Ring doughnuts

MAKES 6 ring doughnuts plus 6 mini bites PREP 30 mins plus at least 4 hrs 30 mins proving COOK 15 mins MORE EFFORT V

WHY

Making your own doughnuts may be a labour of love, but it puts you in control of how long the dough proves and how fresh they are when you eat them – these are the two main factors for ensuring the best ring doughnuts you’ve ever tasted. When it comes to the execution, the devil is in the details: grab a ruler, set your timer and have a thermometer handy, as guesswork is not the way to go here.

WHAT TO BUY

250g strong white bread lour,

plus extra for dusting

30g caster sugar

7g sachet fast-action dried yeast 100ml lukewarm milk

1 egg, beaten

½ tsp vanilla extract

50g butter, softened vegetable oil, for deep-frying For sugar-coated doughnuts 100g caster sugar

1 tsp cinnamon

For glazed doughnuts 200g icing sugar sprinkles, freeze-dried raspberries or chocolate curls, to decorate (optional)