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  • Measuring cups and spoons
  • Standing mixer
  • Small bowl
  • Large bowl
  • Cling film
  • Rolling Pin
  • Doughnut cutter or cookie cutter
  • Frying pan
  • Kitchen towels or sieve (to take fried doughnuts out on)


  • Recipe
  • 5 eggs
  • 3 ½ cups flour
  • 1/3 cup warm milk
  • 1 ½ teaspoons yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 12 tablespoons softened butter unsalted


  • Mix the milk and yeast in a small bowl and let it sit for 15 mins. Put all the dry ingredients in the electric standing mixer. Pour in the milk mixture on one side of the bowl and the beaten eggs on the other side (1 egg at a time). Start adding the butter very slowly bit by bit – take 25-30 minutes adding it. So let it mix well between each addition on medium-low speed. Then cover the dough in a lightly oiled bowl with cling film and let it rise for 2 hours in a warm place. Then stretch the dough or punch lightly down on it and cover again and refrigerate overnight. Turn the dough out on a floured surface and roll into a rectangle about ¾ inch thick. Cut with doughnut cutter or round biscuit cutter. Let them rise again for 1 hour. Then fry (2-3 minutes) on each side.


Pastry cream is from www.marthastewart.com