Doughnut Recipe

Doughnut Recipe

Powdered Sugar New York Baby Doughnuts:


1 teaspoon active dry yeast

½ tablespoon lukewarm water

¼ cup (60ml) lukewarm milk

1 tablespoon caster sugar

25 grams butter, melted

185 grams plain flour

1 egg

Vegetable oil, for deep-frying

Icing sugar for coating 


Place the yeast, water, milk and sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add butter, flour and egg to the yeast mixture and use a spoon to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly oiled bowl, cover with cling film, set aside for 45 minutes or until doubled in size.

Knead the dough on a lightly floured surface until smooth and elastic. Roll out into 1cm thick.

Use a 3 ½ cm round cutter to cut out 25 rounds from the dough, use a 1cm round cutter to remove the centre of each round to make a ring. Place the rings on a baking tray lined with non-stick baking paper and set aside for 10 minutes.

Place loads of icing sugar in shallow bowl, set aside.

Place oil and a sugar thermometer in a large, deep saucepan over medium heat, until the temperature reaches 180 C, alternatively use a deep fat fryer. Cook the doughnuts in batches of 3 or 4, for 30 seconds each side, drain for a second on absorbent paper, roll in the icing sugar immediately to ensure that the sugar sticks to the surface. 

By Rebbetzen Ilana Epstein of Cockfosters & N Southgate US