The Best Raised Doughnut Recipe EVER! | Cupcake Jemma

I think doughnuts might just be my favourite things ever. And you should be able to make your favourite things, right? That way you can have them whenever you like! So here is my very own Raised Doughnut recipe which I have been developing for years. This video is sponsored by Squarespace.

Recipe:
For the doughnuts...
35g butter
35g vegetable shortening
375ml warm whole milk
75ml warm water (35-45*C)
3 tsp quick yeast
50g caster sugar
1.5 tsp salt
1/2 tsp nutmeg
1/8 tsp mace
2 lg eggs
1/2 tsp vanilla extract
660g strong white flour
2-3 litres vegetable oil for frying

Glaze...
400g sifted icing sugar
2 tsp golden syrup
pinch salt
drop of vanilla extract
90ml boiled water

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**Thanks to Squarespace for sponsoring this video - I love making videos but it does take quite a lot of my time alongside running C&D and having a bit of sponsorship helps us to carry on filming them. This is the first sponsored video I've done so I just wanted to also reassure you guys that Squarespace are not involved in the video, recipe or content in any other way than the little messages at the start and end.**

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[MurryMoonSpit]

At the bakery I work at, we found that using a light spray of canola oil on the the rising sheets works a lot better than flour. They come off the sheet a lot easier and you don't get the little flour fry spots on the bottom.

[luigif]

I finally got around to making these and they turned out delicious.
A few notes for anyone trying these:
1. Making these without a stand mixer is a nightmare. I used a spoon until the dough passed the windowpane test and it worked, but I do not recommend the workout.
2. I halved the recipe and still ended up with 7 giant donuts. I forgot they expanded so remember, use a cutter smaller than what you think the ideal size of a donut is.
3. Building on (2), these do not age well. Only a day has passed and they're already dense and dry. If I make these again I'll probably try to freeze part of the dough after the first proofing.
4. These turned out really nice and fluffy. Which is nice and delicious, but I actually prefer those more... processed, I guess, donuts. Personal preference :)
5. Finally, my glaze turned out more liquid that Jemma's which is weird since I kept the ratio. Always remember not to add all your liquids at once, especially if you're using the last of your powdered sugar.
Happy baking :D

[Nicolacurran]

I made these for my husband's 40th birthday party and they were a complete hit. I used the scraps at the end by twisting two strands around each other to form ropes, fried and then dipped in cinnamon sugar and got so many compliments on them. Thanks for sharing :)

[simplesandy]

for my American family & friends after living here in Ireland over 13 years I had to learn how not only to convert measurements but substitute ingredients to make my recipes work.. ..

I converted the ingredients for you.. ...
⦁ FOR DOUGH:
⦁ 3 Tbls.butter
⦁ 3 Tbls. vegetable shortening
⦁ 1 1/2 warm whole milk
⦁ 1/3 cup warm water 95 degrees F
⦁ 3 tsp. yeast
⦁ 1/4 cup sugar
⦁ 1 1/2 tsp salt
⦁ 1/2 tsp nutmeg
⦁ 1/8 tsp mace (Substitute the mace called for in your recipe with an equal amount of nutmeg. ... If you don't have nutmeg, you
can also use allspice, cinnamon, ginger or pumpkin pie spice (which has nutmeg in it) as a stand in.
⦁ 2 large eggs
⦁ 1/2 tsp vanilla extract
⦁ 5 1/4 cup flour
⦁ 2-3 litres oil for frying purpose(about 12 cups)
⦁
⦁ FOR GLAZE:
⦁ 3 1/2 cups icing sugar (sifted)
⦁ 2 tsp. Karo syrup
⦁ pinch of salt
⦁ drop of vanilla
⦁ 6 tbsp water

first thing you want to do is melt the fats....
place butter and veg sortening in mixing bowl ..
pour over the warm milk (that you bring to a light boil)
stir till butter and shortening is completly melted...
set it aside...till room temp..

now to activate the yeast....
take 1/3 cup warm water 95 degrees F
sprinkle 3 tsp. active dry yeast into the warm water
leave to sit for 5 min..
put the yeast, the milk the sugar the spices into mixer bowl..
place eggs into a bowl and beat in Vanilla ext. then add to mixer bowl ..
the add 1/2 the flour..using paddle attachment.. start on slow then raise the speed to med. and mix for about a min..then add rest of flour doing the same thing..
now switch to dough hook and beat for about 5 min till dough pulls away from the bowl... it will be very sticky ..if you find it too sticky add a little flour at a time but not too much ..
now put dough into a greased(oiled) bowl and cover with plastic wrap or tea towel and let proof(rise) for 1 hour in a warm place or can let rise in refrigerator overnight ..
after it has risen put dough on work surface that has been well floured..also flour rolling pin...
roll out to about 3/4 of an inch thick... you need 2 different cutters one for the outter circle and one for the inner circle ..
place on very heavely floured baking sheets ... (or as someone here in comments suggested to spray with oil) ...
now place a dish with bowling water into oven that is turned off..till risen ..
heat oil 10 min before the doughnuts are done rising... heat oil to 365 degrees Fahrenheit or 190 degrees Celsius...

