Homemade Doughnuts
These Homemade Doughnuts are puffy and light and a little chewy. You can even bake them if you don’t want to fry them and have a healthier Homemade Doughnuts version. They can be stored in the fridge in a airtight container for couple of days or even frozen. View the video recipe here and subscribe to our YouTube channel. Also navigate here to see more desserts we’ve made.
Quantity: Makes around 30 doughnuts
Prep & Rise Time:
1.5 hours
Cook Time:
30 minutes
Quantity: Makes around 30 doughnuts
Prep & Rise Time:
1.5 hours
Cook Time:
30 minutes
- 15 g yeast
- 750 g flour
- 250 ml milk
- 250 g Philadelphia
- 2 eggs
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp vanilla essence
- oil for frying
Topping
- 100 g powdered sugar
Step 1
Warm up the milk at 40 C, remove from heat and mix with the yeast. Cover and set aside for 10 minutes.
Step 2
Mix together the cream cheese and eggs until well combined. Add flour, salt, olive oil, lemon juice and mix until well combined. Use the dough hook to knead the dough for 8 minutes until smooth and soft. Cover with a plastic wrap and let it rise for 1 hour.
Step 3
Place the dough on a floured surface, and fold into a square. Roll out the dough into a large layer of 45×50 cm. Cut out the doughnuts using a regular glass and a small bottle cap to cut out the doughnut center. Remove the scraps and fold again, roll out and cut more doughnuts until there is no more dough left. Cover the doughnuts with a kitchen towel and let them rise for 30 minutes.
Step 4
Heat up the oil using a large thick pan or pot. When oil is hot lower few doughnuts at a time and cook 2 minutes on one side, turn them and cook 1 more minute. When ready place them on a paper towel to remove excess oil. Repeat the process until they all doughnuts are cooked.
Step 5
Add the powdered sugar on a large plate and take each doughnut (while still warm) through the sugar, turn on all sides until well coated.
