Updated: Jun 19, 2020
Who says "no" for homemade fluffy donuts? Nobody. I love donuts but I didn't have them for many many years because the ones at the bakeries or grocery stores are too sweet for me.
And these days while we are all quarantining, friends and I share photos in WhatsApp group of recipes we make while being at home. Suddenly my friend in Morocco sent us a photo of donuts. I said what? Did you just make these? Can you share the recipe but she said that she had to check with her help, she's the one who made them.
My problem was not only missing the donuts for years but I was on a 7-day sugar detox, something I do quite often and at least once in eight weeks. So I was looking forward to trying the recipe once my detox is over.
Ok, here the Monday arrived and the first thing I did to celebrate the end of my sugar detox was a bunch of donuts. I'm not sure it's a healthy thing to do but all that matters after the detox is eating sweets with moderation :). Well, at least I'm trying and in worse cases, I'll be detoxing in seven weeks from now!!
To make the donuts, you'll need a roller, big tray or oven pan, big bowl, and a frypan.
Ok, now lets talk donuts and get you through the ingredients:
3 cups of white flour
1 lemon zest
1 tsp of yeast
1 tsp of baking powder
1 tsp of vanilla extract
1/2 tsp of salt
2 tbsp of sugar
3 tbsp of vegetable oil.
160 ml of warm milk
for decoration or filling:
La Bonne Maman apricot jam.
In a big bowl, mix all dry ingredients together. Make a little hole inside your dry mixture where you'll add the whisked egg. Pour in the oil. In a separate cup, add the vanilla extract to the milk, mix both then start adding them to the dry mixture gradually. Keep mixing all the ingredients until you get a soft dough. Knead it for five minutes then cover it with a plastic wrap and let it sit to rise between 20-25 minutes.
Bring a tray or a large oven pan and cover it with parchment paper and a cloud of flour. All we have to make sure during this process that the donuts don't stick at all.
Turn the dough out onto a floured surface, knead it one more time for 30 seconds to get the air out. Divide it into two pieces. gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let donuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer or large heavy skillet. Turn the heat to medium and start frying the donuts. Slide doughnuts into the hot oil using a wide spatula. Spoon some hot oil on top of each donut, it does help it rise quickly and right and do this before you flip it to the other side. Turn doughnuts over as they rise to the surface.
Fry them on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the sugar while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or a tray under racks for easier cleanup.
With the help of kitchen scissors, open each donut slightly fill it with La Bonne Maman Apricot Jam or homemade English custard or any other filling you prefer and enjoy them while hot.
Tip for storage: you can freeze the donuts and take them out before serving, warm them for 40 seconds in the microwave and they are again fluffy and ready to serve to your loved ones.
Bonne apétit mes amis!!!
La Bonne Maman Apricot Jam is a great spread to this recipe. When I don't have it, I prefer to make a homemade jam
See you soon!