I decided to make homemade doughnuts for Easter instead of going to the shops to buy Easter eggs and hotcross buns. I’m trying to limit my shopping trips as much as possible to help put less strain on the staff at my local shop. I used to make doughnuts but, this is the first time I decided to take photos of them to add in this homemade doughnuts recipe. It is pretty easy to make. I hope you had a lovely Easter and enjoy the doughnuts if you do decide to give my recipe a try.
2 cups of self-rising flour
3 tablespoons of sugar
5 tablespoons of butter
3 quarter cup of milk
1 teaspoon of vanilla extract
Note: If you don’t have self-raising flour use 2 cups of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt and the same amount of butter and milk
1/3 cup of sugar
1 half teaspoons of fine cinnamon
Icing sugar mixed with water
Sieve all your dry ingredients then mix you butter and milk into the sieved dry ingredients. Mix everything up well. I knead my dough after mixing it with a wooden spoon. Then roll out your dough on a clean, floured, flat surface. Use a rolling pin which is also dusted with flour to flatten the dough and cut out your doughnuts using a doughnut cutter. I don’t have one so I used a glass and the top of my vanilla extract bottle to cut out my doughnuts. Fry your doughnuts at a medium heat as frying them at a hot heat will make them burn. Use a slatted spoon to take your doughnuts out of the pot and put them on a paper towel if you have one it will absorb any excess oil.
Wait till your doughnuts have cooled and roll them in the sugar mixed with cinnamon for cinnamon doughnuts. If you want icing top doughnuts remember to mix the icing thick enough so that it does not run off the doughnut afterward sprinkle the funfetti.
Thank you so much for reading and I hope you are safe wherever you may be. Please feel free to comment.