Yeasted Dutch DonutsMake on Fresco
There is not much that can make me pass up a fresh, hot donut if offered…and this recipe from a friend of mine has been raising money for schools, sporting clubs, church organisations, from their kitchen to their whole township for years. They have been known to make the dough the night before, get up whilst still dark and cook these babies, so that they can distribute to the waiting trucks and cars that line the country road outside their house, to ensure they get a serving before they are sold out…that is how good they are.
Legendary stuff…and once you make them you will appreciate why. Never more for you the mundane and somewhat chemical taste of a widely popular purchased donut. Sorry, but I have now made it impossible for you to buy a donut again…these and only these are the donuts of choice forever more. (Move over Krispy Kreme, the Dutch Donuts are in town!)
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- 100 Grams golden caster sugar
- 30 Grams fresh yeast
- 2 eggs
- 1/2 Teaspoon ground nutmeg
- 260 Grams water
- 50 Grams butter BUY
- 1 Pinch pink salt flakes BUY
- 600 Grams bakers flour
- Extra Virgin Olive Oil (EVOO) for deep frying BUY
- Icing sugar to dust
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add yeast, eggs nutmeg, water, butter and salt and blend 1 min/37ºC/speed 4.
Add flour and mix 6 sec/speed 8. Knead 4 min/Interval. Set aside in floured Silpat mat and allow to double in size.
Roll out into large rectangle and using scone cutter, cut into rounds and set aside to double again.
Heat oil to 165-170ºC (use a thermometer for accuracy. The perfect temperature prevents the donut from absorbing fat when cooking!) before placing donuts into hot oil. When they are golden and puffed, remove quickly and place onto paper towels to cool slightly.
Dust generously with icing sugar whilst still warm.
Serve with a bowl ganache for dipping if desired…or with jam or jelly of choice.