This recipe for Yum Yums is immense. These light doughnuts deliver mouthfuls of heaven to all. There is not one person that has remained calm upon first bite. The supermarket ones are pretty delicious but homemade are like something from Krispy Kreme, only better. I dream about them……all the time.
Iced Yum Yums
They are not for the skinny hearted I admit, but they do give great joy where ever they go. They are the Holly Willoughby of the yum yum donut world. I defy anyone not to grin midway through one of these very bad boys.
They are a small bit of faff granted but they are one of my top five favourite things to eat so I do not begrudge a single second.
They are similar in method to my popular Easy Danish Pastry Dough recipe but a little easier on the butter. Once you get a hang of the shaping you will be away, trust me….and don’t forget you owe me big time for these.
Yum Yum Recipe
I have been longing to make this Yum Yum doughnuts recipe for forever. I feel passionately that it should be on everyone’s bucket list.
However one word of warning, this yum yum donut recipe is so irresistibly DELICIOUS that one is NEVER enough. So BEWARE they are Clucking gorgeous.
- The process is super simple really.
- A whizz of the dry ingredients in the food processor before a mixing in of the wet
- Cover and place in the fridge overnight or for 6 hours
Yum Yum Dough
- In the morning get the dough out onto a heavily floured work surface.
- This is rolled out to roughly 30 cm square and folded in three like a business letter and then turned so as the closed fold is then on your left.
- Roll out again and repeat three times. I have to point out here that I do wing the whole shape size thing a bit. Don’t sweat the small stuff.
Folded
- You will end up with a smooth dough.
- Roll out again until just under a cm thickness. I always seem to end up with more of a rectangle than a square. It does not matter. Trim the edged straight with a pizza cutter.
Rolled and Trimmed
- Using a Pizza Cutter cut out equal rectangles and cut a vertical line down the middle leaving the top and bottom 2.5 cm uncut. I get roughly about 12.
Ready For Twisting
- Taking hold of top and bottom of each Yum Yum, twist gently.
Finished Twists
- Cover with a damp cloth or oiled clingfilm and allow to rest somewhere warm until they have gloriously puffed up. It usually takes about half an hour/ hour in a cosy spot.
- They are ready then for their hot oil bath. I use a small deep fat fryer as it is just a matter of flicking a switch and the temperature is easily monitored but 2 ” vegetable oil in a large deep pan will do the job.
- I would strongly advise using a thermometer too because if the temperature drops too much they may absorb too much oil. Keep checking before you add each new batch.
- I have the icing ready and brush them generously after they have emerged onto the wire rack and kitchen towel for a jolly good blotting.
- It is an intense time when you are frying them all as you will need to time them in a rota system. But I would walk on hot coals for these beauties…
Iced Yum Yums
IF YOU LIKE YUM YUMS YOU MAY LIKE THESE
Easy Danish Cinnamon Rolls
Yum Yums
These Yum Yum Doughnuts are so delicious, so moreish that they should come with a Beware sticker! They are well worth the effort.
Ingredients
- 300 grams strong white flour
- 120 mls milk room temperature
- 60 mls luke warm water
- 1 packet (7g) instant yeast
- 1 tsp fine salt
- 2 tbsp caster sugar heaped
- 50 grams unsalted butter cubed and cold
- 1 large egg room temperature.
Icing
- 250 grams icing sugar
- 4/5 tbsps water
- 10 tsp oil this is just for the nutrition table calories
Instructions
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Pour the water and milk into a jug and add the egg. Whisk together. Put the flour, yeast, sugar and salt into the bowl of the food processor and whizz once to mix. Then add the cold butter and whizz briefly to just cut up the chunks a tiny bit.
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Tip the mixture out into a big bowl and then pour in the liquid contents of the jug. Mix to combine to a pebbly with butter mix. Don't overdo the mixing. It will look like a sticky mess.
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Cover with clingfilm and leave in the fridge overnight. I am advised that it can sit like this for a couple of days. Imagine that!
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When ready to rock and roll, take it out of the fridge and heavily flour the work surface. Empty out the dough and you will prob need to sprinkle a little flour on top too. Then roll out to a roughly 30 cm square.
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Now fold the square twice.Once the top a third down and then the bottom up to meet it, like a letter. Then turn it so that the long edge is to your left. You do need to keep the work surface well floured but when you fold dust off the excess as you go.
