Mini doughnuts

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• Daniel Booth

  29 May 2009

  Daniel Booth rated and commented on this recipe

  

  Very good to cook and really easy only problem i had was you could taste the yeast but mebe thats me dunno but they were nice. :) will make again for the kids

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• carlzzfood

  29 November 2009

  carlzzfood commented on this recipe

  Really liked these doughnuts.. made them a little too big so took longer to fry... but still delicious.. kids and husband ate the lot in one sitting. will defo do them again but will remember to make them smaller :D

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• craftylou

  12 May 2010

  craftylou rated and commented on this recipe

  

  Really easy to make but i did make mine alittle too big. I found they tasted better still warm. i made about 20 the kids ate them within the hour. would make these again.

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• franti91

  06 October 2010

  franti91 commented on this recipe

  I'm a little confused about the "poolish"? What is this and isn't this a lot of yeast?

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• ZeTallGerman

  02 February 2011

  ZeTallGerman rated and commented on this recipe

  

  I've always used a 7g sachet of dried yeast to replace a 20g cube of fresh yeast... but dried yeast is notoriously difficult to measure - the main reason I bought myself digital scales this year... just for yeast, haha! So, I used 2g less and recipe was fab. (also found that 90min was sufficient proving time). Thanks Gordon.

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• Sue Shef

  30 October 2011

  Sue Shef commented on this recipe

  I have just made this recipe, and found it fantastic! I've made 100 mini balls with it. They are getting dipped in white choc and made into eye balls with a smartie for a pupil for tomorrow's Halloween party, ty :)

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• ShaunF

  24 November 2011

  ShaunF commented on this recipe

  Franti91 wrote in October 2010: "I'm a little confused about the "poolish"? What is this and isn't this a lot of yeast" Poolish: A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas.

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Ingredients

• 250g plain flour
• 55g caster sugar , plus more for rolling the doughnuts in
• 10g fresh yeast (ask at the supermarket bread counter for fresh) or 5g dried yeast
• 5 egg yolks , beaten
• 25g butter , melted and cooled
• oil for frying
• ground cinnamon

POOLISH (STARTER)

• 10g fresh yeast (or 5g dried yeast)
• 100g plain flour

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Difficulty and servings

Makes about 50

Preparation and cooking times

Ready in 40 minutes plus rising time

Ingredients

• 250g plain flour
• 55g caster sugar , plus more for rolling the doughnuts in
• 10g fresh yeast (ask at the supermarket bread counter for fresh) or 5g dried yeast
• 5 egg yolks , beaten
• 25g butter , melted and cooled
• oil for frying
• ground cinnamon

POOLISH (STARTER)

• 10g fresh yeast (or 5g dried yeast)
• 100g plain flour

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