- Flour4 CupsPlus a little more for kneading
- Milk1 1/3 CupsIf yours is powdered milk, dissolve 2 tablespoons of powdered milk in 1 1/3 cups of water
- Sugar1/3 CupsTo taste or depending on how sweet you want the doughnuts. Set aside more for coating the doughnuts after they have been made.
- Salt1 1/2 Teaspoons
- Melted Butter5 TablespoonsMelt butter in a microwave or put in a pan and melt on your cooker.
- Egg Yolks3 Large PiecesSeparate the white from the yolks and use only the yolks.
- Nutmeg1 1/2 Teaspoons
- Vanilla Extract1 1/4 Teaspoons
- Instant Yeast1 TablespoonsI used instant yeast, the kind that doesn't need to be proofed in water first and can be added directly to the dough. If using Active Dry Yeast, proof first in lukewarm water.
- Vegetable OilFor Deep Frying
- Jelly4 TablespoonsOr as required. You can substitute with jam. I used strawberry jelly, use any fruit jelly of choice.
How to make Soft and Fluffy Doughnuts
This recipe makes about 15 to 16 doughnuts. The jelly adding comes at the last stage after the doughnuts have been made so you can decide to skip that part and just serve your doughnuts without jelly.
Step 1. Put the milk in a little sauce pan and heat for a few seconds just until lukewarm. Then add the sugar and the vanilla extract to the milk and mix both together. Set aside.
Step 2. Add the flour to a bowl, add the salt, nutmeg and the yeast. Mix together.
***Again, I used instant yeast. This type of yeast can be added directly to flour. If yours is active dry yeast, proof first. Just add it directly to your lukewarm milk and sugar mixture and let it sit for about 5 to 10 minutes. If it becomes frothy or you see little bubbles, your yeast is good to use. Failure to do this may lead to your dough not rising.
Step 3. Separate the egg yolks from the whites, beat the egg yolks thoroughly.
Step 4. Add the melted butter to the flour mixture, mix in until it is well incorporated to the flour.
Step 5. Add in the egg yolks, also mix and incorporate well into the flour. Your flour may take on a slightly crumby texture after this.
Step 6. Add in the milk and sugar mixture, mix until the dough comes together. At this point your dough is wet, soft and sticky.
Step 7. Dust a little flour on a work surface, transfer your sticky dough and knead until you get a smooth, soft but solid and non sticky dough.
***At the initial stage of kneading, your dough may be really sticky. You can add a little bit of flour as you knead but try not to add too much flour. Use very little so your doughnuts won’t come out on the hard side. The more you knead, the more solid and non sticky your dough becomes. This process can take up to 10 minutes or more if you are kneading by hand.
Step 8. Mould your dough into a ball, coat a bowl with a little oil, put your dough in the bowl, cover with a clean cloth or a plastic wrap and let the dough sit for an hour to an hour and half until it rises and doubles in size OR let it sit overnight in the fridge.
***I let my dough sit and rise overnight in the fridge. Letting your dough sit overnight in the fridge will make the yeast work more slowly on the dough and this will in turn add more delicious flavours to your doughnuts. 8 to 12 hours in the fridge is a good enough time. If you are going to let your dough sit overnight, make sure you put it in the fridge. Don’t leave it out at room temperature.
Step 9. After your dough has risen enough, punch your dough to release any trapped air. Then transfer to a work surface, and flatten the dough using a rolling pin.
Step 10. Using a doughnut cutter or a tea mug or anything with a round surface, make round holes into your doughnuts. Set aside the cut doughnuts on a sheet or tray, cover and let it rise again at room temperature for about 30 to 45 minutes.
***Don’t let it rise for more than 30 to 45 minutes at this stage, otherwise you may overproof the doughnuts and this will lead to misshapen doughnuts.
Step 11. Add oil to a pot, heat up until hot. Then put in your doughnuts, taking care not to overcrowd the pan and fry until browned. Drain off excess oil with a paper towel.
***Don’t let the temperature of the oil be too hot otherwise your doughnuts will brown too quickly and leave uncooked insides.
Step 12. Immediately your doughnuts have been fried, coat with sugar or skip. You can serve immediately or proceed to fill up with jam or jelly.
To Add In The Jelly
Make a little hole at the edge of your doughnuts, then using a piping tool or a new, clean injection syringe, fill up the doughnuts with as much jelly as you want.
Done. Your delicious jelly doughnut is ready. Serve with any beverage of choice.