Category: Recipe

Categories
Breakfast Recipe

Fluffy Pancakes 🥞

Using leftover whey from making labneh adds a subtle tang and makes these pancakes soft and fluffy.

Ingredients

Dry ingredients

200g plain flour

35g sugar (2 tablespoons)

7g baking powder (2 teaspoons)

2g bicarbonate soda/baking soda (½ teaspoon)

1g salt (¼ teaspoon)

Wet ingredients

250ml whey (if you don't have enough you can make up the shortfall with milk)

1 egg

1 teaspoon vanilla essence

40g melted butter (2 tablespoons)

Step-by-step Instructions
1. Mix the Dry Ingredients
  • In a large bowl, whisk together 200g flour, 35g sugar, 7g baking powder, 2g baking soda, and 1g salt until well combined.

2. Mix the Wet Ingredients
  • In a separate bowl or jug, whisk together 250ml whey, 1 large egg, 40g melted butter, and 1 teaspoon vanilla extract (if using) until smooth.

3. Combine the Mixtures
  • Pour the wet ingredients into the dry ingredients. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick but pourable.

4. Rest the Batter
  • Let the batter rest for about 5 minutes to allow the baking powder to activate, resulting in fluffier pancakes.
5. Cook the Pancakes
  • Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
  • Pour about 1/4 cup (60ml) of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  • Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Serve

Stack the pancakes and serve warm with your choice of toppings, such as fresh fruit, syrup, or a dollop of labneh or Greek yogurt.

Categories
Jams & Preserves Recipe

Fig Jam

Fig jam is a delightful way to preserve the rich, sweet flavours of fresh figs, complemented by a touch of citrus. This jam is perfect for spreading on toast, pairing with cheese, or using as a glaze for desserts. With just a few ingredients and a simple simmer, you’ll have a delicious homemade jam to enjoy.

Ingredients

200g fresh figs

80g sugar (40% of the weight of the figs)

Approx. 150ml water (enough to cover the figs)

1-2 tsp lemon juice (to taste)

1/4 lemon zest

1-2 orange segments (peeled and chopped)

1/4 tsp vanilla extract or a pinch of cinnamon (optional)

Step-by-step Instructions
1. Simmer the Figs
  • In a saucepan, add the 200g figs and roughly 150ml water, just enough to cover the figs. Bring to a simmer over medium heat.
  • Simmer for 15 minutes, until the figs are soft and starting to break down.

2. Add the Citrus and Sugar
  • Once the figs have softened, add the 80g sugar, lemon juice, lemon zest, and chopped orange segments.
  • Stir the mixture and continue simmering for another 15-20 minutes, stirring occasionally. The sugar will dissolve, and the jam will begin to thicken.

3. Check the Consistency

As the jam cooks, the liquid will reduce, and it will start to thicken. To test if the jam is ready, place a small amount on a cold plate and push it gently—if it wrinkles or gels, it’s done. If not, cook for a few more minutes.

4. Optional Flavour Additions

For an extra layer of flavour, stir in 1/4 tsp vanilla extract or a pinch of cinnamon while the jam simmers.

5. Cool and Store

Once the jam has thickened, remove it from the heat and allow it to cool slightly before transferring it to sterilised jars.

Seal the jars and let the jam cool completely before storing in the fridge. This fig jam will keep for up to 2 weeks in the fridge.

Tips!

If you prefer a smoother texture, you can use a blender or potato masher to break down the figs further after simmering.

Categories
Recipe

Potato Smiley Faces

These homemade potato smiley faces are a fun and nostalgic treat, perfect for kids or a playful snack. With a crisp golden exterior and soft, fluffy potato inside, they’re easy to make and bring a smile to everyone’s face!

Ingredients

500g potatoes (floury variety like Maris Piper or Russet)

1 tbsp cornflour

1 tbsp plain flour

Salt to taste

Vegetable oil (for frying)

1/4 tsp garlic powder (optional)

1/4 tsp onion powder (optional)

Step-by-step Instructions
1. Prepare the Potatoes
  • Peel and chop the 500g potatoes into evenly sized chunks. Boil them in salted water for about 10-12 minutes, or until tender.
  • Drain and let the potatoes cool slightly. Mash them until smooth (avoid lumps).
2. Make the Dough
  • Once the potatoes have cooled to room temperature, stir in 1 tbsp cornflour, 1 tbsp plain flour, and salt to taste.
  • For extra flavour, you can add 1/4 tsp garlic powder and 1/4 tsp onion powder if desired.
  • Mix until a dough forms. If the dough is too sticky, add a little more flour.

