Welcome to our complete guide to easy doughnut recipes! Whether you’ve been baking for years or are just starting out, this article will give you a lot of tips on how to make delicious doughnuts that will make everyone want more. We have everything you need, from classic glazed doughnuts to unique flavor combinations. Get ready for a trip into the world of doughnuts that will make your mouth water.
Homemade Bavarian Cream Doughnuts
Doughnuts are a popular snack around the world that come in many different shapes, sizes, and flavors. The smell of freshly baked doughnuts is so good that it can make anyone’s day better. In this section, we’ll talk about the basics of making doughnuts and give you tips on the ingredients and methods you need to succeed.
TYPES OF DOUGHNUTS :
There are many different kinds of doughnuts, and each has its own flavor and look. Let’s look at a few of the most common:
1. BAKED DOUGHNUTS YEAST
Yeast doughnuts are light and airy and have a texture that is a little bit chewy. They are made with a dough that has yeast in it and needs time to “rise,” or “proof.” This is how yeast doughnuts get their signature fluffy inside. Glazed doughnuts and Boston cream doughnuts are two common examples.
BAKED DOUGHNUTS YEAST
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Yeast doughnuts are light and airy and have a texture that is a little bit chewy. They are made with a dough that has yeast in it and needs time to “rise,” or “proof.” This is how yeast doughnuts get their signature fluffy inside. Glazed doughnuts and Boston cream doughnuts are two common examples.
Total Time: 2 HOURS 15 MINUTES Yield: 16 1x
INGREDIENTS
SCALE
1X
2X
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6 Tbsp (90 ml) water
5 oz (150 ml) room-temperature buttermilk
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted 16 oz (454 g) flour for baking or bread (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) One and a half teaspoons of regular or quick-rise yeast.
I use sunflower or grapeseed oil to fry, or a mix of the two.
(sugar to put on top of the donuts)
(jam, chocolate hazelnut spread, or whipped cream, if you want)
INSTRUCTIONS
FOR BREAD MACHINE:
Put the water, buttermilk, beaten egg, and melted butter in the pan of the bread machine. Then, add the dry ingredients, except for the yeast, which was weighed with a scale. Make a small hole in the dry ingredients, and then pour in the yeast. Use the “dough” setting on the bread machine.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
The dry ingredients should be put in a bowl. Put 6 tablespoons of lukewarm water in a cup and sprinkle the yeast on top. Leave it alone for about 5 minutes, until the yeast starts to react. You can help it along by adding a pinch of sugar. Make a well in the middle of the dry ingredients and pour in the buttermilk, egg, melted butter, and yeast mixture. If you are using a stand mixer, use the dough hook and run the mixer until a dough forms, then keep going for about 5 minutes. Knead the dough for about 10 minutes by hand. Cover and let it sit for at least two hours, depending on how fresh the yeast is, the temperature of the water, and the temperature of the room.