Ingredients

Donuts
flour
450g
15.75oz
1.80cup
30.15tbsp
dry yeast
7g
0.25oz
0.47tbsp
sugar
60g
2.10oz
4tbsp
salt
pinch
butter
60g
2.10oz
4tbsp
milk
230ml
egg yolks
3pc
vodka
1Tbs

Method

What makes the perfect donut for me personally:

1. The dough is not too sweet. Yes, you heard that right! I only add the tiniest amount of sugar to my dough!

2. The filling is slightly sour in flavor.

3. Sugar topping, better with some cinnamon. No chocolate glaze, only fine sugar for sprinkling!

Dough cooking

  • Combine the flour, salt and sugar together; then, using a whisk, blend the ingredients thoroughly. Heat the milk to 45C (113F), and then pour it into the dry ingredients. Add the egg yolks and vodka, and, using a hook mixer attachment, beat the mixture on low speed until completely smooth (for about 7 minutes). Add the yeast, and mix for 8 minutes more. Pour in the melted (and cooled) butter, and mix until combined. You can also knead th dough manually afterwards.
  • Transfer the dough to a container greased with some butter, and then cover it with plastic wrap on top and leave it to rise until it becomes twice its previous size. After that, transfer the dough to the work surface dusted with some flour, then roll it out to 1.5 cm (0.60inch) thick, and cut some circles out of it. Transfer the circles to a baking tray greased with butter and leave them to proof for about 1 hour (until they become twice their previous size).

Frying

  • Heat the oil to 180C (356F), then start frying your donuts (2-3 donuts at a time). Make sure that they do not touch each other while frying. Once it’s been 2 minutes, flip the donuts over, fry them for 2 more minutes, then remove them from the oil and transfer them to paper towel.
  • While the donuts are still hot, roll them in your cinnamon sugar mixture, then fill them with any filling of choice. I used raspberry coulis.

Filling

  • Bring 300g (10.60 oz) of raspberry puree to 40C (104F), then add 5g (0.20 oz) of pectin NH mixed with 50g (1.75 oz) of sugar (combine the two ingredients in advance). Bring the mixture to a boil, and cook it for 2 minutes, stirring constantly; then remove the pan from the heat, and add 2g (0.05 oz) of lemon acid.
  • Transfer the coulis to a piping bag with a 5mm (2.20inch) piping tip attached to it. Pipe the mixture into your donuts, inserting the piping tip into it from the side. Leave to stabilize.

You can also bake your donuts instead of frying them. In this case they will come out a little more dense in consistency.