doughnut recipe

Be transported to the streets of India thanks to Valli Little's spiced doughnuts. Dense, sugary and best of all delicious, this is the ultimate Sunday baking recipe.

Indian doughnuts

thick Greek-style yoghurt

saffron

(120 grams) pure icing sugar, sifted

tsp rosewater

sachet dried instant yeast

tbs honey

(125 milliliters) milk, warmed

bread

eggs

unsalted butter, chopped

Sunflower oil, to deep-fry

(110 grams) caster sugar

cinnamon

cardamom

pistachios,

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

milk

granulated sugar +

eggs, room temperature

all-purpose flour

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

sugar

lemon juice

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

Create delicious, homemade treats with this easy Vegan Donut Recipe with cinnamon sugar - wonderfully soft and super tasty!

Vegan Donut Recipe with Cinnamon Sugar

self-raising flour

sachets of dry active yeast (14 grams)

caster sugar

plant milk

vegan butter, melted

tbsp flaxseeds

salt

vegan chocolate

Start by combining the flaxseeds with 4 tbsp...

Start by combining the flaxseeds with 4 tbsp water in a small bowl and set aside to soak for 10 minutes. 

Pour the luke-warm dairy-free milk into a large...

Pour the luke-warm dairy-free milk into a large jug and sprinkle over the yeast and sugar. Stir to combine and cover the jug with a tea towel. Place it into a warm place for about 10 minutes or until the yeast has gone frothy. 

In the meantime, sieve the flour into a...

In the meantime, sieve the flour into a large mixing bowl and combine it with the fine salt. In a separate bowl, combine the melted butter and flaxseed mixture. 

Create a well in the middle of your...

Create a well in the middle of your flour bowl and add in the butter mix as well as the frothy yeast mixture. 

Combine with a spatula until the dough is...

Combine with a spatula until the dough is thick enough to be handled by hand. Knead on a lightly floured surface for 2 minutes, then shape into a ball and place it back into a greased bowl, covering with a damp tea towel. Place the bowl in the closed oven and allow for it to rise for 1 hour or until it has doubled in size. 

When the time elapses, place the sunflower oil...

When the time elapses, place the sunflower oil into a deep saucepan of small diameter and carefully heat it over low heat. Once it reaches 220C it’s ready to fry your doughnuts. 

Whilst the oil is heating, prepare your doughnut...

Whilst the oil is heating, prepare your doughnut bite shapes. Create equal round dough balls from your dough and place them onto a lined tray, leaving at least 2 inches between them. Cover again and let them rest until the oil has reached frying temperature.

Carefully lower the doughnut balls into the hot...

Carefully lower the doughnut balls into the hot oil with a ladle, one at a time. They should only need between 20-30 seconds to fry, carefully turn them with the ladle during the frying process and remove them once golden. Place them on a kitchen towel to remove any excess oil. 

Repeat until all dough balls are created. 

Mix the caster sugar and cinnamon in a...

Mix the caster sugar and cinnamon in a small bowl and coat your doughnuts in the sugar/cinnamon mix. 

To create the chocolate sauce heat the chocolate...

To create the chocolate sauce heat the chocolate and milk over a double boiler and stir until thoroughly combined and melted. To serve, either dip your doughnut balls into the chocolate sauce or use a piping bag with a long tip to fill your dough balls with the sauce instead. 

These homemade glazed doughnuts are better than what you'll find at the bakery! This breakfast recipe achieves light, fluffy, and slightly crispy doughnuts.

Homemade Glazed Doughnuts

c. sugar

active dry yeast (1 packet)

unsalted butter

eggs, beaten

c. all-purpose flour

kosher salt

Vegetable oil,

c. confectioner's sugar

vanilla extract

water

For the doughnuts:&nbsp;Warm the milk to 100°F to&nbsp;110°F.&nbsp;Add the sugar to the&nbsp;milk and stir to dissolve.&nbsp;Add the&nbsp;yeast and stir gently, then let the mixture sit for 10 minutes.

To a separate bowl, add the&nbsp;butter and microwave until&nbsp;almost melted. Stir to finish melting the butter, so it&nbsp;won't be overly hot. Slowly add the beaten eggs to the&nbsp;melted butter, stirring constantly.

To&nbsp;the bowl of an electric mixer fitted with the dough hook, add the egg&nbsp;mixture. With the mixer on medium-low speed, pour in the yeast mixture.&nbsp;Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. Meanwhile,&nbsp;in a small bowl, whisk together&nbsp;the flour and salt.&nbsp;&nbsp;

With the mixer still going, add the flour mixture in 1/2-cup increments, mixing until well combined after each addition, until all the flour is gone.&nbsp;Stop the mixer, scrape the bowl, then turn the mixer on the same speed for 5 to&nbsp;7 minutes, stopping to scrape the sides and bottom of the bowl once.&nbsp;

Transfer the&nbsp;dough to a lightly greased bowl. Toss the dough to coat in oil, then cover the bowl with plastic wrap and place straight in the fridge.&nbsp;Refrigerate the&nbsp;dough for at least 8 hours, or overnight.

To form the doughnuts,&nbsp;turn out dough onto a lightly floured surface.&nbsp;Roll it&nbsp;out to 1/4- to 1/3-inch thickness.&nbsp;Using a 3-inch round cutter, cut as many rounds as you can. (You can re-roll the remaining dough and cut as many as you can. Let the dough rest for 15 minutes, before re-rolling.)&nbsp;

Cut holes out of each round using a 1-inch round cutter.&nbsp;Place both doughnuts and holes on a floured baking sheet. Cover with plastic wrap and place in a warm place in your kitchen. (My kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm. Allow doughnuts to rise undisturbed for at least 1 hour or 1 hour 15 minutes, if necessary. The doughnuts should be visibly puffier and appear to be airy.

Meanwhile, heat plenty of vegetable oil in a large pot until the temperature reaches 375°F. Keep the thermometer in the pan to continually monitor.

Working one to two at a time, gently grab the&nbsp;doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.&nbsp;Remove the&nbsp;doughnuts from the oil with a slotted spoon, allowing all of the&nbsp;oil to drip off. Immediately place the&nbsp;doughnuts on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again—the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.&nbsp;Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.&nbsp;Allow the&nbsp;doughnuts to slightly cool.

For the glaze: &nbsp;In a medium bowl, whisk together&nbsp;the confectioner's sugar, salt, vanilla, and water or milk until completely smooth.&nbsp;One by one, dip the&nbsp;doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)&nbsp;&nbsp;Remove from the&nbsp;glaze, then turn right-side up on a cooling rack over a cookie sheet (to catch dripping glaze.) Serve warm if possible, or at&nbsp;room temperature.

https://streaming.hearstdigitalstudios.com/9291a445-bbe7-4052-aafb-116ca9fea782/video_rover_16x9_1080p_hd_1694707138_27100.mp4

The Pioneer Woman's Glazed Doughnuts Recipe

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Indian doughnuts

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The most viewed doughnut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian doughnuts

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Homemade Glazed Doughnuts

The most viewed doughnut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine