Big Bowl Donuts

Isreal Robertson
4 3
75 mins
75 mins


Servings: 13
  • 175 ml Milk
  • 40 g Butter
  • 400 g + some flour
  • 1 package Dry yeast
  • 50 g Sugar
  • 7-10 Tbsp Salt
  • 1 egg + 1 egg yolk (Gr.M)
  • 1-2 l oil for frying
  • baking paper
  • 1 coated tablespoon baking cocoa
  • 500 g Vanilla pudding (chiller cabinet)
  • 50 g + some icing sugar
  • 1-2 TEASPOONS Lemon juice


  1. 1

    Warm up the milk. Melt butter in it. Mix 400 g flour, yeast, sugar and 1 pinch of salt. Add egg and egg yolk. Add warm milk-butter mixture. Knead the dough first with the dough hooks of the mixer, then with your hands for 5-6 minutes to a smooth dough.

  2. 2

    Cut the dough in half. Knead cocoa under one half of the dough. Form both halves of dough into a ball and put them back into the bowl. Cover and leave to rise in a warm place for about 1 1⁄2 hours. Knead the dough again with your hands. Then let it rest in the fridge for at least 3 hours.

  3. 3

    Knead both doughs briefly. Roll out one after the other onto some flour to a thickness of about 1 cm. Place the rolled out light and dark doughs on top of each other and roll up to a roll. Then roll out to a thickness of approx. 1 cm. This way the layer pattern is formed. Cut out 13-15 donuts (each approx. 8 cm Ø) with a donut cutter or glass rim, but do not remove the middle piece.

  4. 4

    Knead dough remains again and roll out. This creates a marble pattern. Then cut out again. Cover the filled dough circles and let them rise. Fry in portions. Lift out, drip off on kitchen paper and let cool down.

  5. 5

    Remove enough of the dough from the inner circle that a firm base remains. Fill the donut bowl with custard. For the icing, stir 50 g icing sugar and lemon juice until smooth. Dribble in strips over the donuts. Leave to dry. Dust with some icing sugar.

Nutrition Facts

240 kcal
33 g
9 g
5 g