BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

DONUTS

cook:

1 h 30 min

Picture for DONUTS

5,174,828 views  This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.

6 Servings

US

original

metric

INGREDIENTS

For the Yeast Donuts:

For the Yeast Donuts:

whole milk

1 cup whole milk

granulated sugar (for the yeast)

1 tsp granulated sugar (for the yeast)

active dry yeast

1 packet active dry yeast

all purpose flour

350 g all purpose flour

white sugar

75 g white sugar

table salt

1 tsp table salt

large egg yolks

3 large egg yolks

Additional flour for work surface

Additional flour for work surface

Vegetable oil

Vegetable oil

Additional sugar (optional for coating)

Additional sugar (optional for coating)

For the Cream Filling

For the Cream Filling

large egg yolks

3 large egg yolks

egg

1 whole egg

white sugar

85 g white sugar

corn starch

30 g corn starch

Dab of vanilla paste

Dab of vanilla paste

whole milk

2 cups whole milk

For the Chocolate Glaze

For the Chocolate Glaze

chopped chocolate

4 ounces chopped chocolate

whole milk

¼ cup whole milk

Dash of instant espresso powder

Dash of instant espresso powder

corn syrup

2 tbsp corn syrup

For the Jelly Filling

For the Jelly Filling

Seedless jam of choice (I used raspberry)

Seedless jam of choice (I used raspberry)

For the Sour Cream Donuts

For the Sour Cream Donuts

cake flour

600 g cake flour

baking powder

1 ½ tbsp baking powder

table salt

2 tsp table salt

egg yolks

5 egg yolks

white sugar

250 g white sugar

unsalted butter

2 ½ tbsp unsalted butter

sour cream

380 g sour cream

Additional flour for work surface

Additional flour for work surface

Vegetable oil for frying

Vegetable oil for frying

For the Classic Donut Glaze

For the Classic Donut Glaze

powdered sugar

400 g powdered sugar

light corn syrup

2 tsp light corn syrup

boiling water

¼ cup boiling water

DIRECTIONS

1.

For the Yeast Donut

1.

Start by heating some milk in a bowl to 110°F and then add sugar along with active dry yeast. Stir to combine and set aside for 10 minutes.

whole milk

1 cup whole milk

granulated sugar (for the yeast)

1 tsp granulated sugar (for the yeast)

active dry yeast

1 packet active dry yeast

2.

In a large bowl combine all purpose flour with white sugar, and table salt. Whisk to combine.

all purpose flour

350 g all purpose flour

white sugar

75 g white sugar

table salt

1 tsp table salt

3.

In the same bowl add egg yolks and the milk and yeast mixture. Using a wooden spoon or your hands, mix dough together until it forms a large shaggy mass. Turn out onto a lightly floured surface and knead for about 8 minutes. Once dough is smooth, add to an oiled bowl, cover, and let sit for about an hour or until it’s doubled in size.

large egg yolks

3 large egg yolks

4.

Turn dough out onto a floured work surface, pat with a little bit of flour, and then roll out to about ½ inch thickness. Then use a biscuit cutter dusted with flour to cut the dough into donut rounds and place them on a rimmed floured baking sheet. Cover and let rise for 45 minutes.

Additional flour for work surface

Additional flour for work surface

5.

Heat up vegetable oil in a cast iron skillet to 350°F.

Vegetable oil

Vegetable oil

6.

Add donuts to the oil and cook for about 45 seconds per side. Remove from oil and place on a wire rack to let cool. Before half of the donuts cool completely, coat them in sugar.

Additional sugar (optional for coating)

Additional sugar (optional for coating)

7.

Once cooled, take the donuts that are not covered in sugar and using a paring knife make an entry point into the side of the donut and add your cream with a piping bag. Once the cream is added, dip half the donut into the chocolate and let sit for about 20 minutes to harden.

For the Cream Filling

For the Cream Filling

For the Chocolate Glaze

For the Chocolate Glaze

8.

On the sugar donuts, make an entry point with a paring knife and add some seedless raspberry jam with a piping bag.

For the Jelly Filling

For the Jelly Filling

9.

Serve and enjoy!

10.

For the Vanilla Creme Patissiere (Filling)

1.

Combine egg yolks, whole egg, sugar, and cornstarch. Whisk until smooth and creamy, and then add some vanilla paste.

large egg yolks

3 large egg yolks

egg

1 whole egg

white sugar

85 g white sugar

corn starch

30 g corn starch

Dab of vanilla paste

Dab of vanilla paste

2.

Bring milk to an almost boil and SLOWLY add to your egg mixture whisking while combining.

whole milk

2 cups whole milk

3.

Add entire mixture back to the saucepan and whisk over a medium low heat for about 5 minutes or until thick.

4.

Transfer mixture to a bowl and add plastic wrap directly onto the cream and chill for at least 2 hours.

5.

For the Chocolate Glaze

1.

Combine chopped chocolate with steaming whole milk, a little instant espresso powder, and a couple tablespoons of corn syrup. Whisk to combine.

chopped chocolate

4 ounces chopped chocolate

whole milk

¼ cup whole milk

Dash of instant espresso powder

Dash of instant espresso powder

corn syrup

2 tbsp corn syrup

2.

For the Sour Cream Donuts

1.

Start by sifting together cake flour, baking powder, and table salt into a bowl. Set aside.

cake flour

600 g cake flour

baking powder

1 ½ tbsp baking powder

table salt

2 tsp table salt

2.

In a stand mixer add egg yolks, plain white sugar, and unsalted butter. Cream together before adding ½ of your dry ingredients and mix to combine.

egg yolks

5 egg yolks

white sugar

250 g white sugar

unsalted butter

2 ½ tbsp unsalted butter

3.

Add sour cream, mix until incorporated, and then add the rest of the dry ingredients. Mix for 45 seconds to 1 minute being sure to scrape down the sides of the bowl. Your dough will be wet and sticky and that’s how it’s supposed to be.

sour cream

380 g sour cream

4.

Place into a bowl, cover, and let rest in the fridge for about an hour or until completely chilled.

5.

Flour your work surface and turn out dough. Roll out to about ½ inch thickness.

Additional flour for work surface

Additional flour for work surface

6.

Liberally cover your donut cutter with flour and cut out your donuts in the dough.

7.

Heat up vegetable oil in a cast iron skillet to 350°F.

Vegetable oil for frying

Vegetable oil for frying

8.

Place donuts in oil and cook for about 45 seconds to 1 minute on each side. Remove and place on a wire rack. Do the same with your donut holes, but they will cook faster.

9.

Cover donuts in glaze and place back on the wire rack to cool and harden.

For the Classic Donut Glaze

For the Classic Donut Glaze

10.

Serve and enjoy!

11.

For the Classic Donut Glaze

1.

In a bowl sift powdered sugar along with corn syrup and boiling water. Whisk until smooth.

powdered sugar

400 g powdered sugar

light corn syrup

2 tsp light corn syrup

boiling water

¼ cup boiling water

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.