Elongated, pillowy “finger” donuts are a fun twist on the classic ring rolled in caster sugar for a crisp, sweet crust and ready to be split and filled with cream, jam or custard. This quick yeast-raised dough comes together in under 2 hours for a fresh-from-the-pan treat.
Ingredients
- 125ml whole milk
- 1 large egg
- 250g strong white bread flour
- 35 softened unsalted butter
- 5g active-dried yeast
- 5g fine salt
- 25g caster sugar (plus extra for dusting)
Method
- Warm the Milk
- Gently heat 125 ml milk in a small pan over low heat for about 5 minutes—just until it’s warm to the touch.
- Combine Milk & Egg
- Whisk the warm milk and 1 egg together in a jug.
- Mix Dry Ingredients
- In a large bowl, stir together 250 g flour, 25 g sugar, 5 g salt and 5 g yeast until evenly distributed.
- Incorporate the Butter
- Add the softened butter and rub into the dry mix with your fingertips until it resembles coarse breadcrumbs.
- Form the Dough
- Pour in the milk-egg mixture and mix by hand—initially the dough will be very wet and sticky.
- Knead
- Turn out onto a lightly floured surface and knead for 8–10 minutes, adding a little extra flour if needed, until the dough is smooth, elastic and no longer sticky.
- First Proof
- Place the dough in a clean bowl, cover with a damp tea towel and leave in a warm spot for about 1 hour, or until doubled in size.
- Shape the Fingers
- Knock back the dough and divide into six equal pieces. Roll each into a sausage-shape about 10–12 cm long. Cover and prove again for 45 minutes, until puffed.
- Prepare for Frying
- Line a shallow dish with extra caster sugar. Heat vegetable oil in a deep pan to 180 °C (use a sugar cube in the oil—when it sizzles immediately, the temperature is right).
- Fry
- Working two at a time, gently lower each dough finger into the hot oil. Fry for about 3 minutes per side, until golden-brown and cooked through.
- Sugar Coating
- Remove with a slotted spoon, drain briefly on kitchen paper, then immediately roll in the caster sugar dish to coat.
- Fill & Serve
- Once cooled enough to handle, slice each finger down the middle and pipe or spoon in your chosen filling—cream, custard, jam or chocolate spread.
Tips & Variations
- Flavour the Sugar: Mix a pinch of cinnamon or finely grated zest into the caster sugar for a fragrant twist.
- Vegan Option: Substitute plant-based milk and a vegan block margarine for the butter.
- Fillings Galore: Try lemon curd, Nutella, pastry cream or even whipped mascarpone.
- Storage: Best eaten fresh, but you can keep cooled, filled fingers in an airtight container for up to 1 day.
These finger donuts are perfect for gatherings—keep the fillings on the side for guests to customise their own!