Nuts for Dough...
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
There is something so satisfying about making your own dough, seeing it rise, cooking it and rolling it in sugar! I have been on a mission to get you a great recipe that is easy to make and taste like the real deal. This is my version ..
- 400g strong bread flour
- 7g dry yeast
- 120g warm milk
- 30g sugar
- 4g salt
- 1 egg
- 20g butter
- canola oil
- place 300g of flour on the bench, make a well in the middle, (or in a bowel).
- add the yeast, milk, sugar, salt, egg and melted butter . With your fingers bring the wet mixture together then incorporate the flour, you will need to add a little water and flour. The dough should be a little sticky to touch, kneed to the gluten is activated, and the dough is smooth, apron 5-10mins.
- put into a bowl and cover, allow to rise, apron 40mins.
- punch down the dough, roll out the dough, cover again and allow to rise. Cut into shape, i use a circle cutter and then just work a hole in the middle with my hands.
- Heat the oil in a shallow frying pan, the dough needs to be covered when put into the pan. and the oil should be at approximately 350F.
- Place the doughnut into the oil, turn once, after about 1min, they will puff up and go golden in colour.
- take out once cooked and place in sugar. allow to cool.
- 30g butter
- 200g icing sugar
- 1 teaspoon vanilla
- Other things to decorate with, bacon, chocolate, cookies crushed up, 100s and 1000nds
- In a small pot melt the butter, add the icing sugar to the butter, allow to melt into the butter.
- take off the heat, add the vanilla and any other colour of flavour you want.
- Dip your doughnut into the mixture and off you go.
Sarah’s tips & tricks
- I love to mix up the flavours etc, make a basic glaze and spread over a few bowls and add other colours and flavours from there.
- Peppermint and chocolate also work great tougher.