3. Shape the Smiley Faces
  • On a lightly floured surface, roll out the dough to about 1cm thickness.
  • Use a round cookie cutter (or the rim of a glass) to cut out circles.
  • To create the smiley faces, use a straw or small piping tip to make the eyes, and a small spoon or knife to carve out the smile.
4. Chill the Faces
  • Place the smiley faces on a baking tray and refrigerate for about 30 minutes. This helps them firm up before frying.
5. Fry the Smiley Faces
  • Heat vegetable oil in a frying pan or deep fryer to about 180°C (350°F).
  • Fry the smiley faces in batches for 2-3 minutes on each side, or until golden brown and crisp.
  • Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil.
6. Serve
  • Serve the potato smiley faces warm with your favourite dipping sauces, such as ketchup, BBQ sauce, or mayo
Tips!

Baking Option: If you prefer a healthier version, you can bake the smiley faces instead of frying. Preheat the oven to 200°C (400°F), brush the smiley faces with a little oil, and bake for 20-25 minutes, flipping halfway through until golden and crispy.

Categories
Baking Recipe

Mini Pork Pies

These traditional mini pork pies are made with hot water crust pastry and a savoury pork filling. The rich, crumbly pastry paired with the tender pork makes them perfect for snacks, picnics, or a classic British lunch. For a twist, you can top them with Stilton cheese for extra flavour.

Ingredients

For the filling:

500g pork shoulder (minced)

1 small onion (finely diced)

1 tsp salt

1 tsp black pepper

1 tsp dried sage or thyme

1/2 tsp ground nutmeg

For the pastry:

300g plain flour

75g lard

75g butter

1 tsbp salt

120ml water

1 beaten egg (for glazing)

For the Jelly (optional):

200ml chicken or pork stock

2 gelatine leaves (or powdered gelatine)

Optional:

Stilton cheese (to top the pies)

Step-by-step Instructions

Step 1: Make the Pastry

  1. In a saucepan, combine the lard, butter, salt, and 120ml water. Heat gently until the fats have melted and the mixture comes to a simmer.
  2. In a large bowl, sift the flour and make a well in the centre. Pour the hot fat and water mixture into the flour.
  3. Mix with a wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead briefly until smooth.
  4. Cover the pastry in cling film and set aside while you prepare the filling.

Step 2: Prepare the Filling

  1. In a bowl, combine the pork, onion, salt, pepper, sage, and nutmeg. Mix thoroughly to combine.

Step 3: Shape the Pies

  1. Preheat your oven to 200°C (400°F) and lightly grease a muffin tin or individual pie moulds.
  2. Roll out the pastry on a floured surface to about 3-4mm thickness.
  3. Cut larger circles for the bases and smaller circles for the tops. The base circles should be big enough to cover the sides of the muffin tin wells.
  4. Press the larger circles into the prepared muffin tin, allowing the edges to overhang.
  5. Fill each pastry case with the pork filling, packing it in tightly.
  6. Place the smaller pastry circles on top and crimp the edges together to seal the pies. Make a small hole in the top of each pie to allow steam to escape during baking.

Step 4: Bake the Pies

  1. Brush the tops of the pies with the beaten egg for a glossy finish.
  2. If you’d like to add Stilton cheese, top each pie with a small amount of crumbled Stilton just before placing them in the oven.
  3. Bake in the preheated oven for 25-30 minutes, until the pastry is golden and the filling is cooked through. If you’re using a meat thermometer, the internal temperature should reach at least 75°C (165°F).

Step 5: (Optional) Add the Jelly

  1. While the pies are cooling, prepare the jelly. Heat the stock in a small saucepan and dissolve the gelatine according to package instructions.
  2. Once the pies are cool, pour the jelly mixture through the hole in the top of each pie. Let the pies set in the fridge for a few hours or overnight if using the jelly.
Tips!

Stilton Topping: For those who enjoy a stronger flavour, top with extra Stilton just before baking.

