Happy Doughnut Day!
Who doesn't love doughnuts? If you don't (like someone I know), then it is your loss and you will just have to miss out.
There are two types of doughnuts, filled and round. I much prefer filled doughnuts as the filling options are endless and they make for a very exciting treat.
Having worked for Ruth Pretty for many years, I have tried quite a lot of her amazing food. I used to work at the cooking school on the weekends and the Sunday she made Jam Doughnuts was a definite highlight for me.
I've actually been too scared to make them, however being a food blogger and all I figured it was time to man up and attempt her recipe. I made a few changes.
Pour milk and vanilla into a medium saucepan, bring to a gentle simmer. Remove from heat.
Add sugar and stir until combined. Set aside to cool slightly.
Combine yeast and water in a small bowl. Allow for yeast to dissolve.
In a large bowl combine 3 cups of flour, cinnamon, oil and eggs. Slowly pour in lukewarm milk mixture. Stir to combine.
Sprinkle remaing flour on a clean surface. Place dough onto flour and knead until smooth and elastic.
Lightly flour a bowl and place dough in. Cover with glad wrap and place somewhere warm. I always use the linen cupboard. Leave for at least 1 1/2 hours or until doubled in size.
Lightly flour surface again and tip dough back out. Using a rolling pin flatten till 1cm thick. Using a 7cm round cookie cutter, cut circles in the dough. Repeat the process with the scraggly bits.
Place dough cutouts onto a lightly floured tray and cover with a tea towel. Leave for 30 minutes.
Heat oil in a large saucepan to 170 degrees. To test place a bit of dough in the oil and it should rise to the top.
To cook, gently drop dough into oil and continuously turn until golden brown. Remove from oil to a plate lined with paper towels.
Place filling into a piping bag. Once cool enough to handle, make a small hold in the side of the doughnut and fill.
Dust with icing sugar.
For my lemon curd recipe click here