Ingredients
125ml Whole Milk
1 egg
250g Strong White Bread Flour
35g Softened Unsalted Butter
5g Active Dried Yeast
5g Fine Salt
25g Caster Sugar (Plus extra for dusting)
Method
- Lightly heat the milk in a small pan on a low heat for 5 mins
- Add the milk and an egg to a jug and whisk together
- In a mixing bowl add the flour, caster sugar, salt, and yeast. Combine throughly
- Add the softened butter and mix this with your hands until this is combined (will be a similar consistency to thick breadcrumbs)
- Slowly add milky mixture, and mix by hand (the mixture will become very wet and sticky)
- Turn the mixture out to a floured surface and knead together until the dough is smooth and elastic (add extra flour as required)
- Add to a clean bowl and cover with a damp tea towel for around 1 hour or until doubled in size
- Once doubled in size turn the dough onto a lightly floured surface and knock the dough back before making 6 equal shaped donut fingers. Then cover with the damp tea towel for around 45 minutes or until doubled in size
- Line the bottom of a dish with caster sugar (that is big enough to contain the donuts)
- Deep fry for 3 minutes a side at 180C (only deep fry two at a time max to prevent overcrowding and the cooling of the oil)
- Once golden on both sides, remove from the oil and immediately roll in the sugared dish/bowl
- Once all the donuts are cooled, slice down the centre and fill with you chosen filling i.e. cream, custard, jam etc.
