Donuts: incredible recipe, inescapable and greedy

Donuts: incredible recipe, inescapable and greedy

get american donuts, apparently, it is not very difficult. But how to get them from form perfect, with soft irresistible and a taste unbelievable ?

You just need to read this article carefully to understand each element that makes up this particular paste and follow the donut recipe that I share with you. the donuts being an American invention, it is always interesting to understand how he was born, to understand what it is made of. 🙂 You will then have to respect theorder of ingredients integrated into the dough and take the time necessary toincorporation of butter, without forcing. Finally, the cooking particular similar to donuts and the topping will not be neglected, because this is where the donut makes sense ! 😉

1. Donut stories

What made the donut popular, like most popular food, is that it is easily eaten on the street. And to top it off, we can decorate them in an ultra creative way! Between the topping, the possible filling and the ingredients that make up the dough itself, the varieties are endless. 😀

But where does this little treat come from?

1.1. The American donut

When we say that the donut is American, we could be more exact: it is obviously from the United States. What would you say if I showed you that it’s totally wrong?

The donut is a bit like fries for the Belgians: a fierce battle of demands, sprinkled with fat and a lot of love, basically. The difference is that in Belgium, what we are sure of is making the best fries in the world. But I digress. 😛

The donut has no clear origin. What is certain is that it is a derivative of the donut in the shape of a ball. The latter would have been born in Holland in the 19th century (Le Figaro), under the ultra sexy name of “olliekoek” which literally means “oil biscuit” which is now called donut, beigne or croustillon. At Belgian fairs, Dutch speakers call it “olliebollen” which means “ball of oil”, a sign of the Dutch vestige. Appetizing, right? 🙂

In any case, we have a clue about the cooking: it’s a ball of dough fried in oil.

It would be the immigration of the Dutch to the United States that caused the distribution of these little balls of fat throughout North America.

Sculpture of Hansen Gregory, inventor of the hole in the donut

Another version of the story explains that the donut hole was first made by Sir Hansen Gregory, a ship’s captain from New England. The donut cooking badly in its center, the young captain would have drilled a hole so that the cake could fry evenly… Still others say that this same captain, caught in a storm, wanted to save these little donuts and would have impaled them on his flying. Cute, right? 😀

1.2. Donut or doughnut?

You can write both! Did you know that the word donut was a contraction of the word “doughnut”? Yes, literally, it means “dough nut”. Certainly for the fact that we take a nut of dough (in terms of quantity) to cook it.

Some will say that the ancestor of the donut was filled with a hazelnut in its center, hence its name (Wikipedia). Nothing is less sure.

1.3. Donut dollies, heroines of war

They may have been forgotten and yet their role was undoubtedly crucial for the morale of the troops. During the First World War, there are already photographic traces of the famous donut. The Red Cross sent ladies called “donut dollies” or “donut lassies” to distribute donuts to soldiers to boost their morale.

In the first photo, we can see Stella Young with a bowl of donuts. Another photo of her will become famous thanks to the song “Don’t Forget the Salvation Army” thanking the donut girls and in which we hear “My donut girl”. To listen to it while reading the rest of the article, click here!

If you are interested in this kind of photography, I invite you to take a look at the page of The green box, the author shares a magnificent photo report on donuts!

2. All the same, and we’re tired of it

Now let’s tackle the look and taste of our donut.

Don’t you have the impression that all donuts bought in stores (and even from professionals), taste the same? This question could not be more serious. Of course, I want to talk about the taste of donut dough, apart from the varieties of topping offered.

The reason is quite simple: most bakeries in North America and manufacturers around the world no longer invent their own recipes. They use… *drum roll* mixes! And yes, these ready-to-use powders have quietly imposed themselves for several decades already, to facilitate the work of preparing the dough and therefore that of the baker. After all, you just add water to it and you’re done.

