Hot Sugary Doughnuts

Soft fluffy dough rolled in crunchy sugar. A thing of dreams. These are just so good, and if you have access to a deep fat fryer - I'd recommend frying them in that. I happen to be working in a place where I can literally deep fry anything I want at any time. It's amazing since I usually avoid any recipe that involves deep frying. It's a pain to deep fry at home. 

These doughnuts would be absolutely blissful with a butterscotch sauce or a rich chocolatey one. They are great with maple syrup too, which is what I had with them. You could also fill them with jam or nutella, or whatever delicious fillings you can imagine. How about savoury doughnuts? I can imagine a cheesy doughnut being quite pleasant, or maybe that's just me. If I come up with an amazing new savoury doughnut combo - I'll let you know.  

#reallifecooking #damnthumbintheway #didnthavetimetomakeitlookgood

You want these beauties to be quite brown before you take them out of the fryer, they won't taste burnt at all, which I was scared they would be- you want them to be fully cooked and perfectly fluffy in the middle. 

Try these, you won't be disappointed. They did turn out way bigger than I expected - but who's complaining?! 

Recipe from Tasmin Grieg from BBC.

Ingredients:
1 tbsp yeast (which works out as a 7g sachet of yeast) 
1 tbsp sugar, plus extra to coat doughnuts
150ml/5 1/ fl oz milk, warmed
225g/8oz plain flour, plus extra for dusting
1/4 tsp salt
50g/2oz butter, melted
1 free range egg, beaten
300ml/10 1/2 fl oz vegetable oil, for deep frying
Jam/sauce of your choice. They are good just as they are too though :)

1. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.

2. Sift the flour and salt into a large bowl. Stir in the tablespoon of the sugar. 

3. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. 

4. On a floured surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, until they have doubled in size.

5. Heat the oil in a deep pan (or deep fat frier), until it reaches 190C/375F, till a cube of bread dropped in sizzles and turns golden brown in 30 seconds. Be careful with cooking with hot oil. 

6. Carefully lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 mins, or until golden brown and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. 

7. Roll the doughnuts around on a plate covered in granulated sugar. Eat whilst fresh and hot, I insist. You can eat as is or fill with jam, have with syrup, sauce, ice cream etc....let yourself go wild! Have a whole doughnut party! 

As always, enjoy x