These little treats have been an all-time favourite of mine specially the chocolate and vanilla glazed varieties with lots of colourful sprinkles. I prefer the smaller version as they are more flavourful. I like my dough soft and moist, as this results in a melt in the mouth doughnut. Once the dough is kneaded it’s kept covered for around 45 minutes until well risen, then I cut equal pieces and roll them into balls and place them on a floured tray and cover them with cling wrap for around 30 minutes. If I were to fry them the next day, I’d just pop the tray into the refrigerator and take it out an hour before frying. For jam- or cream-filled doughnuts I fry them on low heat until they are golden brown and cooked through. For the classic-shaped doughnuts I make a hole in the middle and leave them for another 30 minutes before frying.
250 grams flour
2 teaspoons yeast
Pinch of salt
3 tablespoons sugar
½ cup tepid milk
3 tablespoons butter
Mix all dry ingredients well.
Pour milk and mix then add the slightly beaten egg, knead well to combine the ingredients then add the butter and knead well until the dough is soft.
At this point the dough might feel rather sticky and gooey but do not add extra flour, just rub some flour on to your palms and scoop out the dough and then form it into a ball.
Once it has risen ,which would take around 45 minutes, portion the dough according to the desired doughnut size. I usually make 20 small or 12 large with this quantity .
Roll the pieces of dough into little balls and place on floured tray. Cover and leave for 30 minutes. Make holes in the centre with your thumb, cover and leave for a further 30 minutes before frying.
Once the oil is heated reduce the heat and fry until golden brown and the centre is well cooked. Take out, drain well, and leave on wire rack to cool.
1 ½ cups icing sugar
3-4 tablespoons milk
2 teaspoons vanilla
Combine the icing sugar, milk and vanilla in a saucepan and heat slightly. Turn the heat off and mix thoroughly.
While still warm, glaze the tops of the doughnuts and add the sprinkles before the glaze dries out.
If the mixture thickens while glazing simply reheat it for a few seconds and repeat.
150 grams chocolate
150 ml fresh cream
Slightly heat the fresh cream in double boiler add the chocolate and mix well, glaze the top half with the ganache and add sprinkles.