31 Days of MOO No. 29 Donuts
Donuts are so easy to make, and so yummy to eat. This recipe is so simple that I make them for afternoon tea when we are camping. There's nothing quite like enjoying a cuppa and fresh donut as you sit around a roaring campfire.
But they're just as nice at home, so you can enjoy them any time.
Ingredients:
2 cups plain flour
1 cup lukewarm water
½ cup lukewarm milk
1 tbsp yeast
1 tbsp sugar
pinch of salt
1 tbsp oil + more for frying
Method:
Mix all the dry ingredients together including yeast. Then add lukewarm water and milk and mix well until you get a runny batter similar to pancake batter. I use a whisk to do the mixing, but you can use
Cover with a piece of cling film and rest it for about 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles visible.
To cook the donuts, heat a medium pot of vegetable oil. To test if it's ready drop a small pinch of dough into it, and it should sink, then float straight to the top and start to sizzle.
Drop dessertspoons of dough into the hot oil. Don't overcrowd the pot - 4 or 5 at a time is plenty. The donuts will sink and then float righ to the top. Let them cook for 2 - 3 minutes, watching till they're golden. Flip them and cook another 1 - 2 minutes. They should be golden all over. Take them from the oil and drain for a minute, then roll in cinnamon sugar.
Notes:
In winter I often sit the bowl of dough in the car and let the sun do the warming. When we're travelling, I'll make the dough after lunch and sit the covered bowl on the floor of the car. When we stop for afternoon tea, it's ready to be cooked.
I like to double the recipe and then freeze them to add to lunchboxes, or pull out of the freezer and warm to serve to visitors too.
But they're just as nice at home, so you can enjoy them any time.
Ingredients:
2 cups plain flour
1 cup lukewarm water
½ cup lukewarm milk
1 tbsp yeast
1 tbsp sugar
pinch of salt
1 tbsp oil + more for frying
Method:
Mix all the dry ingredients together including yeast. Then add lukewarm water and milk and mix well until you get a runny batter similar to pancake batter. I use a whisk to do the mixing, but you can use
Cover with a piece of cling film and rest it for about 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles visible.
To cook the donuts, heat a medium pot of vegetable oil. To test if it's ready drop a small pinch of dough into it, and it should sink, then float straight to the top and start to sizzle.
Drop dessertspoons of dough into the hot oil. Don't overcrowd the pot - 4 or 5 at a time is plenty. The donuts will sink and then float righ to the top. Let them cook for 2 - 3 minutes, watching till they're golden. Flip them and cook another 1 - 2 minutes. They should be golden all over. Take them from the oil and drain for a minute, then roll in cinnamon sugar.
Notes:
In winter I often sit the bowl of dough in the car and let the sun do the warming. When we're travelling, I'll make the dough after lunch and sit the covered bowl on the floor of the car. When we stop for afternoon tea, it's ready to be cooked.
I like to double the recipe and then freeze them to add to lunchboxes, or pull out of the freezer and warm to serve to visitors too.