Every time I start writing this post I get completely distracted watching Hey USA. It’s just a great show, you guys. You should all watch it, so we can talk about it. I will give you donuts.
Specifically, delicious, buttery, light yeasty donuts, topped with smoky coffee-maple glaze and some crunchy almonds. Mmmkay?
In typical The Sugar Hit fashion, I have lazy-fied the recipe and I’m SUPER happy with the results. These donuts are heavy contenders for my favourite of all time. They have a great, buttery yeasty flavour, and what’s more they actually hold up pretty well, which for a donut is pretty remarkable.
In fact, speaking of how they hold up, I should mention that the inspiration for making these babies was an email from a lovely reader named Lauren. She is doing the baking for her wedding – I know, she’s a hero – and was asking for some advice on donuts and I suggested these, as they are the best next-day donut recipe I’ve ever come across.
CONGRATULATIONS on your wedding Lauren! I bet your donuts come out perfectly, and I hope you have an amazing day. <3
And for all the rest of us, who ya know, maybe aren’t getting married this weekend, why not make some damn donuts anyway? All I’m saying is, it’s not too shabby for a consolation prize.
And that smoky maple, and the bitter but rounded coffee? It takes these to a dark, delightful place. And that is a hella nice place to be.
- 1 cup (250ml) milk
- 2 tbsp yeast
- 2 + ½ cups (375g) plain flour
- ½ stick (50g) butter, softened
- 1 egg + 1 egg yolk
- 2 tbsp caster sugar
- 1 tsp salt
- oil, for frying
- 1 + ½ cups (150g) powdered sugar (icing sugar)
- 3 tbsp maple syrup
- 1 tsp instant espresso powder
- a big pinch of salt
- flaked almonds
- Heat the milk until it's JUST warm - you should definitely be able to comfortably put your finger in it.
- Place the yeast and ½ cup of flour into the bowl of a stand mixer, and then pour over the milk and stir together. Cover and leave for half 10-15 minutes or until foamy.
- Fit the mixer with the paddle attachment, and add the egg + yolk, and the butter along with another ½ cup of flour and beat until the butter is incorporated.
- Finally, add the sugar, salt and vanilla and switch to the dough hook. With the dough hook running gradually add the flour a ½ cup at a time until it's incorporated and the dough is silky smooth. Cover the bowl with plastic and set aside for an hour until doubled in size.
- Roll the dough out on a lightly floured surface and cut out as many 8cm/3 inch donuts as you can. Set them aside for 10 minutes, to prove, while you heat 2 inches of oil to 160C/350F in a deep, heavy based pan (make sure the oil doesn't come more than halfway up the sides of the pan).
- Fry the donuts two or three at a time, until golden brown (about 2 minutes a side) and cooked through. Place them on a rack, above some foil (to catch drips) and let them cool completely.
- To make the glaze, whisk the ingredients together and then a few teaspoons of water (I used 2) to reach the correct thick, drippy consistency.
- Dip the cooled donuts in the glaze, decorate with flaked almonds if desired and serve!