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Home Recipes All Breakfast & Brunch

How to make Perfect Doughnuts + Doughnut troubleshooting

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Author: Dini K.
Posted: 9/27/2016
Updated: 12/28/2019
Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time.

Thank you KitchenAid for providing me with the appliances required for this post. 

A doughnut recipe and troubleshooting guide for tips on how to make (deep-fried) Perfect Doughnuts with a Vanilla Glaze!

(PIN IT FOR LATER)

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Let’s talk perfect doughnuts! 🙂

Deliciously fluffy and airy (on the inside), and tender (on the outside) fried pieces of dough coated with a sweet glaze? What’s not to love about that? Doughnuts (or donuts, I’ll be using both spellings interchangeably in this post) have been around for centuries – and glazes, fillings and other little twists aside – there’s a reason why this little treat is still so popular in essentially the same way it was first conceived. Yes, there are baked, raw “donuts” out there now, but a deep-fried donut is where it all started, and there’s nothing like it in terms of flavour and texture.

I made doughnuts for the blog for the first time when I made these Simpsons doughnuts, a while back. I went through a few versions before I arrived at this recipe, and have loved making doughnuts since then!

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

My beautiful girl Madeleine, from KitchenAid certainly makes the job of making perfect donuts at home a lot easier! She’s my prized possession in the kitchen right now, and I absolutely love how smoothly it works.

Speaking of mixers, have you guys seen the KitchenAid mini mixers? A Madeleine junior might just be even more adorable, don’t you think?

PERFECT DOUGHNUTS TROUBLESHOOTING  TUTORIAL

Flavour 

These doughnuts (donuts) are made with 1 tbsp of instant dry yeast. This may seem like a lot, but it ensures that the dough rises well, especially when it’s resting in the refrigerator, and it gives the donuts that characteristic flavour that we all love.

The overnight rise is preferable for developing flavour. Much like my favourite pizza dough, the cold rise of any yeasted dough lends characteristic flavour and texture to the doughnut, which a “warm place rise” simply cannot replicate. Why? A cold rise slows down the process of yeast growth, allowing the yeast to develop a deeper flavour as they grow and multiply. Plus, a chilled dough is easier to handle as well.

Butter plays an important part in this recipe too. Butter or oil, softens the gluten structure that you develop during the kneading process. This makes the dough soft and shiny and adds flavour too. It’s important to incorporate the butter properly. You could possibly melt the butter and add it in a stream while kneading, but the method I’ve described in this recipe is what works best for me to get perfect donuts. I add the butter at the end, so that the flour has had a chance to completely hydrate with the milk and water that were added before. Kneading while adding butter one table spoon at a time helps distribute the butter evenly throughout the dough. If you need to, you could increase the speed of your mixer to help the butter incorporate into the dough better.

Preparing the dough

You can roll out the dough and cut out circles (or any donut shape you like). For regular doughnuts, I use round cutters (as you can see in the photos and video) to get the shapes and sizes I want. You could use a custom doughnut cutter too, but I prefer using 2 cookie/biscuit cutters, since I find them sharper and they cut through the dough cleanly.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

When you cut out circles, or regular doughnut shapes, you’re going to end up with scraps. These scraps can be re-rolled (after a one hour resting time in the fridge) and then cut again, once. Remember, you want to cut out as many as you can from the first roll, because the 2nd re-rolled dough is harder to handle and can end up being thicker than your first batch (due to over handling of the dough and not enough resting). So re-rolling the scraps a second time isn’t really ideal if you’re looking for PERFECT donuts. To avoid that, I try to use up as much of the dough scraps to make donut holes instead! 🙂

If you want filled donuts, then you can simply cut/divide the dough in to portions more or less equally, and roll them into smooth balls.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Knowing when the doughnuts are ready to be fried 

The second proofing usually only takes 1 hour at a room temperature of around 72°F- 75°F (22°C- 25°C) – a little less in the summer if it’s warmer, and a little longer in the winter if it’s cooler.

After I leave the doughnuts (covered with plastic wrap) for this second rise, I check on them after 30 minutes and then every 10-15 minutes. Check the first doughnut you cut out/rolled up and lightly press/prod it.

If the indentation you make with your finger immediately disappears, the dough is not done yet (underproofed).
If the indentation stays (see the video) – it’s ready! Remove the plastic wrap, and it’s time to heat up that oil.

