The Best Raised Doughnut Recipe EVER! | Cupcake Jemma |
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I think doughnuts might just be my favourite things ever. And you should be able to make your favourite things, right? That way you can have them whenever you like! So here is my very own Raised Doughnut recipe which I have been developing for years. This video is sponsored by Squarespace.
Recipe:
For the doughnuts…
35g butter
35g vegetable shortening
375ml warm whole milk
75ml warm water (35-45*C)
3 tsp quick yeast
50g caster sugar
1.5 tsp salt
1/2 tsp nutmeg
1/8 tsp mace
2 lg eggs
1/2 tsp vanilla extract
660g strong white flour
2-3 litres vegetable oil for frying
Glaze…
400g sifted icing sugar
2 tsp golden syrup
pinch salt
drop of vanilla extract
90ml boiled water
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**Thanks to Squarespace for sponsoring this video – I love making videos but it does take quite a lot of my time alongside running C&D and having a bit of sponsorship helps us to carry on filming them. This is the first sponsored video I’ve done so I just wanted to also reassure you guys that Squarespace are not involved in the video, recipe or content in any other way than the little messages at the start and end.**
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26 Comments
For Watcher's sake, eat the donut Jemma!
Can this dough be used to make cinnamon rolls?
I gave these a try today. They were ok to eat but the dough was very unstable when transferring them to the oil and many of them ended up as balls of gloop. Not sure what went wrong.
After proofing and transferring to oil they flattened (fell) : ( but still tasty!!
Heres what I googled and thought Id share!!
1/8 cup vegetable shorting
1/8 cup butter
1.50 cups of Warm Milk
make both of the above luke warm
5.50 tablespoons warm water for the yeast
3 teaspoons quick yeast let it froth our it in the above 6 tablespoons warm water
1.5 teaspoon salt
1/4 cup white sugar
1/2 teaspoon nutmeg
1/8 teaspoon mace
2 eggs
1/2 teaspoon vanilla extract
5.25 cups flour
Hopefully all the ingredients are there
😄😄😄😄😄
Really good! 👈 here are also top recipes: recipemy.com
Here's a tip. Dont fry donuts in liquid oil, the oil will weep out of the donuts unless you eat them within 10 minutes. You must use solid hydrogenated shortening like palm or coconut oil. Fully hydrogenated oils are trans fat free so very stable at high temperature compared to polyunsaturates which are more carcinogenic.
Doughnut dain
Cupcake jemma
Spongcake Sally
Unicorn cake nicki
This recipe is bomb..better than Emma goodies doughnuts recipe..honestly too good
I spent 2 hours looking for this recipe lol im so glad i found it again :')
LOL I like when she says she doesn't like to eat with her mouth full…to funny!
I used this recipe to make doughnuts for the very first time. They turned out great and my family loved it. Shared some with my neighbours. Thank you so much Jemma! <3 #lockdown #learning
How long did she proof for the second time?
i just watched this , and noticed at the end she states "i don't like eating with my mouth full" … where it should be "i don't like speaking with my mouth full" … i just love bloopers!
Is there any substitutes for shortening
One of the best recipes I’ve ever made. My whole family’s enjoyed and devoured them. I thought they would come out terribly cause I didn’t have shortening or a mixer but these came out fluffy, sweet and better than store bought donuts, guess I’ll never have to buy donuts at the market again!
Hi! I really want to make these, but I thought you didn’t need to activate quick yeast?
Hello, Jemma! Can I bake it in the oven? It’s the same result?
what can we use instead of vegetables shortening? and also can we use all purpose flour?
Hi 👋 Jemma,
I am new to your channel and I have tried your Lemon Drizzle cake recipe and it worked perfectly 👌
I am looking forward to trying this raised dough recipe.. just as soon as my vegetable shortening arrives from eBay lol
Chris Scott 🍀🇮🇪🍀
These are the best doughnuts I’ve made after trying two other recipes. Some tips others might find useful. I had to usE an additional 25g of flour as found 660g slightly too wet. The warm steam for the second rise actually caused mine to overproof considerable after 30 mins so just keep an eye on them and pull them out if they’re looking super puffy 🙂
WHY you have so many tatoos ?
I made these today. They were really fantastic. What can I do to control the temp if I dont have a fryer?
How long to proof them?
I have made over 50 donut recipes (LITERALLY) trying to find the perfect ones so when I saw the ingredient amounts I knew straight away that the dough would be really difficult to work with and just like I suspected, it was…. But oh boy, these are soooooooo worth the extra effort. They are light as air and just the perfect amount of chewy. They get this slight crispness on the outside which is amazing. They are awesome with or without the glaze.
Additional tips: Use oil instead of flour on the bottom of the proofing trays. Also I added an additional half cup flour to the dough to make it easier to work with.