Plain Old Fashioned
I woke up and I wanted to eat doughnuts. Old fashioned, plain, doughnuts, the way my mother used to make them. Come to think about it, she didn’t really have a written recipe. She would just mix ingredients in certain proportions, but the doughnuts were always very nice. I can’t really remember exactly what she added, so I added butter, egg, a bit of sugar and some milk. I tossed the doughnuts in lemon zest sugar. They tasted good. I hope you’re having a great weekend. We had rain most of today, but I spent the whole day window shopping. What did you do for your weekend? Happy cooking!
- Ingredients
- 300g (10oz, 2½ cups) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon Fleischmann’s instant yeast
- 60g (2 oz, ¼ cup + 1 tablespoon) sugar
- 40g (1½ oz, ½ stick, 3 tablespoons) butter, diced
- 150-180ml (2/3-¾ cup) warm milk (I added 150ml)
- 1 egg, beaten
- Oil for deep frying
- Grated rind 1 lemon, for tossing
- 100g (½ cup) extra sugar, for tossing
- Variation Jam doughnuts: 4 tablespoons jam
Please always remember to assemble ingredients before you start..
Sift flour, salt, yeast and sugar into a bowl.
Rub in butter until the mixture resemble fine breadcrumbs.
Make a well into the centre and add the egg, and most of the milk
and mix into a smooth almost sticky dough.
Turn onto a floured surface
and knead 10 minutes until very smooth and pliable.
Place the dough in a lightly greased bowl, cover, and leave in a warm place until doubled in size (about 1 hour).
Knock back the dough and shape into a ball. Cover the ball on a lightly floured surface and let rest for 10 minutes. Roll the rested dough into 5cm thick circle and cut into 3 inch rounds. Cut out centre with a 1-inch plain cutter. Put trimmings together and roll out and cut the dough, until fully used.
Place on a lightly floured sheet, cover with a polythene sheet and leave in a warm place until doubled in size (about 45 minutes).
Bring the oil in a deep fryer or deep pan to 375°F (190°C) (a cube of bread should turn brown in the oil in 30 seconds). Fry the doughnuts 2-3 minutes on each side, until golden brown and cooked through. Drain on absorbent kitchen paper.
Toss the doughnuts in the extra sugar and lemon rind until fully coated. Serve warm
Variation: Jam doughnuts: you can also divide the dough into 8-10 balls and then roll these balls into 4 inch circles.. Place 1 teaspoon jam into the centre and form into a ball. Place on a lightly floured sheet, cover with a polythene sheet and leave in a warm place until doubled in size (about 45 minutes)..
Fry and toss in the lemon zest sugar. Serve .
Doughnuts
Preparation time: 30 minutes; Cooking time: 30 minutes; Makes::10-12 small doughnuts
Ingredients
- 300g (10oz, 2½ cups) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon Fleischmann’s instant yeast
- 60g (2 oz, ¼ cup +1 tablespoon) sugar
- 40g (1½ oz, ½ stick, 3 tablespoons) butter, diced
- 150-180ml (2/3-3/4 cup) warm milk (I added 150ml)
- 1 egg, beaten
- Oil for deep frying
- grated rind 1 lemon, for tossing
- 100g (½ cup) extra sugar, for tossing
- Variation Jam doughnuts: 4 tablespoons jam
Instructions
- Sift flour, salt, yeast and sugar into a bowl. Rub in butter until the mixture resemble fine breadcrumbs. Make a well into the centre and add egg, and most of the milk and mix into a smooth almost sticky dough.
- Turn onto a floured surface and knead 10 minutes until very smooth and pliable. Place the dough in a lightly greased bowl, cover, and leave in a warm place until doubled in size (about 1 hour).
- Knock back the dough and shape into a ball. Cover the ball on a lightly floured surface and let rest for 10 minutes.
- Roll the rested dough into 5cm thick circle and cut into 3 inch rounds. Cut out centre with a 1 inch plain cutter. Put trimmings together and roll out and cut the dough, until fully used.
- Place on a lightly floured sheet, cover with a polythene sheet and leave in a warm place until doubled in size (about 45 minutes).
- Bring the oil in a deep fryer or deep pan to 375°F (190°C) (a cube of bread should turn brown in the oil in 30 seconds). Fry the doughnuts 2-3 minutes on each side, until golden brown and cooked through. Drain on absorbent kitchen paper.
