Softest Donuts I’ve ever made! JCO donut recipe.
All purpose flour 280 grams ( 2 cups + 3 tbsp flour)
Salt 1/2 tsp
Nutmeg 1/8 tsp (optional)
Instant yeast 2 1/2 tsp ( 1 packet ) IF YOU ARE USING ACTIVE DRY YEAST, activate this with the wet ingredients first until foamy.
Sugar 40 grams ( 3 tbsp)
Milk 158 ml (2/3 cup) room temp. Or warm
Butter 40 grams melted ( 3 tbsp )
1 Egg
Glaze:
1 bar white chocolate (180g)
2 tbsp heavy cream/whipping cream
2/3 cups roasted almond slice - you can toast almond slices by pan or bake at 180 degrees celsius for 8-10 minutes or until they turn brown.
BAKE: You can also bake these donuts at 170degrees celsius. Apply butter or milk on top to help the donut achieve brown color. It won’t take long to bake them, it could take 12-15 minutes.
You can also use different toppings.
OIL TEMPERATURE: you’re oil temperature is very important in achieving the softest donut. I prefer to fry at 110 - 140 degrees celsius. If you do not have a thermometer, try to fry one donut and the bubbles on the side shouldn’t be big. It might take 1 min each side or even less. Do keep an eye on them.
DOUGH: It is very important that your dough is well risen. The dough will be sticky and might be too wet for you but soft dough will give you soft donuts. It is best to keep your bowl in a warm place to let it rise.
After frying let the donuts cool down on a kitchen tissue to drain excess oil.
Keep the left over donut in a plastic bag, reheat for 10-15 seconds in the microwave to make it soft.
This is the best donut I’ve ever made so far and hope you like it too.
Please do let me know if you tried this recipe. If you have any request leave a comment and I will try my beat to do it!
Thank you, happy cooking!
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My measuring cups:
1 cup - 250ml (8 fl oz)
3/4 cup- 180ml (6 fl oz)
2/3 cup - 150ml (5 fl oz)
1/2 cup - 120ml (4 fl oz)
1/3 cup - 75ml (2 1/2 fl oz)
1/4 cup - 60ml (2 fl oz)
1 tblsp - 15ml (1/2 fl oz)
1 tsp - 5ml (0.17 fl oz)