Is it donuts or doughnuts? Whatever. These are homemade. |

Is it donuts or doughnuts? Whatever. These are homemade.

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

30 Responses

  1. YoungMomFromBaguio says:

    Wow! Thank you for sharing this with us. It looks so simple and easy pala. I’ll try to make this at home and since we don’t have a cutter, gawin ko na lang syang bola-bola. I hope my kid will love this.

    • natzsm says:

      Hello Ms. Connie,

      I have been baking (with yeast) a lot these past few months ever since I finished a bread baking seminar recently which has reignited by passion for baking. I started baking when I was in grade 4 which continued all through out high school, college and even up to just five years ago when we had to move from our place in Quezon City to our present place in Makati. Back then, I made mostly cakes and pies and would just occasionally bake with yeast except for no knead items like waffles. Back then, there was only the fresh and active dry yeast.

      Nowadays I am having a very hard time finding ACTIVE DRY YEAST and what I do find is always the INSTANT DRY YEAST which is like rapid rise or bread machine yeast which I am presently using. Although you could substitute them for some recipes by using less of the other, there are recipes calling for a very slow rise which the use of the old fashioned active dry is recommended. I tried using the instant dry yeast once in a recipe calling for a slow rise and even though I already decreased the amount of yeast, the dough rose so fast and over fermented. When I baked the bread, it just collapsed! Hay sayang ingredients!

      Could I asked you where you bought your Active Dry Yeast?


      • Your comment made me check the label. It is rapid dry yeast (let me edit the post). That was the last packet of Fleischmann that I used. Rather hard to find and pricey. I usually get them from Landmark.

      • MCD says:

        When I want a long slow rise, I decrease the amount of yeast to 1/4 tsp. (I do use instant yeast) and put the dough in the fridge to rise, usually overnight.

  2. Richard says:

    tama….home made doughnut/donuts are the way to go……especially the plain sugared ones

    sold @ Rustans Cubao or your friendly neighborhood bakery

    best cooked fresh from the fryer and rolled in sugar right before your eyes

  3. curiousGirl says:

    kakaingget naman…!

  4. Albert Rendal says:

    Homemade doughnuts with love ones are the best! :)

  5. janice says:

    hi ms connie! no need to punch the dough after it rise? and after you cut the donuts you immediately fry? no need to wait for it rise again?

  6. Lizette says:

    super duper thanks for this Connie..its actually the thought of having another cooking session to enjoy with my daughter and nieces every weekend that stirs up my interest…second na yun fun of eating since we enjoy eating meriendas so much…
    its been a year since my last visit here…thank goodness i was able to retrieve your link through my company mail
    thanks again!

    • dona says:

      Hi Connie,
      Thanks for sharing this recipe..pwde po bang na i-bake eto instead of frying?

      • They will be just like bread if baked. No donut texture at all.

        • Ody Cua says:

          hi connie. Thanks for the donut recipe. My son just loooves them. He asks me to cook almost everyday. If i need a recipe, you site is my place to be.hehehe.. Thank you!

          • Joan Diamse says:

            Wow! It’s a good thing that you send me the recipe of doughnuts. You’re a big help talaga Ms. Connie. Surely my kids will love it. Thanks a lot for the delicious recipes that you always sent to me. Im glad that you have a website now, hoping to meet you in person someday, I’m one of your avid fan! God bless!~

          • raqgold says:

            i bought a mini donut maker and i use that to bake donuts. yun na nga lang, since it is producing only mini donuts at six pieces per baking time of 3-5 minutes, ang bilis maubos. no chance to even roll them in sugar or whatnot.

          • bob says:

            Ya bro great recipe thanks a lot

          • Catherine says:

            Hi Connie,

            I made a batch of light, satisfying and delicious doughnuts using your recipe, I was given a zeppole recipe which I believe is technically the same thing (?) but your recipe’s ingredients and instructions were easier to find and follow.
            Everyone who had a bite loved it.

            I did make it twice. The first time my impatience kicked in hard and I only let it raise for a little more than four hours, taste wise good — the second time I let it rise for at least 6 hours and it was down right perfect. I should really take note of the humidity warnings and all. Anyhow, I look forward to more recipes, anecdote, stories and photos.
            Thank you.

          • Yes, humidity and overall temperature. On rainy days when it is cooler but often more humid, dough takes so much longer to rise. :)

  7. Cherleen says:

    Sugar, cinnamon, and nutmeg… I will take note of that next time we buy donuts… My kids will surely go nuts over Sam’s donuts!

  8. nice and yummy treat <33

  9. Jo says:

    Ms Connie, thanks for sharing the recipe. Very timely kasi my son has been asking me to make donuts. I will surely try this :)

  10. mai says:

    hi ms. connie =) thanks for sharing.
    one question lng, when you put your to dough to a bowl to rest, you did not put any oil in your bowl or cover your dough in oil? been wanting to make doughnuts but so afraid to try… want it to come out right, ingredients are not that cheap nowadays…

  11. I do that when baking bread, not with the donut dough.

  12. emyM says:

    I easily gravitate to any fried dough food that goes well with my hot
    coffee.Malasadas,beignet,funnel cake,churros and different varieties
    of donuts.So lucky that the “Donut Man” is open 24 hrs and stones’ throw away from my workplace.
    I”ve been wanting to make my own version of donut but time
    constraint prevented me for doing so and besides my children
    prefers “branded” cupcakes….grrrrhh.
    Talagang labor of love w/ Sam participating.
    Tell her to make a Voodoo doll donut with a small pretzel sticking
    to the dolls heart…ouch.

  13. Lol that’s her kind of thing. I remember her gingerbread men with vampire fangs… Hahaha