Points to remember
Working with hot oil can be daunting, read our tops on how to deep-fry safely before you get started.
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- Mix the flour, salt and yeast together and make a well in the centre.
- Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery or palette knife.
- Bring together into a wet, rough dough, then cover and leave for 10 minutes - this helps the gluten to develop.
- Oil the work surface to prevent sticking.
- Knead the dough for 5 – 10 mins until smooth and springy.
- Put the dough into a lightly oiled bowl
- Cover and leave until doubled in size (1 - 2 hours).
- Knead the dough lightly again, then cut into the desired number of doughnuts.
- Shape into rounds, sealing the bottom.
- Roll around in your cupped hand to create a smooth doughnut.
- Arrange on an oiled tray, cover with oiled cling film and leave for 30 mins - 1 hour until not quite doubled in size.
- Heat the oil to 180C.
- Cook the doughnuts in batches, turning them over with a slotted spoon to get an even colour.
- Take them out and pop them on a plate of sugar. Coat all over.
- Use a skewer to poke a hole in the doughnuts and pipe in the jam using a small round nozzle.
- They will feel heavy when full.
TIPS
SUGARED DOUGHNUTS
Put caster sugar in a brown paper bag, drop a doughnut in and give it a shake. This is a great way to coat it and absorb some of the oil.Sponsored content
Comments, questions and tips (3)
semfriend
what are the volume of ingredients please

Esther_Deputyfoodeditor
Hello - Please sear doughnuts in the search bar to find the full recipe -Esther from the food team.
sharon0000000071
What are the measurements? Look amazing but can only see the instructions
A.Moore
Hi, These look delicious! How do you adapt this recipe to gluten free? Thanks
jot1978
You can use GF flour
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