However, if the cut dough starts to deflate, then it has been overproofed (which is why you should keep an eye on them after the first 30 minutes of your second proofing step), and will need to be re-kneaded, and re-chilled in the fridge for at least one hour (to rest).

Here’s another important tip that works for me – once the doughnuts have been perfectly proofed, take off that plastic wrap cover and let the dough “dry” for about 10-15 minutes. This will form a crust on the surface of the doughnuts and will make it easier to handle them and protects the donuts while they are being fried.

This step is not required, but I’ve found that it makes it easier for me to pick up the donuts, and it also helps them keep their shape better during frying.

What happens if the doughnuts haven’t been proofed properly?

Overproofed – leads to oily, collapsed, flat donuts.

Underproofed – leads to stiffer (denser) donuts that don’t puff up well when fried.

Cracked donuts – this may have happened if you used a cutter and it wasn’t sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

Balled up donuts – if the dough has not had enough time to rest (especially donuts cut from the second re-roll), they tend to shrink (in width, not in height) and ball up when fried.

If your donuts were rested and proofed correctly, frying is the next step.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Frying doughnuts

The optimum temperature for the oil/shortening should be 370°-375°F (188-191°C).

If your oil is at this optimum temperature, then the oil does its job, and when you drain your fried doughnuts, any excess oil gets drained out cleanly so that you don’t end up with any oily residue on your doughnuts.

But if the oil temperature is too low (lower than around 360ºF/183°C), you will end up with very oily doughnuts, since the oil gets trapped and absorbed by the dough.

Conversely, if the oil/shortening is too hot, this results in your doughnuts browning too fast and leaving a raw center, or burnt doughnuts, or both!

Another tip for frying doughnuts – you want your doughnuts to float in the oil/shortening. Since only half of the doughnut gets fried at a time (only half is submerged in the oil due to buoyancy resulting from that light, airy inside), you might be tempted to shallow fry it with less oil. DO NOT do that! Please make sure there’s a good amount of oil, allowing the doughnuts to freely float while being fried.

Plus, it’s easier to maintain the temperature of the oil when there’s a sufficient volume of it too. The oil heats more evenly resulting in evenly browned/fried perfect donuts.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Glazing doughnuts

If you’re only glazing doughnuts (for classic glazed doughnuts), then wait till the doughnuts are cool enough to handle, but still warm. Warmer doughnuts are easier to glaze than cold doughnuts and it results in a thinner, more even glaze. However, I have glazed doughnuts that were at room temperature as well without an issue. But if I’m planning on filling my doughnuts, then I prefer to let them cool first, then fill and finally glaze them, especially because I work alone. If you have someone lending you a helping hand – you can have them glaze the doughnuts while they’re still warm.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

Doughnuts are best eaten on the same day they are made! Really. Unglazed doughnuts really don’t taste that great the next day – unless they were stored in an air-tight container. Glazed doughnuts withstand time and drying slightly better because they are protected by that glaze which prevents them from going stale rapidly. These taste pretty good even the next day. But so-so by the third day, by which time, you could probably consider making bread pudding out of those doughnuts! 🙂 That’s what I do if we have leftovers and that tastes pretty amazing as well!

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

We have stored glazed doughnuts in the freezer as well, which helps keep them fresh for longer (up to a week). Each doughnut was stored separately in a ziploc bag. They thaw out fairly quickly at room temperature when you’re ready to snack!

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

RECIPE VIDEO

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5 from 9 votes

How to make perfect glazed doughnuts + doughnut troubleshooting (Perfect Donuts)

Author: Dini K.
Servings: 12 -13 x 3.5-4 inch doughnuts
Print Rate

Ingredients:

Dough for the Doughnuts

  • 500 g / 17.6 oz of AP flour
  • ½ cup 120mL lukewarm water
  • ½ cup 120mL lukewarm milk
  • 1 tbsp active dry yeast
  • 1 large egg
  • 1 large yolk
  • 4 tbsp sugar ¼ cup
  • 8 tbsp butter (115 g ) softened
  • Generous pinch of salt

Glaze

  • 2 cup icing sugar or confectioner's sugar
  • ⅓ cup +a few tbsp milk
  • 1 tsp vanilla

Instructions:

