Full article

Doughnuts

Posted on: February 3, 2016     |     0 comments

Doughnuts

 

375ml Milk

675g Plain Flour

100g Caster Sugar

150g Butter

3 Eggs (beaten)

20g Fresh Yeast

 

Mix to gether all the ingredients except the milk and yeast.

Disolve the yeast slowly in the milk over a gentle heat, stirring constantly. The mix should never exceed 30 degrees.

Beat the milk & yeast mix into the other ingredients to make a dough.

Place the mix in a bowl, cover with a damp cloth and leave in a warm place for 90 minutes to prove.

Remove the mix and shape to required size, allowing for expansion.

Deep fry in oil until golden brown. If coating in sugar, it is best to do this whilst the doughnuts are still warm and with a slight coating of oil.

Store in an airtight container for up to 2 days.

 

Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar
Image

Need to recruit a new chef? - Talk to us

Advertising