Dough(nut) Stop, Believing...
The Boys Do Bake Off - Series 3, Ep.7 - Sweet Dough Week
Week seven and it's time for doughnuts. Although this was a challenge set by Paul Hollywood, the Gents have opted to use Delicious Magazine's trusted recipe. The doughnut (or donut) has been a part of American culture for over 200 years. This sweetened, yeasted dough fried in fat has come a long way since its humble beginnings and is now subject to countless variations of colour, shape and flavour.
Like the bakers in series 3, the Gents are making doughnuts of the traditional, jam filled variety. Although we must confess to using our left over summer fruit jam from our Queen of Puddings technical and not the classic raspberry.
As this is an enriched dough, start by rubbing in your butter and flour, as if you were making a pastry. Next mix in your yeast and a tablespoon of your sugar, before pouring in warm milk and bringing it all together into a ball of dough. At this point you may think you need more flour but, persevere, keep kneading (on your lightly floured surface) until you have a silky smooth dough then prove until doubled in size.
Knock your dough back and divide into 12 or 24 equal portions. Remember, if you make mini-doughnuts then they're half the size of regular doughnuts meaning you can eat twice as much. (this handy equation applies to all your favourite foodstuffs!). Roll into balls and leave to prove a second time until doubled in size.
Once risen, fry in batches (20 seconds per side for small or 30 seconds for regular) until golden and lightly crisp, then drain on kitchen paper or a wire rack. Whilst warm, fill with your jam then roll in caster sugar and serve. If you're not keen on jam then why not fill with a custard or keep things simple and toss in cinnamon and sugar. Remember, no licking your lips!