Classic doughnuts
Makes 12 regular or 24 mini Prep 30 mins plus rising Cook 6 mins
750g strong white bread flour, plus
extra for dusting 80g caster sugar 80g unsalted butter 3 tsp salt 21g instant dried yeast 3 medium eggs 240ml warm full-fat milk 140ml warm water 2 tbsp vegetable oil rapeseed oil spray, for baking
YOU'LL NEED stand mixer (optional) rolling pin dough scraper (optional) cutters (in shape of your choice)
1 Put the flour, sugar and butter in a large bowl. Make two wells in the flour at opposite sides and add the salt to one, and the yeast to the other. Add the eggs and the warm milk.
2 If using a stand mixer, attach the dough hook and mix on the slowest speed while you gradually pour in the water. If you don’t have a stand mixer, use one hand to bring the dough together and the other to pour in the water. Mix until everything is incorporated – you should end up with a sticky, wet mixture.
3 Continue kneading on a slow setting for around 8 mins or, by hand, on a floured surface for 10 mins (see steps A and B). When the dough has been kneaded enough, it’ll be smooth and elastic (C).
4 Put the dough in a bowl and cover with a damp tea towel until doubled in size (around 20-90 mins, depending on temperature).
5 Oil two baking trays with 1 tbsp vegetable oil on each. Cover your hands and a flat surface with flour. Tip out the dough and knead with your hands to form a ball (a dough scraper can help pick up the residue from the surface). Sprinkle the rolling pin with flour and roll the dough out to about 2cm thick (see steps D, E and F).
6 Use a cutter to cut out your desired shapes and space out on the baking trays (see steps G, H and I). Knead any leftover dough and repeat the process until you have used it all. Leave to rise for around 10-20 mins until the dough springs back when you touch it.
7 Heat oven to 220C/200C fan/gas 6. Fill a roasting dish with boiling water and put it at the bottom of the oven. Spray the doughnuts with oil (around three spays each, as a general rule of thumb) and bake in the oven for 6 mins. Spray with oil again as soon as they leave the oven and leave to cool.
If the dough begins to stick to your rolling pin, simply sprinkle over C NKVVNG GZVTC ƃQWT