Doughnuts (Little and Friday)


60g fresh yeast or 30g of dry yeast
550ml milk
150g eggs (3x55g eggs)
100g sugar
1000g flour
15g salt
140g unsalted butter

Dissolve the yeast with the warmed milk, add the eggs to the milk, stir well to combine
Place remaining ingredients except butter in a mixing bowl .put on beater dough hook and beat at low speed adding yeast milk mixture
When sticky dough forms stop the beater and scrap down the sides then increase speed to medium and mix for ten minutes until soft and shiny and elastic dough has formed which pulls away from the side of bowl
Add the butter mixing until combined
Cover bowl and allow to prove for approximately an hour depending on the needs to increase in volume by 50 percent
Turn out onto floured bench and roll out to 30 ml thickness .using a cookie cutter cut out doughnut and let rise again approximately 30 percent about half an hour
Heat up oil in frypan (30ml deep) to 180 degrees
Drop dough into oil and cook each side for 3 minutes
Once cooled poke a hole onto each one and fill with raspberry jam and cream diplomat, then dust with icing sugar

Download all the recipes from Episode Three here (PDF 2.1MB)

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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