Doughnuts
​
Ingredeints:
500g Strong White Flour
1 x 7g Sachet dried fast action yeast
50g Caster Sugar
225ml Milk
50g Butter
2 Eggs (beaten)
Method:
Makes 12 doughnuts.
Prepare three baking trays lined with greeseproof paper.
​
-
Start by heating the milk in a pan to just below boiling point. Then remove the pan from the heat, add in the butter and stir until it’s all melted. Then leave the mixture to cool until you can dip your finger in. Once cool enough, stir in the two beaten eggs.
-
Next put the flour, yeast and sugar into a mixing bowl. Mix the dry ingredients together and then form a well in the centre ready to pour in the milk mixture.
-
Pour in the milk mixture and mix it with the flour mixture to form a slightly sticky dough. Next, tip the dough onto a floured surface and knead for 10 minutes, until you have a soft, shiny ball.
-
Now place the dough into a lightly greased bowl and cover it with a loose cloth and leave for 1 hour to rise.
-
After an hour, tip the dough onto a floured surface and knead it to remove any air bubbles.
-
Next, divide the dough into equal portions. Depending on whether you want to make filled doughnuts or ring doughnuts, you can shape your dough into the correct shape. For filled doughnuts, create round circular balls of dough and for ring doughnuts, using a rolling pin, roll out the dough and then using a circular cutter cut out equal circles. Next using a smaller circular cutter, cut out a hole in the centre of each circle.
-
Once you have created all your doughnuts, place them on the previously prepared baking trays, ensuring that you leave enough room between each doughnut to allow them to rise.
-
Then leave the baking trays for 30 minutes, covered in a loose cloth, to allow the doughnuts to rise.
-
After 30 minutes, place the doughnuts in the oven for 12 minutes until golden brown and making sure they sound hallow when tapped underneath.
-
Now leave the donuts to cool and you can then decorate them as you wish!
​
You can create many different flavoured doughnuts, or all the same. If you want to try making my lemon meringue doughnut, you can find the recipe below.
​
​
Lemon Meringue Doughnut
Lemon Curd:
4 Lemons
100g Butter
200g Caster Sugar
2 Eggs
1 Egg Yolk
​
Meringue Topping:
2 Egg whites
100g Sugar
​
Method:
-
In a heat proof bowl, heat the lemon juice, lemon zest, sugar and butter, until all the butter has melted.
-
Then remove the pan from the heat and stir in the eggs and egg yolk. Return the pan to the heat and continue to stir the mixture until it thickens and is creamy.
-
Then remove the pan from the heat and leave the lemon curd to cool. Once the lemon curd has cooled, place it into a tub or jar and put to one side until your ready to use it.
-
Now whisk the egg whites using an electric whisk until you form soft white peaks. Once whisked, gradually add in the sugar to form a glossy mixture.
-
Now you have both the filling and topping for your doughnuts.
-
Using a piping bag, pipe the lemon curd into the centre of the donut. Using a knife, slice a slit in the doughnut and then insert the piping bag to fill the doughnut with lemon curd. Once filled, place the meringue on top of the doughnut using a spoon and then place the doughnut under the grill to brown the top of the merginue.
Enjoy your lemon meringue doughnuts!
