Donuts from Scratch

Mix dry ingredients. 

Whisk 

3 cups (360 g) all-purpose flour, 

1/3 cup (67 g) sugar, 

2 1/4 tsp (7 g) instant yeast, and 

1 tsp (6 g) salt

 in a large bowl

Add wet. 

Stir in 

1 cup (240 ml) warm water and 

2 tbsp (30 ml) neutral oil. 

Add 1 beaten egg  

Mix until a rough dough forms

Knead. 

Knead 8–10 minutes in a stand mixer or 12–15 minutes by hand until the dough is smooth and springs back.

First rise. 

Place dough in a lightly oiled bowl, cover, and proof for 45–60 minutes until doubled. In a cool kitchen, it might take 60–90 minutes.

Cut and shape. 

Cut the dough in 12 equal pieces and roll into balls. With your finger poke a whole in the middle of the ball and shape it into a ring. 

     Or..

Roll your dough out to about 1/2 inch thickness. Use a 3inch cutter and 1inch cutter for the center. Re-roll scraps once. From this batch you should get about 12 standard donuts, which means you can plan servings precisely.

Second proof. 

Place the donuts on a floured sheet, cover, and proof 25–35 minutes until puffy.

Fry. 

Heat oil to 350°F (177°C). Fry donuts 60–70 seconds per side until golden (total ~2–2.5 minutes). Let the donuts drain and cool on a rack for about 10 minutes before adding your topping.

Cinnamon sugar: Toss warm donuts in 

1/2 cup granulated sugar + 2 tsp ground cinnamon. This adds a sweet crunch. 

     

                    ENJOY! 😋

 

Cozy CoocooNut Custard Babka

🥥✨ 

Cozy CoocooNut Custard Babka (breadmachine style)

Soft, swirly, tropical, and just the right amount of end of summer cozy

🧡 Dough 

Ingredients

1/2 cup half & half

2 tbsp granulated sugar

3/4 tsp salt

2 large eggs

3 tbsp unsalted butter, chopped

2 1/2 cups + a few tbsp all‑purpose flour

3/4 tsp instant yeast

2 tsp coconut flavor (your chaotic twist)

🥥 Filling 

Ingredients

4 egg yolks

6 tsp softened butter

6 tbsp sugar

1 1/2 cups shredded unsweetened coconut

✨ Egg Wash

1 large egg

1 tbsp waterPinch of salt

🍞 Instructions

1. Make the Dough

Add all the ingredients as listed to your breadmachine. Set on 'Dough' cycle and relax — after the cycle is finished, let the dough rise in a greased bowl covered for another 30 min, like a cozy pillow with ambition.

Let it rise until puffy and adorable.

2. Make the Coconut Custard Filling

Whisk egg yolks, sugar, then add softened butter.

Stir in the shredded coconut until it becomes a thick, dreamy, tropical paste.

Set aside and try not to eat it with a spoon.

3. Roll & Fill

Roll out your dough into a rectangle.

Spread the coconut custard all over like you’re frosting a beach vacation. (Leave about an inch on the edges)

Roll it up tightly, slice lengthwise, and twist into a dramatic babka braid. Pinch and tuck the ends under and place it into a greased loaf pan.

4. Second Rise

Cover and let your braided beauty puff up again -about 1 hour

This is the “don’t peek in the oven later” stage’s warm‑up.

5. Bake

Brush with egg wash.

Bake at 350f for about 40min (or the internal temperature reaches 190f-195f) until golden, glossy, and smelling like a tropical bakery run by a cozy grandma.

6. Cool (or pretend to)

Let it cool slightly… or tear into it warm like the chaotic baking queen you are or burn your mouth like I just did! 

🌴 Janny’s Notes

The coconut flavor in the dough? Genius.

The custard bubbling? A sign of greatness.

The smell? Illegal.

The vibe? Cozy coocoonut perfection. 🤪