Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes! You can find this recipe on our website or below.<br /><br />Bookmark Recipe: http://www.scrumdiddlyumptious.com/make-your-own-donuts<br /><br />***********************************************************************<br /><br />You'll need (for 12 donuts): <br /><br />For the dough:<br /><br />- 3¼ fl oz milk<br />- 2⅔ oz butter<br />- 1 oz sugar<br />- 1 tsp vanilla flavoring<br />- 3½ tsp dry yeast<br />- 13 oz flour<br />- 2 eggs<br />- ¾ tsp salt<br />- flour for the work surface<br /><br />For frying:<br /><br />- 50 fl oz deep-frying oil<br /><br />For the glaze/decoration:<br /><br />- white couverture, melted<br />- granulated sugar<br />- dark couverture, melted<br />- caramel sauce<br /><br />For the filling:<br /><br />- strawberry jelly<br />- plum jelly<br />- egg liqueur pudding<br />- apple sauce<br /><br />Here's how:<br /><br />1. First, pour the milk into a pan and heat it, along with the butter, sugar, vanilla flavoring and the yeast. It should become warm enough that the butter and sugar dissolve — but don't let it get too hot. Mix all the ingredients together thoroughly with a whisk. <br /><br />2. Next, put the flour, eggs and salt into a bowl, and pour in the milk and yeast mixture. Use dough hooks in an electric whisk to knead everything into a dough. The consistency should be such that it comes away from the bowl easily. Form it into a ball and leave it, covered, to stand in a warm place for 45 minutes. <br /><br />3. Now, knead the dough through strongly once more on a floured work surface and divide it, with a dough scraper for example, into 12 equal-sized pieces. Form each piece into a ball, cover them, and leave them to stand once again in a warm place for another 20 minutes.<br /><br />4. The last step of the basic recipe is to fry the dough balls in hot fat. Heat the oil in a large pan to 360°F and place the dough balls inside carefully using a skimmer. Bake them for about 30 seconds on each side. Then leave them on a cooling rack to cool down. <br /><br />5. To fill your donuts, use a cake pop stick to make a hole in each one from one side that reaches roughly to the middle. Rotate the stick back and forward a few times to enlarge the hole. <br /><br />6. Here are the four variations:<br /><br />For the first, fill a piping bag with a narrow spout with strawberry jelly, squirt the jelly in and dip half of the donut in the white couverture.<br /><br />For the second, fill a piping bag with plum jelly and pipe it into the donut. Then dip half the donut in the sugar.<br /><br />For the third variation, squeeze some egg liqueur pudding mix into the pastry and then dunk it halfway into the dark couverture.<br /><br />For the fourth version, pipe in some apple sauce and then dunk the donut to the halfway point in caramel sauce.<br /><br />Tip: When you're removing the donuts from the sauce or from the couverture, if you turn them a little, as soon as there is enough glaze on them, you reduce the risk of any drops.
