SCJ_May19

The Definitive Doughnut

Andy Chan, sous chef at The Castle, Taunton
Serves: 25
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Ingredients

  • Milk 250g full fat
  • Fresh yeast 15g
  • Strong bread flour 500g
  • Caster sugar 40g
  • Butter 60g room temperature
  • Salt 8g
  • Eggs 2 medium
  • Cinnamon 15g
  • Sugar 75g

Method

  1. Heat milk to room temperature
  2. Mix yeast, flour, butter to resemble a crumb mix
  3. Add salt, caster sugar, and then eggs and milk to form a dough
  4. Knead dough for 5 minutes until doubled in size
  5. Roll out and cut into 30g pieces
  6. Put on a lightly floured tray and spread each one out
  7. Pre-heat deep fryer to 180c and fry for 1 minute until golden brown
  8. Remove and dust with half sugar and half cinnamon mix
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