Iced Doughnuts

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These are a choux pastry doughnut. 


115ml milk

115ml water

4oz butter

1 tablespoon caster sugar

1 teaspoon salt

5oz plain flour

4 eggs

Zest of 1 lemon

Icing: (prepare before cooking)

6oz icing sugar

2-3 tablespoons milk

1 ½ teaspoons vanilla extract


You need a piping bag with a large star nozzle for this to get the shape right. 

In a large pot, add the milk, water, butter, sugar and salt, and bring to a boil.

Take off the heat, add in the flour and mix with a whisk until the mixture comes together. 

Put back in a low heat and stir continuously for a couple of minutes to cook out the flour.  Remove from the heat and set aside. 

After 15 minutes, when the dough is just warm to touch, add the eggs, one at a time, with the lemon zest and beat until smooth. You will feel that there is too much egg but it will come together again.  

Put the dough in a bowl, cover with clingfilm and put in the fridge for an hour to go cold.  

Cut about 20  3” x 3” pieces of greaseproof paper.  

Once the dough is cold, transfer it to a piping bag, with a large open star tip. Pipe a 3” circle of dough on each square of paper, joining up the ends.

The dough can be fried off in oil at 180°C (medium heat) a few at a time using the greaseproof paper to place the dough into the pan using a slotted spoon.  Paper on top and can be removed as the dough starts to cook. 

Fry for a couple of minutes on one side, until golden brown and then flip and fry the other side for another couple of minutes.

Remove from the oil, dip in the icing (you need to have it prepared before you start cooking) and let drain and cool on a wire rack. 

For the icing mix the icing sugar and vanilla with a little milk at a time to get the right thickness of glaze. 

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