Doughnuts (donuts) are popular and tasty Nigerian deep-fried snacks and affordable party and wedding small chops idea that guests love. Even if you cannot afford to serve a full-on mix of assorted finger foods at your reception or any party, you can save costs by making 100 or more doughnuts yourself in advance.
Making doughnuts requires a few cheap ingredients and the process of making it is easy and not time-consuming.
If you’d like to learn how to make doughnuts from scratch, scroll down and let’s get right into it. There’s a video tutorial, ingredients list, and also a written list of steps with explanation, PLUS recipes for making a large number of donuts (with yeast and also without yeast).
Also covered in this post is a list of common doughnut mistakes and how you can avoid them; and answers to common doughnut questions people ask. Read on.
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Ingredients List for Quick and Easy Doughnut and Recipe
The ingredients for making doughnuts are few and pretty basic, and the preparation process is simple. It’s so easy to learn how to make donuts if you have never made them before. Here is a list of ingredients you will need:
- Flour – 500g (4 cups)
- Yeast – 4 teaspoons (15g/ 2 sachets)
- Eggs – 2
- Butter – 3 tablespoons (40g)
- Granulated sugar – 4 tablespoons (1/4 cup / 50g )
- Warm milk – 2/3 cup (140ml)
- Warm water – 1/2 cup (100ml)
- 1 teaspoon of Grated nutmeg and/ or vanilla extract (for extra flavour)
- Pinch of Salt
- Groundnut oil or any vegetable oil (for frying)
You’ll also need:
- A Standard Measuring Cup
- A bowl for mixing the ingredients
- Small chopping board
- Rolling pin (or improvise with a wine or beer bottle)
- Spatula or wooden spoon to mix the ingredients
- Doughnut cutter (or improvise with two small round objects you can find in your kitchen you can convert to cut the doughnut and doughnut holes. For example, use the open end of a cup to cut the doughnut rings shapes, and use the cover of a soft drink bottle to cut out the doughnut holes).
- A wok or deep pot for frying
- A strainer/ skimmer spoon to scoop out the donuts from hot oil.
SIDE NOTE: The above recipe will make about 20 doughnuts (or more or less, depending on the size of your cutter). Before the end of this post, I also included a recipe and ingredients list for making 100 doughnuts, for a quick reference if you’re planning a party or Nigerian wedding reception.
Ingredients for Making 100 Pieces of Doughnuts
For a small Nigerian wedding or party with 100 guests lists, here are the measurement for each ingredient, a complete recipe for making 100 pieces of doughnuts:
- 2.5 kg (20 cups) of flour
- 75 g yeast (10 sachets/ 20 teaspoons)
- 10 eggs
- 200 g butter (15 tablespoons)
- 250 g (4 1/4 cups) granulated sugar = 20 tablespoons
- 2 1/3 cup = 700 ml warm milk
- 500 ml warm water (2 1/2 cups)
- 2 teaspoons of grated nutmeg and/ or vanilla extract (for extra flavour)
- 1 tablespoon salt
- Groundnut oil or any Vegetable oil (for frying)
Want a recipe for making 200 pieces of doughnut? Simply double each ingredients’ quantities in the above 100 doughnuts recipe.
Ingredients for Making Doughnuts with 1 Kilogram of Flour
Want to how many pieces of doughnut you can get from 1 kg of flour, the ingredients’ measurements and the recipe is below. That should give you about 40 pieces of doughnuts (or more, or less, depending on the size of cutter you’re using). Here’s a recipe for making doughnuts with 1kg flour:
- 1 kg (8 cups) of flour
- 30g yeast (4 sachets/ 8 teaspoons
- 4 eggs
- 80g butter (6 tableSpoons)
- 100g (1/2 cup) granulated sugar = 8tbsp
- 1 1/3 cup = 280ml warm milk
- 200ml warm water (1 cups)
- 5 teaspoons of grated nutmeg and/ or vanilla extract (for extra flavour)
- 1 tsp of Salt
- Groundnut oil or any Vegetable oil (for frying)
How to Make Doughnuts with Baking Powder (No-Yeast Doughnuts)
If you want to make doughnuts with baking powder (also known as no-yeast doughnuts), simply follow a recipe specifically indicated as no-yeast donut recipe in order to get the right amount of baking powder to use. No-Yeast donuts are usually baked, and are also referred to as ‘Baked Donuts’.
