What better way to indulge than with a doughnut! How much do you love the smell of them cooking when you walk into your local doughnut shop? Ever wish you could make your own? It’s super easy especially with my fool proof recipe.
1 ½ cups strong bread flour
2 ½ tsp dried quick yeast
3 ½ tsp fine sugar
¼ cup unsalted butter, melted
3 ½ fl oz whole milk
1 tsp vanilla
1 medium free range egg, beaten
Sunflower oil for deep frying
1 cup fine sugar for coating
Heat the milk until it’s just warm, don’t make it too hot or you’re kill the yeast. Add the yeast to the warmed milk and leave for 2-3 minutes to activate the yeat. In a large bowl or mixer with a dough hook, add the flour, sugar and salt and mix well. Add the butter, vanilla and egg to the flour followed by the yeast and milk mixture.
Mix together until until the sides of the bowl start to come clean. Turn out onto a lightly floured surface and knead for 5 to 10 minutes. The dough will be very sticky at first and you can add a little more flour at this point to help with the kneading. The dough should be a little springy to the touch and fairly smooth when it’s properly kneaded.
Put the dough into a large a lightly oiled bowl and cover with a similarly oiled piece of cling wrap. Leave in a warm place to prove for about 45 minutes to 1 hour, after which it should be about double in size.
Punch down the dough and lightly knead to form a smooth ball. Divide the dough into 12 equal portions. Using the palm of your hand, roll each piece of dough into a ball and then flatten with the palm of your hand. Using a small cookie cutter – about 1 inch diameter, cut a whole our of the middle of each flattened ball. Put the doughnuts onto lightly oiled cookie sheets. Make sure there’s plenty of space betwee each one. I like to set the doughnut holes onto a separate cookie sheet and cook them with the rings. They’re all very yummy. Cover the doughtnuts and balls with greased cling wrap and leave in a warm place for about 45 minutes to prove for a second time.
While they are proving for a second time, tip the cup of sugar into a large ziplock bag. This will be used for coating the doughnuts.
Heat up your deep fat fryer with the fresh sunflower oil or a large deep frying pan is fine. Once the oil is about 375 F then gently lower 2 to 3 doughnuts into the oil. Don’t overcrowd your pan. Cook for no more than 1 minute on each site. Gently lift out and briefly allow to drain on paper towels then put in the bag of sugar and shake around until well coated. They can be kept warm in a low oven if needed but they stay warm for quite a while.
If you want to fill your doughnuts then don’t cut out the wholes but follow the rest of the recipe. You can make smaller ones too by dividing the mixture into 24 portions instead of 12. To fill the doughnuts with jam, chocolate or Nutella, or anything you fance, simply allow them to cool, make a slit with a sharp knife through to the center and pipe your filling in directly.
You can also coat them with a cinnamon sugar, cocoa powder and sugar, sprinkles, melted chocolate, peanut butter, you name it!
Have fun with them and enjoy!