Baking Mastery Series: How To Make Doughnuts - Matt Adlard | AEG Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

Shape doughnut dough into balls weighing 65g each.

Place each doughnut ball onto lightly oiled parchment paper.

Build tension in the doughnut by cupping your hand and rotating the doughnut ball underneath.

Transfer the shaped doughnuts onto a baking tray lined with oiled parchment paper.

Lightly oil the tops of the doughnuts and your hands, then flatten each doughnut into a puck shape.

Cover the doughnuts with lightly oiled cling film and let them prove at room temperature for 3-4 hours.

Check the doughnuts after proving; they should be puffier and about 3 inches in diameter.

Heat oil to 170°C for frying, which takes about 5-10 minutes.

Carefully drop each doughnut into the hot oil and fry for about 90 seconds on one side.

After 10-15 seconds, peel off the parchment paper from the doughnut.

Flip the doughnut after 90 seconds and fry for another 90 seconds, then an additional 30 seconds on each side.

Remove the doughnuts from the oil and drain on paper towels.

Toss the warm doughnuts in sugar.

Inject the doughnuts with jam or desired filling using a piping bag until they feel heavy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens