The Easiest Doughnuts In the Whole Wide World… Really

Winging my baking… by grace!  Ha, I even do this!

Last night, we wanted a treat.  It was a cold evening, deserving of something warm, luxurious and extremely bad for you. Something FRIED…  so I whipped up a batch of my famous Doughnuts. These are not traditional yeast-risen doughnuts, or even a cake based one.  They came about one night when we had left over pancake batter and a new deep fryer.  I have been making them ever since.  They are delicious and so easy.

My recipe is basically a thick pancake base – I add enough flour so it resembles a dough and is kneadable and rollable without being too sticky.  If you have a pancake recipe that you love, chuck in some extra dry ingredients and see what happens.  Or just try mine!  Alternatively, if you don’t want to go through the whole, roll-it-out then cut-them-out process, leave your dough a little sticky and drop rounded teaspoonfuls into your hot oil.  They won’t be as pretty but will still taste delicious!

So on to my recipe.  I wing it every time. Literally just pouring ingredients in until I like the consistency but I tried to measure last night for my readers.  I have never had these not work.

Ingredients:

3 cups self-rising flour

3 tablespoons white sugar

large pinch of salt

1/3 cup vegetable oil or melted butter

1 egg

approx 1 cup of milk

Mix the dry ingredients in a large mixing bowl.  Stir in the oil/butter and egg.  Now slowly add in the cup of milk until it resembles a soft dough.  It should not be overly sticky.  If you have added to much of the milk, don’t panic, just add a little more flour and keep working with it until you are happy.  Knead it a few times and then cover it with cling wrap and let it rest for 30 mins or so.  You could use it immediately if you are so inclined but I find they are fluffier if you just give it that extra time to develop.

Throw some flour on your bench and roll ‘er out to about an inch thickness – these just about double in size so you end up with a nice round and puffy doughnut.

I used a large glass and a cocktail shot pourer to cut our doughnuts.

Pop 2 or 3 at a time into your deep fryer.

3 minutes on each side should do it.

Don’t forget the doughnut holes!

We love powdered sugar doughnuts so once they cooled slightly, off they went into another pan to be sugared.

After a thorough coating, this is what they should look like!

And just take a look at the fluffy deliciousness that awaits you!

Try them, I DARE YOU!!

Advertisement