The Secret to Successful Homemade Doughnuts
2 June 2022

Do you love a good doughnut, but tired of always buying them? Tried making them at home, but it hasn’t gone quite right? Seen them on Bake Off, but never attempted it yourself?  In the words of Bob Marley, ‘Dough-nut Worry, about a thing’ as we have some simple guidance to get you back on track.

National Doughnut Day is celebrated on the first Friday of June each year in America to honour the women, or ‘Doughnut Dollies’ who made and served doughnuts to the troops during World War One. This year, National Doughnut Day is on Friday 3rd June, so with this fast approaching, now is the time to give it another go (or a first try if you haven’t before)!

Doughnuts date back as early as the 15th Century, initially known as ‘dough cakes’ or ‘oily cakes’ by the Dutch when they originally brought the recipe to America, and gained their more conventional name ‘dough nut’ in the 1800s when the recipe featured in an edition of the popular domestic manual  The Frugal Housewife

These days, Doughnuts have taken several forms, with ringed and filled options available, and we have just the recipe for you to achieve the perfect dough, leaving you with the option to ice on top, or fill the doughnuts with a sweet, gooey filling!


Simple Homemade Doughnut Recipe


  • 250g Plain flour
  • 100g Butter
  • 150g Whole egg
  • 5g Dried yeast
  • 15g Caster sugar
  • 50g Milk
  • Pinch of salt


Place the flour, butter, eggs, yeast, sugar, salt and milk in a kitchen aid or food mixer with the hook attachment.  Mix for 10 minutes on a low speed.

Take off the machine and cover with cling film. Place in a warm place for an hour to double in size.

Knock the air out of the dough with your hands and then tip onto a well-floured surface.

Divide into 10 equal pieces (around 50g each).  Roll each piece into balls and place on small squares of baking paper that have been lightly greased with a little cooking oil.

Cover with cling film that has also been greased with oil and leave to prove for another 30-40 minutes or until well expanded

Cook in a fryer at 165ᴼc by lifting the doughnut and the paper into the fryer (the paper will come away from the doughnut in the fryer and you can take it out once it falls off with a pair of tongs)

Cook until golden brown on one side (about 4-5 minutes) and then flip it over, repeat on the other side.

Lift out with a slotted spoon onto paper towel to soak up any oil.  Roll in sugar and then leave to cool.

Fill with whatever you wish by poking a hole in the side with a knife when cold and using a piping bag to pipe in the filling. Jam, curd or custard works well. Alternatively, ice the top with an icing sugar base, sprinkles or chocolate.


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