Get ready for National Doughnut Week

From the 10th to the 18th of July, it’s National Doughnut Week, which is an annual event set up by The Children’s Trust – the UK’s leading charity for children with brain injury – where doughnuts are sold to raise money. Anyone can register to bake and sell their own doughnuts, so we’ve put together a list of some of our favourite doughnut recipes, to help you get started!

Custard doughnuts

Recipe and photo credit:

Custard doughnuts are a timeless treat, suitable for all ages. The cold, light, creamy filling is hidden by a warm, sugary dough, giving you delight in every bite.

How to make:

For the doughnuts:

For the custard

You’ll also need:

  • Digital probe thermometer
  • Pastry scraper
  • Piping bag with 1cm nozzle

How to make:

Start by putting all the dough ingredients, except the butter and oil, into an electric mixer. Using the dough hook, mix on medium speed for 8 minutes or until the dough starts to come away from the bowl and forms a ball. Rest the dough for 1 minute, then mix the butter into the dough, about 25g at a time. Once it’s all incorporated, mix on high speed for 5 minutes or until the dough is glossy and elastic when pulled.

Put the dough in a lightly oiled bowl. Cover with cling film and leave it to rise for 3-4 hours or until it has doubled in size, then knead it for a minute. Put back in the bowl, cover it with cling film again and let it chill overnight until it has doubled in size again. If it hasn’t doubled, take it out and leave it at room temperature until it’s sufficiently risen.

Cut the dough into 10 x 50g pieces, and roll each into taut balls and put on a floured baking tray, leaving room for expansion. Cover them lightly with cling film and leave them to prove for 4 hours, or until doubled in size.

Meanwhile, to make the custard, cut open the vanilla pod and scrape out the seeds. Put the pod, seeds and milk in a heavy-based pan over medium heat, bring it to a boil, then take it off the heat. Mix the egg yolks and 65g sugar in a heatproof bowl, sift in the flour and mix well. Whisk the hot milk into the yolk mixture, then tip back into the pan and put back on the heat. Whisk it for 5 minutes, or until thick. Pass the custard through a fine sieve into a lipped baking tray, then lay cling film on top to prevent skin from forming. Leave it to cool, then chill.

In a large bowl, whip the cream and remaining 2 tbsp sugar until it holds its shape. Spoon the cold custard into a bowl, then fold in the whipped cream. Cover and keep it chilled until it’s needed.

To fry the doughnuts, half-fill a large heavy-based pan with sunflower oil and put it over medium-high heat until it reaches 180°C on a digital thermometer.

To lift each risen doughnut from the tray, slide a floured pastry scraper underneath, taking care not to deflate the dough, then lower into the oil. Cook 2-3 per batch – don’t overcrowd the pan. Fry for 2 minutes on each side or until golden. The doughnuts will puff up and float, so gently push them down with a slotted metal spoon after a minute to colour them evenly. Remove from the oil, drain on kitchen paper, then toss in caster sugar. Repeat with the rest of the doughnuts, then set aside.

To fill each doughnut, make a hole in the pale band with a skewer. Fit a 1cm nozzle to a piping bag, fill with custard, then pipe into each doughnut until swollen. Continue until there’s a blob as wide as a 50p coin over the hole.

Mini Vegan Doughnuts with raspberry dip

Recipe and photo credit:

For our plant-based buddies, here is a delicious vegan doughnut recipe that is tasty and kind to our planet.

What you need:

For the vanilla sugar:

How to make:

Start by melting the margarine, soya milk and 2 tablespoons of the sunflower oil in a small pan over medium heat. In a large bowl, combine the flour, baking powder, salt and sugar. Make a well in the middle, then tip in the melted mixture. Gradually bring the mixture together with a fork until it forms a wet, thick dough, then divide and roll into 24 golf-ball sized balls.

Heat the remaining sunflower oil in a medium-sized deep pan over high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Reduce the heat to medium, then use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, turning occasionally, or until golden and floating to the top.

To make the vanilla sugar, halve the vanilla pod lengthways and scrape out the seeds. Bash the seeds and half the sugar in a pestle and mortar, then place this mixture into a large bowl with the remaining sugar.

Transfer the cooked doughnuts to a double layer of kitchen paper to drain. Allow to cool for a few minutes, roll in the vanilla sugar to coat, then place on a tray. Repeat with the remaining dough balls.

To make the raspberry dip, place the raspberries, icing sugar and a squeeze of orange juice into a bowl, then crush well with the back of a fork. Serve the mini doughnuts with the raspberry dip, then tuck in!

Glazed Chocolate Doughnut

Recipe and photo credit: 

This recipe calls for baking your doughnuts, instead of frying them, which makes them a healthier alternative! The double glazing ensures a thick, sugary shell, which is bound to be a hit at your doughnut sale.

What you need:

For the double glaze:

How to make:

Preheat the oven to 180°C, and grease 3 doughnut pans well. Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.

Stir the wet mixture into the dry ingredients until just combined, then spoon the batter into the baking pans, filling each one a little more than ¾ full. Bake for 17 minutes or until a toothpick comes out clean, then allow to cool for 5 minutes before tapping the doughnuts out onto a sheet pan.

Combine 1 ½ tsp vanilla extract with the icing sugar, salt and remaining milk in a medium bowl and mix until smooth. Place the baking paper under wire racks to catch the excess glaze. As each batch is finished baking, coat the hot doughnuts in the glaze on both sides by dunking each side quickly. Set them on a wire rack to let the excess drip off onto the baking paper underneath. Once you reach the end, re-dip for a second time.

Cinamon baked doughnuts

Recipe and photo credit:

These delicious cinnamon doughnuts are best served warm and will sell out in no time. They are also, baked, making them slightly healthier than other recipes.

What you need:

For the Topping:

How to make:

Start by preheating the oven to 180°C and spraying 2 doughnut pans well (with baking spray with flour). Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla extract. Next, stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than ¾ full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

To make the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides. Finally, enjoy your delicious treats.

Baked Strawberry Doughnuts

Recipe and photo credit: 

These fruity, fresh snacks are the best of their kind. They incorporate one of your five-a-day, so you have an excuse to eat more!

What you need:

For the Doughnuts:

For the glaze:

How to make:

Start by preheating the oven to 200°C and greasing a doughnut pan. Whisk together the flour, baking powder, and salt and set it aside for later. In a separate bowl, whisk together the egg and sugar until it’s combined, then whisk in the buttermilk, oil and vanilla.

Add the dry ingredients to the wet ones, and mix until just combined, making sure not to overmix. Now, fold in the strawberries.

Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean, then allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

To make the glaze, purée the chopped strawberries until it’s smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness, then dip each doughnut into the glaze, and leave to set on the wire rack.