So, this is a yeasted doughnut, takes a bit of time, but if you do it right, they taste amazing. They also smell fantastic. You can also bake them and make them into a split bun or a blackberry bun. Or you can fill them full of your favourite jam if you have a piping bag and nozzle. But first we’ll start with the doughnut base……

We use a fresh yeast; we think it tastes much nicer. You can go to the bakery part of your local supermarket and ask for fresh yeast, alternatively, use a dried yeast (a 7g packet should do it) it will do the same job, but it might take a bit longer. We use a 00 flour. This is a really fine flour with a great gluten content. You can use a white bread flour instead, the finished doughnuts will be slightly heavier.

You will need:

  • Deep fat fryer

  • 6cm Scone cutter

  • 2cm scone cutter

  • Stand mixer with balloon whisk and dough hook

  • Silicone paper squares 8cm x 8cm


  • 250ml warm milk (31 degrees Celsius)

  • 20g fresh yeast

  • 80g caster sugar

  • 80g vegetable oil

  • Zest & juice of one large orange

  • Teaspoon of vanilla essence

  • 600g 00 flour or good bread flour

  • 70g potato starch or tapioca flour

  • 50g sugar

  • 2 x drops of orange blossom water


Don’t over heat your milk – you will toast your yeast and it will be no use to you what-so-ever. Add your yeast to the milk and stir. Leave to “bloom” or go frothy – this means that the yeast has started to activate.

Whilst you’re waiting flour this to happen, in the bowl of your stand mixer mix together your caster sugar and oil. Add the orange juice and zest and vanilla. Add the remaining ingredients and whisk until just combined. Swap to your dough hook and knead on medium speed for 10 minutes or until the dough is smooth and elastic.

Transfer to a large, oiled bowl, cover with cling film or a beeswax alternative, and leave to rise for at least an hour or until doubled in size.

Roll out onto a floured surface and roll to about 3cm thick. Take your scone cutter and cut out rounds. Take your small scone cutter and cut out the centre of each round. Place each doughnut on the individual silicone paper squares and pop on a baking tray and cover with a piece of oiled cling film. Leave to rise until doubled in size.

Just before you’re ready to cook the dough nuts, pop your fryer on. Set to 150 degrees Celsius. This is important – too hot and the doughnuts won’t cook all the way through and will be heavy. Pick your doughnuts up on their silicone mats and place in the hot oil two at a time. Flip at two minutes and continue to cook until golden brown.

Roll in the sugar mixed with the orange blossom water. And eat!

Bake Italian Doughnuts with The Velveteen Rabbit Recipe!
Bake Italian Doughnuts with The Velveteen Rabbit Recipe!
Bake Italian Doughnuts with The Velveteen Rabbit Recipe!
Bake Italian Doughnuts with The Velveteen Rabbit Recipe!