Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Homemade doughnut holes
- Preparation and cooking time
- Total time
- + rising time
- Easy
- Serves 6-8
Ingredients
- 175ml whole milk
- 75g caster sugar, plus extra for rolling
- 2 tsp dried active yeast
- 425g strong white bread flour
- ½ tsp salt
- 2 medium eggs, lightly beaten
- 75g unsalted butter, very soft
WHISKY DIPPING SAUCE
- 100g dark muscovado sugar
- 100ml double cream
- 50g butter
- 2-3 tbsp whisky
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.
