24 October 2014
Today I wanted to share with you probably the best thing I've ever made...Homemade Doughnuts!! Before making them I hadn't eaten a doughnut in years because they all have that dreaded nut allergy warning on them. As you can imagine I couldn't wait to taste them...they were heavenly!
The thought of making them is a little daunting because you deep fry them. I was nervous about that aspect of it but once you are confident in safely deep frying they are unbelievably easy to make (this is probably a bad thing because they are so calorific!!). Make these when you have guests over otherwise you may end up eating the whole lot!
Recipe by Paul Hollywood (makes 12)
For the dough you will need:
500g Strong White Flour
2x7g sachets of yeast
50g sugar (plus more for coating the doughnuts in)
40g softened unsalted butter
150ml warm milk
For your filling you can choose whatever you'd like. From jam and custard to chocolate spread and apple sauce the world is your Oyster. We went for Sainsbury's Organic Strawberry Conserve. It had the perfect amount of sweetness with little chunks of Strawberry running through it...scrummy!
Put all the ingredients in a bowl (holding back a bit of water) and mix until the dough comes together. Slowly add the remaining water and knead on a clean floured surface for 10 minutes until you have a soft elastic doughy ball. Place into a clean bowl, cover and let it prove for an hour or until double in size.
Knock the dough back gently on a lightly floured surface and knead a few times. Divide into 12 equal balls and place on a lined baking tray (leaving an inch or so gap between each ball). Cover and let it prove for another hour or until doubled in size.
Pre-heat your oil in a deep fat dryer to 180c/350f. Gently lower a doughnut or two in at a time and cook 2 minutes on each side until golden brown. Carefully remove from the oil and roll on some kitchen towel to remove excess oil. Then roll in your sugar to coat the outside of each doughnut. Allow doughnuts to cool.
To fill your doughnuts use a small knife to poke a hole into the centre, wiggling it around to make a decent sized hole. Pipe your filling into the centre and enjoy!
Safety advice: It's best to use a deep fat fryer but we do not have one. Instead we used a deep saucepan and used a cooking thermometer to keep an eye on the temperature. It's best to take precautions and read up what to do in case of a fire. You can read about it all here.