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Gelatinised dough
90g bread flour
60ml hot boiling water
1.  Place  Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours

250g high protein flour
100g plain flour
1/2 tsp salt
1 tbsp instant yeast or easy blend yeast
30g castor sugar

30g melted butter
1 lightly beaten egg
150ml warm milk
Oil for deep-flying

For coating:
Cinnamon sugar or
Castor sugar, mixed with 1/2 tsp cinnamon powder for flavouring if desired.

1. Put sifted flours and salt in a large mixing bowl. Stir in yeast and sugar. Pour combined ingredients into flour mixture.

2. Tear the gelatinized dough into pieces and add to the bowl. Mix well and knead till you get a soft dough.

3. Turn out dough on a lightly-floured board. Knead for about five to six minutes until the dough is smooth. Place dough in mixing bowl again, cover with damp tea-towel and leave aside to proof for 60 to 90 minutes or until it doubles in size.

4. Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness. Stamp out with a doughnut cutter. (You can gather up the pieces of remaining dough, roll it out and stamp again with the cutter.)

5. Place the cut out doughnut on grease-proof paper. Cover with greased cling film wrap and leave aside to rise for 25 to 30 minutes.

6. Heat oil and deep-fry doughnuts till they puff up and turn golden brown. Remove and drain doughnuts on absorbent paper; toss them in cinnamon sugar and serve.

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