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

Recipes adapted from Donuts: Over 50 In­ven­tive & Easy Recipes For Any Oc­ca­sion by Vicky Gra­ham (£10, Hardie Grant). Pho­tog­ra­phy Joe Wood­house.

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