Useful tips for frying doughnuts

• Fill a deep saucepan with sunflower oil and heat until it's 180°C (356°F). If you don't have a thermometer just drop small piece of the dough in the oil and if it rises immediately to the surface, the oil is ready. If the dough begin to brown too quickly, the oil is too hot. Adjust the heat to the right temperature.
  
  
• Transfer 2-3 doughnuts at the same time in the oil and fry for about 1-2 minutes, then turn on the other side and fry until golden. Transfer to the plate lined with kitchen paper. From this dough we made 12 classic doughnuts - 8cm in diameter. 

• In this recipe we use instant dry yeast, meaning it doesn't need to be stirred with some liquid to activate.
  
  
• Raise your dough in a warm area of your home. If you home is heated, then leave the dough at room temperature. If not, place the dough in a slightly warm, but turned off, oven.
  
  
• Milk used in the recipe should be between 40°C (104°F)-45°C (113°F). If the liquid is too hot it will kill the yeast cells.


• You'll get about 12 doughnuts from this recipe, but this will vary depending on the size of cutter you use. The classic doughnuts has diameter of 8cm.
  
  
• Use piping bag to fill the doughnuts with filling. First with your finger make a hole in the side of each doughnut.
  

Simple Homemade Doughnuts

MAKES: 12 doughnuts
COOKS IN: 30 minutes plus rising time
LEVEL: Moderate

Handy equipment:

Mixing Bowls (sturdy & elegant glass bowls with higher sides) | Flour Sifter | Small Saucepan | Wooden Spoon | Saucepan | Baking Sheet | Slotted Spoon

INGREDIENTS

• 510g plain flour (4 1/4 cups)
• 7g instant dry yeast (2 1/4 teaspoon) or 15g fresh yeast
• 1/4 teaspoon salt
• 240ml milk (1 cup), at room temperature
• 3 egg yolks, at room temperature
• 55g caster (fine) sugar (1/4 cup)
• 56g butter (4 tablespoons), melted
• 1 tablespoon of rum
• 1 tablespoon freshly grated lemon zest

METHOD

1. For the dough, combine sifted flour and instant dry yeast in a medium bowl.
   
   
2. Cut butter into small pieces and melt in a small saucepan on a low heat. Once melted pour milk into it and heat for another minute.
   
   
3. Make a well in the centre of flour, add egg yolks, sugar and salt and stir using a fork. 
   
   
4. Now slowly pour milk/butter mixture into the centre and start stirring until all the flour is incorporated. Beat with a wooden spoon for about 3-4 minutes. You can do this also with electric hand mixer or stand mixer fitted with a dough hook.
   
   
5. Turn out the dough onto a lightly floured work surface, and knead for another 4-5 minutes, until the dough is smooth and elastic. Grease a large bowl and transfer the dough into it, cover with clean kitchen towel and leave to rise for about 40-45 minutes, or until doubled in size.
   
   
6. When the dough is ready, turn it out onto a lightly floured work surface. Punch it down to release the air. Using a rolling pin, gently roll the dough out until it is 1.5cm thick. Using a 8cm round cutter, cut out 10 circles. Re-roll the scraps and cut more. Transfer doughnuts to the very lightly floured baking sheet, cover with kitchen towel and let it sit in a warm place until doughnuts are slightly puffed.
   
   
7. Fill a deep heavy-based saucepan with sunflower oil and place over a medium heat until it reaches 175°C (338°F). Using a metal spatula transfer 2-3 doughnuts carefully into the oil and cook on each side for about 2 minutes, until golden-brown.
   
   
8. Using a slotted spoon remove the doughnuts from the oil  and set aside to drain on a plate lined with kitchen paper. Now, either using a piping bag, fill each doughnut with your favourite jam, pastry cream or any other filling of your wish, or just dust with some icing sugar and enjoy while still warm.