No yeast doughnuts

7 Feb

Decided to see if my talents stretched to making doughnuts… Turns out I’m not actually too bad at it 🙂


  • 390g of plain white flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp nutmeg
  • 2 eggs
  • 165g normal white sugar
  • 1 and half tsp vinilla essence
  • 40g melted Unsalted butter
  • 120ml room temp milk


          1. Mix together flour, baking powder, salt and nnutmeg 
          2. Then in a free standing or using an electric whisk mix together eggs and sugar until pale yellow and thickimage
          3. Beat in vanilla essence
          4. Then add the 1/3 the flour mixture followed by 1/2 milk and 1/2 melted butter, do this until all the flour mixture has been used.
          5. Then cover crop of the bowl in cling film until for about 30minutes or until the mixture becomes less sticky so it will be easier to rollimage
          6. After it has been set, take the dough ( it will be still quite sticky so make sure to flour the surface you will be rolling it on well) and kneed in until it is not so sticky is can be rolledimage
          7. After it’s less sticky take a rolling pin sprinkled with flour and roll the dough out until its about 0.5cm thick
          8. Once rolled out take cookie cutters and make a small circle then take a smaller cookie cutter and make a smaller hole in the middle of the perilous circle do this until all the dough is goneimage
          9. Now we are ready to fry them, in a large heavy pot boil (on a low-medium heat) at least 5cm of flavourless oil ( I used vegetable oil) until it reaches 190 degrees
          10. Using a salad thong you can place the doughnut dough carefully into the boiling oil (first dough will sink to the bottom but never fear it’ll float back to the top) fry each side until golden brownimage
          11. Remove and with kitchen roll dab off any excess oil before serving whichever way you prefereimage

I chose to serve mine with a chocolate glaze and sprinkles because they aren’t actually very sweet by themselves and have more of a Cakey texture than doughnuts made with yeast

Ingredients for chocolate glaze:

  • 115g milk chocolate
  • 120ml light cream
  • 13g butter
  • 1 tsp vanilla essence


  • Boil cream and butter together in a small sauce pan
  • Once boiled remove from heat and add in broken chocolate
  • Once all the chocolate has combined into the cream mixture stir in the vanilla essence
  • Allow to thicken before using ( I made the mistake of not allowing it to thicken and for my liking there wasn’t enough chocolate glaze on each doughnut even after double dipping although I probably would have done the double dipping anyway even if I has let it thicken but that’s probably just the chocoholic in me :D)
  • After this dip the doughnut as many times as you like into the chocolate glaze and add sprinklesimage
  • And there you have it homemade doughnuts… Bit of a trek getting there but they are so worth it 🙂 because of their Cakey texture they actually stay well for a few days and don’t seem to harden as much as the ones I’ve made with yeast. Just don’t store in the fridge as it will cause the dough to harden up
    Toodle pip x


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