Sunday, 27 January 2013


This picture is from

Who doesn't love donuts, huh?  When I was a kid, I used to read the books of Christopher Pike; The Spooksville novellas was my favourite;  I remember the male characters in the book would usually hang in a local bakery where they would eat lots of donuts.  I really wanted to try these donuts at that time but couldn't find any in the bakeries of my locality.  Donuts are not so popular in Mauritius as in US and Canada.  A few years back, I came across a mini cake shop in Port Louis called "Puits D'amour" selling mini donuts.  I gave it a try, and understood instantly why Americans and Canadians love it so much.  The mini donuts were slit and filled with cream.

I looked for recipes on the net, watched YouTube Videos and started to gather books containing donuts recipe.  OMG, there are so many varieties of donuts.  Click here, you will be left mouth wide open like me.  One of the simplest and nicest donut I saw on the net was from "Cherry on a Cake".  

Basically there are two types of donuts:  Yeast-raised donuts and cake donuts.  They can be either fried or baked.

I have used the recipe of Wayne Gisslen (2005), Professional Baking, Fourth Edition.  The ingredients for 250 g flour are: 137.5 g water    12.5 g fresh yeast    25 g fat    35 g sugar    4.3 g salt    0.75 g mace    12.5 g non-fat milk solids    35 g eggs    250 g bread flour.

I tried the recipe twice.  The first time I made the donuts, I used 100% bread flour.  The second time, I used bread flour + all purpose flour and I got a more tender product.      

110-137 g warm water*
5 g instant yeast
25 g margarine
35 g sugar
A pinch of salt
13 g milk powder
35 g eggs
150 g bread flour 
100 g all purpose flour

*The amount of water will depend on your flour absorption values.  110 g was ideal for me.


1.  Combine the yeast and 100 g warm water.  (Later you use the 10 g if need be).

2.  Sift your flours in a large bowl.  Mix in the salt, sugar, milk powder and margarine using a fork.  Make a well in the center; add in the beaten egg and yeast suspension.  Mix until you get a sticky mass of dough (Use more water if need be).  Allow to relax for 2-3 minutes before kneading.

3.  Knead the dough for 5 minutes on a lightly floured surface (1 teaspoon of flour should be enough for the whole kneading process).  Allow the dough to relax for 3 minutes.  Knead for 5 minutes again, and then relax for another 3 minutes.  Finally knead for 5 minutes and place the dough in a buttered bowl.  Cover with cling film and allow to ferment for about 90 minutes.

Kneading time: 15 minutes by hand, the kneading process should include folding and knocking back of the dough

If you are going to use a mixer, develop the dough completely for about 6-8 minutes at second speed (Wayne Gisslen, 2005). 

The second time I made these donuts, I left the dough to ferment overnight in the fridge.

4.  De-gas the dough.  Flatten or roll out gently to 12 mm thickness.  Let the dough relax for a min.   Cut out donuts with a donut cutter.  Cut as close together as possible to minimize the quantity of scrap.

5.  Combine the scrap dough and let it relax. Flatten or roll out and let it relax again. Continue cutting donuts.

6.  Allow to proof for an hour on wax paper (the donuts will be easily removed from wax paper without deflating than on a baking tray).  Cover with a damp towel.

7.  Heat oil in a deep fryer at 190°C.  Gently slide in the donuts; fry until golden brown on both sides.  When the donuts are fried, lift them from the oil and let excess oil drip off. Place the donuts in one layer on absorbent paper or cooling rack.  Allow to cool.

Fry for about 2 minutes on each side; just flip it and tap the cooked side with your slotted spoon, if you hear an empty sound you know it is cooked; repeat the same process for the other side 

So happy I got the nice white ring around the donuts

8.  Slice and fill with the cream of your choice.  I used my dad's Eclair Cream.  Click here to get the recipe.  You can ice the top, sprinkle with powdered sugar or decorate with melted chocolate.  I let you decide...

So... here you are, donut with cream!!!

Here are some additional pictures.  I made the donuts with nutella the very first time I tried the recipe with 100% bread flour.

I filled the remaining scrap dough with marmalade and fried it.  I used it as a tester to check if the oil is ready for frying the donuts.   


  1. JzkAllah khairan, I have been waiting for it, trying it soon , insha Allah


    love u

    1. Thanks honey :-D don't forget to tell me how it turns out...

  2. If Mr, a 10 to your blog, the best recipe for Donuts I have ever seen, very well explained, congratulations. From Spain, we invite you to visit my blog of traditional Valencian cuisine greetings.

  3. Hi Nash, I was so excited to try this recipe because I miss my UK donuts but I tried the recipe twice and both times they were terrible :(

    They don't rise as much as yours so they are a little flat, how can I make them 'chubbier' I don't know what I'm doing wrong.

    1. ok.. no worry.... tell me if you are familiar with yeast doughs? make sure you are using warm water... not hot... which yeast were you using (the brand)... saf is a good yeast, but here i was using the one in light purple packet available in mauritius. the proofing is very important... if 1 hour is not enough, then leave it for about 2 hours... if it doesnt rise during the proofing, you know something is wrong somewhere.. either you killed the yeast by using hot water or you have used expired yeast or ventilated yeast... use all purpose flour from moulin de la concorde and bread flour Blédor faratha... i remember the first time, i started baking bread, i didn't took these parameters seriously and was always failing with my breads...

  4. Hi Nashreen,

    I have never make fried donuts before and I'm learning lots of great tips from you :D The one with Nutella looks ultimate!


  5. your blog is the best in mauritius

    1. You really touched my heart with those nice words :-D

  6. Realmente espectaculares tus donuts, un saludo desde España!


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