Doughnut Dough

  • Set aside about ¼ cup of the flour and place the rest in the mixing bowl with the sugar, water, milk, yeast mix, eggs and salt (that excess flour you set aside is in case you need it later).
  • Mix on low speed with the paddle attachment or kneading hook on your mixer, until the mix comes together.
  • If you used the paddle mix, switch to the dough hook and start kneading the dough.
  • Add the softened butter (1/2 - 1 tbsp at a time) until it's all incorporated. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed, to form a soft dough ball.
  • Knead the dough for about 5 - 7 minutes until you have a soft, shiny, slightly tacky dough.
  • Knead the dough for a couple of minutes in your hands till you have a smooth dough ball.
  • Place this ball of dough in a lightly oiled bowl (with enough room to rise) and cover with plastic wrap. (remember to place the dough with the seam side down).
  • Let the dough rise at room temperature (70-75°F) until it is has doubled in size - this should take about an hour, maybe less depending on how warm the ambient temp. is. (If you are pressed for time, you can let it proof in the fridge - for at least 12 - 24 hours, and continue from step 10).
  • If you allowed the dough to rise at room temperature - gently release the air in the dough and refrigerate it overnight, for a second slow proof. This helps develop the flavours of the dough better and the dough is also easier to handle when chilled. (However, you can roll out the dough and start cutting at this point if you wish. But I recommend leaving it overnight - or at least a few hours in the refrigerator).
  • Next morning, take the dough out on to a floured surface and roll it out to a ½ inch thickness.
  • Cut out 3-3.5 inch diameter doughnuts with a doughnut cutter - or use a large and small biscuit or cookie cutter.
  • Place the doughnuts and doughnut holes on a parchment paper. Knead the left over dough lightly and let it rest for about 30 minutes, and repeat rolling and cutting once more.
  • Cover the cut doughnuts and doughnut holes with plastic wrap and let them rise for about 1 hour (see tips in the post to check if the doughnuts are proofed properly).
  • Heat a good amount of oil or shortening (the doughnut needs to float at least 2 inches above the bottom of the pan) in a heavy bottomed pan.
  • When the oil is heated to 375°F/190°C, carefully drop in a doughnut. After 30 - 45 seconds, check to see if the doughnut has turned a golden brown. If it has, flip it over. If it hasn't, leave it for a few seconds longer and then flip it over (the doughnut will darken as they cool down, so be careful not to let it darken too much while frying).
  • Transfer the doughnut to a wire rack to let it cool.
  • To glaze, place a doughnut in the prepared glaze and turn to coat it completely. Then keep it on a wire rack to let the excess glaze drip. Sprinkle with funfetti or sprinkles if you like, before the glaze sets.

For the Glaze

  • Sift the icing sugar, add vanilla and whisk in the milk or water - 1 tbsp at a time, until you get a pourable consistency. Add colouring if you like.
  • Make more as needed.

Tips & Tricks

Storage - Doughnuts are best eaten on the same day, or the next day, refrigerated.
If you have too many doughnuts, freeze them individually, then thaw them out later when ready to eat.
Activating Yeast - If I know my active dry yeast is fresh, I add it directly to the dough. However, if you are unsure whether your active dry yeast is fresh, you can activate it first. 
  • Place the 1/2 cup of lukewarm water in a bowl (you can also use the 1/2 cup of milk + the 1/2 cup of water, but make sure the mix is lukewarm) and stir in half of the sugar (2 tbsp). Sprinkle the yeast over the water and let it sit for about 10 - 15 minutes until it's frothy and bubbly. Add this to the flour and proceed with the recipe. 

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

Perfect Glazed Doughnuts - The guide to Perfect Doughnuts with a vanilla glaze with a complete troubleshooting guide. Now you can have perfect doughnuts every single time

You can use this dough to make your favorite doughnuts. Like these Simpsons donuts, or blueberry cardamom doughnuts, or coffee doughnuts filled with white chocolate creme patisserie!

I have other favorite ways to prepare doughnuts too! Maple bacon bars (with bacon and maple glaze, lemon meringue dougnuts, chocolate truffle doughnuts (with Lindt truffles inside), Nutella stuffed caramel doughnuts (Nutella inside, caramel outside!), and so many more flavors. SO STAY TUNED TO GET ALL THESE RECIPES! 🙂

If you liked this tutorial on how to make perfect doughnuts with vanilla glaze (perfect donuts) and this comprehensive troubleshooting tutorial, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

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  1. Nancy says

    February 16, 2021 at 12:26

    5 stars
    Thanks for all the tips.