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Roll it out again to a 30 cm square and repeat the whole process 3 more times. I ended up with more of a rectangle but I didn't sweat it too much.In fact the more I have made them the more I don't worry about the size or shape. I just wing it....think the chef from the muppets.
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Wrap in clingfilm and put back in the fridge for a further 30 minutes to rest.
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Roll out to a rough square about 1 cm thick.
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Using a pizza cutter cut out ten strips and then cut a line down the middle leaving about 2.5 cm of dough at each end.
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Twist each strip and place on an oiled baking tray and cover ( I use oiled clingfilm ) until nearly doubled in size and puffy. Near the end of this prove heat up your oil to 170 C. I used a deep fat fryer but you can use a large heavy bottomed saucepan. I strongly recommend that you use a thermometer to ensure that the oil is at the right temp or your yum yums may well soak up too much oil...........a travesty.
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Also make up the icing. I always use my food processor to make icing as it negates the need to sieve. Just mix the two ingredients together.
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When ready to go get some kitchen paper ready to blot the yum yums thoroughly as they emerge from the oil. I fried 2 at a time for 2 mins on each side. As each batch is cooked and removed, I blotted the excess oil from them before putting them on a wire rack and brushing them liberally whilst hot with the icing.
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Allow to cool completely before inhaling 3 at a time.
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Apply to Profane Face.
PIN YUM YUMS FOR LATER
I have linked this post with Fiesta Friday. The co hosts this week are Liz @ Spades, Spatulas, and Spoons and Mila @ Milkandbun
Helen
Omg they look just like the ones my mother used to ever so middle classly buy from M&S of a Thursday, before the late night shop in the precinct, as a special treat. Me & my brother used to pop them under a hot grill to crisp up before burning our finger tips & lips on the hot icing. 24 hour supermarket opening has taken the joy out of waiting for that once weekly late night shopping treat.
Anyway, I’ve gone off on a tangent. I don’t know what the H stands for either, and to be honest I’ve never much thought about it as I tend to go for the shorter version of ‘jeez’, or the lengthier ‘Jesus f***** christ’ when I’m really mad.
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Oh Helen that’s such a lovely story! I can so see you and Martin huddled round the oven in your dressing gowns!! always loved the bloody things but doing most of the hard work with the processor has opened a whole new world of Danish pastry to me ???The first batch I even just used Clover??I’ve become a bit obsessed since then.I’m about to make some for the school coffee morning tomorrow and plain Danish ones at the weekend.I bet I only manage to take 3 in tomorrow ???
Helen
I definitely need to try this recipe. With these & my waffles on a weekend my kids will love me forever!
Recipes Made Easy
Did you have to post this recipe. I want to make them now and after all the baking I have been doing recently my waist line says no but my hearts says go on.
They do look truely yum yum. Thank you for linking to #CookBlogShare (i think!)
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They are so easy too Jacqui!Sorry!Im the size of a heifer!Diet starts on Monday ???Have a good weekend xxx
joskitchenlarder
LOVE Yum Yums but never thought they are actually doable 🙂 Thanks for taking the mystery away from Yum Yums for me! I will simply have to make them now, the secret has been revealed! No excuses. Thank God or Jesus H Christ for the food processor though cause there is no way I would be doing all the butter folding malarkey so many times 😉 These are truly gorgeous and can’t wait to make them now! xx
Angela / Only Crumbs Remain
Can you believe I have never had a Yum-Yum! Not even once! Pop the kettle on Jenny, my shoes are on I’ve got the car keys and am setting of right now!
They look absolutely gorgeous, and even though i’ve not got a food processor they still look to be worth the effort ! Yum Yum!
Angela x
Liz @ spades, spatulas, and spoons
My entire family are donut fanatics and these sound positively deliciously decadent. Thank you for bringing them to FF.
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Absolute pleasure. Thank you for hosting.
Angie | Fiesta Friday
And that’s why they’re called Yum Yums, obviously ? I think they’re the best doughnuts!
applytofaceblog
They so aren’t they! My absolute favourite doughnut ever!
ParsiCuisine.com
Yum!
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Thank you!
Andrew Kelly
I did the recipe but struggled rolling out the dough, it kept just pinging back
Does that mean they’re underproved?
Jenny
If that has happened the most likely reasons are that the dough was a little cold or that it needed to just rest/prove a little more. So try making sure the temperature of your kitchen is not too chilly and let it sit there for another 15 minutes. Let me know if you need any more help. Thank you for reaching out to me! They are truly delicious but I know the effort required is not small here.