It has been a bit of a stressful time for us around here this last week, and over the weekend I had the biggest urge to make some doughnuts! A real treat.
I thought they were going to be difficult and was really worried about the deep frying part because I’ve never done that before – but actually they were quite straightforward and the frying didn’t feel as dangerous as I had feared!
i n g r e d i e n t s :
- 1 tbsp yeast
- 4 tbsp caster sugar
- 150ml warm milk
- 225g plain flour, plus extra for dusting
- ¼ tsp salt (optional)
- 50g melted butter
- 1 egg, beaten
- 300ml vegetable oil, for deep-frying
m e t h o d :
Start by measuring out 2tbsp of your warm milk and add your yeast and half a tsp of sugar. Leave for the yeast to foam up and go frothy- about 15 minutes is right.
Add the salt and a tablespoon of sugar to your flour. Make a well in the flour and add the frothy yeast, the rest of the milk, the melted butter and the egg. Mix together and knead to form a soft dough. Place in your bowl, cover and leave to rise for about 45 minutes.
Knead your dough once again and then divide up into 12 little dough balls. Leave to rise again for about half an hour (or until they have doubled in size)
Heat your oil in a pan with deep sides until it reaches 190C, or if (like me) you don’t have a suitable thermometer, until a little piece of bread sizzles and toasts in about 30 seconds. (CAUTION: be really careful with the hot oil – don’t leave it unattended)
Place your dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden brown, then turn them over. Take them out and place on kitchen towel to help soak up the oil.
While they are still warm, roll your doughnuts in the rest of the sugar. I used a piping bag full of jam to fill my doughnuts too, but you could always use a knife to make a slit and fill with a spoon.
They were so delicious – and really tasted like doughnuts – the dough was so rich and tasty. Straight after frying I thought they looked a bit over baked on the outside, but they softened up and soaked up the sugar – they were so nice – we ate them all!