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- In a jug, combine the milk and the. yeast. Add one teaspoon of the flour and one teaspoon of the sugar. Whisk until well combined. Allow to sit in a warm spot for 10-15 minutes or until frothy.
- In a large bowl, combine the remaining flour, sugar and salt. Use a dough hook attachment on your mixer to mix until well combined. Slowly add in the beaten egg, melted butter and the yeast mixture.
- Mix the dough for 8-10 minutes or until smooth and elastic.
- Lightly dust your hands with flour and roughly shape the dough into a ball. Place into a large oiled mixing bowl. Cover with greased cling film and place a tea towel over the top.
- Allow the dough to prove in a warm spot for 1-1®ˆ hours or until doubled in size. Line two large baking trays with non-stick parchment paper.
- Gently scrape the dough onto a. floured surface. Using a floured rolling pin, roll the dough to about 1cm thick.
- Use an 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out as close together as possible. If you are making filled doughnuts, you can stop here. For ring doughnuts, use a 3cm round cutter to cut out holes out of the centres.
- Carefully transfer the doughnuts and holes onto the prepared baking trays. Cover with a tea towel and allow to prove for a further 40 minutes or until the dough has doubled in size before frying.
- To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Working in batches, cook the doughnuts. for about 3-5 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper. Cook the doughnut holes for 1-2 minutes or until puffed, golden and cooked through. Once cooked, transfer to a plate lined with kitchen paper.