7 carefully selected, high-quality ingredients: sugar, milk, palm oil, cocoa, hazelnuts, lecithin and vanillin. Same unique recipe, different jar sizes. Sugar, Palm Oil, Hazelnuts, Skim Milk, Cocoa, Lecithin as Emulsifier, Nutella protein: An Artificial Flavor. 7 carefully selected quality ingredients, that’s all!
An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm. Perfect yeast doughnuts are easy to make at home if you have the right recipe. Who can resist perfect, soft and fluffy doughnuts? As an Amazon Associate I earn from qualifying purchases. Especially if it is a fresh, fluffy homemade yeast doughnut filled with raspberry jam and fresh cream? If you think that yeast doughnuts are difficult to make, think again, especially if you own a stand mixer or bread machine.
You can make ring doughnuts, filled doughnuts, or doughnut holes. You may also enjoy my VEGAN donuts recipe! I also have an Italian Christmas doughnut recipe: frittelle! The measurements are critical in this recipe, so a scale is necessary.
This is why there are no cup measurements-please do not ask for them. The ONLY way to obtain the correct amount of flour and other ingredients is by weighing them. Make a small indentation in the dry ingredients, then add the yeast. I do not specify a time on the dough rising because there are too many factors that will determine the length of time.
In my kitchen, this process usually takes 1 to 2 hours. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. This is an older photo, I recommend this cutter. Next, boil some water and pour it into a measuring jug or bowl.
With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. I’d ever do any such thing! 2 hr to 1 hour is normal for this second rise. I don’t like to waste plastic wrap, so use the hot water method again. Drop the donuts and donut holes into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate or baking sheet once they are ready.
When the doughnuts have cooled, roll them in sugar to coat evenly. You can also use powdered sugar to coat them. I remember liking the Dunkin’ Donuts chocolate kreme filled donuts when I was a young transplant to the US in the late 1970s! I don’t think I’d like them today. Now I’m wondering if they still make them?