|The dough after the first proving - it has grown huge!|
500g strong plain bread flour
2 sachets of yeast (they are 7g each so 14g altogether)
250g caster sugar
100ml boiling water
rapeseed oil for frying
Jam for filling if desired
1. Rub the butter into the flour and then add in the yeast and 50g of the sugar. Mix the milk and boiling water together to make a tepid temperature mixture. Add it into the flour and add in the 2 eggs and mix well.
2. Gather to a dough and turn out onto a lightly floured surface to knead. Knead for a good ten minutes until it is stretchy and elastic.
3. Pop it into a greased bowl, cover with clingfilm and put in a warm place for an hour or so until doubled in size.
4. Knock-back the dough by giving it another little knead. Then divide into 16 pieces and place onto greased baking trays. Cover with cling film and leave again in a warm place to rise again until doubled in size (45 minutes to an hour).
5. I don't have a deep fat fryer so I just use a saucepan and fill it with as little oil as I can get away with and just turning the donuts to brown them on all sides. They take about 5 minutes on each side.
6. I drained them on kitchen paper and then rolled into the sugar (having sprinkled some cinnamon into the sugar first).
They tasted really fabulous and I just wanted to eat them all in one go as they were so warm and moreish. We tried filling one with jam but decided they tasted great without so didn't bother with the rest.
The only downside to this recipe is that is does seem to take such a long time to make and I never like to deep fry food when the kids are around. Next time we might try the baked donut recipe we saw on The Brick Castle. If they turn out well and taste like real donuts rather than cakes, then that might be the recipe to stick with, as they are a lot quicker to make and don't need frying.
Although on this occasion, Miss T didn't help with the cooking, she was all too happy to help with the eating.