Ingredients
- whole milk 175ml
- caster sugar 75g, plus extra for rolling
- dried active yeast 2 tsp
- strong white bread flour 425g
- salt ½ tsp
- eggs 2 medium, lightly beaten
- unsalted butter 75g, very soft
WHISKY DIPPING SAUCE
- dark muscovado sugar 100g
- double cream 100ml
- butter 50g
- whisky 2-3 tbsp
Method
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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.
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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.
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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.
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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.
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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.
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Step 6
Put the dipping sauce ingredients in a pan and heat gently, whisking until the sugar dissolves. Simmer for 2-3 minutes.
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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 donuts 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 donuts and a bowl of sauce.
Nutritional Information
- Kcals 548
- Fat 28.1g
- Carbs 60.3g
- Fibre 1.3g
- Protein 9.6g
- Salt 0.5g
