Faker To Baker Doughnuts

Faker To Baker Week 3 Doughnuts Recipe

1 - 20 pieces

Medium 35 Minutes



For the recipe  Faker To Baker Doughnuts


500 g Strong White Bread Flour
70 g Caster Sugar
1.25 g Salt (1/4 tsp)
7 g Fast-action dried yeast
120 g Unsalted butter
2 Medium Eggs
160 ml Water

To Decorate Select From The Following:

about 150 g Dr. Oetker Dark Chocolate
about 150 g Dr. Oetker 35% Milk Chocolate
about 150 g Dr. Oetker 26% White Chocolate

Glace Icing:

about 200 g Icing Sugar
30 ml Water




Place flour, sugar, salt, yeast and butter into a large mixing bowl and stir to combine. Using your fingertips, rub the butter roughly into the flour- it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water. Mix to make a rough dough. Either knead with a dough hook in the stand mixer for 10 mins, or knead on a lightly floured surface for 15-20 mins by hand, until elastic, smooth and shiny dough. Shape it into a ball, place back in the bowl, cover with cling film and allow to rise in a warm area for 1 hour, until doubled in size.


Once risen, knead for 2-3 minutes. Divide into pieces of 45-50g each (you should get around 20), shape them into balls. Space these out over two baking trays lined with non-stick baking paper. Lightly oil a sheet of cling film and gently cover the dough balls. Leave the cling film loose – the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled.

Nutritional Information for the recipe Faker To Baker Doughnuts

Per Serving Per 100 g / ml
Energy 2650 kJ
633 kcal
1608 kJ
384 kcal
Fat 26.84 g 16.27 g
Carbohydrate 85.28 g 51.68 g
Protein 10.99 g 6.66 g
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