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275 g Plain Flour
40 g Caster Sugar
60 g Butter, softened
1 Egg, whisked
120 ml Milk
14 g Instant Yeast
The donuts do need a double rise. It’s a bit of a faff but worth it in the end.
In a small pot, warm the milk until it’s lukewarm and set aside.
If you have mixer with a dough hook you can do this in the mixer, otherwise add the flour with the yeast and sugar into a large bowl. Make a well in the middle and add the butter, milk and egg. Mix to form a soft dough.
On a floured surface, knead the dough for approximately 10 minutes, or do it in the mixer with the hook for 5 minutes, before transferring to a a lightly oil bowl and cover with a lightly oiled piece of clingfilm.
Leave in a cozy place for 1-2 hours or until the dough has doubled in size.
Once the dough has risen, knock it back (knock the air out) and knead it lightly on a floured surface.
For ring donuts, roll the dough out to about 1cm thick, (they will expand) before cutting to your desired size with a cutters (or a glass and your finger). Alternatively for filled donuts, roll the dough into equal sized balls, again they will expand.
Transfer your donuts to an oiled tray and cover again lightly oiled clingfilm. Leave in the cozy place again for about 1 hour until the donuts have doubled in size.
Get the fryer out and heat to 180c. Once the oil is hot, carefully drop your donuts into the oil. Don’t overcrowd your pan.
As soon as your donut is golden on one side, flip it over onto the other side. Once both sides are golden, remove from the oil and place on kitchen paper.
If you plan to sugar your donuts, roll them in some caster sugar whilst still warm.
If filling or covering the donuts, allow to cool first.