The Only Doughnut Recipe You Will Ever Need: From Powdered to Boston Creme.

Updated: Apr 18, 2019

A summer festival favourite - Powdered Doughuts

Victoria BC has the most coffee shops per block out of any city I have been to in Canada so far. And I have been to a lot of places! Since January of this year, I've checked 6 off my list: Tofino, Vancouver, Toronto, Hamilton, Victoria and Elora. As a cook I get to travel a lot, a new job means a new city, and a new city means a new places to explore. I love having the option to go and see wherever I want because there's always a restaurant that needs staff just about anywhere in the country.

Now, the thing about new places is finding a new favorite cafe for my morning cup of rocket fuel. Every town is different. Right now I'm in rural Ontario and my selection has been severely narrowed. Shall we go to Starbucks or Timmies today? Shes says. So naturally I would be yearning for a place with a plethora of choices. And with so many choices we get doughnuts.

Maple, Pecan & Rosemary

Victoria's coffee shops also have the best doughnuts, in my humble opinion of course. My favorite spot was at the end of my street, they had your classic americano, latte, and a proper cappuccino with the foamiest foam on top. There were always about 5-6 different doughnuts to choose from and everyday they were different! Some days it was pecan and thyme old fashioned, Pina colada cream filled doughnut, or a chocolate honey cruller.

Anyways, if you happen to be living in the middle of nowhere and are craving your favorite doughnut, or you just happen to like doughnuts I would love to share this recipe with you.

Lets chat about the tools you will need:

- Rolling Pin

- Ring Cutters

- Large Pot

- Thermometer

- Stand up Mixer with Dough Hook

- Plastic wrap

- Slotted Spoon

As always, if your missing tools you can find them here.

The Only Doughnut Recipe You Will Ever Need

520g All- purpose flour

214g Milk

10g Yeast

75g Sugar

2 Large eggs

5g Salt

55g Butter - Melted

Oil for frying

Icing sugar to garnish

Blueberry & Vanilla Bean Cream

1. Heat your milk to 23 celcius.

2. Put milk, yeast, 20g of sugar, eggs and melted butter into a bowl and leave somewhere warm for about 10 minutes. The yeast will bloom, it will look bubbly and active.

3. Put your flour, salt and 55g of the remaining sugar into the bowl of your stand up mixer.

( You can need the dough by hand if you dont have a mixer)

4. All your yeast/milk/egg mixture into the flour and mix with a dough hook on low speed until everything comes together.

5. Put your mixer up to medium speed and kneed for 10 minutes until dough is stretchy and no longer sticky.

6. Place the dough into a metal bowl and cover with plastic wrap. Allow to double in size.

7. Roll out the dough to be about 1 inch thick. With a ring cutter cut the desired size of your doughnut. Cover with plastic wrap.

8. Get a pot of oil on the stove, on medium heat heat the oil to 325 Celsius, you can attach the thermometer to the edge of you pot to monitor the tempurture.

9. While your oil is heating, allow your doughnuts to rise again for 20-30 minutes.

10. Gently place your doughnuts into the oil, let them fry on one side until golden brown then flip them and do the same to the other. Its best to fry them in small batches, say 3-5 at a time depending on how big they are.

11. Remove doughnuts from the oil and place onto a tray lined with a few layers of paper towel to soak up excess oil.

12. At this point you can fill them with jelly, pastry cream or glaze them. Or simply sprinkle them with icing sugar like I have.

Please leave a comment!


- Milk & Honey

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