One of my favorite deserts when Josh and I go to Olive Gardens is the Italian donuts, so when I stumbled across Gordon Ramsay’s homemade donuts recipe I knew I had to share it!
My mother-in-law used to make fresh donuts when she cooked for a local diner in Chester, VT and I have always thought it would be wonderful to learn how to make homemade donuts, but didn’t because I thought I would be too time consuming.
So I was quite surprised to learn that you can make homemade donuts in just an hour and a half!
I figured it would take much longer then that to make the dough and let it rise, but no. There is nothing that I love more then warm homemade donuts, so you can just imagine how my taste buds are singing at the thought of these fresh donuts in Gordon Ramsay’s tutorial below.
How to Make Homemade Donuts Tutorial
Homemade Donuts Ingredients List:
- 3/4 cup Milk
- 3 1/2 tablspoons Sugar
- 1 tablespoon Fresh Yeast
- 3 1/2 tablspoons Butter
- 1 1/3 cups Flour
- Pinch of Salt
- 2 Egg Yolks
- Grape seed or Sunflower Oil
Donut Chocolate Filling:
- 8 1/2 fl. oz Double Cream
- 2–4 tbsp Runny Honey
- 9 oz Dark Chocolate, Chopped
- 1/4 cup Cold Butter, Cubed
Donut Raspberry Filling:
- 1 cup/1 package Frozen or Fresh Raspberries
- 1-2 tbsp Pectin
- Lemon Juice
- Lemon Zest
- 2-4 tbsp Raw Honey
How To Make Homemade Donuts
- Heat the sugar and milk in a pan for about 5 minutes until the milk is warm and the sugar has dissolved.
- Crumble the yeast into a bowl, pour in half the warm milk, then mix and leave to one side. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).
- Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeast milk and the hot milk. Mix together, drawing in the surrounding flour to make a dough.
- Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra plain flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with cling film to stop the dough forming a skin on top and leave to rise in a warm place for 1–1½ hours until doubled in size.
- Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth and glossy.
- When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 1in and shape it into a rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with baking paper and leave to rise again for 30–40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)
- Combine the remaining sugar with the cocoa powder in a bowl and set aside. Put the oil in a pot and heat until a drop of water sizzles on top.
- Fry the doughnuts, in batches, for 3–4 minutes until evenly golden brown and cooked through. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the cocoa sugar or plain sugar to coat.
- To fill the doughnuts, spoon the warm chocolate filling or raspberry filling into a piping bag fitted with a small plain nozzle. Make sure you pipe while it’s still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve straight away.