My Doughnuts recipe is based on my ‘Sweet Bread Dough’. Firmer dough is easier to manage, so you may wish to add extra Flour to make the dough firmer. I use a round scone cutter to cut out discs and a small vegetable cutter’s other end to cut out centres. Some people do not cut out centres and just make holes, but I like cutting out centres because they will become small ball doughnuts that I love.
12 Rings & 12 Balls
1 cup Plain Flour *plus extra for kneading
1 cup Bread Flour *can be replaced with Plain Flour
2 teaspoons (7g) Dry Yeast
2-4 tablespoons Caster Sugar
1/2 teaspoon Salt
3/4 cup Warm Milk
1 Egg *lightly whisked
20g Butter *melted
Oil for frying
1/4 cup Caster Sugar for coating
1 to 2 teaspoons Ground Cinnamon for coating *optional
- Combine Flour, Dry Yeast, Sugar and Salt in a large bowl. Make a well in the centre and add warm Milk, lightly whisked Egg and melted Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra Flour, until smooth. Cover and prove for 1 to 2 hours or until dough has doubled in size.
- On a lightly floured surface, roll out the dough about 1cm thick. Use a 7 to 8cm round cutter to cut out discs. Use a 3cm round cutter to cut out centres. Place on a lined tray and set aside for 20 to 30 minutes to rise.
- Heat Oil to about 150-160°C and deep-fry doughnuts until puffed and golden each side.
- *Tips: When the dough is very soft, cut out the baking paper and fry the doughnuts with the paper. Remove the paper as soon as the doughnuts come off.
- Coat doughnuts with Caster Sugar or mixture of Caster Sugar and Cinnamon. Repeat with remaining doughnuts.