DOUGHNUTS

First Posted on August 25, 2007 

HOMEMADE DOUGHNUTS – my adaptation of an internet recipe

Especially for You…

1 cup. milk, scalded
2 tbsp. butter
1 tablespoon Golden syrup

2 tsp. yeast
3 cups flour
1 tsp. salt
1/2 tsp. mace (or nutmeg)
1 egg
caster sugar & cinnamon for rolling the doughnuts in

Method:

Dissolve the golden syrup and the butter in the hot milk.

Sift flour, salt and mace. Gradually add half the dry mixture to milk; add egg and beat well.

Add remaining flour and the yeast, knead well and place in a large bowl covered with a clean wet tea towel

Leave dough in warm place for 1 hour. I use the warmer drawer of the oven at 55 degrees C.

After an hour remove to a floured tray, knead gently, roll to a quarter inch thickness and cut into shapes:

Such as: For doughnuts with a hole, cut circles with a large cup or similar. Make holes in the middle with a jar or bottle.

Roll out the offcuts to make more shapes, or make smaller circles or diamond elongated shapes.

Lay the doughnuts on a tray on floured greaseproof or baking paper and put back into the warmer to rise for at least another 30 mins. (The original recipe says “allow to rise 30 minutes to 1 hour”).

Gently lift the risen doughnuts with a spatula and drop into deep fat at 190 degrees C to fry until golden brown.

Remove with a slotted spoon to a sieve or suitable wire mesh drainer to drain and cool a little.

Roll in caster sugar with cinnamon, or in icing sugar, or however you like…

You could put a little strawberry jam or cream in them. But really they are already fattening!

Why are you doing this anyway? Have a celery stick!

Sod celery sticks. Next time I will try to make an apple doughnut.

These are soooo much better than the awful ones that her indoors made using a can of crushed pineapple, six cups of flour, a cup of lemonade, and baking powder. Really.  Trust me on this.  

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
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