Ingredients
Donuts
- 60 grams Milk
- 2.5 teaspoons dried yeast
- 150 grams caster sugar
- 485 grams plain flour
- 165 grams buttermilk
- 1 egg
- 40 grams Butter, softened
Cinnamon Sugar
- 150 grams caster sugar
- 2 teaspoons cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add 60 ml of milk to the jug and warm for 2mins/37/sp 1
2. Add yeast and a pinch of sugar. Leave for 10 minutes or until the milk/yeast mixture is frothy
3. Add the flour, sugar, buttermilk, egg and softened butter and knead 4min/
"Dough mode" 4. Turn dough out onto thermomat and form into a ball with lightly oiled hands
5. Wrap dough in thermomat and leave to rise until doubled in size (approx 1 - 1 1/2 hours)
6. Knock down dough and form into a sausage shape. Use spatula to cut dough into 10 equal size pieces (each piece should weigh approx 95 grams)
7. Roll each piece into a round ball and place onto a baking tray lined with baking paper or an oven thermomat. (You will need 2 trays for the donuts)
8. Lightly flatten each ball into a disc approximately 9cm in diameter. Use a 3.5cm round cutter to remove the centre of the donut. (Save these and bake them also to make donut holes. You will need a third baking paper lined tray if you bake these)
9. Cover the donuts (and the donut holes if using) with lightly oiled glad wrap and leave to rise a second time until risen, approx 1 hour
10. Bake 1 tray at a time at 200 degrees for 8 - 9 minutes until golden and cooked through
11. Remove from the oven and cool slightly on a wire rack
12. Brush the donuts with milk and then coat generously in the cinnamon sugar mix
13. Serve warm and enjoy
1. Combine sugar and cinnamon in a bowl
Donuts
Cinnamon sugar
Tip
1. This recipe was adapted from the Donna Hay April 2015 magazine. Donna Hay's donuts were served with a chocolate glaze in additon to the cinnamon sugar. If you would like to add the glaze, make a choclate ganache, dip the top half of the donuts in the chocolate, then brush the bottom half of the donut with milk and dip in the cinnamon sugar
2. If you don't have any buttermilk handy, make your own. Add 1 scant tblsp of lemon juice or vinegar to the 165 ml of milk and leave to stand for 10 minutes
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
First try and (mistakenly) used Bread Flour - tasted, looked, baked OK however texture was very dense even when straight from oven - a sign of gluten too developed.
Looked at original recipe and thinking just 1 -2 min kneading will be heaps (standmixer recipe says 5 min - TM is MUCH more efficient!). Will try again with correct flour too!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
These were yummy and healthy. Thanks for the recipe!
These are lovely as long as you let them rise long enough...
I made one batch but they hadn't risen enough and were heavy and more like a sweet roll or bagel.
I left the remaining 7 donuts on the tray in the fridge overnight and then put them in the sun to rise the next day (its winter here and quite cool), they were perfect! Loved them!! Very important not to over bake them. They need to be just lightly browned.
This was my first attempt at donuts, and im happy to say they turned out well. They did brown a little more on top than i thought they would but they were still fluffy and yum but i think they need a little more flavour so thin i'll cut them in half and put jam in the middle to "spice" them up a bit. Thanks for the recipe it was a good challange
Jess
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