There’s nothing quite like a batch of freshly made doughnuts!
|80 ml||milk — warmed|
|60 g||castor sugar|
|salt — just a pinch|
|480 g||flour — cake, sifted|
|20 g||dried instant yeast|
|60 ml||water — tepid|
|30 g||butter — softened|
|2||eggs — lightly whisked|
|canola oil — for frying|
|500 g||icing sugar|
|Robertson's food colouring|
|hundreds and thousands — or other sprinkles of choice|
Mix the milk, sugar and salt together in a Le Creuset Mixing Bowl. Set aside until slightly cooled. Stir in half of the cake flour and beat well for 2 minutes, making sure that the batter is lump-free.
Next, dissolve the yeast in the warm water in a small bowl, and add to the milk-and-flour mixture. Add the butter and whisked eggs next, followed by the remaining flour.
Tip out onto a floured work surface and knead for 5 minutes, or until the gluten has developed and the dough has become elastic. Place in a greased Le Creuset Mixing Bowl, cover with a damp tea towel and leave in a warm place to prove (the dough must double in size) for 30-40 minutes.
Return the dough to the floured work surface and roll out to 1cm thick. Use a doughnut cutter to cut spheres out of the dough. If you do not have a doughnut cutter, any round object like a glass or Le Creuset Mug will suffice.
Set aside to prove for another 30 minutes.
Heat the canola oil in a Le Creuset Stainless Steel Deep Casserole over medium heat. Carefully drop the doughnuts in the hot oil, no more than one or two at a time, and fry until golden on both sides. Remove from the pot and place on kitchen towel to drain.
Make the icing by sifting the icing sugar into a Le Creuset Mixing Bowl and beating in the water with a Le Creuset Silicone Spatula. Divide into Le Creuset Ramekins and colour the icing as you fancy. Spread on the top side of the doughnut and cover with sprinkles.
Reprinted with permission of Le Creuset
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