Doughnuts with English Spiced Sugar
Information
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CategoryEuropean, SnacksSpecialtyEveryday Menu, Breakfast,TagsDoughnuts Food Recipes, English Doughnuts Recipes, Snack Food RecipesInfoPreparation Time : 0 minutesCooking Time : 0 minutes Serves : 25 doughnuts |
DescriptionDoughnuts are a fantastic naughty snack or dessert, and everyone has got. The important thing is they must be served warm and tossed in spice and citrus-flavoured sugars. Little doughnuts are great to dip into a rhubarb, cherry or apple compote - the contrast between the fresh and sour fruit and the hot, crisp, bun-like doughnuts is delicious! |
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Preparation
Ingredients1x7g sachet dried yeast for the flavoured sugar 100g/ 3 1/2 oz caster sugar |
How Tos & Summary
Cooking Steps
Put the yeast in a bowl with a tablespoon of the caster sugar and a tablespoon of the flour and mix in the warm milk. Put in a warm place for about 15 minutes until the mixture becomes frothy.
Next, put the rest of the sugar and flour, lemon zest, orange zest and butter in a bowl.
Add the yeast mixture and use a spoon to start bringing it all together, then get stuck in with your clean hands to mix it into a ball. Don't worry if it's too sticky, just add a bit more flour.
Knead the dough for 5 minutes or so until it's smooth and silky, then pop it into a bowl, cover with a clean damp cloth and leave to rise for about an hour or until doubled in size. Meanwhile, make your flavoured sugar by mixing the sugar, spices, zest and vanilla seeds together in a bowl or smashing them up in a Flavour Shaker. Put to one side for later.
When the dough has doubled in size, you can knock it back - this means you give it a bit of a punch to knock out some of the air so it can rise again later. This way your doughnuts will be light and fluffy. On a floured surface roll the dough out until it's an even 1 cm/1/2 inch thickness.
Using a little cutter or a small glass (approximately 5cm/2 inches diameter) cut out about 25 little circles and pop them on to a greased baking tray to rise again, making sure there is a sufficient gap between each one to allow them to spread. Cover with your damp tea towel and allow to rise for 45 minutes.
When the blobs of dough have almost doubled in size again, use a chopstick to make a little hole in the centre of each doughnut. Now they are ready to be fried. Carefully heat the vegetable oil in a large deep saucepan, keeping an eye out for anyone who may accidentally bump into you or the pan! You can test the temperature by putting a leftover pea-sized piece of dough into the oil - if it sizzles and turns golden brown after about a minute your oil is at the right temperature. Fry your doughnuts in batches. After about 2 minutes, when they are golden brown, carefully remove them with a slotted spoon, and place them on some kitchen paper to drain. While your doughnuts are still piping hot, sprinkle over your flavoured sugar. Lovely eaten warm - feel free to pig out and eat them all in one go because they don't keep very long.
Summary
suitable combined with teas or coffeesAddThis
Chef
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Joined: 22-Oct-2008
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Tips
Blueberry consumption everyday provides enough antioxidants to improve balance, coordination, and short term memory
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