Now this is the stuff I (Georgia) have been waiting for! We finally have a doughnut recipe to share with you guys :D (courtesy of Fiso of course)
Go ahead and give it a go!!
Ingredients for the Doughnuts: (makes 12 to 16)
2 teaspoons fast action yeast
50ml water (2 tablespoons)
160ml blood temperature milk
1/2 teaspoon salt
1 egg or 3 egg yolks
300g plus 100g plain flour (total 400g)
Pinch of nutmeg (1/8 teaspoon)
Oil for deep frying
For the glaze:
125g icing sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
- Beat together all the doughnut ingredients, (reserve the 100g flour for later) I used a tabletop mixer on medium speed for about 5 minutes. The dough should be nice and smooth. Add the remaining flour a little at a time. At this point you want to switch over and knead by hand if you do not have a heavy duty mixer. Mix until it is no longer sticky. Cover with lightly oiled clingfilm and let it rise in a warm place for about 30 to 40 minutes. It should double in size.
- Knock back the dough and place onto a well floured surface. Pat the dough down until it’s about 1.5cm thick on a floured surface (or use a rolling pin). Cut out circles using a circle cutter (if you haven’t got one use a lightly floured water glass). To cut out the centres I used an empty spice jar. Place your cut doughnuts on a tray lined with a dry, clean tea towel. I find it easier to lift off a dry tea towel as they will not stick to it. Bring the off cuts together ad re-roll the dough is used up.
- Cover with lightly oiled clingfilm and let them rise again for another 30 minutes or so
- Fry in hot oil until nice an golden. Remove and let them drain on a wire rack
If you try out our recipes, be sure to tag us on Instagram and Facebook using #thecakedecoratingshop. We would love to see what you come up with!