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Italian Doughnuts or Donuts!



40 portion(s)

Italian Doughnuts

  • 600 grams plain flour (preferably OO flour)
  • 100 grams castor sugar
  • 30 grams dried yeast
  • 500 grams desiree potatoes or other boiling potatoes
  • 400 --- mls water
  • 50 grams unsalted butter room temp
  • 2 eggs
  • 250 --- mls warm milk
  • 400 --- mls canola oil

Sugar Coating

  • 200 grams castor sugar, extra
  • 4 teaspoons ground cinnamon
  • 1 teaspoon vanilla sugar
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Peel & cube potatoes into 2cm pieces

    - Put potato into simmer basket, put in bowl an fill with 400 ml water

    - Cook for 20-25 mins at 100oC speed 1. Make sure potatoes are well cooked, they start to fall apart when cooked.

    - Once cooked lift out simmer basket using spatula and was TM bowl.

    - Put potato back into bowl an chop for 8 secs on speed 4

    2. While potatoes are still warm add flour, yeast, sugar (100gms), butter, eggs and warm milk.  Gradually bring up speed to speed 8 and combine for 6-8 seconds.

    - Knead for 1-2 mins on interval speed.

    3. Turn out on floured surface an cut dough into smaller pieces.  With rolling pin roll out onto a circle about 1 cm thick.  Using a large scone cutter cut out pieces.  Using a smaller cutter, cut a small hole in the middle to make a doughnut shape. Alternatively, you could also roll walnut sized balls and roll them into 10 cm long sausages and shape them into donuts.

    4. Place cut pieces onto floured surface and stand covered for 30 mins or until doubled in size.

    5. Combine extra sugar, cinnamon, and vanilla sugar in a bowl.

    6. Deep fry doughnuts in small batches. 4 at a time works well,drain on absorbent paper, while warm roll in sugar/cinnamon and serve warm.

  2. TIP:

    Use wooden chopsticks to flip doughnuts in oil and for covering with sugar.

    Extra decadent:  make a chocolate sauce for doughnut dunking!

    Chop 200gms dark chocolate 5 sec speed 8.  Add 200ml thickened cream and cook 2-3 mins at 50oC speed 3, then dunk your doughnuts!!! Enjoy!


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • just wondering if you have

    Submitted by gingernut_chestnuts on 10. March 2016 - 15:57.

    just wondering if you have tried to oven bake these?

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  • Great recipe ! I gave the

    Submitted by Luella on 10. September 2014 - 23:28.

    Great recipe ! I gave the dough a double rise (before cutting the doughnuts and then after). I only had a small scone cutter and thought I could just make doughnut disks but I think the hole is quite important for even cooking (the doughnuts without were quite doughy); I made the whole with my fingers (pushing through in the center).

    They were slighty chewy today. Very pleased with the recipe, thanks for uploading.



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