It is absolutely no secret in this world that I have a rather sweet tooth ( whom I kidding if you covered a brick in sugar I would probably try eating it ) so as you can imagine when I discovered that national doughnut week started today I was like a kid in a sweet shop.
And how rude would I be if I ignored such a wonderful week?! In the spirit of all things yummy I wanted to share with you my two favourite doughnut recipes, which has involved weeks of trying recipes and more importantly taste testing each batch, after all I want you to enjoy a yummy sugary doughnut or three. If you follow me on social media then by now you will know that I am enjoying a long weekend beside the sea, and I can’t tell you how much I love seaside doughnuts. Forget your fancy shapes, colours and creams nothing beats a sugar doughnut straight out of the fryer it’s like a golden halo, halos belong to angels, angels live in heaven that means doughnuts come from heaven ( that’s the best logic I have ever come up with ). Anyway I have rambled on about doughnuts for long enough so here they are the classic jam doughnut and the Nutella filled doughnut, enjoy and don’t forget to tag me in your doughnut pictures.
Traditional jam doughnuts
1 tbsp yeast
4 tbsp caster sugar
150ml/5¼fl oz milk, warmed
225g/8oz plain flour, plus extra for dusting
¼ tsp salt
50g/2oz butter, melted
1 free-range egg, beaten
300ml/10½fl oz vegetable oil, for deep-frying
jam of your choice
Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.
250g plain flour
30g caster sugar
110g caster sugar for coating
1 tsp salt
2 tsp dried yeast
zest of half a lemon
75ml warm water
65g butter, softened and cut into small squares
400 ml vegetable oil
Put all the ingredients for the donuts, except the butter, into the bowl of a free standing mixer fitted with the dough hook. Work on a low speed for about 4 minutes, until combined and the dough is elastic.
While the mixer is still running, add the butter piece by piece, until incorporated. You should no be able to see any butter . This will take about 6 minutes.
Scrape down the sides of the bowl and cover with cling film. Set it aside in a warm place to rise and double in size.
When the dough has risen, punch it down, and put onto a well-floured surface. Gently pat down the dough into a square about 1cm thick and cut out 12 donuts using a 5cm round cutter.
Place the doughnuts on a lined baking sheet, cover with cling film again, and set aside to rise for an hour or until the doughnuts to puffy.
When the donuts are finished their second rise, they should look a little puffy (see below).
Place about 3 inches of oil into a saucepan, heat the oil over a low flame, until it reaches 170C. If you don’t have a sugar thermometer, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
Fry the donuts a few at a time for about 1 minute each side or until they are golden brown.
Place the donuts on paper towels to soak the excuses oil, and then toss them in the sugar.
Make a small hole on the side of the doughnuts and pipe some Nutella into each doughnut!