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- 500 g strong white bread flour
- 2 eggs
- 200 ml whole milk
- 3/4 tbsp yeast
- 80 g butter (melted)
- 30 g caster sugar
- 1/2 tsp salt
- Flour for rolling out and oil for frying
- For Glaze:
- 1 1/2 - 2 cup icing sugar
- 2 tbsp whole milk
- 1/4 tsp cream of tartar
- For Cinnamon Sugar:
- 1 cup caster sugar
- 1 tsp ground cinnamon
- NB: This recipe can be made by hand using the same steps. However, after mixing remove the dough from the bowl and knead for 15 mins. There is no substitute for kneading, it will affect the outcome of your doughnuts.
- In a stand mixer bowl, add flour, sugar yeast, melted butter, eggs, milk and salt.
- Turn the mixer on a low speed to incorporate the ingredients for 2 mins then increase the speed to high and knead using a dough hook for 10 mins.
- Remove dough from the hook and shape into a ball. Place in a lightly floured bowl, large enough to accommodate it doubling in size.
- Cover the bowl with plastic wrap or place inside a plastic bag tucking the edges under the bowl.
- Set aside for at least one and a half hours to double in size.
- When the dough is ready, punch down using your fist to remove air. Then turn out on a lightly floured surface and shape into a ball.
- Sprinkle the top of the dough lightly with flour, also rubbing some on your rolling pin.
- Roll your dough out to a circle between 1/4-1/2 inch thick or 1.5cm.
- Flour your doughnut cutter and cut out shapes on the dough.
- Remove the excess dough from around the doughnuts. Punch the holes out and set aside the pieces.
- Place the doughnuts on individually square pieces of parchment paper, this will make it easier for lifting to the pan without distorting the shape.
- Form all of the excess dough into a neat ball and repeat the process again and again until all the dough is used up.
- Heat the oil to 160C/310F.
- Place two doughnuts into the hot oil at a time to avoid overcrowding. Once they begin to puff up, flip them. Do this every few seconds to ensure even cooking and browning.
- Once the doughnuts are a light golden brown colour, remove them from the oil and place on a paper towel to absorb any excess oil.
- After frying all the doughnuts, prepare the glaze.
- Add the icing sugar to a medium bowl, add cream of tartar and mix thoroughly.
- Stir in the milk to form the glaze.
- While the doughnuts are still warm, dip one side in the glaze and then place on the paper towel. Sprinkle immediately with decorations if using as the glaze with set quickly.
- If using cinnamon sugar, add the cinnamon to the sugar and mix thoroughly. Coat both sides of the doughnut completely in the sugar and set aside.
- Serve warm and enjoy.
#Foodiemum, creator of culinary art, wife and Mum of two.Read more about this chef..