Donut Worry, It’s National Doughnut Week! [Recipes]
National Doughnut Week was set up not only to celebrate one of the greatest baked doughlights the world has seen, but also for bakeries to raise money for charity. But why doughnuts? In recent years, the demand for this delicious fried confectionary has soared. They’re a great amount of fun and provide a huge splash of colour in what can sometimes be a rather dull environment. If that wasn’t reason enough to celebrate doughnuts, let’s also throw in the fact that they’re soft, sweet, and incredibly moreish. Whether you’re a fan of traditional ring-shaped doughnuts or their filled counterparts, there’s one thing we do know: doughnuts donut let us down. Keep reading to discover our amazing doughnut recipes!
Before we dive mouth-first into our doughnut recipes, we thought we’d have a little trivia fun. When it came to writing this article, we thought “why is there such a hype around doughnuts?”. So we decided to do a little investigating. Interestingly, this doughy craze is solely restricted to glazed doughnuts – instead of the foodstuff as a whole. If we’re honest, we really struggled to find a definitive answer about their popularity – but we can only put it down to aesthetics. There’s something compelling about bright colours and rainbow sprinkles. Although our search for answers was unsuccessful, we DID uncover some hilariously interesting facts about doughnuts that’ll make you go “….what did I just read?”.
5 Jaw-Dropping Facts About Doughnuts
1. In the United States, people actually have the surname ‘Doughnut’ or ‘Donut’. This is not a drill. Some people love doughnuts that much that they changed their name in honour of the fried treat. To make matters more bizarre, some people have the first name ‘Donut’!
2. Ever wondered what the world record for the most doughnuts eaten in three minutes is? Then it’s your lucky day! This Guinness World Record is actually broken into two categories: powdered doughnuts and jam doughnuts. The record for powdered doughnuts was set in 2010 by Australian, Shamus Petherick; he ate six in three minutes. In 2002, Steve McHugh set the record of eating six sugared jam doughnuts in three minutes. Fun Yau matched it in 2007.
3. If you’ve pondered the connection between American cops and doughnuts, we’ve got the answer. Back in the ’50s, pretty much the only food places open in the very early hours of the morning were doughnut shops. The routine must’ve stuck to this day!
4. We all love the classic film, Bridget Jones. Any huge fans of the franchise will know that Renee Zellweger is naturally slim – a stark contrast to her character. To gain weight for the sequel, The Edge of Reason, she claimed to have eaten up to 20 doughnuts a day!
5. There’s a fascinating rumour surrounding doughnuts. It’s thought that the ‘dunking your doughnut’ craze was actually started by accident. Rumour has it that 1920s actress, Mae Murray, accidentally dropped her doughnut into her coffee, but still proceeded to eat the dampened treat. She loved it, told everyone she knew, and the rest is history!
Glazed Doughnuts [Vegan]
This worldwide favourite has a twist: it’s completely vegan. These all-inclusive vegan glazed doughnuts are smooth, satisfying, and something you’ll crave! They’re baked instead of fried (c’mon, that MUST mean they’re better for you…?), so you’ll need a doughnut tin.
- Egg Replacer (worth 1 egg)
- 1 Cup of Plain Flour
- ½ Cup of White Sugar
- ¼ Cup of Vegan Butter
- 1 ½ tsp of Baking Powder
- ½ Cup of Dairy-Free Milk
- ½ tsp of Apple Cider Vinegar
- ½ tsp of Vanilla Extract
- Pinch of Cinnamon
- ¼ tsp of Salt
- ¼ tsp of Nutmeg
- 50g of Dairy-Free Chocolate
- 50g of Icing Sugar
- Preheat your oven to 180°C (160°C fan or gas mark 4). Mix all of the dry ingredients together in a large mixing bowl. Add all of the wet ingredients into a saucepan and place it on the hob, over a medium to low heat. Mix until the butter just melts.
- Add the wet ingredients to the dry ingredients and mix them together; this will form a soft dough. (Note: the dough will be very soft – this is correct!)
- Scoop the dough into a 12-hole doughnut tin (there’s no need to grease it) and smooth over each doughnut. Bake in the oven for 12 minutes, then leave them to cool.
- Fill a medium saucepan with water and heat it on the hob until simmering. Place a medium heatproof bowl over the pan so the water touches the base of the bowl; make sure the water doesn’t spill over the sides of the pan. Break the chocolate into the bowl and heat until it’s smooth. Make sure you continuously stir throughout the heating process to prevent the chocolate from burning. Remove the chocolate from the heat.
- In another medium heatproof bowl, add the icing sugar and 2 to 3 tbsp of water. Stir the icing until it becomes thick but easily spreadable.
- Dip each doughnut into either the chocolate glaze or the icing so that it covers one side (or the top). Place the doughnut on a plate and then decorate it with sprinkles.
Caramel Doughnuts [GF]
These gluten-free doughnuts are soft, sticky, and super sweet. Sometimes, we just ache for fried food; there’s no shame in it. If in moderation, why not be naughty now and then? Inject the doughnuts with a cream or custard filling, or leave them as is for a taste sensation!
