Eats, Shoots & Reads

Eats #12: Fluffy Goodness…

Ingredients: [Doughnuts] 7g sachet dried yeast, 500g flour, 70g caster sugar, 315ml whole milk, 75g unsalted butter, zest 2 lemons, zest 1 orange, 1 litre vegetable oil for frying. [Sugar] 100g caster sugar, 1 vanilla pod, 1 tablespoon cinnamon, 1 tablespoon nutmeg, 1/2 tablespoon all spice, zest 1 lemon, zest 1 orange.

Difficulty: 4/5
Rating: 5/5

Start by making a yeast starter – mix the yeast, milk, tablespoon of sugar and tablespoon of flour in a bowl. Leave the mixture in a warm place for 15 minutes until frothy.

Add the remaining flour and sugar to a separate bowl then add the butter, orange and lemon zest. Pour in the yeast starter and bring together with a spoon, finishing by hand until in comes together into a ball. Work the dough for 5 minutes until silky and then leave to rise for 45 minutes.

After the first rise knock the dough back to remove some of the air and roll out to a thickness of 1cm. Cut out 5cm circles and leave on a greased baking tray for another 45 minutes.

Meanwhile, make the old English spiced sugar by mixing the sugar, vanilla seeds, cinnamon, nutmeg, all spice and the zest of an orange and lemon.

When the dough is ready to fry heat the oil and make a whole in the middle of each disc with a chopstick or spoon handle. Fry the doughnuts in batches until golden and sprinkle with the sugar – done!

Review

I was a little apprehensive about this recipe. I’ve never made a bread based dough and I’m always nervous when cooking with large quantities of hot oil. Despite my nervousness my doughnuts turned out OK. They were golden and fluffy with a nice crunchy bite and the sugar was warm, spiced and full of flavour.

My only criticism of the recipe would be to reduce the temperature of the oil (not that the recipe indicated a temperature) – if the doughnuts cooked slower then they might of had time to fluff up properly.

P.S – The doughnuts are even yummier cold with a nice cup of coffee.

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