A-Z of treats: D for doughnuts
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Your support makes all the difference.D stands for doughnut, in our alphabet of sweet treats. This recipe is central
European, and the result is nothing like the lowly thing from high-street bakeries.
DOUGHNUTS
Makes about 6
1/2 lb white flour
1oz sugar
1/2 packet activated yeast
1/4 pint milk, tepid
3 egg yolks
1oz melted butter
1 teaspoon rum
a mean pinch of salt
raspberry, strawberry or apricot jam
groundnut or corn oil for frying
caster or icing sugar for dusting
whipped cream (optional)
In a bowl, mix the flour, sugar and yeast. Stir in the milk, cover and leave to stand in a warm place for 2-3 hours for the yeast to ferment.
Stir in the egg yolks with the butter, rum and salt, and mix to a smooth, silky dough. Adjust texture by adding more flour if it's too wet, or more milk if it's too stiff. Cover with clingfilm and a folded towel, leave to rise for 40 minutes.
Roll out the dough on a floured board until 1/2 in thick. With a 3in-wide cutter or the rim of a glass, cut into six circles. Leave for 10 minutes.
Heat oil in a deep frier to 350F/180C. Using a slotted spoon, gently lower circles in three at a time and cook for 4- 5 minutes with a lid on (which makes them inflate), until brown. Turn, and brown the other side with the lid off (another 1-2 minutes). Remove with a slotted spoon. Drain on absorbent paper. Dust with caster or icing sugar.
Cut an incision in each, and spoon or pipe in a teaspoonful of jam, or whipped cream. Can be eaten warm or cold.
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