Who doesn't love fresh, hot, sugary doughnuts at the fair or seaside? This recipe makes crispy on the outside and fluffy on the inside doughnuts that are to die for. This recipe makes roughly 12 doughnuts but you might want to multiply it because they will run out fast!
INGREDIENTS:
250g/9oz Strong white bread flour
25g/1oz caster sugar (plus extra for finishing)
20g/¾oz unsalted butter
1 egg
7g instant yeast
1 teaspoon salt
75ml/2½fl oz warm milk
Sunflower oil for frying
- Place all ingredients (except sunflower oil) in a bowl with four tablespoons water and mix in bowl for 4 minutes.
- Tip dough onto a floured surface and knead well for 10 minutes until the dough is smooth and elastic.
- Place dough into a bowl and cover with clingfilm or a damp towel and place in a warm place to rise/prove for 40 minutes.
- Tip out the dough again onto a lightly floured surface and divide into 2 pieces.
- Roll out each piece with a rolling pin until about half an inch thick.
- Cut into circles using a cookie cutter and cut smaller holes into the middle.
- Place doughnuts on an oiled baking tray and cover with clingfilm. Place in a warm place to rise for a further 30 minutes.
- Heat 2 inches deep of oil in a pan on a medium heat.
- Cook the doughnuts in the oil, a few at a time, for about a minute or so, or until they are golden brown, flipping once in the process.
- Leave to cool slightly on a plate then sprinkle or roll doughnuts in caster sugar.
- Serve whilst still warm.
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