If you use a yeast-doughnut recipe (like the ones above) and just use baking powder where it was specified to use yeast, the resulting doughnuts will not come out okay. So, you have to use a recipe specifically made for making doughnuts with baking powder.
Below is a no-yeast doughnut recipe using baking powder, if you’re looking for how to make doughnuts without yeast.
- 500 g (4 cups) of all-purpose flour
- 50 g (1/4 cup) granulated sugar = 4 tbsp
- 2 eggs
- 2/3 cup = 140 ml warm milk
- 40 g butter (3 tableSpoons)
- Pinch of salt
- 2 teaspoons baking powder or 1 sachet
- 100 ml warm water (Half cup)
- 1 teaspoon of grated nutmeg and/ or vanilla extract (for extra flavour)
MORE FINGER FOOD IDEAS:
- How to Make Crispy Tasty Samosa (Recipe for Samosa Wrappers and Fillings)
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- How to Make Crispy Tasty Spring Rolls (Recipe for the Wrappers and Fillings)
The Steps: Making Homemade Doughnuts from Scratch
1. Combine the ingredients: Pour the milk into a mixing bowl. Then add the yeast, sugar, salt, egg, melted butter, nutmeg
2. Blend together: Using the spatula or wooden spoon, stir or whisk to blend the ingredients together.
3. Make the Doughnut Dough: Now, add in the flour and stir to mix everything together until all the flour has combined and it forms a sticky dough.
4. Knead until smooth: Switch from the spatula to using your hands and continue kneading to mix the dough.
- The goal is to make all the powdered flour to completely mix up and you can no longer see powder.
- Keep kneading until the dough is no longer sticky, and your hand and the mixing bowl is clean. The doughnut dough should gradually look like a neat ball of pounded yam. Lol. Kneading is technically about using your hand to punch or pound the dough together, aiming to achieve a smooth and elastic pounded-yam appearance, if that makes sense.
5. Oil the bowl: Lightly rub some vegetable oil around the mixing bowl and place the dough in the bowl. Then thinly rub some oil on the dough.
6. Leave it to rise: Next, cover the bowl tightly with a plastic wrap/ nylon or foil paper and leave it for 1 to 1 1/2 hours.
7. Take out the dough: After one hour, open the bowl of dough. It should have doubled in size and become lighter and fluffy.
8. Flour the cutting board or table: Next, dust on some flour on a table, flat surface or cutting board and place the dough on top.
9. Roll and cut to shapes: Now, dust some flour on the rolling pin and press it down on the dough, roll to 1/2 or 1/4 thickness.
10. Cut into Shapes: Now, cut into doughnut shapes using a doughnut cutter. If you don’t have a doughnut cutter, you can use any round/ circular object such as a plastic or metal cup to cut out the doughnut ring shapes, and use a small bottle cover to cut out the doughnut holes.
11. Proof the dough: Cover the already-cut doughnut shapes and leave them to rise for another 30 minutes.
12. Fry the doughnuts in small batches: Fill the pan with oil and fry on medium heat. Be sure to test the oil temperature with one doughnut hole. Fry the doughnuts on both sides, to a golden brown. Repeat the frying process until you fry the entire doughnuts.
13. Drain: Transfer the cooked donuts from the frying pot to a bowl lined with paper towels (kitchen serviettes) or to a rack, to drain the excess oil.
14. Optional Steps:
- To make jelly-filled donuts: Fill the fried doughnuts with jam or your desired filling.
- To make sugar-coated doughnuts: Sprinkle some granulated sugar or dip them into a bowl of granulated sugar while they’re still warm. Turn them over to sugar on the second side. If glazing, wait until they have cooled.
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