Moist and Crispy Donuts with Sugar Coating

The Demant family is definitely a donut loving family, so it hurt our greasy hearts that we are not able to buy good, soft and greasy donuts in Denmark. Several places sell donuts but most often it is just a heavy and dry chocolate covered replica of a donut… One could wonder if the ‘creaters’ had ever tasted a real good donut – like those from Crispy Krem 😀

The recipe for these donuts is actually a CRONUT recipe (for those of you who do now what cronuts is, the easiest way to describe them is that it is a love child between a donut and a croissant). Actually we are not allowed to call it cronuts, as the ‘inventer’ has gotten copyright on the name – how wired is that??
Well, to get back to the recipe the butter was a little to soft and I blended it a few seconds to long so the flour mixture ended up being small crumbles instead of large one. Another thing which I did wrong (if the result were to be cronuts) was that I properly folded a rolled the dough to much without there being any flour between the layers, but as you can see on the pictures below it all ended happily with perfect moist, crispy donuts – actually my very first home made donuts 🙂

Donuts are actually easier to make than expected, but this recipe takes at least 12-15 hours including the resting time. I do not know if all donut recipes take that long, but I definitely believe that the long resting time has done something good for the end result – but try it yourself and leave a comment with your opinion 🙂


Ingredients (14 donuts)

1/4 cup water, room temperature

1/4 cup whole milk, room temperature

2/3 cup butter, cold

2 cups flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

1 cup canola oil for frying

2/3 cup sugar for coating


Combine water, milk and yeast in a mixing bowl and stir for a few seconds. Cut the cold butter into small cubes and place it in a blender together with flour, sugar and salt. Blend for a few seconds until butter and flour begins to crumble.IMG_1597

Add the crumbled flour mixture into the wet ingredients and use a plastics spatula to combine. IMG_1598

Pour the combined dough onto a floured surface and form a ball. Place in a bowl and cover with plastic wrap. Let rest in the fridge for 2 hours.IMG_1599

Place the rested dough on a lightly floured surface and roll it out until it is approximately 1/2-inch thick. Fold and repeat the process 4-5 times. Fold the last layer three times, wrap it in plastic foil and fridge over night.

Unwrap the rested dough and roll it out on a slightly floured surface. It should be approximately 2/3 inches thick. Use a 2 1/2 inch pastry cutter to cut out 14 donuts, and a 1 inch pastry cutter to cut the hole in the middle of the donuts. Place the donuts on a piece of baking paper, cover with a kitchen towel and let rest for an additional hour. IMG_1604

Place the canola oil in a frying pan and turn on the heat. The oil is perfect at 300F. Fry the donuts for 2-3 minutes on each side or until golden brown.IMG_1605 IMG_1606

Let the fried donuts rest on a piece of paper towel for a few minutes until dry, then turn them in the sugar 🙂

If you do not plan to eat them all at once, you can store them for 2-3 days in an airtight container at room temperature.IMG_1608 IMG_1609

Bon Appétit!


Ingredients (14 donuts)

0.6 dl water, room temperature

0.6 dl whole milk, room temperature

150 g butter, cold

250 g flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

2.5 dl canola oil for frying

1.6 dl sugar for coating


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