Once you have tasted this delicious delicious donut, you can’t resist it next time. You can present it to your family or friends with joy.
- 17 oz strong white bread flour
- 2 oz golden caster sugar
- 4 eggs
- 4.4 oz softened unsalted butter
- 0.5 oz fresh yeast, crumbled
- ½ lemon zest
- 2 tsp fine sea salt
- about 67 fl oz of sunflower oil, for deep-frying
- caster sugar, for tossing
- In the bowl of a mixer with a beater paddle, combine 5 fl oz water and all of the dough ingredients, except the butter. Mix for 8 minutes on medium speed, or until dough begins to form a ball. Leave the dough for one minute to rest after turning off the mixer.
- Restart the mixer on medium speed and gradually incorporate the butter into the dough, about 0.9 oz at a time. Mix on high speed for 5 minutes once it’s all combined until the dough is shiny, smooth, and very elastic when tugged.
- Cover the bowl with cling film or a clean tea towel and set aside to prove for at least an hour. Re-cover and refrigerate the dough overnight in the fridge after lightly knocking it back in the bowl.
- Take the dough out of the fridge the next day and cut it into 1.7 oz each piece (you should get about 20).
- Roll the dough into smooth, tight buns and lay them on a dusted baking dish, leaving enough space between them so they don’t cling together while proving.
- Cover loosely with cling film and set aside for 4 hours or until the size has doubled.
Half-fill a deep-fat fryer or a heavy-bottomed saucepan with oil. Preheat the oil to 180 F
- When the oil is hot, use a floured pastry scraper to delicately remove the doughnuts from the tray.
- Place them in the oil, being careful not to deflate them. Depending on the size of your fryer or pan, do 2-3 each batch.
- Cook for 2 minutes on each side until golden brown — they will puff up and float, so gently push them down after approximately 1 minute to help them color evenly.
- Place the doughnuts on kitchen paper after removing them from the frying.
- While the doughnuts are still warm, toss them in a bowl of caster sugar. Repeat the processes until all of the doughnuts are cooked, but make sure the oil temperature is correct – if it’s too hot, they’ll burn and be raw in the middle; if it’s too low, the oil will absorb into the doughnuts, making them greasy.
- Make a hole in the crease of each doughnut with a little knife, somewhere around the white line between the cooked top and bottom.
- Fill a piping bag halfway with the filling and pipe it into the doughnut until it is properly swollen — 0.7-1.7 oz is the ideal amount, depending on the filling; the cream will be less because it is more aerated.
- The doughnuts are best eaten right away after filling, although they will keep in an airtight tin for a few days. Enjoy !!