In these mixes, everything is there: powdered egg, powdered milk, flour, baking powder, sugar, and flavorings. The problem is that often there are also undesirable or even harmful additives, which we prefer to avoid.

That’s why it’s important to be able to make your little donuts whenever you want! It doesn’t take that long and you can chain a good batch of donuts (20-40…) quickly.

3. The secrets of a perfect donut

3.1. The right ingredients for a good dough

The first thing to do is buy good (quality) ingredients. The taste and appearance will only be better.

You therefore need a good flour (preferably T55, ordinary therefore) which is neither bread flour nor pastry flour (too fine).

Then you need good farm butter that is not rancid because as there is a lot of butter in the recipe, the rancid can be disturbing.

The yeast must be fresh for a better development of the crumb and ideally you will use a real vanilla pod to bring the so particular aroma of the donut.

Finally, eggs and milk should be as fresh as possible.

3.2. The incorporation of butter

As for the Nanterre brioche, the incorporation of the butter should be done last, once the dough is perfectly smooth and the gluten network is well developed (see the 5 important parameters for a successful dough).

Do not hesitate to knead for a long time because the butter is incorporated slowly, at speed 1 of the robot. This step can easily take 15-20 minutes, and that’s normal.

3.3. The cooking

Cooking will be done in oil at 180°C, neither more nor less. You absolutely must not exceed this temperature, at the risk of the donut developing poorly in the oil and not cooking through.

3.4. The topping

Finally, do not neglect the topping! My favorite is sugar. Simple, effective. 😀 You have to let the donut cool slightly on a paper towel and then dip it in semolina sugar.

You are free to use another sugar (icing sugar, brown sugar, etc.) of course.

This is where you can give free rein to your imagination since everything is possible. You can stuff your donuts using the pastry bag, melt chocolate and dip one side of the donut in it, sprinkle it with chopped hazelnuts… It’s time to have fun with the tastes! 😉


4. Donuts, the recipe

donuts recipe


The Bread Box

Incredible recipe for making tasty and beautiful donuts. The donut has become a staple around the world because it’s easy to eat, delicious, and comes in so many varieties. Follow the steps and get your donuts right the first time!

Preparation time 30 min

Cooking time 1 min

Rest 1 h 45 min

Total time 2 h 16 min

  • 1 pastry robot

  • 1 Libra

  • 1 fryer/pan

  • parchment paper

  • 1 rolling pin


  • 500 g plain flour (T55)
  • 125 g beaten eggs (2-3 eggs)
  • 175 g milk (entire)
  • 10 g salt
  • 50 g sugar
  • 15 g fresh yeast fresh
  • 5 g baking powder (baking powder)
  • 1/2 pod vanilla


  • 1 vs. soup neutral oil


  • caster sugar
  • melted chocolate
  • pieces of hazelnuts
  • Put all the ingredients except the butter in the bowl of the food processor.

  • Knead at speed 1 until obtaining a homogeneous dough (+- 5 min).

  • Increase kneading speed to 2 for 5 minutes.

  • Gently add the butter at speed 1, piece by piece (+- 20min).

  • The dough should be smooth and at a temperature of 23°C.

  • Let stand 45 minutes to 1 hour at room temperature.

  • Roll out the dough with a rolling pin to 5-6mm thick.

  • Cutter discs 9 cm in diameter. Use another cookie cutter to remove the center (2 to 4 cm in diameter depending on the desired result).

  • Arrange the dough pieces on a sheet of parchment paper previously oiled with a brush. Leave to stand for 1 to 2 hours (until swelling is observed).

  • Cook in oil at 180°C, about 1 minute on each side. They should puff up when cooked and a white band should appear.

  • Leave to cool on absorbent paper and add the topping of your choice. For example, you can roll them in caster sugar.

  • Store in an airtight container in a cool place.

Keyword brioche, donuts, delicacies, snack

5. And you, what is your favorite donut?

Tell me in the comments what you like the most in a donut! What do you prefer in terms of taste, topping… 🙂

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