    Reply
  2. Katie G says

    February 5, 2021 at 11:10

    5 stars
    We followed this recipe and it resulted in fantastic donuts for us beginners! I really appreciate all of the details and explanations about the process, so you can easily troubleshoot issues rather than blindly following a recipe. This meant I could adjust the oil temp or proof the dough properly. Really appreciative that they turned out well even when (and because) they were refrigerated overnight. I would just add that you should activate the yeast under the written recipe (I know it’s in the video!) I almost forgot to let it sit. Thanks for the great and thorough recipe!

    Reply
  3. Kat B says

    January 30, 2021 at 11:57

    Hi Dini, thank you so much for this recipe! We are trying it for the first time today. I was wondering if it is possible for my refrigerator to be too cold for the overnight proof – when I brought them out this morning, they dough was very solid and very hard. I think our donuts seem a bit underproofed as well – some of them have an indent that doesn’t spring back at all. Thank you!

    Reply
    • Dini says

      January 30, 2021 at 13:57

      Hi Kat
      I’m a little confused by the question. Would you be able to clarify it for me?
      The dough was refrigerated overnight, but you were able to roll it out and cut it into shapes? When you say it was solid and hard, did it remain that way, or did it soften after it was rolled out and cut?
      As for being under-proofed, the proofing time can vary a lot if you have a cold kitchen. Even if the indent springs back slightly, it should still be ready to be fried.

      I hope to hear back from you and hope the information helps!

      Reply
      • Kat B says

        February 1, 2021 at 23:20

        Thank you so much!

        Yes, the dough was refrigerated overnight, and it was cold and hard but soft enough to roll and cut. After rolling it out and cutting it, it did continue to get softer, though still cold and a little bit heavy.

        Reply
        • Dini says

          February 3, 2021 at 18:39

          Hi Kat
          The reason why the dough is chilled is so that it develops flavor and is easier to handle because the dough firms up in the dough because it is cold.
          If it’s winter and very cold where you live, the proofing times can change. During winter, proofing at room temperature can even take upto 2 – 3 hours.
          If it never proofed properly or was dense even after frying, it’s possible the dough over proofed during the earlier stages, OR the yeast wasn’t as fresh and therefore not as active.
          I hope that helps

          Reply
  4. Daisy Bell says

    January 29, 2021 at 10:02

    Hi, I’m trying this recipe out today and am excited to see how they compare to my usual recipe!
    I was just wondering if, before the refrigerator, the dough should be knocked back or the air just released from the plastic wrap?
    Thank you

    Reply
    • Dini says

      February 3, 2021 at 19:24

      Hi Daisy
      As mentioned in the recipe, you do knock out the air. I prefer to gently release the air in the dough (press it down with your palm) than to punch the dough down though.
      Hope that helps.

      Reply
  5. Emily Persico says

    December 28, 2020 at 13:11

    Hi, I’m doing research about donuts but I can’t seem to find information about the rise. It seems like you know a lot about donuts, so I was hoping you could answer a few of my questions. How much volume would you say a donut gains while frying? Also, how much would you say the donut weighs before frying? I know these questions are weird, so no worries if you have no idea – it’s for a math project. Than

    Reply
    • Emily Persico says

      December 28, 2020 at 13:11

      *Thanks

      Reply
    • Dini says

      December 28, 2020 at 15:00

      Hi Emily
      It would be very difficult to answer those questions.
      The volume increase depends on too many factors to be predicted reliably. How much it proofs before frying. How much yeast is used in the recipe. How much moisture is in the dough. Size and shape of the donut. These are just some of the factors that can have an effect on the final volume of a donut.
      Sorry I couldn’t help more.

      Reply
      • Emily Persico says

        December 29, 2020 at 07:19

        5 stars
        That’s ok! It actually did help, as now I have more factors to analyze. Thanks for taking the time to respond.

        Reply
  6. Guillermo Tell says

    December 23, 2020 at 22:55

    Awesone!!! Absolutely great recipe and tips. I’m pleased. Thank U a lot.
    I gotta be following U 4 the tutorials.

