Recipe Inspiration

Ingredients...

500g strong bread flour, plus extra for dusting

7g salt

50g caster sugar

10g instant yeast

140ml full fat milk, warmed

5 medium eggs

250g butter, diced and softened

Method...

1. Preheat a fryer to 180 degrees
   
   
2. Place the flour and sugar in a mixer bowl with a dough hook fitted. Add the salt to one side and yeast to the other. Add the milk and eggs, mix for around 8 minutes until smooth.
   
   
3. Knead the dough on a slow speed for 5 minutes, then gradually add the butter. Once all the butter has incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes. Transfer to another bowl, cover and place in the fridge overnight to prove.
   
   
4. Lightly dust a work surface with flour, turn out the dough and knock it back. Divide the dough into 10 balls.
   
   
5. Place the balls on a lightly floured tray and cover with cling film and leave to prove for an hour or until doubled in size.
   
   
6. Gently place the doughnuts into the fryer in batches. Turn the doughnuts every now and then so the colour evenly. Cook the 10 minutes.