Donuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine wet ingredients and yeast. Whisk until combined. Cover the bowl with cling wrap and let it blossom for 10 minutes in a warm environment.

Step 2

In a stand mixer bowl, combine all dry ingredients (remember to sift) and mix until incorporated.

Step 3

Pour the yeast mixture into the dry ingredients bowl. Mix for 3 minutes on high or until combined (you can knead by hand for 10 minutes).

Step 4

Lightly oil the edges of a large bowl, form a circle with the dough, and place the dough inside. Cover the bowl with a tea towel (or cling wrap) and place it in a warm environment to rise for 2 hours (can be more than 2 hours, up to you).

Step 5

Flour a flat surface and place dough. Knead a few times and then roll it out to 1.5cm thickness or to your desired thickness. Use a cookie cutter (7cm diameter) to cut out shapes. If you are planning to make filled donuts don't cut the middle of the donuts. If you're making glazed donuts, cut out a small circle in the middle of the donut using another cookie cutter (2-3cm). Repeat until there's no dough left

Step 6

Cut out squares of baking paper (big enough to fit the donuts) and place them on baking trays. Transfer the donuts onto the trays and cover them with a tea towel. Allow them to rest for 30 minutes in a warm environment.

Step 7

Heat vegetable oil to 160°c and fry till golden. (If you want to dip the donuts in sugar, dip them as soon as they get out so the sugar sticks). Transfer the donuts to a plate/tray with paper towels to absorb excess oil.

Step 8

Allow the donuts to cool down for 10 minutes.

Step 9

Add toppings and fillings of your choice.

Step 10

In a small bowl, add icing sugar (sift), milk, and vanilla. Mix until combined and dip the donuts in it.

Step 11

Transfer them to a plate/tray to let the glaze harden.

Step 12

In a medium bowl, combine egg yolks and dry ingredients (remember to sift). Whisk until combined and a little fluffy.

Step 13

Slowly stir in the milk and vanilla whilst still whisking the egg mixture.

Step 14

Transfer to a saucepan and continuously stir the mixture on low heat till the mixture thickens (if you stop whisking, the custard will be lumpy). Add a little more cornstarch if it doesn't thicken after a while.

Step 15

Transfer to a medium bowl and cover with cling wrap (the cling wrap has to be touching the surface of the custard).

Step 16

Leave it in the fridge till you're ready to use. When ready, cut the tip off a piping bag and make holes in the donuts using a chopstick or knife and inject the custard till the custard starts oozing out.

Step 17

In a medium bowl, whip the cream until it becomes thick and has stiff peaks. You should be able to hold the bowl over your head upside down without the cream spilling.

Step 18

In a bag, crush oreos until it almost becomes a powder.

Step 19

Pour the oreos into the bowl and mix until incoporated.

Step 20

Leave it in the fridge till you're ready to use. When ready, cut the tip off a piping bag and make holes in the donuts using a chopstick or knife and inject the custard till the oreo cream starts oozing out.

Step 21

Enjoy!