The flavour options are endless, but these are our favourites: Chocolate Orange – dark and rich with cocoa and orange zest, Blood Orange – an adorable pink glaze that’s tangy and fruity, Vanilla Glazed – which we promise you tastes just like a Krispy Kreme doughnut, and finally Cinnamon Sugar – like a hot, fresh, sugar-dusted doughnut from the fair.
Ingredients – Makes 40-45
300g Plain Flour
1 sachet (2 tsp) Instant Dried Yeast
1 pinch of salt
70g melted butter
1 large egg
30g of sugar
120ml luke warm milk
A small pan of sunflower oil for frying
1 Measure the flour into a mixer bowl and stir in the salt, sugar and yeast.
2 In a jug, warm the milk and whisk in the egg.
3 Melt the butter and add this to the jug too.
4 Gradually add the liquid to the flour, salt, sugar and yeast whilst stirring.
5 Knead for 8-10 mins – preferably in a mixer with a dough hook, it’s a soft, spoon-able dough.
6 Cover with cling film and prove for 1-2 hours until doubled in size.
7 Scoop ½ tablespoons (15g) of dough, roll into balls and place on a floured tray.
8 Dust with a little flour then cover with clingfilm and prove for 30 minutes or so.
9 Heat a small pan of sunflower oil – test it by dropping a cube of bread in, it should sizzle and brown in 20-seconds.
10 Gently drop in 4-5 dough balls at a time, they may flip over themselves, or flip them with a fork.
11 Scoop them out once they are a rich golden brown.
12 Drain on paper or a rack.
Add the flavours
Mix a small bowl of sugar with some cinnamon. Roll the hot donut holes, straight from the pan in the sugar to coat them, cool on a rack.
Mix a small bowl of icing sugar with a teaspoon of vanilla paste and a splash of milk. Dip the cooled balls in the glaze and drain on a rack.
Chocolate Orange Glaze
Mix a small bowl of icing sugar with a teaspoon of vanilla paste and a splash of orange juice and some orange zest and a dessert spoon of cocoa. Dip the cooled balls in the glaze and drain on a rack. You can leave out the orange and just go for chocolate.
Blood Orange Glaze
Mix a small bowl of icing sugar with a teaspoon of vanilla paste and some blood orange juice. You can add food colouring if you can’t find colourful oranges. Dip the cooled balls in the glaze and drain on a rack.