Happy National Donut Day (it’s June 1, incase you are reading this a little later)! I’ve got a real treat for you… I’m sharing my great grandma’s doughnut recipe! Yup, it’s the best old fashioned doughnut EVER! And because so many of my viewers request Gluten Free recipes, I’m giving you the alternative too!
I love this recipe because it’s really foolproof, fun to execute and extremely versatile… the flavour and decorating options are virtually limitless.
- grapeseed oil for frying
- 1/2 cup butter
- 1 cup raw cane or white sugar
- 1 tsp pure vanilla extract
- 3 large eggs
- 1 tbsp heavy cream
- 3 cups unbleached flour + 1 cup rye flour GF version: 1 cup each, rice, arrowroot, oatmeal, bean flour
- 3 tsp baking powder
- 1/2 cup milk
All the ingredients should be room temperature.
Using a mixer, mix for about 3-4 minutes: Start by creaming the butter, sugar and vanilla until ultra smooth and then add one egg at a time, making sure each one is well incorporated before adding the next. You want the texture to be like frosting. Then add the heavy cream and mix until incorporated.
In a separate bowl, add the flours and baking powder and whisk gently to sift them together.
Add 1/3 of the dry ingredients to the wet mixture and mix on low. And then go on to add 1/2 the milk. Continue alternating the addition of flour & milk until it's all been incorporated. Do not over mix!!!!
Cover the dough with food wrap and refrigerate at least 2 hours (ideally overnight).
Flour your surface and roll out portions of dough in a long cylinder, roughly 1/2 inch thick.
Cut the cylinder into 4-inch sections and connect the end of each section to create a circle. This always brings me back to memories of helping my grandma in the kitchen... it was my job to roll the dough and make each donut 🙂 If you have kids, this is a fun place to have them help! Place each doughnut on parchment paper and set aside.
Fill your pot with about 2 inches of oil and gradually bring the temperature to 365°F. This is the ideal temperature for frying dough, if it's not hot enough, the dough will be overly greasy and if the oil is too hot it will burn the dough. Also, If you heat the oil too fast it will be difficult to control the temperature as it will continue to rise for several minutes even if you turn the heat down. Slow and steady, even oil temperature makes the best doughnuts!
Once the temperature is achieved, add one doughnut at a time (TIP: do not overfill the pot and stay very attentive as they cook extremely fast... in under 30 seconds), and as soon as the sides start to brown turn it over with tongs or a fork. Remove from the oil and place on a baking sheet lined with paper towels to let the excess oil drip off.
This recipe is delicious as is or you can sprinkle some cinnamon and sugar like my grandma did… or you can have some real fun and get creative with flavours and decorating!
- 1 cup icing sugar
- 1/3 cup arrowroot or cornstarch
- 1 tsp vanilla
- 2 tbsp cold water but you can add flavours like melted chocolate coffee, coconut, hazelnut or gold cocoa nibs if you are feeling fancy!
All you have to do is mix together!!
Have fun and doughnut forget to share your creations!