    Reply
  7. Halima Sani says

    December 13, 2020 at 06:44

    Hi, I followed this exact recipe save for the eggs, I used one instead of two( yolk). But my dough was too sticky too handle before I refrigerated it and after refrigerating over night it was still very sticky. I added flour before cutting but still. I had to fry them like dat to avoid going over the recipe. What could be the problem. Thank you

    Reply
    • Dini says

      December 13, 2020 at 11:51

      Hi Halima
      As noted in the recipe, this is a sticky dough. If the dough is kneaded properly, then the gluten will develop, making the dough shiny, satiny and tacky (So still sticky but not messy). This dough shouldn’t be sticky after refrigerating either. If it’s cold, it should just be slightly tacky, but shouldn’t stick to any surfaces (especially floured surfaces). I’ve made this many times and haven’t had it be sticky.
      Do you mean tacky or sticky?

      Reply
  8. Hadizah says

    November 24, 2020 at 08:20

    Thanks for the guidelines and all, almost the same as mine except for the butter, I want to ask a question, why does ring doughnut taste entirely different from round doughnuts (bomboloni) ?

    Reply
    • Dini says

      November 24, 2020 at 08:25

      Hi Hadizah
      If the two types of donuts use different doughs, that can result in different flavors. A change in the ingredient amounts can lead to differences in texture and flavor.
      If it’s made with the same dough, then there shouldn’t be a change in flavor.
      Hope that helps

      Reply
      • Hadiza says

        November 28, 2020 at 09:00

        Thank you but I can’t find your video on YouTube

        Reply
        • Dini says

          November 28, 2020 at 09:04

          Hi Hadiza,
          I have linked to the video in the post here as well. You can find it just above the recipe card. I hope that helps!

          Reply
  9. Naomi says

    September 26, 2020 at 17:37

    Is the sugar 4tbs of sugar or 1/4 c?? Thank you!

    Reply
    • Dini says

      September 26, 2020 at 20:39

      Hi Naomi
      4 tbsp is 1/4 cup in the US.
      1/4 cup = 60 ml
      1/4 cup of sugar = 50 g
      I hope that helps

      Reply
  10. Chris says

    September 8, 2020 at 06:05

    Hey Dini
    Any chance we can use an air fryer or bake it in the oven?
    The thought of a whole wok of oil terrifies me.

    Reply
    • Dini says

      September 8, 2020 at 06:28

      Hi Chris
      These doughnuts are meant to be fried.
      I unfortunately haven’t tried an air frier, but I anticipate it would be hard to move the proofed doughnuts into an air fryer without damaging them
      If you prefer to bake them, I recommend following a baked doughnut recipe instead as it would be designed to work in the oven.
      I hope that helps

      Reply
      • Chris says

        September 12, 2020 at 05:58

        Thanks D!

        Reply
  11. Sheidu Favour says

    July 25, 2020 at 23:32

    The recipe was helpful,it gave me the directions I needed.
    Amazing job Dini♥️

    Reply
  12. Sadi says

    July 14, 2020 at 14:46

    Thanks dear, when cut the doughnuts, where to put them to rise in the refrigerator or at the room temperature.

    Reply
  13. Dave0 says

    July 13, 2020 at 20:31

    Great recipe, thanks! My donuts ended up darker than yours. I kept the oil at 265-275 deg F and flipped them after 45 – 60 sec. The oil was reclaimed from previously making 2 or 3 batches of donuts. Could that be my problem?

    Reply
    • Dini says

      July 24, 2020 at 18:39

      Hi Dave0
      Thank you!
      When using oil that has been used a few times it could have an impact on the donuts that are fried in them later.
      I hope that helps!

      Reply
  14. Theresa says

    July 13, 2020 at 11:09

    Your written dough recipe calls for 1/2 cup milk and a 1/2 cup of water. The video only shows the milk being used. Could you clarify the amount of liquid to use. Seems like a lot of liquid.

    Reply
    • Dini says

      July 13, 2020 at 11:36

      Hi Theresa
      In the video I have mixed the water and milk together (it’s still 1 cup of liquid) to activate the yeast. This whole amount is sufficient to hydrate the dough and also keep it soft, so you end up with fluffy doughnuts.

      Reply
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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

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How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

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