We’re about to go nuts for doughnuts because it’s National Doughnut Week
Few things are tastier than a fresh doughnut so why not celebrate National Doughnut Week – from 11 to 18 May – by having a go at this (relatively) easy recipe.
- 250g strong white flour
- 40g caster sugar
- 7g sachet fast-action yeast
- 1 tsp salt
- 1 egg, lightly beaten
- 150ml warm milk
- 50g unsalted butter, melted and cooled slightly
- Vegetable oil
- 50g vanilla or caster sugar
- 350g jam (optional)
Sift the flour and sugar into a bowl then ad the yeast, salt and fork together. In a separate jug mix the egg, warm milk and melted butter. Make a well in the centre of the dry ingredients and pour in the liquid. Mix then bring together with your hands until you have a soft dough.
Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes until it is smooth, shiny and elastic. Grease the inside of a large bowl with a little oil, add the dough then cover with cling film and leave in a warm place for about an hour until it doubles in size. When it’s doubled, knock back the dough to remove the air.
Divide into 12 equal pieces and shape into balls then place on a greased baking tray and cover with a piece of oiled cling film for 30 minutes to 1 hour until the dough again doubles in size and springs back when you press with your finger. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar.
If you are filling with a jam of your choice, make a hole in side of each doughnut and pipe in the jam.