Classic Crimping: Use your fingers or a fork to crimp the edges for that classic pork pie look.

Categories
Baking Bread Recipe

Bagels

Bagels are a chewy, golden-brown delight that you can easily bake at home. With just a few simple ingredients, you’ll have fresh bagels perfect for breakfast, sandwiches, or a snack.

For an interesting twist, consider using discarded pasta or potato water instead of regular water. The starches in the water add structure to the dough, resulting in an even chewier bagel.

Ingredients

500g strong bread flour

40g brown sugar

7g salt

7g yeast (instant or active dry)

300ml warm water (optional: use discarded pasta or potato water for added starch)

Step-by-step instructions
  1. Activate the Yeast:
    1. If using active dry yeast, mix the yeast with a small portion of the warm water (around 50ml) and a pinch of the brown sugar. Let it sit for about 5-10 minutes until frothy.
    2. If using instant yeast, skip this activation step and add the yeast directly to the dry ingredients.
  2. Mix the Dry Ingredients:
    1. In a large bowl, combine 500g bread flour, 40g brown sugar, and 7g salt. If using instant yeast, add it at this stage.
  3. Add the Wet Ingredients:
    1. Pour in 300ml of warm water or, for an added benefit, use warm pasta or potato water. The starch in the discarded water helps improve the dough’s texture, making the bagels extra chewy with a soft interior.
    2. Stir until the mixture starts to form a rough dough.
  4. Knead the Dough:
    1. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should feel slightly tacky but not sticky.
    2. Alternatively, use a stand mixer with a dough hook to knead the dough for 5-6 minutes.
  5. First Rise:
    1. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise for 1 to 1.5 hours or until doubled in size.
  6. Shape the Bagels:
    1. After the dough has risen, punch it down and divide it into 8 equal pieces.
    2. Roll each piece into a ball, then poke a hole in the centre with your finger. Stretch the hole to about 2 inches in diameter, as it will shrink slightly during boiling.
  7. Boil the Bagels:
    1. Bring a large pot of water to a boil, then reduce to a simmer. Gently lower 2-3 bagels into the water at a time, boiling for 1-2 minutes on each side. The longer they boil, the chewier they will be.
    2. Transfer boiled bagels to a parchment-lined baking tray.
  8. Bake the Bagels:
    1. Preheat the oven to 220°C (425°F).
    2. Bake for 20-25 minutes, or until the bagels turn golden brown.
  9. Cool and Serve:
    1. Allow the bagels to cool on a wire rack. They’re best served fresh or toasted with your favourite toppings.
Why Use Pasta or Potato Water?

Using pasta or potato water in place of regular water introduces extra starch into the dough. This added starch helps develop a chewier texture in the finished bagels, giving them a slightly softer interior and a more satisfying bite. It’s a great way to repurpose water you’d normally discard and adds an extra layer of flavour to your dough.

Tips!

For variety, brush the boiled bagels with water or egg wash and sprinkle toppings like sesame seeds, poppy seeds, or coarse salt just before baking.

Categories
Recipe Sourdough

Sweetcorn Fritters (Sourdough Discard)

If you’re a sourdough baker, you’re probably used to discarding a portion of your starter before each feeding.

Rather than letting it go to waste, sourdough discard can be a fantastic ingredient for recipes like these sweetcorn fritters. The discard adds a slight tang and contributes to the fritters’ lovely texture.

This simple recipe comes together quickly and uses only a few ingredients, making it an ideal way to use up your discard while reducing waste.

You can use fresh, frozen, or tinned sweetcorn, so feel free to use what you have on hand!

