Basic doughnut recipe
- 50g butter
- 150ml whole milk
- 275g plain flour
- 7g sachet of fast action yeast
- 1 tbsp caster sugar
- 2 egg yolks
- oil for frying.
Put the butter and milk into a saucepan and warm gently until the butter has just melted. Turn off and cool until just above body temperature. Put the remaining ingredients and ½ tsp salt into a stand-up mixer with a dough hook attachment, pour in the milk mixture. Mix the ingredients together and knead for 5 mins until you have a smooth dough. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to double in size. You can also do this by hand, kneading the dough on a lightly floured work surface until smooth and elastic.
Once the dough has doubled, divide into walnut sized pieces and shape into balls. Place on a roasting tray, cover with a piece of lightly oiled clingfilm and set aside to prove for 30 mins.
Fill a sturdy pan 2/3 full with oil and heat to 180ºC. Fry the doughnuts in batches until they are evenly browned, about 1 minute on each side then transfer to a tray lined with kitchen paper to remove any excess oil.
Make a hole in each doughnut using a skewer then fill as below.