I fancy some big traditional soft doughnut either with chocolate filling or just coat / glaze with powdered sugar, whichever is fine as long I can have bite and enjoy with my cup of tea. This is ain’t my first try but this recipe never fails me and I glaze with powdered sugar with just a little of milk to liquify it. Desserts is my favourite go to and when I bake any I tend to cut down sugar intake, still sweet but not super sweet.
You can cut it any size you want and the thickness does play part as well. I would normally roll it up to 1 to 1.5 inch thick because I would like it to double in size when its ready to fry. Soft and fluffy is my favourite doughnut and a little crunchy on the outside, just about right taste.
- You can use any sugar glaze you like either jam or powdered sugar. Get creative.
- This recipe can make 8 to 12 doughnut depending on size you choose.
- Tacky is a little sticky but would not stick and still easy to knead.
- Rise the dough in warm area, if your room is cold, heat your oven at 100 c for 10 minutes and turn off and place dough inside to rise with door ajar open.
Soft Fluffy Doughnut Recipe
Prep Time: 1 hour 30 Minutes Cook Time: 15 Minutes Total Time: 1 Hour 45 Minutes
- 1/4 cup water
- 2 teaspoons yeast
- 207 ml milk, room temperature
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 45 grams butter, melted
- 3 + 1/2 cups all purpose flour
- Canola oil for frying
- In a bowl, heat water to lukewarm via microwave or stove. Warm to touch and dissolve 2 teaspoons yeast and 1 tablespoon of sugar for 5 minutes or till bubbly.
- In a large bowl, add in 3 cups of flour, remaining of white sugar, salt, and egg. Once yeast mixture ready, pour into flour mixture together with milk. Whisk to combined.
- Add in remaining flour and keep mixing. Transfer to floured surface and knead till smooth but tacky for about 10 minutes. If it seems so sticky, dust with a little of flour till less sticky. Do not over floured the doughnut.
- Shape doughnut into a ball and slightly greased bowl and let it double for about 30 minutes to an hour in room temperature.
- Floured surface and knead dough for about 5 minutes to get the air out and roll dough into 1 to 1.5 inch thick. Using doughnut cutter, slightly floured the cutter and cut dough into doughnut shape. Transfer cut doughnut to floured surface and let it rise for another 30 minutes before frying.
- On medium heat, heat the saucepan with canola oil, enough to fry doughnut. Fry each side of doughnut for about 2 minutes or till golden brown.
- Let doughnut cool before glazing. Enjoy with a cup to tea.