Ingredients

150g sourdough discard (unfed, straight from the fridge is fine)

1 tin (about 165g drained) tinned sweetcorn, or the equivalent in frozen (defrosted) or fresh corn kernels

2-3 spring onions, finely chopped

Salt and pepper to taste

Optional: A pinch of baking powder for extra fluffiness (about 1/4 tsp)

Oil for frying (vegetable or olive oil)

Step-by-step Instructions
  1. Prepare Your Ingredients:
    1. If using tinned sweetcorn, drain it well.
    2. If using frozen sweetcorn, ensure it is defrosted and drained before use.
    3. If using fresh sweetcorn, cut the kernels off the cob.
    4. Finely chop the spring onions to bring a mild oniony flavour to the fritters.
  2. Create the Batter:
    1. In a large mixing bowl, combine the sourdough discard with the sweetcorn and chopped spring onions. Season with salt and pepper to taste. If you’d like fluffier fritters, stir in a pinch of baking powder at this stage.
  3. Check the Consistency:
    1. The batter should be thick but spoonable. If it’s too stiff, add a small splash of water to loosen it up slightly.
  4. Heat the Oil:
    1. Heat a few tablespoons of oil in a frying pan over medium heat. You need just enough oil to lightly coat the bottom of the pan, ensuring the fritters fry evenly and develop a crispy exterior.
  5. Cook the Fritters:
    1. Drop spoonfuls of the batter into the hot pan, leaving space between each fritter. Gently flatten them with the back of a spoon.
    2. Fry for around 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
  6. Drain and Serve:
    1. Transfer the fritters to a plate lined with kitchen paper to absorb any excess oil.
    2. Serve warm, either as a snack, a side dish, or even as a light meal with your favourite dipping sauce.
Tips!

Store your sourdough discard in the fridge for up to a week, making it easy to whip up recipes like this at any time. You can also freeze small portions of discard, ready to defrost and use later.

These fritters are simple to make and a versatile option for using ingredients you already have at home, helping you cut down on waste while enjoying a delicious snack.

Categories
Recipe

Jam

Ingredients

1 part fruit

1 part sugar

1 lemon (per 500g of fruit and 500g sugar)

Utensils

Large heavy-bottomed saucepan

Wooden spoon

Potato masher (optional)

Sterilised glass jars with lids

Kitchen scale (for accurate measurements)

Candy/Sugar thermometer (optional but helpful for checking temperature)

Step-by-step Instructions
  1. Prepare the Fruit:
    1. Wash and prep your chosen fruit. If you’re using larger fruits like peaches, remove the pits and chop them into small pieces. For smaller fruits like berries, you can leave them whole or lightly mash them with a potato masher to release their juices.
  2. Mix the Fruit, Sugar, and Lemon Juice:
    1. In a large saucepan, combine 1 part fruit, 1 part sugar, and the juice of 1 lemon. For example, if you’re using 500g of fruit, use 500g of sugar.
    2. Stir the mixture to combine and let it sit for about 10-15 minutes to allow the fruit to macerate and release some of its natural juices.
  3. Heat the Mixture:
    1. Place the saucepan over medium heat. Stir occasionally as the sugar dissolves completely, and the fruit begins to break down. You’ll see the mixture start to bubble.
    2. If you prefer a smoother jam, you can mash the fruit gently with a potato masher during this process, but leave some texture if you like chunkier jams.
  4. Cook the Jam:
    1. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir frequently to avoid burning or sticking to the pan.
    2. Continue simmering until the jam thickens, which can take about 20-30 minutes. You want to see the mixture reduce and reach a jam-like consistency.
  5. Test the Jam’s Doneness:
    1. Spoon test: Take a spoonful of jam and place it on a chilled plate. Let it cool for a few seconds, then push it gently with your finger. If it wrinkles slightly, the jam is ready. If it runs or looks too liquid, continue cooking and testing every 5 minutes.
    2. Candy/Sugar thermometer method (optional): If you have a candy thermometer, cook the jam until it reaches 105°C (221°F), which is the set point for most jams.
  6. Sterilize the Jars:
    1. While your jam is cooking, sterilise your jars by boiling them in water for 10 minutes, or run them through a hot dishwasher cycle without soap. Make sure the jars are fully dry before filling.
  7. Fill the Jars:
    1. Once the jam has reached the desired thickness, remove it from the heat and let it sit for a few minutes to cool slightly.
    2. Carefully ladle the hot jam into sterilised jars, leaving about 0.5cm (1/4 inch) of space at the top. Wipe the rims clean with a damp cloth, then seal with sterilised lids.
  8. Seal and Store:
    1. For longer shelf life, you can process the jars in a water bath: Place sealed jars in a pot of boiling water, ensuring they are covered by at least 1 inch of water. Boil for 5-10 minutes, then remove and let cool.
    2. If not using a water bath, store the jam in the refrigerator and consume within 2-3 weeks. Properly canned jam can be stored in a cool, dark place for up to a year.
Categories
Recipe

