Giant Donut

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5-10 minutes. This step ensures your yeast is alive and ready to leaven the dough.

2. Prepare the Dough

Heat 200 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Once the butter is melted, allow it to cool to room temperature.

In a large mixing bowl, whisk together 500 grams of plain flour, a pinch of salt, and 80 grams of caster sugar.

Make a well in the centre of the flour mixture and pour in the milk. Then add 1 egg along with the activated yeast and vanilla extract.

Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

3. Shape the Dough

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Roll the dough into a large ball, then use your fingers to poke a hole in the centre. Gently stretch it out until a thick ring forms. Transfer the shaped dough to a well-greased tube or Bundt tin. (My tube tin is 28 cm / 11” in diameter).

Alternatively, you can shape the dough freehand on a baking tray lined with baking parchment.

Cover the dough again and let it rise for 30-40 minutes.

4. Preheat the Oven and Bake

Preheat your oven to 180°C (350°F). Brush the dough lightly with melted butter and bake for 25-30 minutes until golden brown.

Once baked, allow the donut to cool in the baking tin for about 10 minutes before inverting it onto a wire rack.

5. Prepare the Ganache

Heat 100 millilitres of whipping cream until it is just simmering (do not let it boil). Pour the cream over the 200 grams of roughly chopped chocolate and let it rest for 2 minutes. Then stir gently until a smooth mixture forms. Add butter if needed for extra shine. Let the ganache cool slightly before pouring it over your giant donut.

6. Garnish and Serve

Pour the ganache evenly over the donut and let it set briefly before adding the sprinkles to prevent them from sinking too much.

Allow the ganache to set before slicing. Enjoy your Giant Donut with a cup of tea or coffee!

Tips for the Perfect Giant Donut

To ensure that your giant donut turns out really well, I have a few tips for you:

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the baked good its characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

For a Neat Donut Shape: If you are forming the donut freehand, use a small bowl to cut out the centre and form an even ring.

Variations to Try

Here are some delicious variations you can try to put your own spin on your giant donut:

Chocolate Dough: For a rich chocolate flavour, replace 50 grams of plain flour with cocoa powder.

Spiced Donut: Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cardamom to the dough for a warm, spicy flavour.

Classic cream-filled: Slice the donut horizontally into two layers and fill it with vanilla pastry cream or whipped cream.

Caramel Drizzle: Drizzle warm caramel over the glaze and sprinkle with flaky sea salt.

How to Store the Giant Donut

To keep your giant donut fresh and delicious, here’s how to store it properly:

At Room Temperature: Store it at room temperature in an airtight container or under a cake dome for 1-2 days to prevent it from drying out. If your kitchen is warm, store it in a cool, dry place out of direct sunlight.

In the Fridge: Store the giant donut in an airtight container in the refrigerator for up to 3-4 days. Before serving, let it sit at room temperature for about 30 minutes to soften up.

In the Freezer: If you want to freeze the cake, do so before frosting for the best results. Wrap tightly in cling film and store in an airtight bag for up to 2 months. Allow it to thaw at room temperature, then add fresh glaze before serving.

Related Recipes

Looking for more simple yet delicious dessert recipes? Check out the following recipes:

Twisted Almond and Walnut Bread

Plum Cinnamon Rolls

No-Bake Chocolate Peanut Butter Bars

Conclusion

If you’ve never made a yeast-raised giant donut before, now’s your chance! It’s easier than it looks and definitely worth it. Let me know in the comments if you try it—what flavours or toppings would you choose?