Homemade doughnut holes

Method

• step 1

  Heat the milk until just below boiling point then remove from the heat and cool until hand-warm. Add 1 tsp of the sugar and the yeast. Whisk, then leave in a warm place for 5 minutes until a thick foam forms on top.

• step 2

  Tip the flour, remaining sugar and salt into a large mixing bowl. Make a well in the middle of the dry ingredients and add the eggs, softened butter and yeasty milk mixture.

• step 3

  Using a wooden spoon, stir until the mixture comes together to a soft dough. Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic. Form into a ball and return to a clean bowl. Cover with clingfilm and leave in a warm place for 1½ hours, or until doubled in size.

• step 4

  Tip the dough out onto the work surface and knead lightly again for 30 seconds, then roll out to a thickness of about 1 cm.

• step 5

  Using a plain round cutter (about 2 cm), stamp out circles and transfer to baking sheets covered with baking paper, leaving space between each doughnut. You’ll make 60-70. Cover loosely with oiled clingfilm and leave in a warm place for 10 minutes.

• step 6

  Put the dipping sauce ingredients in a pan and heat gently, whisking until the sugar dissolves. Simmer for 2-3 minutes.

• step 7

  Heat oil in a large pan or wok no more than ⅓ full and heat to 180C, or until a cube of bread browns in about 45 seconds. Add the doughnuts in batches, being careful not to overcrowd the pan. Cook for a few minutes, turning until puffed and golden. Drain on kitchen paper then roll in caster sugar while still hot. Serve each person a pile of mini doughnuts and a bowl of sauce.