Ingredients
425g plain flour
2 tbsp granulated sugar
Pinch of salt
2 tbsp of custard powder or milkshake powder (optional)
1 ½ tsp fast action yeast
2 eggs
Approx 150ml lukewarm water
Fat to deep fry - I use 100g lard
Sugar or icing to decorate
Method
Mix the flour, sugar, salt, yeast and (if using) custard/milkshake powder in a bowl.
Add the eggs and gradually add water until you have a dough.
Knead the dough for about 5 minutes on a floured surface. Put it back in the bowl, cover with a teatowel or oiled clingfilm and leave in a warm place to rise. It takes about 1 ½ hours to double in size, depending on your house temperature.
Knead again for another few minutes, then roll out until the dough is about 1 ½ cm thick. Using a cutter, cut out circles of your desired size. I just use my finger to make the middle doughnut hole, stretching it until the hole is big enough.
Place the doughnuts on a tray and leave to rise again for around an hour.
To deep fry, I melt lard in a large, deep stainless steel frying pan until it reaches 170℃. My fat is about 0.5cm deep which is sufficient for frying the doughnuts. I use lard but use whichever fat you would normally deep fry in.
Carefully add the doughnuts to the pan - the fat will be hot and the doughnuts will be delicately soft!
Fry for a minute or two, until light golden brown before turning and repeating on the other side. I cook my doughnuts in two batches, but it depends on the size of your pan.
Remove from the pan with a slotted spoon or tongs and place on a baking rack.
To decorate; dip into sugar while still warm for a classic sugared doughnut. We like to add a bit of cinnamon to the sugar too. Or allow the doughnuts to cool and ice them.
Another variation is to make balls with the dough, fry these and fill with jam once they are cool. There are lots of possibilities!
The doughnuts will keep for a couple of days but we find that they go stale quite quickly and are best enjoyed on the day.
Oh they look wonderful!! 😋
Yum!!!