Guys, I have a confession. I love donuts. When we were living in London there was a tiny pastry shop in the Piccadilly Tube Station called “I Love Donuts.” My husband and I would find almost any excuse to go to Piccadilly to get some before they sold out for the day. “I think NIKE came out with a new running shoe I should go check out…” and we would ride the train for 25 minutes in the heat just to get one of these damn donuts. These things were amazing. Im sure the recipe was the super secret family recipe of someones dead grandmother passed down for a thousand generations and somehow this donut has made it to my mouth. We were hooked. We also convinced ourselves and some of our friends in London that they were healthy…
So, Sadly, this isn’t the recipe for those dreamy puffs of heaven filled with heavy, homemade whipped cream, served warm.. this is my 26th recipe trying to replicate. One day my friends, one day! These are pretty good but they are not the “I Love Donuts” I day dream of.
Ingredients I Used:
3 1/2 cups of flour
1/2 cup of milk (of your choice, I used whole milk but you can also use coconut which is delicious)
1 tsp salk
1 tsp vanilla extract
1/4 cup sugar (I used organic unbleached cane sugar but white sugar works too)
1 pkg of active yeast (2 1/4 tsp)
6 tbsp. butter (I use salted)
Powdered sugar for rolling the topping
1 cup of cream
1 tsp vanilla
This Is How I Did It:
In a sauce pan heat the milk, butter, vanilla, and sugar until well incorporated. Do not let the mixture boil. Set aside
In a large bowl or in your KitchenAid add 1/2 of the flour, all of the yeast and mix slowly. Add the salt, and the heated milk and sugar mixture. I used the paddle attachment. Once the dough starts thicken add the eggs one at a time along with the rest of the flour. The dough should be sticky, do not over kneed. The process should go pretty fast.
Take the dough ball out and place it into a large bowl. I kneed the dough 5 or 6 times then cover it and let it sit for a few hours. The dough should double in size.
Kneed the dough 4 or 5 more times after it has doubled in size. On a lightly floured surface, place the dough ball and roll it out to 1/3 of an inch thick. I used a cup that was about 3 1/2 inches to make round cut outs. You can do bigger or smaller. I wanted mine to be a medium 3 bite size.
Place the cut outs on a cookie sheet and cover with plastic for another hour or so until they double in size again.
In a large sauce pan or douch oven heat about 3 inches of oil. I used canola oil, which I hate because I think its a shitty quality of oil. Ive also used coconut oil… spend the extra money! It’s worth it. I have also used lard and duck fat which is amazing!! (*So here is the trip with oil, they all have a different burn temperature so you have to adjust the heat of your stove depending on the oil you use.) Heat the oil until its hot enough that when you put one cut out in the oil, it turns golden but not too brown in 60 seconds time. Turn the donut and keep it for another 30-40 seconds. Take the donut ball out and place it on a cooling tray for 10-15 minutes. You can easily do 5 or 6 at a time in the oil. You may have to turn the heat on the stove down so it doesn’t get too hot.
While the donuts are cooling, make the whipping cream. In a large bowl, whip all of the ingredients for the whipping cream until the whipping cream is almost over whipped. This will assure the cream stays into the donut.
make sure the donuts are completely cooled before you work with them. Stick the end of a fork or butter knife into the side of your donuts. Then put the whipping cream into a piping bag (a ziplock bag works fine just cut the corner of the bag off so you can squeeze the cream out) squeeze the cream into the hole of the donut. Once all the donuts are filled, fill a bowl with powdered sugar and pop the donut into the sugar. I like to fully coat the donut with sugar because #gains, and everyone knows donuts go straight to your muscles!!
**hey gluten free friends, I have used a gluten free “flour” blend with this recipe and it works great! Message me if you have questions on how to make these lower fat, or if you have any allergy issues.