Birthday Doughnuts

I've made doughnuts in the past and always use a simple recipe from one of my favourite cookbooks I had as a child. But this time I went a bit fancier and went for a Paul Hollywood recipe (I mean he knows his bread!). For mine I doubled the mixture as it was Alex's birthday cake , but the ingredients below make 8.

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You will need::

:: 250g strong white flour, plus extra for flouring
:: 25g caster sugar
:: 20g unsalted butter, softened
:: 1 free range egg
:: 7g instant yeast
:: 5g salt
:: 75ml warm milk
:: sunflower oil, for deep fat frying
:: icing sugar for the glaze
:: any food colourings, sprinkles, any decorations you want to bedeck your doughnuts with

What you need to do::

:: Put all the ingredients in a bowl with 3 tablespoons of water.
:: Use your hands to bring it together to make a dough.
:: Add another tablespoon of water and massage for 4 minutes.
:: Tip dough onto a floured surface and knead for 10 minutes or until smooth and elastic.
:: Pop back in its bowl, place a damp towel over it and leave for 40 minutes.
:: Half the mixture and place one half on the floured surface. Roll the dough until about 1cm thick and cut out your doughnuts (these ones are ringed so you will need something to create the middle O.
:: Once cut, put the doughnuts on a lightly oiled baking tray, cover doughnuts with cling film and leave to rise for a further 30 minutes.
:: In this time- start to heat your oil.
:: When the oil is hot enough and the 30 minutes are up- pop one doughnut at a time in the oil and fry until golden brown all over.
:: Continue until the whole batch is down and then set aside to cool.
:: Once cooled, decorate them how you wish-sprinkles, colours, icing etc. If you want them to be sugared I always sugar them as soon as they come out of the oil but be prepared- it will still be super hot (I've burnt my fingers many times because of this).

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These were a nice treat and I would make them again but they were pretty time consuming (maybe because I made 16...but y'know birthday and doughnuts!), for a quick doughnut fix I'm going to stick to my Roald Dahl recipe.

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