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Doughnuts
Vegan doughnuts! Ooh, what a lovely treat.
How to make doughnuts
Mix up a loose bread type dough, but with some sugar added. Leave to rise until doubled in size.
Take tblps of dough and drop, 3 or 4 at a time, into sizzling hot oil and fry until golden brown, tipping them over half way through so they brown on both sides
Toss in sugar to finish
Other Doughnut Flavours – Chocolate Doughnuts?
If you have any, you could use cinnamon or mixed spice in with the sugar coating
Put jam or thick custard in the middle, or chocolate spread.
Mix some cocoa in with the doughnut mix for chocolate doughnuts, dust with sugar and cocoa, and maybe fill with chocolate spread, or raspberry jam
Or try dissolving some strong coffee in the dough, and glazing with a coffee glaze, or add some ground coffee to the sugar dusting and fill with an orange custard
Ingredients
- 1.5 kg white bread flour
- 500 g self raising flour
- 15 g dried, instant yeast
- 2 tsp salt
- 125 g sugar
- 7 tsp yeast extract dissolved in hot water
- 2 ¼ 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.)
Instructions
- 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.
Equipment Needed
Notes
Nutrition
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it’s a very large batch of dough to make can you freeze it any stage? If so when and how do you proceed once removed from freezer?
I’ve not tried it myself, but bread dough can be frozen, so I would freeze, and defrost in the fridge overnight. It would be most convenient to freeze as individual doughnuts, then free flow them into a freezer bag, so you cam use as many or as few as you wish.