Bao (Buns)

Serves approx. 16 bao Buns

Ingredients

360g plain flour

30ml milk (approx. 30g)

4g baking powder

7g instant yeast

35g sugar

200ml room temperature water

35ml veg oil (approx 20g)

Utensils

Mixing bowl

Wooden spoon or dough scraper

Steamer (bamboo or metal)

Rolling pin

Parchment paper or wax paper

Kitchen scale

Plastic wrap or a clean kitchen towel

A small bowl for mixing liquids

Step-by-step Instructions
  1. Activate the Yeast:
    1. In a small bowl, mix the 200ml room temperature water, 30ml milk (30g), 35g sugar, and 7g instant yeast. Stir gently to dissolve the sugar and yeast.
    2. Let this sit for about 5-10 minutes until the mixture becomes frothy. This means the yeast is active and ready to work.
  2. Mix Dry Ingredients:
    1. In a large mixing bowl, combine the 360g plain flour and 4g baking powder.
    2. Stir the dry ingredients together evenly to ensure the baking powder is well distributed.
  3. Combine Wet and Dry Ingredients:
    1. Make a well in the centre of the dry ingredients. Gradually pour the yeast mixture into the well.
    2. Add the 35ml vegetable oil (20g) to the flour as well.
  4. Mix and Knead the Dough:
    1. Begin mixing the dough using a wooden spoon or your hands. Once the dough starts to come together, transfer it to a lightly floured surface.
    2. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, sprinkle a little more flour; if too dry, add a tiny bit more water.
  5. First Rise:
    1. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
    2. Let the dough rest in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
  6. Punch Down and Shape:
    1. After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and knead briefly for a minute.
    2. Divide the dough into 16 equal pieces. You can use a kitchen scale to ensure each portion is about 40g if you want uniform buns.
  7. Shape the Bao Buns:
    1. Roll each piece of dough into a smooth ball. Then, using a rolling pin, flatten each ball into an oval shape, about 3-4 inches long.
    2. Lightly oil one side of the oval, then fold it in half to form the classic half-moon shape of bao buns. The oil will prevent the two sides from sticking together, allowing them to open easily once steamed.
  8. Second Rise:
    1. Place the shaped buns on parchment or wax paper squares to prevent sticking.
    2. Cover them again with a towel or plastic wrap, and let them rise for another 30 minutes. The buns should puff up slightly.
  9. Prepare the Steamer:
    1. While the buns are doing their second rise, prepare your steamer. If using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. For metal steamers, use parchment paper.
    2. Fill a pot with water and bring it to a boil. Once boiling, reduce to a simmer.
  10. Steam the Bao Buns:
    1. Carefully place the risen bao buns in the steamer, leaving some space between each bun as they will expand during cooking.
    2. Steam the buns for 10-12 minutes over medium heat. Avoid lifting the steamer lid during the first 8 minutes to prevent heat loss.
    3. After 12 minutes, remove the steamer from the heat, but leave the buns in the steamer with the lid on for another 2 minutes. This prevents them from collapsing due to sudden temperature change.
  11. Serve:
    1. Your bao buns are now ready! They should be light, fluffy, and slightly springy to the touch. You can serve them immediately with fillings of your choice, or allow them to cool and store them in an airtight container for later.
Categories
Fermented Recipe

Kimchi

Ingredients

3-6 tbsp sriracha (depending on your spice preference)

1 Chinese cabbage

6 radishes

100ml apple cider vinegar

20ml fish sauce (optional)

12 cloves garlic (minced)

1-2 carrots

1tbsp sea salt

Utensils

Mason jar/Airtight container

Sieve/colander

2 mixing bowls

Wooden spoon or your hands (for massaging vegetables)

Weight (optional but helps in the fermentation process)

