July 31, 2015


I've only ever deep fried churros and Camembert before, so it was very exciting to break the oil out again and try something new!

I tossed some of these in cinnamon and sugar and dipped some in a simple lemon glaze.  One of my favourite parts of making these was frying the doughnut holes - they started off as flat circles and puffed up to gorgeous spheres!

Recipe adapted from: Handle The Heat
2 1/4 tsp instant yeast (one packet)
50g white sugar
250mL milk
2 tbsp butter (28g)
1 egg
1/4 tsp ground nutmeg
360g flour
1/2 tsp vanilla essence
1/2 tsp salt

For frying - about 5 cups of oil (vegetable or peanut)

For dressing - white sugar and cinnamon or lemon juice and icing sugar

1. Microwave the milk until it's lukewarm, then mix the milk with the yeast and about a tablespoon of the white sugar.

2. Let the yeast proof for a few minutes.  Melt the butter and set it aside.

3. Once the yeast as activated and started to foam up, mix the rest of the sugar, butter, egg, nutmeg, flour, vanilla and salt in with the yeast.  I used my KitchenAid with the dough hook attachment.

4. Knead the dough (or let the mixer run) for about 5 minutes until the dough is smooth and soft.

5. Place the dough in a large, lightly oiled bowl.  Cover the bowl in cling wrap and let the dough rise in a warm place for 1.5 - 2 hours.

6. Punch the dough down and tip it out onto a lightly floured surface.  The dough is so soft!

7. Roll the dough out to less than 1cm thick (1/4 inch), then cut doughnut shapes.  I just used a large circle cookie cutter and a smaller one.  I did some big doughnuts and some small; I recommend doing larger ones (about 9cm diameter).

8. Transfer the doughnuts to a baking tray covered in baking paper, spread them out, cover with a tea towel and let them rise for about an hour.

9. When you're ready to cook the doughnuts, heat your oil to 175C (350F) in a large wok or saucepan.  Prepare a plate or baking tray and cover it with paper towel to soak up excess oil.

10. Gently fry the doughnuts about 1 minute per side (for large 9cm doughnuts), until golden.  I use chopsticks to turn the doughnuts - tongs or a slotted spoon would work too.  The doughnut holes will take a shorter time.

11. Once done, lift the doughnuts out of the oil and place on the paper towel, turning to soak up all of the excess oil from both sides.

12. If you're dressing the doughnuts in cinnamon and sugar, it's best to coat them while the doughnuts are warm.

Another option is a simple lemon glaze, made by mixing icing sugar and lemon juice - if you're doing this, make sure that the doughnuts have cooled.


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