Gordon Ramsay Doughnut Recipe

The First Time I Screwed This Up…

I used to think homemade doughnuts were easy.
Mix some stuff, fry, glaze — instant happiness, right?

The reality?
My first batch turned out heavy as bricks, oily as sponges, and somehow both raw and burnt.
Turns out, doughnuts aren’t just fried bread.
They’re a balance — light, airy dough, precise proofing, and fast, confident frying.

Watching Gordon’s approach made it click:
It’s not just a recipe. It’s a rhythm.
Time, temperature, and texture all have to line up.
Rush a step, and you’ll taste it immediately.

Once I followed the timing exactly — from yeast bloom to second rise to hot oil to hot glaze — the results were ridiculous:
fluffy centers, crisp edges, and that sweet, shiny glaze you dream about.

Why This Works (And Where Most Go Wrong)

Most doughnuts fail because:

• Yeast isn’t activated properly: If your yeast doesn’t foam, you’re doomed before you start.
• Overmixing the dough: Too much mixing toughens the doughnuts.
• Skipping the second rise: No second rise = dense, heavy doughnuts.
• Oil temp swings: Too cold = greasy doughnuts. Too hot = burnt outside, raw inside.

Gordon’s method fixes all of it:

• Careful yeast activation ensures lightness from the start.
• Gentle mixing and kneading keep the dough tender.
• Two proper rises develop flavor and perfect structure.
• Precise oil temperature delivers golden, airy doughnuts.

Ingredients That Actually Matter

• 7g active dry yeast – Fresh yeast means high lift.
• 60ml warm water – Just warm enough to activate yeast (about 40–43°C).
• 360ml lukewarm milk – Adds moisture and richness.
• 100g white sugar – Sweetens the dough just enough.
• 1 tsp salt – Balances all the sweetness.
• 2 eggs – For richness and tenderness.
• 80g shortening – Gives that iconic soft crumb.
• 600g all-purpose flour – Strong enough to hold shape, soft enough to bite.
• 1L vegetable oil – For deep frying.
• 75g butter + 250g confectioners’ sugar + 1½ tsp vanilla + 60ml hot water – For the glossy glaze.

How To Make Gordon Ramsay Doughnuts

1. Activate the Yeast:
Sprinkle the yeast over warm water. Let it sit for about 5 minutes until foamy. (If it doesn’t foam, start over.)

2. Mix the Wet Ingredients:
In a bowl, combine the yeast mixture with lukewarm milk, sugar, salt, eggs, shortening, and half the flour. Mix gently until combined.

3. Add Remaining Flour:
Gradually add the rest of the flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.

4. Knead and First Rise:
Knead on a lightly floured surface for about 5 minutes until smooth.
Place the dough into a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.

5. Roll and Cut:
Punch down the dough. Roll it out to about ½ inch thick.
Use a doughnut cutter (or two differently sized round cutters) to cut out the doughnuts and holes.

6. Second Rise:
Place the doughnuts on parchment-lined trays. Cover lightly and let them rise again until puffy — about 30–40 minutes.

7. Make the Glaze:
Melt the butter. Stir in confectioners’ sugar and vanilla. Add hot water, a little at a time, until you get a pourable glaze.

8. Fry the Doughnuts:
Heat the oil to 175°C. Fry the doughnuts in batches, flipping once, until golden on both sides — about 1 minute per side.

9. Glaze the Doughnuts:
While still warm, dip each doughnut into the glaze.
Let excess drip off. Cool slightly on a rack before serving (if you can wait).

What Gordon Ramsay Says About This Dish

“Doughnuts are simple — but simple isn’t easy.”

It’s about respecting the dough, the rise, the fry.

“Warm oil, patient hands, quick frying.”

If your oil isn’t steady at 175°C, forget it — you’ll get grease bombs.

“Glaze while hot.”

That’s how you get that perfect, thin, shiny coat.

“Dough that’s handled gently, not bullied.”

Overworked dough gets tough. Gentle folding keeps them airy.

What I Got Wrong (And How I Fixed It)

• Killed the yeast once: Water was too hot. Now I always check with my finger — warm, not hot.
• Overmixed the dough: I stopped once the dough just came together, not a second longer.
• Skipped the second rise: Never again — it’s the key to fluffy, cloud-light centers.
• Guessing oil temp: Bought a clip-on thermometer — total game changer.

Variations That Actually Hold Up

• Cinnamon-Sugar: Skip the glaze and toss hot doughnuts in cinnamon sugar instead.
• Chocolate Glaze: Swap vanilla glaze for cocoa powder + melted chocolate.
• Filled Doughnuts: After frying, inject pastry cream, jam, or Nutella inside.
• Lemon Glaze: Swap the vanilla for lemon zest and juice for a bright twist.

🚫 Don’t crowd the fryer.
Too many doughnuts at once drops the oil temp and wrecks the batch.

Pro Tips That Change the Game

• Use fresh yeast: If it smells dead or doesn’t foam, toss it.
• Temperature control is everything: Both your dough rises and frying oil.
• Glaze while warm: Cold doughnuts won’t hold glaze the same way.
• Let the dough rise fully: Rushing makes dense, sad doughnuts.
• Use chopsticks to flip: It’s gentler than tongs and won’t deflate them.

Storage + Leftover Moves

• Store: In an airtight container at room temp for 1–2 days.
• Freeze: Place cooled doughnuts in a single layer, freeze, then bag.
• Reheat: Air fry at 175°C for 2–3 minutes or warm in the oven.

Bonus move:
Chop stale doughnuts and turn them into doughnut bread pudding. (Insane.)

FAQs – Covering Search Intent

Q: Can I bake these instead of frying?
A: You can, but they’ll taste more like soft rolls than real doughnuts.

Q: Why are my doughnuts greasy?
A: Oil was too cold — they soaked it up.

Q: Can I make the dough ahead of time?
A: Yes — let it rise once, then refrigerate overnight before cutting and frying.

Q: What oil is best for frying?
A: Neutral oils like vegetable or canola — high smoke points, clean flavor.

Q: Can I freeze fried doughnuts?
A: Absolutely. Freeze them unglazed, then thaw and reheat before glazing.

Try More Recipes:

• Gordon Ramsay Blondie Recipe
• Gordon Ramsay Vanilla Cupcakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe