Doughnuts

This doughnut dough is soft and sticky and a bit of a nightmare to work with when fresh so its best to make it and chill it overnight so it firms up and is easy to roll.

Ingredients:

2 fl oz lukewarm water
1/2 oz fresh yeast or 1 x 7g sachet dried yeast
1 lb 4 oz plain flour
2 tblspn milk
3 tblspn caster sugar
1 tspn salt
3 egg yolks
1 oz unsalted butter

1. Place all of the ingredients in a food mixer fitter with a dough hook and mix together on low speed for five minutes. Transfer to a bowl, cover with clingfilm and refridgerate overnight.

2. Roll out the doughnut dough to ½" thick. Cut into discs with a 3" pastry cutter, use a smaller cutter to cut punch a hole in the middle. Transfer to a baking tray lined with lightly oiled clingfilm, and prove in a warm place until almost doubled in size.

3. Heat the vegetable oil in a deep fat fryer or saucepan to 170°c, 325°f. Drop the donuts into the oil a few at a time, cook for 30 seconds then flip over and cook one minute. Flip over again, cook for a further 30 seconds, then drain on kitchen paper. Repeat until all of the doughnuts are cooked.

For the glaze:

2 oz melted butter
9 oz icing sugar
1½ tspn vanilla extract
4 tbspn boiling water

Method:

Simply stir everything together until smooth and dip in your doughnuts.