Delicious homemade doughnuts

Mon, 2 July 2018

It’s Week 3 of Faker to Baker with Louise Lennox! Tonight Louise was in The Six kitchen showing us how to make this delicious treat.

Makes: 20

Time to Complete: Prep 35 mins + Setting, Cooking 20 mins

 

Ingredients

Doughnuts:

·         500g  Strong White Bread Flour

·         70g    Caster Sugar

·         1tsp   Salt

·         7g      Fast action dried yeast

·         120g Unsalted Butter Softened

·         2        Medium eggs

·         160ml Warm Water

To Decorate – Select from the following:

·         Dr. Oetker Milk, White or Dark Chocolate

·         Dr. Oetker Edible Decorations – Sprinkles, Wafer Daisies

·         Glacé Icing

·         200g  Icing Sugar

·         30ml Water

·         Dr. Oetker Gel Food Colouring

 

Method

1)  Place flour, sugar, salt, yeast and butter into a large mixing bowl and stir to combine. Using your fingertips, rub the butter roughly into the flour- it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water. Mix to make a rough dough. Either knead with a dough hook in the stand mixer for 10 mins, or knead on a lightly floured surface for 15-20 mins by hand, until elastic, smooth and shiny dough. Shape it into a ball, place back in the bowl, cover with cling film and allow to rise in a warm area for 1 hour, until doubled in size.

 

2)  Once risen, knead for 2-3 minutes. Divide into pieces of 45-50g each (you should get around 20), shape them into balls. Space these out over two baking trays lined with non-stick baking paper. Lightly oil a sheet of cling film and gently cover the dough balls. Leave the cling film loose – the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled.

3)  Heat a large, heavy bottomed pan with 2 litres of sunflower oil to 160°C (320 °F) - use a digital thermometer to check. Lightly flour a round cookie cutter and stamp out the centres of the dough balls. Keep the middles to fry separately. Gently lift the rings up with a metal spatula and drop them into the pan, 6-8 at a time. Fry for 3 minutes on each side, keeping an eye on the temperature of the oil – it needs to stay at around 160° C (320 °F). Once they’re golden brown on each side, lift them out and rest on kitchen paper until cool. Fry the holes for 2 minutes, then drain on kitchen paper and toss in sugar while still warm.

4)  To decorate the doughnuts with a glacé icing, put the icing sugar in a shallow bowl and stir in the water, keep stirring until it forms a thick paste. Add a few drops of your chosen Dr.Oetker Gel Colouring.  Dip the smoothest side in the glacé, turning it a little to make sure it’s evenly coated. Allow the excess to drip off over the bowl, place the doughnuts on to a wire rack. Decorate with Dr.Oetker Sprinkles and Dr.Oetker Wafer Daisies.