- 2 Large Eggs
- 80g of Odourless Coconut Oil
- 100g of Sifted Ground Almonds
- 140g of Sifted Medium Cornmeal
- 80g of Coconut Sugar
- 240ml of Unsweetened Almond Milk
- 1/2 tsp of Vanilla Bean Paste or ½ Vanilla Pod Seeds
- Pinch of Sea Salt
- 1 tsp of Cinnamon
- 1 tsp of Baking Powder
- 100g of Honey
- 400ml of Coconut Milk (refrigerated overnight in the can)
- 2 pinches of Sea Salt
- 1 tbsp of Odourless Coconut Oil
- Melt the coconut oil in a saucepan, then leave to cool. Beat the eggs in a large mixing bowl, then add the coconut oil, almond milk, vanilla, and sea salt. Mix until combined.
- Mix in the sifted ground almonds and cornmeal, coconut sugar, baking powder and cinnamon until well incorporated. Pour the mixture into a measuring jug.
- In a heavy-based saucepan, pour in vegetable oil to about 4 inches in depth, or use an electric fryer and follow the instructions in the manual. Heat the oil to 185°C.
- Depending on how small or large you want your doughnuts, carefully drop a spoonful of the doughnut batter into the hot oil and allow to cook for about 2 to 3 minutes, until golden brown. It’s best to do this part in batches so that each doughnut cooks evenly. Remove each doughnut with a slotted spoon and place onto kitchen paper.
- While your doughnuts are cooling, open the chilled can of coconut milk and spoon out the solidified coconut milk into a saucepan. Discard the liquid at the bottom of the can.
- Spoon in honey, sea salt and coconut oil, and whisk together over a gentle heat until smooth. Increase the heat and boil gently until the sauce starts to thicken. Then, leave it to bubble away for about 5 minutes, stirring occasionally.
- Reduce the heat and simmer for 15 minutes. Remove from the heat to cool slightly (if it hasn’t caramelised, continue stirring on the heat for another 2 to 3 minutes).
- Pour the caramel sauce all over the top or dip the doughnuts straight into the sauce!
What’s better than a plain doughnut? A doughnut covered in candy! For this recipe, we’ll adopt our American friends’ lingo to do it justice. ‘Sweets Doughnuts’ doesn’t really have the same ring to it… You’ll need a 12-Hole Doughnut Tin to complete this chocolatey bake.
- 125g of Plain Flour
- 65g of Brown Sugar
- 1tsp of Baking Powder
- ¼ tsp of Baking Soda
- ¼ tsp of Ground Nutmeg
- 1 ½tsp of Vanilla Extract
- 60ml of Whole Milk
- 60g of Greek Yoghurt
- 30g of Unsalted Butter (melted)
- 1 Large Egg
- Chocolate Spread (to decorate)
- Chocolate Balls and Sweets (to decorate)
- Preheat your oven to 180°C (160°C fan or gas mark 4). In a large mixing bowl, add the flour, baking powder, baking soda and nutmeg. Fold the dry ingredients until combined.
- In another large mixing bowl, add the brown sugar, egg, milk, yoghurt, vanilla extract and melted butter. Using a hand whisk, gently beat the ingredients until they’re well combined and the mixture is smooth. Pour the wet ingredients over the dry ingredients.
- Stir the ingredients until they’re well combined and the mixture is thick but smooth.
- Spoon the mixture into the doughnut tin, making sure there is an equal amount of mixture in each ring. Bake for 10 minute, or until they’re golden-brown and risen.
- Leave the doughnuts to cool for 5 minutes after taking them out of the oven, and then transfer them to a wire cooling rack to cool completely.
- Using a chocolate spread of your choice, cover each doughnut on one side with the chocolate and decorate it with your chosen chocolate treats or sweets. Leave the doughnuts to dry in a cool environment for 30 minutes, and then serve and enjoy!
As much as we hate to admit it, not everyone has a sweet tooth. Some people find doughnuts too sickly, but they shouldn’t have to miss out on the fun. Introducing: ‘sushi doughnuts’. This recipe can easily be altered for vegetarians and vegans – the toppings are your choice!
- 2 tbsp of Rice Vinegar
- 330ml of Water
- 250g of Yutaka Sushi Rice
- Pinch of Salt
- 1 tbsp Sugar
Toppings (of your choosing):
- Crispy Seaweed Sheets
- Smoked Salmon
- Black Sesame Seeds
- Red Pepper
- Cooked and Shelled King Prawns
- Salmon Roe
- Prepare your chosen toppings and rinse the rice thoroughly in cold water.
- Add the washed rice to a medium saucepan and pour in the water. Bring to the boil and then reduce to a simmer for 10 minutes with the lid on.
- Take off the heat and leave on the hob for 30 minutes with the lid on. Your rice should now be completely cooked and cooled, so stir in the rice vinegar, sugar and salt.
- Lightly grease a 6-hole doughnut tin and spoon the rice into the holes. Ensure that you pack the rice in so it’s full and smooth on top. Cover with clingfilm and place in your fridge to chill for 3 to 4 hours. Once cool, you can proceed with the decorating.
- Gently run a butter knife around each rice doughnut to loosen. Flip the tray over and gently tap the back of each mould until the doughnut pops out.
- Decorate each doughnut with sliced cucumber, avocado, fish of your choice, or even black sesame seeds. Serve with wasabi for a kick, or a dash of soy sauce!
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