Time: 2 1/2- 3 hours
Equipment: Large mixing bowl, 3 baking trays, a large sauce pan, slotted spoon, sugar thermometer (preferable but not necessary)
Well I am quite embarrassed to admit my boyfriend and I made these doughnuts a few months ago now. I never got round to blogging about them but even now we still reminisce about how tasty they were. They were so fun to make and tasted better than anything you can buy in a shop. We will definitely be making them again soon, but before then I better share this delicious recipe with you!
We didn’t really know where to begin with doughnuts, they seemed intimidating so we had to choose a fool proof recipe with simple steps. Whenever I am in need of such guidance I always turn to my idol, the queen of baking, Mary Berry! This recipe comes from my all time favourite baking book “Mary Berry’s Ultimate Cake Book,” although not the newest it is still the best in my eyes!
450g plain flour
1 sachet of dried yeast
75g caster sugar
6 tbsp milk
6 tbsp water
A bottle of light vegetable oil for frying
Seedless raspberry jam
100g caster sugar for dusting
1. Lightly grease and flour 3 baking trays
2. Measure the flour into a bowl and stir in the yeast.
3. Rub in the butter then stir in the sugar.
4. Make a well in the centre of the dry ingredients and pour in the (beaten) eggs, milk and water, Mix to form a dough.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
6. Return the dough to the bowl, cover with oiled cling film and leave to rise for 1 1/2 hours.
7. Turn the risen dough onto a floured surface and knead to knock out the air. Divide into 16 equal balls.
8. To make the jammy centre flatten one of the balls of dough. Place a spoonful of jam in the centre and bring the edges in and pinch firmly to seal. Make sure you do this properly, as you can see from the photos we had a bit of leakage from ours. Oops!
9. Repeat for all of the dough balls, placing spaced out on the prepared baking trays. Cover with oiled cling film and leave to rise for a further 30 minutes.
10. Heat the oil in a large frying pan until it reaches 170C. We used a thermometer to measure this. If you don’t have a thermometer wait until the oil is gently bubbling. Carefully lower the doughnuts in one at a time, turning them when the bottom is golden brown. Remove with a slotted spoon and allow to drain on kitchen towel. Repeat for all your doughnuts.
11. Toss the doughnuts in caster sugar until they are coated.
12. Serve as soon as possible and enjoy!
Although this is a long process it was a lot of fun. We really enjoyed making them and they were totally worth all the effort!
I would highly recommend giving them ago if you have the time! They would be delicious served as part of afternoon tea- definitely a treat that will impress guests!
Have you ever made doughnuts? How did they turn out?
Until next time,