Story of the OK Doughnut

Newsroom | 2016-07-22

12232_OK_StoryOfTheOKDoughnut_BANNER_1920x500px_WRSUGAR GLAZED GOODNESS

This month we’re celebrating the JOY of deep fried dough. There are so many different types of doughnuts to choose from, but we’re going to take a step back…way back – to the humble beginnings of the original delicious treat: The Ring Doughnut. The first ever ring doughnut dates back to 1847, but luckily in today’s day and age, we have loads of different options to choose from when it comes to eating the perfect doughy, sugary treat.


The Secret is OUT!

Every morning, while you’re still fast asleep, or perhaps drinking your first cup of coffee and getting the kids ready for school, OK’s bakers tip-toe out of their homes and into the warmth of their bakeries to start baking all those mouth-watering treats from scratch. In the spirit of “sharing is caring”, we’ve decided to give you the secret recipe for one our favourite doughnuts with you: The Sugar Glazed Ring. How many you’ll get out of this recipe depends on the size doughnut you decide to make.



2 tsp. instant yeast

½ cup warm water

¼ cup granulated sugar, halved

¼ cup warmed evaporated milk

pinch of salt

¼ cup vegetable oil

1 large egg

1 egg yolk

½ tsp. vanilla essence

2 ½ cups all purpose flour

3-4 cups extra vegetable oil, for frying



  • Combine the yeast, warm water and ½ tsp. of sugar in a large bowl and leave to rest for 10 minutes.
  • Add the evaporated milk, remaining sugar, salt, oil, egg, egg yolk and vanilla extract and half the flour then mix using an electric hand blender until smooth.
  • Add the remaining flour, mix thoroughly then put the dough onto a floured surface.
  • Using clean hands, knead the dough for about 10 minutes – until smooth and elastic.
  • Add additional flour if needed.
  • Take a clean bowl, lightly grease it with vegetable oil, then put the dough inside.
  • Cover with a damp tea towel and leave to rise in a warm spot, until doubled in size. This should take about an hour.
  • Take the dough out of the bowl, and knock it back down.
  • Lightly flour a clean kitchen surface and place the dough on top.
  • Roll the dough into an even layer, about 1.5 cm thick.
  • Cut the doughnut shapes using a doughnut cutter. If you don’t have a doughnut cutter, use a pub-size whiskey glass and the top of a baby-food bottle instead.
  • Cover the raw doughnuts and leave them double in size again – about 40 minutes.
  • Heat the oil in a large cast iron pot.
  • Once hot, use a slotted spoon to put the doughnuts into the oil carefully – do these in batches of about 3 – 4 at a time.
  • When golden brown on one side, flip them around and keep frying until the opposite side is golden brown as well.
  • Transfer to a wire rack and leave to cool for about a minute, then dip the top half of the doughnut into the glaze while it’s still warm.
  • Allow the glaze to set and cool down slightly before tucking in – otherwise you’ll burn your mouth!


For the Glaze: 

2 large knobs of unsalted butter, melted

1 cup castor sugar

a pinch of salt

a splash of evaporated milk

½ tsp. vanilla essence

about 4 tsp. hot water


Simply combine the above ingredients in a bowl to make the glaze. You want it to be fairly thick and not too runny!


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