- Toss the doughnuts in the extra sugar and lemon rind until fully coated. Eat warm
- Variation: Jam doughnuts: you can also divide the dough into 8-10 balls and then roll these balls into 4 inch circles.. Place 1 teaspoon jam into the centre and form into a ball. Place on a lightly floured sheet, cover with a polythene sheet and leave in a warm place until doubled in size (about 45 minutes). Fry as above.
- For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Myfavouritepastime.com
My Favourite Pastime 
Donuts? That you just made up?? I’m not worthy 😉 -Kat
Great memories, we used to do this at home, me and my sisters when we were all young. My mother was a great cook and she teach all of us how. Your recipe looks so yummy. Thanks
Hey Fabiola,
I’ve missed seeing you. I took a long break earlier in the year but now I’m back though not yet consistent, but I try to post whenever I can. Thanks so much for the compliments. My mother used to make great meals. I think that inspired me to cook and even start this blog. Have a great week. My day is full of rain today, but I love it all the same.
Liz
I can’t believe I have never made doughnuts! These look so good, Liz. I really want to try making them sometime! We had a good weekend with our middle son who was in town for a wedding. It was wonderfult to see him. Your shopping trip sounds nice with some interesting weather. I hope you have a great week!
It’s raining cats and dogs right now, with some wind too! I used to make doughnuts but stopped for some fifteen years or so. I’m glad to hear your saw your middle son. Enjoy the rest of the week!
Liz
My grandmother made doughnuts, too, and I’ve never had any since that tasted so good to me! Although a local orchard makes apple cider doughnuts that are pretty amazing!
I know what you mean. Mine didn’t quite taste like my mother’s but they were passable, ha ha! Apple cider sounds amazing. I wish I could taste them. Enjoy the rest of the week, Kerry. Best wishes!
Liz
Wow, looks delicious! Once again, someday I may make this. Maybe in another life where I have more time!
Ha ha life is too busy, even for me. Always behind with posting. I never seem to catch up!!! Best wishes to your family
Liz
Yum! I never get tired of doughnuts.
Me too. Enjoy the new week!
Liz
Both versions looks so delicious! 🙂
Thank you. Bon Weekend!
liz
What a beautiful way to begin this Sunday morning, Liz!
Thank you, Silva. I hope you’re enjoying the weekend? I am sipping a cup of hot Masala tea, and munching a slice of warm walnut bread. Delicious!
Best Wishes!
Liz
YUM! ! !
Doughnuts look wonderful. I have only ever made them once and they were heavy and tasteless. Yours look light and golden and delicious! The jam doughnuts look yummy too! Good going Liz! I’m learning so much from you and feeling like perhaps I too can make some of these lovely creations you keep showing us. You go girl!
Hi Sandy,
They tasted nice. “Not to sugary”, ha ha that’s one of my favourite phrases. I am trying to catch up with my posting. I always lag behind no matter how I plan, do or act. Have a wonderful Sunday, Sandy!
Warm regards,
Liz
Thank you! My sis and I went shopping….retail therapy for a grey rainy day. I didn’t have a doughnut but we did stop at a farm market and I had a strawberry ice cream which I haven’t had in ages. So much nice fresh produce out now I’m the markets. Love it.
I can’t remember the last time I had a strawberry ice-cream or just ice-cream for that matter. I love markets and fresh produce. I was out shopping, yesterday too! Have a lovely evening!
Liz
Have you ever made ice cream Liz? I remember a cousin making it one time years ago and it was just about the best ice cream I’ve ever tasted. Probably a gazillion calories in it but soooo good!
I used to make ice cream many years ago, but I haven’t done so in ages. The best ice cream is usually the homemade one but as you well say, its oozing with calories. We have a rainy day today. Send me some sunshine. Have a lovely day, Sandy.
Liz
If you will take a rain check, I will soon send some sun. So, have you ever tried the frozen banana trick for ice cream? Perhaps you have heard of Yo Nanas? Same idea. Freeze bananas and then blend the frozen, just like ice cream. Can add other fruits and much lower calorie wise.
I will certainly have a rain check. Maybe I’ll use it during winter. No, I’ve never tried the frozen banana trick. My friend does the same thing and blends it with chocolate. I promised her I would try it but I never did, so now that you mention it, I have to try it this week. I always have a huge bunch of bananas in my fruit basket. I’ll let you know how it goes. Thanks. Have a pleasant evening.
Liz
I think you will be pleasantly surprised. I love to add raspberries to mine! Yummy!
Okay. I saw raspberries on sale today. I shall try your version. Will give you feedback. I hope I’ll like it. Have a goodnight Sandy!
Liz