Ingredients
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Doughnut Dough
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20 g active dry Yeast
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250 ml Lukewarm Milk
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30 ml Caster Sugar
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100 g Butter
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500 g Cake Flour
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3 large Egg
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Canola Oil
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Glaze
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250 g Royal Icing
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a few drops pink Food colouring
Directions
A ‘cake’ with a difference, but it’s easy to make and easy to serve. It requires no plates and makes no mess.
Steps
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1
Done
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Oil a large glass bowl and set aside. |
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2
Done
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To make the DoughPlace the yeast, milk and sugar into a jug and set aside to allow the yeast to activate. This takes 5–10 minutes. The mixture will form bubbles and start to foam. |
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3
Done
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Place the melted butter, flour and eggs in a large mixing bowl. Add the yeast mixture and knead together to form a soft dough. You can do this by hand or in an electric mixer using the dough hook attachment. Knead for 15 minutes by hand or for 5 minutes in the mixer. |
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4
Done
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Proving and CuttingPlace the dough in the oiled glass bowl and cover with clingfilm. Leave in a warm place to prove for 30–40 minutes or until it has doubled in size. |
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5
Done
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Knock the dough back into a ball, then roll out on a lightly floured surface to about 1 cm thick. Cut out 8 cm rounds with a doughnut cutter. You can also use a large round 8 cm cutter and then a smaller cutter to cut out the centres. Cover with a tea towel and leave to rise for 20–30 minutes. |
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6
Done
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Frying the Doughnuts and IcingIn a medium saucepan, heat the oil to 180 °C. You can test it with a sugar thermometer or drop a small piece of dough into the oil to see how it cooks; if it starts frying immediately the oil is ready. Deep-fry each doughnut for 1 minute on each side or until golden and cooked through. |
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7
Done
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Place the cooked doughnuts on paper towel to drain. Dip one side of the doughnuts into the royal icing. |
