 1 tsp ground cinnamon
For the berries coulis:
- 200 g fresh berries (or frozen)
- 1/4 cup water
- 50 g sugar
- 1 tbsp lemon juice
Method
doughnuts
- 1)
Place the yeast, water, milk and 1 tbsp of the sugar in the bowl of your stand alone mixer and set aside for 10 minutes. The mixture will start to foam, indicating that the yeast is active.
- 2)
Add the butter, flour, eggs and remaining sugar to the yeast mixture and using the dough hook knead the mixture until a sticky dough forms. Bring the dough together by kneading on a lightly floured surface.
- 3)
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.
- 4)
Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
- 5)
Roll out the dough on a lightly floured surface until 1cm thick. Cut 8cm rounds with a cutter. Cut a 3.5cm hole in the middle of the rounds (or cut only circles of about 4-5cm).
- 6)
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.
- 7)
Heat the oil in a medium deep pot over medium heat. Cook the doughnuts a few at a time for 1 min each side or until golden (oil should be between 177C to 190C).
- 8)
Drain briefly on paper towels and toss in the combined sugar and cinnamon.
For the berries coulis:
- 1)
In a small pot, place the berries, the water and the lemon juice.
- 2)
Bring to a boil then simmer until thick and reduced.
- 3)
While still hot, carefully transfer to the heat proof blender and add the sugar. Process until smooth.
- 4)
The coulis will thicken once cooled.