Step-by-step Instructions
  1. Prepare the Chinese Cabbage:
    1. Wash the Chinese cabbage thoroughly and remove any damaged outer leaves.
    2. Cut the cabbage lengthwise into quarters and remove the core. Chop each quarter into bite-sized pieces (about 2-inch squares).
    3. Place the chopped cabbage in a large mixing bowl.
  2. Salt the Cabbage:
    1. Sprinkle the sea salt over the cabbage. Using your hands, massage the salt into the cabbage for a few minutes. This will help the cabbage release its water and start the fermentation process.
    2. Once massaged, cover the cabbage and let it sit for 1-2 hours, mixing and massaging occasionally. The cabbage will reduce in size and soften as it releases moisture.
  3. Prepare the Other Vegetables:
    1. While the cabbage is salting, thinly slice the radishes and julienne the carrots (cut them into thin matchsticks).
    2. Mince the garlic cloves.
    3. Set these vegetables aside in a separate bowl.
  4. Rinse the Cabbage:
    1. After the cabbage has sat for 1-2 hours, it should be soft and have released a lot of water. Rinse the cabbage under cold water a couple of times to remove excess salt, then drain well.
    2. Squeeze out any remaining water from the cabbage with your hands and return it to a clean large bowl.
  5. Make the Kimchi Paste:
    1. In a small bowl, combine the sriracha, apple cider vinegar, fish sauce (if using), and minced garlic. Mix well to form a spicy paste.
    2. The amount of sriracha can vary depending on how spicy you want your kimchi. Start with 3 tablespoons if you prefer it milder and go up to 6 for a spicier version.
  6. Combine the Vegetables with the Paste:
    1. Add the sliced radishes and carrots to the bowl with the cabbage.
    2. Pour the spicy kimchi paste over the vegetables.
    3. Using your hands (wear gloves if you prefer), thoroughly mix the paste into the vegetables. Massage the paste into every piece of vegetable, ensuring they’re all well-coated.
  7. Pack the Kimchi into a Jar:
    1. Transfer the seasoned vegetables into a large jar or airtight container. Press the kimchi down as you go to remove any air pockets and submerge the vegetables in their juices.
    2. If needed, place a small weight on top of the kimchi to keep it submerged. This helps with the fermentation process.
  8. Ferment the Kimchi:
    1. Cover the jar loosely with a lid or a cloth to allow gases to escape during fermentation.
    2. Leave the kimchi to ferment at room temperature for 2-5 days, depending on how tangy and fermented you like it. Taste it after 2 days to check the flavour. If it’s tangy enough, you can transfer it to the fridge to slow down the fermentation. If not, let it ferment longer.
    3. Make sure to press the kimchi down daily with a clean spoon or spatula to keep it submerged.
  9. Store and Serve:
    1. Once the kimchi has reached your preferred level of fermentation, tighten the lid and store it in the fridge. Kimchi can last for several weeks or even months when refrigerated, continuing to develop its flavour over time.
    2. Serve your kimchi as a side dish, in soups, with rice, or however you prefer!
Tips!
  • Fermentation Time: The warmer your kitchen, the faster the kimchi will ferment. If you prefer a milder flavour, you can refrigerate it earlier (after 2-3 days).
  • Fish Sauce: If you skip the fish sauce, your kimchi will still be delicious but will have a slightly different flavour profile. You can substitute with soy sauce or leave it out entirely for a vegetarian version.
  • Substitutions: Feel free to adjust the vegetables based on what you have on hand. Korean kimchi often includes daikon radish but so if you can get a hold of these that is great for a more authentic experience.
Categories
Donuts Recipe

Finger Donuts

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
  1. Lightly heat the milk in a small pan on a low heat for 5 mins
  2. Add the milk and an egg to a jug and whisk together
  3. In a mixing bowl add the flour, caster sugar, salt, and yeast. Combine throughly
  4. Add the softened butter and mix this with your hands until this is combined (will be a similar consistency to thick breadcrumbs)

  1. Slowly add milky mixture, and mix by hand (the mixture will become very wet and sticky)
  2. Turn the mixture out to a floured surface and knead together until the dough is smooth and elastic (add extra flour as required)
  3. Add to a clean bowl and cover with a damp tea towel for around 1 hour or until doubled in size
  1. 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
  1. Line the bottom of a dish with caster sugar (that is big enough to contain the donuts)
  2. 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)

  1. Once golden on both sides, remove from the oil and immediately roll in the sugared dish/bowl
  2. Once all the donuts are cooled, slice down the centre and fill with you chosen filling i.e. cream, custard, jam etc.