This doughnuts recipe makes around 12 delicious doughnuts. Often referred to as donuts or doughnuts, this donuts recipe is delicious.
Ingredients – 12 doughnuts
- Strong white flour: 350g
- Salt: pinch
- Caster sugar: 30g
- Margarine: 50g
- Dried yeast: 7g
- Milk: 65ml
- Water: 65ml
- Egg (large): 1
- Vegetable oil: for frying
For the coating
- Caster sugar: 3tbs
- Ground cinnamon: 1/2tbs
Getting everything ready
- Mix the 3 tablespoons of caster sugar with the ground cinnamon in a shallow dish.
- Break the egg into a small jug and beat lightly.
- Pour the milk and water into a small saucepan ready to warm on the hob.
- Sift the flour and salt into a large mixing bowl and stir in the sugar. Add the margarine and rub into the flour. Mix in the dried yeast.
- Place the saucepan of milk and water on a low heat to warm. It needs to be just warm enough so that it is still comfortable to carefully put your finger in. When it is warmed, remove from the heat.
- Make a well in the centre of the dry ingredients and pour in the beaten egg and warmed liquid. Mix together to form a dough.
- Turn the dough out on to a floured surface and knead for about 10 minutes. When you are satisfied that the dough is nice and soft and smooth, you need to raise it.
- Place the dough into a clean bowl, cover with a clean tea towel or cling film and find a nice warm place for the dough to rise. It needs to be free from cold draughts and a place not too cold as the yeast will not work properly. However, if it’s too hot, the dough will begin to cook. An airing cupboard or on a chair in front of a warm oven are ideal. It will take up to an hour or so for the dough to rise, as it needs to double its size. By now the dough should be much softer to touch and if you cut it in half it should look like a sort of honeycomb caused by pockets of gas from the yeast working in a warm temperature. The next stage is for the yeast dough to be knocked back.
- Place the dough on a lightly floured work surface and gently knead it again for a few moments to push out some of the air from the dough. Shape the dough by cutting out circles. Place the shaped dough onto a baking tray and once again cover with a clean tea towel or cling film and place it back in the warm place to allow the dough to prove.
- Once you have knocked back the dough, lightly flour the work surface and rolling pin and roll out the dough to about 1½ cm thick. Use a 7cm plain cutter to cut out circles of dough and a 4cm cutter to cut out the centres of the circles, leaving you with nice rings of yeast dough.
- Place the rings on a lightly floured tray. Cover with a clean cloth and place somewhere warm to allow to prove. This should take about 20 minutes.
- While the doughnuts are proving, heat the oil in a large pan or wok to around 180°C. We don’t want the oil too cool or the doughnuts may end up heavy, but we don’t want the oil too hot or they will burn.
- When the doughnuts have proven, very carefully lower one at a time into the oil. Fry for about 2 minutes on each side until they are a light golden brown. Using a slotted spoon, remove the doughnuts from the oil, drain on kitchen paper. While still hot, roll in the sugar and cinnamon coating. Shake off any excess and serve the doughnuts hot.
Tips for baking cakes
We have put together some great tips on baking cakes, which includes information on skills such as creaming margarine, how to whisk eggs and sugar, use of pastry and the use of yeast.