Can you eat a doughnut without licking your lips? Eating doughnuts is the easy part but making them not so much you say. Making doughnuts often seems like something you should leave for the technical challenge in the Great British Bake Off. But don’t fear, making homemade doughnuts is easier than you think. We’ve shared our favourite cakey doughnut recipe, ready in 30 mins and no yeast or proving in site!
- 200g plain flour
- 200g sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
- 2 tablespoons melted butter (around 15g)
- 125ml milk
- 1 beaten egg
- Oil for deep frying
1. Heat oil in a fryer to 1190 degrees.
2. In a large bowl, sift flour, add the sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until it resembles breadcrumbs.
3. Stir in milk and eggs until smooth and the dough comes together (dough will be quite wet and sticky). Kneed lightly and turn out on a lightly floured surface.
4. Roll or pat down to ¼ inch thickness. Cut out the doughnuts using a cutter. You’ll need 2 sizes, 1 smaller than the other, so you can cut out the middle to create the ring shape.
5. Carefully drop the doughnuts into the hot oil, a few at a time. Don’t add them all at the same time as this will lower the temperature of the oil. Fry on one side then turn and fry on the other until golden brown (around 3 minutes or so). Drain on paper towels.
6. Mix sugar and a pinch of cinnamon together and then roll the doughnuts in the cinnamon sugar.
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