Whether you enjoy a classic cinnamon doughnut with your morning coffee or one that is glazed in chocolate with sprinkles as an occasional treat as I do, this classic recipe for ring doughnuts is great for having in your repertoire.


The secret to a soft, sugary doughnut lies in the kneading and proving process but where does this amazing treat come from?

The great doughnut debate:


Doughnuts are enjoyed in various forms, however, the origins of these yeast cake-like treats are a debate between New Yorkers and the Dutch. The first publication that references doughnuts was published in 1809 in Washington Irving's book named a History of New York, while it is also rumoured that the Dutch created the doughnut and their verision is known as "Olykoeks".


It was not until a century later that the demand for doughnuts grew exponentially and the first automatic doughnut machine was invented in the early 1900s by a Russian.


Regardless of who truly invented the doughnut, it is safe to say we love the treat world over. Try this recipe for classic ring doughnuts for the ultimate treat.

Indulge in these delicious Doughnuts for a decadent treat

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Doughnuts
5 [small]from[/small] 1 [small]vote[/small] Recipe by Robyn Brittow
Course: TreatsCuisine: GlobalDifficulty: Moderate

Servings


18servingsPrep time
2hours 
20minutesCooking time
25minutesTotal time
2hours 
45minutes


Doughnuts may seem like something you can only buy from the bakery, but you can make them at home with this step by step recipe.


Ingredients

3 Cups of cake flour
2.5 ml Salt
20 ml of Instant dry yeast
30 ml of Sugar
60 ml of melted butter
250 ml of Warm milk
1 egg
500 ml of oil for deep frying
Cinnamon sugar for dusting

Method
Sift the flour and add salt and sugar, stir to combine.In a separate bowl, whisk the egg and add the butter, milk and yeast.Cover the egg and yeast mixture with a lid and allow to rest for 10 minutes.Once the yeast mixture has foamed up mix all the ingredients together and knead for 10 to 15 minutes until you have a smooth soft ball of dough.Place the dough in a greased bowl and allow to rise for 1 hour. once the dough has risen to double it's size knock it down with your hand.Roll out the dough to 1 cm in height and cut out 18 rounds using a doughnut cutter or glass.Place on a greased baking sheet and cover with a tea towel or cling wrap and allow to rise for another hour.Once the dough has risen, fry the doughnuts in oil until golden brown and cooked through, drained from the oil and coat in cinnamon sugar.Serve warm or cold.


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