Doughnut Time UK is a beloved British doughnut shop chain known for its over-the-top, generously topped creations. This recipe captures the spirit of those indulgent treats with a classic yeast-raised doughnut, fried until golden and coated in a glossy glaze. It’s a weekend project that rewards you with light, airy rings that are far superior to anything from a packet mix.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ¼ cup (50 g) granulated sugar
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 1 tsp salt
- ¾ cup (180 ml) whole milk, warmed to 110°F (43°C)
- 2 large eggs, at room temperature
- 4 tbsp (56 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Vegetable oil, for frying (about 4 cups / 1 L)
- For the glaze: 2 cups (240 g) powdered sugar, ¼ cup (60 ml) milk, 1 tsp vanilla extract
Instructions
- In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough. Roll it out to ½-inch (1.25 cm) thickness on a floured surface. Cut out rounds with a 3-inch (7.5 cm) doughnut cutter (or a glass and a smaller cutter for the hole). Re-roll scraps and cut again.
- Place the doughnuts on a baking sheet lined with parchment. Cover and let rise for 30 minutes, until puffy.
- Meanwhile, heat 2 inches (5 cm) of oil in a deep, heavy pot to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully slide 2–3 doughnuts into the hot oil. Fry for 1–2 minutes per side, until deep golden brown. Use a slotted spoon to transfer to a wire rack set over paper towels.
- While the doughnuts are still warm, whisk together the glaze ingredients in a shallow bowl. Dip each doughnut into the glaze, turning to coat both sides. Place on a rack to let the glaze set.
Tips
- Yeast freshness: If your yeast doesn’t foam within 10 minutes, it’s dead—start over. Fresh yeast is essential for a good rise.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the doughnuts brown too quickly and stay raw inside; if too cool, they absorb oil and become greasy.
- Glaze consistency: The glaze should be thick but pourable. If it’s too thin, add more powdered sugar; if too thick, add a drop more milk.
- No doughnut cutter? Use a 3-inch (7.5 cm) round cookie cutter and a 1-inch (2.5 cm) cutter for the hole. You can also use a shot glass for the hole.
Serving Suggestions
Serve these doughnuts fresh, ideally within an hour of frying. They’re wonderful with a cup of strong coffee or a glass of cold milk. For a Doughnut Time–style indulgence, top the glazed doughnuts with sprinkles, crushed cookies, or a drizzle of melted chocolate.
Variations
- Cinnamon Sugar: Skip the glaze and toss the warm doughnuts in a mixture of ½ cup (100 g) sugar and 1 tbsp ground cinnamon.
- Chocolate Glaze: Replace 2 tbsp of the milk in the glaze with 2 tbsp cocoa powder, or melt 4 oz (115 g) dark chocolate and dip the doughnuts in that.
- Jam-Filled: Instead of cutting holes, fry round discs. Once cooled, inject strawberry jam using a piping bag fitted with a small tip.
Storage and Reheating
Doughnuts are best the day they’re made. Store leftovers in an airtight container at room temperature for up to 1 day. To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes. Do not refrigerate, as this dries them out. For longer storage, freeze unglazed doughnuts for up to 1 month; thaw and reheat before glazing.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After kneading, cover the bowl and refrigerate for up to 12 hours. The cold dough will rise slowly; bring it to room temperature for 30 minutes before rolling and cutting.
Why are my doughnuts tough? Over-kneading or using too much flour on the board can make the dough dense. Knead just until smooth, and dust the board lightly.
Can I bake these instead of frying? Yes. Place the cut doughnuts on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F (190°C) for 8–10 minutes, until golden. They’ll be more cake-like but still tasty.
How do I know the oil is the right temperature without a thermometer? Drop a small cube of bread into the oil; if it browns in about 60 seconds, the oil is around 350°F (175°C).
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture, which some prefer. Use the same amount.
My dough didn’t rise—what went wrong? The yeast may have been expired, or the milk was too hot (over 120°F/49°C) and killed it. Always check the temperature with a thermometer and use fresh yeast.
Related
- Carrots in Bukit Batok: Easy Local-Style Recipe
- Doner Kebab Knife: How to Carve Meat at Home
- Shawarma Game Horror: A Spooky Dinner Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).