Homemade Doughnuts
Simple to make soft & fluffy doughnuts
Equipment
- 1 Stand Mixer - With Dough Hook - OR
- 1 Mixing Bowl
- 1 Wooden spoon
- 1 Bowl Scraper - optional but very useful
- 2 Baking Trays
- 1 Deep Fat Fryer
- Kitchen Roll - for draining the doughnuts after frying
- 1 Small Shallow Bowl - for the caster sugar to coat the doughnuts
- 1 Wire Rack
Ingredients
- 350 grams Plain Flour
- 15 grams Unsalted Butter
- 25 grams Caster Sugar
- ½ teaspoon Salt
- 10 grams Easy Blend Yeast
- 1 Large Egg - beaten
- 100 grams Tepid Milk (5 tablespoons)
- 100 grams Tepid Water (5 tablespoons)
- Extra Caster Sugar - for coating the cooked doughnuts
- Vegetable Oil
Instructions
- Stir together the flour, caster sugar and salt in your bowl.
- Rub the butter into the flour so that no large lumps of butter are left
- Make a well in the middle of the flour and add the egg, milk and water.
- Mix to form a dough using the dough hook on your stand mixer or a wooden spoon if mixing by hand.
- In the stand mixer, knead the dough on a low speed for 8 minutes
- Or if mixing by hand, tip the dough out onto a lightly floured boeard and knead by hand for 10 minutes.
- Place the kneaded dough back into the bowl, cover and leave to rise for 1 hour or until doubled in size.
- When the dough has risen, tip it out onto the lightly floured board and knead gently to break down any large air bubbles that have formed.
- Divide the dough into 9 or 10 pieces and form each piece into a ball.
- Place the balls of dough onto well greased baking trays, cover with oiled cling film and leave to rise for another hour.
- When the dough has risen, heat up you oil in a deep fat fryer until it reaches 170°c.
- Use a wide spatula to lift the first doughnut carefully so as not to deflate it, and place carefully in the hot oil
- Depending on the size of your fryer you should be able to fry 3 or 4 doughnuts at a time but don't crowd them in as they will cool the temperature and they will then soak up the oil.
- When one side is nice and golden, flip the doughnuts over and fry the other side.
- Carefully lift out the golden doughnuts and place on crumpled kitchen roll to drain while you put the next batch in the oil.
- Put one doughnut at a time into the extra caster sugar, turning to coat it all over.
- Place on a wire rack to finish cooling and continue with the other doughnuts until they are all done.
