A trip to the seaside is a classic summer outing, but the weather doesn’t always play ball. Recreate everyone’s favourite end-of-the-pier sweet treat at home with a batch of fresh vanilla glazed donuts.
This dish contains the following allergens: milk, Eggs, Milk/Dairy
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For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Utensils
Chopping Board
Step 1
Combine the milk, 2 teaspoons sugar and yeast in a small bowl. Let sit until foamy, generally around 5 minutes
Step 2
Whisk the egg, water and vanilla in a bowl. Combine the flour, remaining sugar and salt in the bowl of a stand mixer using dough attachment. On low speed, slowly add yeast mixture, egg mixture and butter. Mix until the dough forms a ball, around 5-7 minutes. The dough will be a bit sticky. Place the dough in a large greased bowl tightly covered with plastic. Set aside in a warm place until dough has doubled in size, around 1- 2 hours
Step 3
On a lightly floured surface, roll dough to around 1.3cm thick. Cut dough with a 7.6cm round cutter, then cut out the centers with a 2.5cm cutter. Line a baking sheet with parchment and cooking spray. Place donuts on the baking sheet and leave to rest for 1 hour
Step 4
Place the Cook & Crisp Basket in to the Ninja Foodi Multi-Cooker pot. Close the Air Crisp lid, preheat on AIR CRISP at 150°C for 5 minutes
Step 5
Place 4 donuts in the basket, careful to make sure the donuts don’t touch. Close the Air Crip lid. Select AIR CRISP and select temperature to 150°C, then select time to 16 minutes. Press START/PAUSE to begin
Step 6
Check after 14 minutes, if they’re looking golden in colour then remove. If not, continue for more 2 minutes. When cooking is complete, remove the donuts and repeat with remaining batch. Allow to cool a bit
Step 7
Mix the glaze ingredients together. Dip the tops of the donuts in glaze before serving. Add sprinkles if using
Combine the milk, 2 teaspoons sugar and yeast in a small bowl. Let sit until foamy, generally around 5 minutes
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 2 of 7
Whisk the egg, water and vanilla in a bowl. Combine the flour, remaining sugar and salt in the bowl of a stand mixer using dough attachment. On low speed, slowly add yeast mixture, egg mixture and butter. Mix until the dough forms a ball, around 5-7 minutes. The dough will be a bit sticky. Place the dough in a large greased bowl tightly covered with plastic. Set aside in a warm place until dough has doubled in size, around 1- 2 hours
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 3 of 7
On a lightly floured surface, roll dough to around 1.3cm thick. Cut dough with a 7.6cm round cutter, then cut out the centers with a 2.5cm cutter. Line a baking sheet with parchment and cooking spray. Place donuts on the baking sheet and leave to rest for 1 hour
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 4 of 7
Place the Cook & Crisp Basket in to the Ninja Foodi Multi-Cooker pot. Close the Air Crisp lid, preheat on AIR CRISP at 150°C for 5 minutes
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 5 of 7
Place 4 donuts in the basket, careful to make sure the donuts don’t touch. Close the Air Crip lid. Select AIR CRISP and select temperature to 150°C, then select time to 16 minutes. Press START/PAUSE to begin
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 6 of 7
Check after 14 minutes, if they’re looking golden in colour then remove. If not, continue for more 2 minutes. When cooking is complete, remove the donuts and repeat with remaining batch. Allow to cool a bit
For the doughnuts
120ml
milk, warm (40 °C)
100g
caster sugar, divided
1 packet (2 ¼ tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
450g
flour, plus more for dusting
1 tsp
salt
60g
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
120g
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
For the doughnuts
4oz
milk, warm (40 °C)
3.5oz
caster sugar, divided
1 packet (2 1.4 tsp)
active dry yeast
1 large
egg
2 tbsp
water
1 tsp
vanilla extract
16oz
flour, plus more for dusting
1 tsp
salt
2.1oz
unsalted butter, melted
As required
oil, for greasing
For the vanilla glaze
1 tsp
golden syrup
2.4oz
icing sugar
1 tbsp
water
¼ tsp
vanilla extract
As required
sprinkles (optional)
1-2 drops
food colouring (optional)
Step 7 of 7
Mix the glaze ingredients together. Dip the tops of the donuts in glaze before serving. Add sprinkles if using
