Prep time: 95 minutes
Cook time: 10 – 15 minutes
Special equipment: small saucepan or microwave, sieve, deep-frying pan, rolling pin, 3cm and 7cm cookie cutters (or 6cm double ring cookie cutter), baking tray, slotted spoon
Nutrition: high in carbohydrate and saturated fat
Skills: sifting, rubbing in, kneading, rolling out, deep frying
1 ¾ teaspoons (9g) dried yeast
2 tablespoons (40g) castor sugar
1/3 cup (95ml) milk
1 ½ cups (225g) flour
¼ teaspoon lemon rind
1 ½ tablespoons (30g) butter
5 cups (1L) oil
Cinnamon and caster sugar to serve
- Place yeast and 2 teaspoons (10g) caster sugar in a bowl.
- Warm milk in small saucepan or microwave until lukewarm.
- Stir milk into yeast mixture to form a smooth paste. Set aside for 10 minutes, or until frothy.
- Sift flour into large mixing bowl. Add remaining 1 ½ tablespoons (30g) sugar and finely grated lemon rind.
- Rub butter into dry ingredients.
- Beat egg lightly in another small bowl. Add egg and yeast mixture to dry ingredients and mix well with a spoon or your hands to form soft dough.
- Place dough in a clean bowl, cover with oiled cling wrap, and set aside in a warm place to prove for 30 minutes, or until doubled in size.
- When mixture has nearly doubled, start to warm oil for deep frying. It should be 190°C.
- Place dough on a lightly floured surface and knead lightly to expel air. Roll out to 1cm thick. Cut out doughnuts with a 7cm cutter and a 3 cm cutter for the hole, or use a 6cm double ring cookie cutter.
- Place doughnuts on a lightly floured tray and allow to rise in a warm place for 10 minutes.
- Fry doughnuts in batches of 3 for about 1 minute each side until golden brown. Lift doughnuts out of the oil carefully with a slotted spoon and drain on absorbent paper.
- To serve, roll doughnuts in cinnamon and sugar while hot and serve immediately.
This recipe is taken from Oxford’s The Food Book.