doughnuts

doughnuts



kit required: A deep metal pan for frying your doughnuts in. A huge mixing bowl or pan, which will take 2 kilos of flour.

Ingredients



Makes 80 delicious sugared doughnuts

1.5 kg bag of white bread flour
500g SR flour
15g Allinson’s yeast
2 tsp salt
125g sugar
7 tsp marmite/yeast extract, dissolved in hot water
about 2 1/4 pts very warm water
A little oil to grease your tins, and 500 ml of oil to fry your doughnuts (you will be able to reuse this, unless you burn the doughnuts.)

Method



Warm 1.5 kg of white bread flour, with the self-raising flour in the oven on gas 1 in a large metal pan first.

Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.

The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.

Add salt to the warmed flour.

Add about 2 1/2 pts warm water (including the water in which you activated the yeast, and the hot marmite water), gradually til you get a not too slippy dough.

Mix by hand, or with a spoon. No need to knead.

Stir 100g of sugar into this dough, and put it in a warm place covered with a damp tea towel, until it doubles in size. Once the batch of dough has doubled in size, heat approx 2-3 inches depth of oil in a heavy bottomed metal pan, and place on a medium heat.

Wait 4 minutes, or until a tiny blob of dough sizzles quickly and puffs when you add it to the oil.

Have a teatowel ready, lining a bowl to drop the cooked doughnuts onto once they are cooked. Then gently drop tablespoon sized balls of the dough into the hot oil, agitate them with a metal spoon after a couple of minutes to loosen them from the bottom of the pan so they rise to the top of the oil.

Remove with a slotted metal spoon when they are a warm golden brown. Fry just 4-6 at a time, so they don't over cook while you fish them out! Coat them in the remaining sugar.


NB if you are cooking a smaller batch of doughnuts, always use at least 10g yeast even if you reduce all the other quantities.