Ingredients
Donut Dough
- 240 g Milk
- 80 g lukewarm water
- 60 g Butter - melted
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons Yeast, dry
- 460 g plain flour
- 50 g white sugar
- 2 teaspoons salt, fine
- 40 g Butter (use this for glazing tops after second rise just before baking in oven )
Glaze
- 240 g white sugar
- 5 g vanilla extract
- 55 g Water, lukewarm
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I'm cooking this todayRecipe's preparation
1. Add milk & water to bowl. Heat 80 degrees, 2 mins 15 sec, sp 4.
2. Add melted butter and vanilla extract to bowl. Mix 15 sec, sp 2.
3. Add in this order - yeast, flour, sugar & salt to bowl. Mix 20 sec, sp 4
4. Knead mixture for 6 mins,lock lid, knead button
5. Lightly oil large bowl and place dough into it.This is a STICKY dough!. Cover bowl tightly with cling wrap and set to rise in a dry place until doubled (approx 1 1/2 - 2 hours)
6. Once risen, turn out onto pre floured TM Mat
7. Roll out to approx 1/2" thickness
8. Use round cutter (approx 3"), cut out donut circles. Remember to dust cutter with flour so it doesnt stick! Then cut middle donut hole using piping nozzle (if making stuffed donuts don't cut middle hole)
9. Place each donut on baking paper covered tray. Once tray is full cover with cling wrap, set aside and allow to rise for 20-30 mins
10. Heat oven to 180 C fan forced oven
11. Remove cling wrap and brush TOPS of donuts with melted butter (not the sides!). Sprinkle tray with 2 Tblsp water
12. Bake for 13 mins. set timer you dont want to over bake or they will become dry
13. While these are baking clean out TM bowl and dry completely.
14. Add white sugar to bowl. Mill 20 sec, sp9
15. Add vanilla extract and water to bowl. Mix 20 sec, sp3
16. Take donut STRAIGHT out of oven and roll in glaze until covered, one by one. Allow excess glaze to dripp off donut, place on wire cooling rack to dry. Once glaze is set you can repeat again if desired for a sweet and crusty glaze
1. Fill piping bag/tip with Nutella
2. Poke hole in bottom of donut with small knife
3. Fill donuts with nutella by gently squeezing piping bag till fill
4. Turn over and Pipe a small swirl of nutella on top of donut
DONUT DOUGH
TO GLAZE DONUTS
NUTELLA STUFFING
Tip
This made 12 normal sized doughnuts and I had 10 small ones too as I kept 2 whole to make stuffed ones 
you can use vanilla extract, essence or paste..it won't affect your dough
Original Recipe by Gemma Stafford and her video link can be found here - //www.youtube.com/watch?v=5Qp9Iyvykm0&feature=youtu.be
Thermomix Model
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Recipe is created forTM 31
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
These turned out awesome 🤩 will definitely be making them again. I mad ethe following changes..
1. used bakers flour instead of plain
2. heated milk, water and butter to 37 degrees for 5 minutes (or until butter is melted)..
I made these and found them to be heavy and doughy, very unlike Krispy Kreme.
Bloody beautiful . I wasted one lot of dough thinking I had to get the liquid up to 80....
these are great
followed the recipe exactly... wanted to stuff them so didn't cut the middle out... they came out as mini bagels if anything.... unless you wanted a bread-like texture, I wouldn't recommend making these ones.
I don’t know what happened but I followed the recipe to the last letter but they turned out dense and did it rise the second time. Won’t be making this again, I’m afraid
I was going to use this recipe but as I do a lot of yeast baking 80 degrees will definitely kill it. Only needs to be lukewarm so 37 max. I have had a look at the original source and will be using that instead. Thanks
Mine didn’t work 😔 More like a bagel than a donut! I followed the recipe exactly, but the dough only half rose first time and didn’t rise at all second time.
Sarash29: I'm having the same problem with the same question re: yeast!
I followed the recipe exactly and they were an epic fail. The dough didn't rise at all. I felt like it was too hot after the 80 degree heat. Ended up in the bin... My yeast works perfectly for everything else.
Why is the yeast so much less than in the orignal Youtube recipe quoted as being the receipe source?
My dough refused to rise 3 times - I checked the original recipe and it calls for 2 1/4tsp of dry yeast, not 1 1/2.
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