Doughnuts Because, Well, Doughnuts!

What with all the hype about a mass produced doughnut company coming to SA (oh you just realised we eat doughnuts over here did you?) I thought I would share one of my favourite doughnut recipes with you, just so you can see how easy they are to make yourself.

I first had these tasty nuggets of goodness about five years ago when my pal and fellow private chef Neill Anthony shared the recipe with me. So shout out to him for this one.

If you are feeling adventurous you can try piping them with jam but I prefer mine with cold custard. 

Brioche Doughnuts & Custard

Doughnut batter

– 750 flour

– 10g salt

– 20g sugar

– 14g yeast

– 7 eggs

– 500g butter

– Caster sugar to dust


– 9 egg yolks

– 100g sugar

– 1 vanilla pod

– 500ml cream

– Nutmeg to taste

Method ~ Custard

– Whisk the egg yolks and sugar until ribbon stage

– bring the cream, vanilla and nutmeg in a pot to the boil

– Add 1/3 of the cream mixture to the eggs and sugar

– Combine the mixture into the pot and stir continuously until thickened

– Pass through a sieve and then cool in the fridge

Method ~ Doughnuts

– Using a Kitchen Aid, combine the dry ingredients in the bowl and mix with the K beater

– Gradually add the eggs into the bowl until it binds together

– Dice the butter and slowly add to the bowl while the mixer is needing the dough

– On a medium high speed allow the dough to work for 20 minutes

– the dough should be stretchy and playable

– Remove dough from bowl and allow to cool in the fridge for 1 hour

– Now roll the dough into 10/15g balls

– let the balls prove for 10 minutes at room temperature

– Heat a deep fryer to 180 deg

– once the oil is hot, fry the dough balls until golden

– Toss the golden doughnuts in caster sugar and serve on top of the custard 

 Photo by Cherith Anne Photography