How do you make donuts? Step by step photos recipe

How do you make doughnuts? Here I give you my best answer after a lot of research.

Having researched, tried and tested many recipes for doughnuts, here I share with you the easiest and most delicious one that I have made so far, tweaked to just how I like them.

The recipe I'm giving you here has many advantages over the other ones that can be found on the internet. They are easy to make, the ingredients are simple, they can easily be 'pimped up' with different flavors (see my suggestions at the bottom), the donuts can be filled or not, made to what size you like and you don't need a donut maker to make this recipe, although one can be used if you like.

I use a deep fat fryer to make them here, although in a pan with oil is another option or in a doughnut maker.

So read on, I've done this step by step with photos to make it really simple for you.

In no time you will be impressing your friends, children and family.

Image: Rustic Sticky Jam Donuts, Please note: All images on this page are my personal images with the exception of images of items for sale that are Amazon and eBay products.

I have a huge passion for cooking and will be modest and say that I do impress with my food on many occasions.

So why doughnuts?

My main inspiration came from watching an English television series called 'The Great British Bake Off'. I can best describe this program as being like 'Masterchef' but for bakers. The food always looks so delicious and the contestants are at an extremely high level, having to make anything from flatbreads to three-layered cakes without recipes.

One challenge on the program was the 'Make Donuts' challenge. They had a few hours and believe it or not, with all the expertly designed cakes and bread they make, some actually struggled with doughnuts.

I remember thinking that the simple doughnut can't be that hard to make, but people are obviously going wrong somewhere.

So I set myself the challenge, make the doughnuts better than they did on the show in less time, with less faffing. The only little advantage that I had was access to recipes and many attempts.

Putting that aside though, I now feel that if I was in the Great British Bake Off tent, I'd win it hands down. Whilst the others were sweating and panicking I'd be sitting and reading my paper in the extra time wondering what all the fuss was about.

I definitely wouldn't be up for elimination. Think I'm bluffing? read on.

I've tried Gordon Ramsay's doughnut recipe, Jamie Oliver's, I could go on. So in a summary here is the best easy doughnut recipe.

The make these doughnuts the ingredients you need are:

150 ml / 5 fluid ounces of milk

2 egg yolks

50g / 2 ounces of butter

320g / 11 ounces of strong plain flour plus extra for kneading and dusting

Pinch of salt

14g / 1/2 ounce / 1 tablespoon of dried yeast

50g / 2 ounces of caster sugar

Caster, granulated or icing sugar for coating

Oil for frying (170 degrees C, 338 degrees F)

For the Filling:

Here I am using seedless strawberry jam, more filling suggestions and extras further down the page. Note: If you are making your own filling this should be made in advance or during the rising time as it is best to add the filling when the doughnuts are still warm.

The Utensils you will need are:

Small saucepan

Small Bowl

Large Mixing bowl

Medium Bowl

Deep Fat Fryer

Sieve

Icing and decorating bag with nozzle for filling

Cling Film

1. It is easy

2. There isn't any complicated messing around

3. The ingredients are cheap and may already be in your cupboard

4. They can be made in whatever size you choose

5. The filling is optional and added last so you can make a variety of fillings if you want to

6. Adding special 'extras' does not ruin the balance of the recipe

7. Easy to tell when they are ready

8. You don't need a doughnut maker although one can be used

Don't be put off by the number of steps I put in this recipe, it is very simple, but everything is explained in extra detail

1: Measure out your milk and flour. I use strong plain bread flour but any strong plain flour is fine.

2: Add the sugar and milk to a saucepan and allow the sugar to dissolve. Make sure that the milk doesn't boil.

3: Now put the yeast into a small bowl and add half of the milk. Stir causing the yeast to react.

4: Put the remaining milk back in the heat and add the butter, gently simmer until the butter has melted but again be careful not to boil the milk.

5: Add the salt to the flour and sift into a large mixing bowl. Make a well in the centre of the flour. In the well put the two egg yolks, the milk with the yeast and the other milk. Fold the flour into the middle and mix until you have a dough.

1: Lightly flour a smooth flat surface. The mixture in the bowl should be almost too wet and gooey. If you think that it is way too wet for you to work with add a little more sifted flour.

2: Lightly flour your hands and put the dough on the surface area. You now want to knead the dough for about 5 minutes.

3: The kneading technique I use is to hold the back of the dough with my fingertips and with the palm of my other hand push the dough, stretching it away from you. Not letting go of the hand that is holding the back fold the dough over towards you with the hand that has just stretched it.

4: Now turn the whole piece of dough around 45 degrees and repeat.

5: Continue to repeat until a nice dough is formed. It should be soft and stretchy.

6: Lightly flour a clean bowl that is larger than the dough. Make a rough ball shape, put it in the bowl and cover with cling film.

7: Leave in a slightly warm area for 1 to 1.5 hours until the dough has doubled in size.

