Doughnut dough

Introduce

Chef :

Gary Waite

Doughnut dough

My version of a Internet version , because I used Dried Yeast instead of the other type of Yeast . The amount of lukewarm water I used did mean that I had too use more than 500g of Bread Flour and extra bread flour too stop sticking and for dusting

Ingredient

Cooking time :

4 minutes

800 g

strong white bread flour

120 g

golden caster sugar

15 g

Yeast and so 2 sachets Dried Yeast Powder

large hen eggs or 6 small

2 tsp.

fine sea salt

200 g

softened unsalted butter

600 ml

- 700ml lukewarm water (cold water okay fresh Yeast)

Cooking instructions

* Step 1

Place cold tap (faucet) water in the Electric Kettle and bring too the boil and then pour boiling hot water into the measuring jug and measure 350ml and then place in a mug and then measure another 350ml and then allow too cool, so the hot boiling water becomes lukewarm

* Step 2

Put the 700ml of lukewarm water into your Kenwood Food Mixing Bowl and then add the 2 sachets of Dried Yeast Powder allow too infuse for a minute or two and then add the 120g white sugar and then add the 4 large hen eggs and then whisk with the Kenwood Whisk Attachment too your Kenwood Food Mixer and then add the 800g bread flour and then add the 2 teaspoons of salt and then whisk with the Kenwood Dough Hook Attachment on. Allow too rest for One minute

* Step 3

Cube 200g of butter and then gradually add the butter too the automatic blending of the Kenwood Food Mixer. Once done - sprinkle bread flour in a large mixing bowl and flour all the sides and then transfer the raw Doughnut dough into that large mixing bowl and then place a Tea Towel etc. over the top and then allow too double in size and then briefly knock it back and then halve the dough into 2 equal amounts and place into another large mixing bowl, allow it to rest in the Fridge overnight

* Step 4

The next day, take the dough out of the Fridge and cut it into 50g pieces and place them onto a floured Kitchen worktop and then sprinkle flour over the top - allow too rest for at least One hour and then do the next step

* Step 5

Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove

* Step 6

Cover loosely with cling film and leave for 4 hours or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.

* Step 7

When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2 - 3 per batch, depending on the size of your fryer or pan

* Step 8

Fry for 2 minutes each side until golden brown - they puff up and float, so you may need to gently push them down after about One minute to help them colour evenly

* Step 9

Remove the doughnuts from the fryer and place them on Kitchen paper

* Step 10

Toss the doughnuts in a bowl of Caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling

* Step 11

To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom

* Step 12

Fill a piping bag with your filling and pipe into the doughnut until nicely swollen - 20 - 50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin

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