I love these doughnuts, but have to careful not to eat too many of them, which is not hard. They have a real light and fluffy texture that’s sweet and literally melt in your mouth on the first bite.
There are a few secret tips to getting the texture right which I will share with you when i get the time to type it up. But the basic recipe below will get you started on your way. The topping can be modified or left out completely but to be honest it realy adds to the flavour by having the black forest syrup along with the chocolate frosting.
- 4 teaspoons of active dry yeast
- ¼ cup of lukewarm water
- 1 cup oflukewarm milk
- 3 tablespoons of superfine caster sugar
- 100 g of melted butter
- 4¼ cups of plain flour
- 3 medium eggs
- vegetable oil for deep-frying
- Put the yeast, the water, the milk along with the 1 tablespoon of sugar into a bowl and then set aside for 10 minutes. The mixture should start to foam, indicating that your yeast is active.
- Add the flour, the butter, the eggs and the remaining sugar to the yeast mixture and then mix using a butter knife until a sticky dough forms.
- Bring the dough together by gently kneading using your hands on a lightly floured surface.
- Place the dough into an oiled bowl, cover over with a tea towel and then set aside in a warm place for about 45 minutes or until it is doubled in size.
- Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
- Roll out the dough onto a lightly floured surface until about 1 cm thick. Cut into 8 cm rounds using a cutter. optionally Cut a 3.5 cm hole in the middle of the rounds.*
- Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.
- Heat the vegetable oil in a saucepan over a medium - low heat. Cook the doughnuts a few at a time for about 1 minute each side or until golden.
- Drain briefly onto paper towels.