For more detailed descriptions and videos about kneading dough see here or click on the picture Bread baking tips, ingredients and recipes

1: Now that your dough has risen prepare a clean flowered surface again. Take the dough and throw it a couple of times onto the work surface. This will burst any large air bubbles that may have formed.

2: Roll out the dough into a rough rectangle that is about 2 cm thick.

3: Cut the dough into portions. Here I made 13 but you can make them to what size you like. At first attempts, I would advise 12 to 14 though.

4: Roll into balls and place onto greaseproof paper. You will notice I don't make perfectly smooth balls, this is because I prefer a more rustic look but you can shape them as you wish.

5: Now leave them to rise for a further half hour. This will help to ensure that they are light and fluffy.

1: Set your deep fat fryer to 170 degrees, and make sure it reaches that temperature.

2: Fry the dough in batches for about 3 to 4 minutes until floating and evenly golden brown. You will need to turn the balls over during cooking.

3: Remove from the fryer and place on kitchen paper.

Note that the dough will expand in the fryer so take this into account so that you have enough room.

I also advise checking the temperature of the oil between the batches or leaving it a minute or two in case it has cooled down.

Once the doughnuts have cooled down a little you can now coat them with either granulated, caster or icing sugar.

Here I have used icing sugar. I like to use this because as the doughnuts are still warm it will slightly melt over them giving them a lovely sticky messy finish. Once cooled you can add even more depending on how sweet you like them.

Dusting

Put your sugar in a bowl, add the doughnut and roll in the sugar covering all sides. Gently remove, if using icing sugar some parts will melt slightly.

Filling

The filling should be added when still warm, so any filling that you make yourself should be done so in advance to the filling stage.

Now I simply use disposable piping/icing bags with a good size nozzle for the filling to come out and long enough to pierce into the centre of the doughnut.

Fill the bag to about halfway and fold at the end. Now place the nozzle into the doughnut and gently squeeze until the mixture just starts to come out.

Here for ease, I have simply used seedless strawberry jam.

Paul Hollywood is a master baker and he works with Mary Berry (The Queen of Puddings) in this show.

After the contestants had been asked to make doughnuts in the show, he gives us his masterclass.

The recipe isn't too different from my one. It's a 6-minute video and definitely worth watching before you make your doughnuts. This will give you an idea of how wet the dough should be and give you a feel if you are doing it right. It's so much easier to watch a video than to explain.

Don't be put off that it looks messy, it really isn't that hard.

Although my recipe is similar, it is tweaked to how I like them. This may look a little more perfect, but Paul Hollywood is considered one of the best bakers in Britain. So, if yours turn out looking like my rustic one's you know that you have done a good job. Or try his Paul Hollywood's Donut recipe and see which one you prefer.

Although a certain Chef Ramsay does have my back on my recipe :)

If you are a fan of baking in general, from breads to sweets Paul Hollywood gives you his full step by step guide.

Now being famous as one of the best bakers in Britain, the judge of 'The Great British Bake Off' shares his recipes in this excellent cookbook, for amateur to keen bakers.

Learn surprising hints and tips that this man gives you from over 40 years of baking experience.

Choco butternut Dunkin donuts recipe

If you fancy adding a twist to your dough for other delicious flavours inside here are some tried and tested variations.

Spicy Cinnamon

If you love cinnamon add a little to the flour. For a really spicy treat sensation, you can also add a little freshly ground nutmeg and ginger.

Zesty Styles

Try grating a little lemon or orange zest and adding it to the mixture for a zesty fruity flavour.

A touch of vanilla

Cut a vanilla pod in half. Scrape the contents into the milk and butter mix before warming and also add the whole pod. This will give a delicious vanilla flavour.

Choco butternut dunkin donuts recipe to follow

Chocolate Temptation

Add some chocolate cocoa powder to the sugar before rolling the doughnut in it for a chocolaty finish. Ideal for chocolate filling.

Citrus Zings

Add a little orange or lemon juice to the icing sugar for the coating to make a zesty icing to lightly cover the doughnuts making them super sticky and zesty.

Jams

Nearly any jams can be added as a filling, I find seedless ones work best.

Chocolate

Make a chocolate filling by simply melting chocolate and butter.

Apple

Cut cooking apples into small chunks. Heat and stew with sugar. Add a touch of cinnamon

Custard

Make a thick creme ingles with vanilla to add as a filling

Voodoo Doll Donut

Voodoo Donuts is a company in Portland that is becoming increasing popular. Set up by two friends, their business is really making a mark.

Voodoo Donuts come in different shapes and sizes, are very original and delicious. Their trademarked donut is in the shape of a Voodoo Doll. They have bar shaped ones, and very original flavors and toppings such as coco pops and fruit loops, lavender sprinkles and many delicious fillings.

You can check out Voodoo Donuts Official page here, full of scrummy pics and info.

Voodoo Doughnut Official Homepage

Here are some of your favorite Dunkin Donut recipes