An absolute favourite is the classic ring doughnut! Naturally, the MK team gives it a slight revamp. We not only show you how to make them step-by-step and give technique tips, but also plenty of variations to fill, top and glaze them. Plus ideas on what to do with those leftover doughnut holes! 

Fried Ring Doughnuts 

Makes 12-15 • Total Time 1 Hr 45 Min 

Ingredients

100ml lukewarm milk  
1 sachet yeast 
¼ cup castor sugar 
2 cups cake flour 
½ tsp salt 
1 egg, whisked 
½ tsp vanilla essence  
¼ cup butter, softened 
vegetable oil, for frying  

 

Method

1. Mix milk, yeast and 2 Tbsp sugar and set aside for 15 minutes. 
2. Add flour, salt and remaining sugar to bowl of a stand mixer fitted with a dough hook. Mix to combine. Add yeast mixture, egg and vanilla, and knead on a low speed for about 8-10 minutes. Alternatively, knead by hand for 12-15 minutes. 
3. Place dough into a greased bowl, cover and set aside for 30 minutes. 
4. Add dough to clean bowl of stand mixer and knead on a low speed for another 8-10 minutes, or knead by hand for 12-15 minutes, while adding butter, 1 tsp at a time, until dough is smooth and elastic. Cover and leave to prove for 30-45 minutes. 
5. Roll dough out onto a floured surface and using a round cutter, cut out as many doughnut rings as possible. Repeat with any remaining dough. Use a bottlecap to cut out the centre of each ring. Set aside to prove for 1 hour or until doubled in size. 
6. Fry doughnuts in hot oil for about 2-3 minutes per side until golden and puffed. Set aside to cool before adding toppings of your choice. 

 

Chef’s Tip
Don’t chuck away all those doughnut holes! Deep-fry them until golden and toss them on a topping for a quick, tasty treat. 

 

For The Doughnut Dress Up  

MAPLE GLAZE WITH CRISPY BACON

1 cup icing sugar   
2 Tbsp maple-flavoured syrup 
2 Tbsp milk
Pinch salt  
Crispy bacon  

Method

Mix icing sugar, syrup, milk and salt until smooth. Dip doughnuts into icing and top with crispy bacon bits.  

 

LEMON GLAZE 

1 cup icing sugar   
1 lemon, zested  
3 Tbsp lemon juice  

Method

Mix all ingredients until smooth. Dip doughnuts into icing and top with extra lemon zest. 

  

CLASSIC CINNAMON AND SUGAR

2 tsp ground cinnamon   
¼ cup white sugar  

Method

Stir sugar and cinnamon to combine. Roll warm doughnuts in the cinnamon-sugar mixture, making sure each one is coated evenly.  

 

JAM-FILLED DOUGHNUT

½ cup strawberry jam   
icing sugar, to dust  

Method

Spoon strawberry jam into a syringe or piping bag. Cut a hole into each doughnut and fill with jam before dusting with icing sugar.  

 

WHITE CHOCOLATE AND STRAWBERRIES

2 slabs white chocolate, melted  
Handful freeze-dried strawberries, crushed   

Method

Drizzle each doughnut with melted white chocolate and top with crushed berries.  

 

CHOCOLATE GANACHE

2 slabs milk chocolate, chopped 
½ cup cream 
Sprinkles or pistachios, chopped  

Method

Heat chocolate and cream in a double boiler and stir until melted. Remove from heat and stir until combined. Drizzle ganache over doughnuts and top with sprinkles or nuts.  

 

Words by Chad January 
Photography: Zhann Solomons