It’s doughnut week and what better way to celebrate then to do doughnuts? You can try many ways, there are lots of recipes and with all kind of fillings.
I like mine simple and classic, chocolate ganache, vanilla custard, lemon curd or berry compote. If you do my mixed berry compote or even the rhubarb filling, don’t forget to add some gelatine so it won’t be too runny once you decide to stuff the doughnut with deliciousness.
For this recipe you will need a mixing machine (if you want to make your life simple) and a deep pan for the oil to fry.
- 450gr plain flour
- 50gr caster sugar
- 30gr yeast
- 210gr warm milk
- 1 egg
- 50gr soft butter
- Pinch of salt
Mix all of the ingredients together for 5 minutes and when you have a ball shaped dough, add the soft butter and mix it for another 3 minutes.
Once this is ready and all together, weigh individual pieces of dough to 40gr each and place on greased baking paper to prove, it should take about 30 minutes, be careful and don’t over prove it, it all depends how warm your kitchen is. Have your pan with oil ready and at the right temperature. Once they are double their size, pick them up carefully and put them in the frying pan, be very careful and don’t fry your fingers.
Fry at 170c for a minute and a half and then turn and cook for a further minute and half. Stir and turn gently to ensure they have an even colour. Drain and put them on absorbent paper. After, cover them in cinnamon sugar, wait until they are cool so you can pick them up and fill them with the flavour that you choose, or cut them in half and make a strawberry and cream sandwich doughnut.