BA­SIC DOUGH­NUTS

PREP + COOK TIME 1 HOUR (+ PROV­ING) MAKES 15

The Australian Women’s Weekly Food Magazine - - Celebrate Kids -

5 cups (750g) plain flour ½ cup (110g) caster sugar 5 tea­spoons (18g) dry yeast 1 tea­spoon salt

2 eggs

11/3 cups (330ml) milk

80g but­ter, melted veg­etable oil, to deep-fry

1 Com­bine 3 cups of the flour, the sugar, yeast and salt in a large bowl of an elec­tric mixer. Add eggs, milk and but­ter. Beat on low speed for 30 sec­onds, stopping the mixer twice to scrape down the sides. Beat on medium for 2 min­utes, again stopping the mixer twice to scrape down the sides. Stir in the re­main­ing flour un­til mix­ture forms a soft, sticky dough. Cover bowl; stand in a warm place for 1 hour or un­til the dough has dou­bled in size. 2 Turn dough out onto a lightly floured sur­face; knead gen­tly un­til smooth. Roll dough out un­til 1cm thick. Us­ing a floured 8cm cut­ter, cut rounds from dough. Us­ing a

3.5cm round cut­ter, cut cen­tres out of rounds. Re­peat with re­main­ing dough, re-rolling scraps as nec­es­sary. Place dough­nuts on an oven tray lined with bak­ing paper. Stand for 30 min­utes or un­til risen slightly.

3 Heat oil in a large saucepan or wok un­til it reaches 150°C on a sugar ther­mome­ter (or un­til the oil bub­bles when the han­dle of a wooden spoon is placed in it). Deep-fry dough­nuts, three at a time, for 1 minute each side or un­til golden. Drain on paper towel. 4 When cooled, dec­o­rate with your favourite glazes and top­pings.

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