Doughnuts

Who doesn’t love a doughnut? soft, crispy with plenty of sugar, yummy!!

What is a Doughnut?

A soft dough fried and covered in sugar, a delight for parties and even better you’ve made them yourself so they are as fresh as they come.

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Ingredients 

• 180ml Milk 
• 7g Active Yeast
• 450g Plain Flour
• 50g Sugar 
• 1/2 Tsp Salt
• 2 Whole Eggs – Large 
• 1 Egg Yolk  – Large 
• 100g Butter Unsalted Softened
• 2 litres of Vegetable or Sunflower Oil
• Sugar for rolling the doughnuts in

Instructions

You need to make the doughnuts in two stages so start the first step the day before you want to make them.

1. Warm the milk in the microwave for 20 seconds to warm slightly and then add to a mixing bowl with the yeast and stir in, leave for 5 mins to activate.
2. Add the flour, sugar, salt, eggs and egg yolk.  Beat with a dough hook on a low speed until fully combined.
3. Turn up to a medium speed and add the butter a tablespoon at a time until mixed in.
4. Grease a bowl with oil and then when the dough is ready transfer it to the bowl and wrap it tightly.  Place in the fridge overnight.

Day of baking

5. Line a baking tray with baking paper, roll out the dough to 1/2 inch thick and using a round cutter (cupcake size) cut 9 rounds.  Lay them on the baking paper and set them aside in a warm place for 1-2 hours until doubled in size.

6. Frying – Lay some paper towels out to one side next to the hob.  Fill a saucepan with 2 litres of vegetable oil or sunflower oil.  Heat to 180c with a thermometer.  

7. Cook in groups of 3 and fry for 1-2 minutes and then flip over and cook the other side for 1-2 minutes making sure the oil temp stays the same.

8. Scoop out and let some of the oil drip off and then lay on the paper towels.  Roll in sugar and leave to cool slightly before transferring to a cooling rack.

Best eaten on the day of cooking.  But you can store them in an airtight container for an extra day.

• Optionally you can fill these doughnuts with a custard filling.
• Wait till the doughnuts are cool then make a small slit in the side and using a piping bag filled with the custard, squeeze into the slits.