use scraper to get doughnuts off cookie sheet
place into hot oil being very careful not to get burned.
do not crowd the fryer..
fry for one min on each side...turning with either chop sticks or I use the end of a wooden spoon, ,
the little balls of doughnuts will not take as long..
place on paper towels...
make glaze and dip into glaze and place onto cookie racks ..
or if you would just like a sugar coated ones just place sugar into a bowl and dip both sides of doughnuts into sugar ...you can add cinnamon to the sugar also mmmm
watch the video it is better explained .. I did this so I could print out the recipe ...xx
PARCHMENT PAPER INTO SQUARES..
ABOUT 4X4 INCH..
AFTER YOU CUT THE DOUGHNUT PLACE ON PARCHMENT PAPER ONE FOR EACH SQUARE..THEN AFTER THEY HAVE RISEN JUST TAKE ONE SQUARE AT A TIME AND PLACE THE DOUGHNUT AND PAPER INTO THE FRYER AND THE DOUGHNUT SHOULD COME RIGHT OFF OF THE PAPER..WITH TONGS TAKE OUT THE PARCHMENT PAPER AND CONTINUE FRYING THE DOUGHNUTS..XXX

[anyaebao]

"First thing that we have to do is to melt our fats"
Wish it was that easy for my own body fats. Anyway, lovely video as usual x

[larincj]

I can say with total certainty that this is by far THE BEST DONUT RECIPE IN THE WORLD!!! These turned out amazing, I've been looking for donuts like this for a long time, thank you so much!! 💖💖

[jamesanderson]

Jemma, I copied this recipe to myself about 3 yrs ago( in my email). I recall thinking it looked very efficient and very unique. I just made them today, finally, without a hitch. I have to tell you, I was a chef earlier in life, and I am a "foodie".
I frequent a small donut shop in NYC every time I go there. They are magnificent. They beat every "typical donut shop on the street" in Dallas, Tx where I am from.
Your recipe equals that of the one in NYC (minus the fancy flavor profiles they employ).
You do very very nice work in the James

[maryamshaikh]

Halved the recipe and made it with plain flour (since strong flour is not available where I live), and without a stand mixer. Turned out perfect! Thank you Jemma!

[NessiBessi]

Made these with half/half wholemeal & white bread flour, coconut oil instead of shortening and dusted with cinnamon sugar, they were the fluffiest and lightest doughnuts that I've ever made. Way better than krispy kremes!

P.S I made a rainbow cake for my son's first birthday and it was a huge hit too.

keep those recipes coming. x

[kiwijustcarol]

I’ve just made these today and they turned out amazing! I doubled the butter as I didn’t have shortening, I also added a teaspoon of sugar to the active yeast as that is what I am used to. I also put in 80 grams of sugar instead of 50 as 50 didn’t look like much lol and didn’t add in any spices as I forgot! ! I mixed all by hand as I don’t have a stand mixer. Anyway, they turned out fab! Oh and I used plain flour :)

[graciechristine]

I feel like Jemma always bakes the one thing I am craving and really want to eat. Like I was thinking of donuts and then she put up this video! And when I wanted red velvet cakes she baked them!

[ummillyaas]

These are the best raised doughnuts ever! I have made them 5-6 times and each time they come out perfect! I wish I could add pictures, they look exactly like Jemma's. The recipe is also versatile and if you mess something up a little, they still come out!! The first two times, I followed the recipe to a T and used a scale. The third time, my sister accidentally turned the mixer up too high and we lost about half the flour. I added back what I thought we lost and the dough was kinda stiff, but they still turned out light and fluffy! The fourth time I used evaporated milk and water for the milk, and the fifth time they over rose both rising. Still perfect. Try the recipe, you will not be disappointed! I also did an overnight rise and that turned out fine. Thank you, Jemma!

[ummukhadijah]

Use 2 egg yolks instead of 2 large eggs. It’ll make the donut stay fresh and soft even after a few days...

Love you, Jemma! 🌹

[bobbiebrandel]

I cannot thank you enough for this video. I've been trying and trying to learn to make doughnuts and the results have ended up in the garbage. I followed this carefully, converted the ingredient measurements to cups and measuring spoons, and it just worked like a charm. I let the doughnuts raise a bit too much and learned that you need to keep them well apart!! It has been a very long time since I've had such a great day. These taste so good. THANK

[annabellemaher]

I just made these and they are SO GOOD. It took a while, but the outcome was so worth it. My family devoured them in one day! Thankyou Gemma!!!

[seankelly]

I've made these a lot, without any modification, and they are fabulous. Everybody who tries them loves them. Thank you for sharing Jemma.

[cristianandcristiana]

this is not my first time making donuts..i’ve tried all kinds of recipes and they were really really good...but Jemma took them all back to school in this simple yet AMAZING recipe...if you wanna know what biting into a cloud feels like...please make these! they are so amazing and soft, chewy, light, and oh so good!!! btw...please do yourself a favor and get a scale!! super cheap..and way easier than measuring everything in cups and making a mess (and ya i’m american, lol)

[keithrides]

Love how fluffy and plump these turned out. I am going to give this recipe a go. Thanks for all your experimenting to perfect this.

[beerbaron]

Jemma... I just made these (finally) and I can honestly say... they are
amazing. Like eating delicious, yeasty glazed pillows. And forget about
having them warm! They're addicting and the glaze is really tasty. That
golden syrup gives a nice touch.

Thanks for this one!

[theycallmesalmanella]

Made these tonight and they were absolutely delicious. I’ve tried a few recipes from this channel and they have quickly become firm favorites. Keep up the great work Jemma. Your videos are always concise and easy to follow. I’ve never been a good baker but with your help I’m getting more confident. ❤️