English Doughnuts

Western.Chefs's picture

Apr. 26, 2011


Compressed yeast cake 1 (1 Cake)
Sugar 6 Tablespoon
Milk 125 Milliliter , warmed (1/2 Cup)
All purpose flour 450 Gram (2 Cup)
Salt 1/4 Teaspoon
Butter 50 Gram (1/4 Cup)
Egg 1 , beaten
Oil 2 Cup (32 tbs) (For Deep Frying)


Mix the yeast with the 1/4 teaspoon of sugar in a small bowl.

Add 2 tablespoons of the warm milk and mix until smooth.

Set aside in a warm place for 15 minutes or until it is puffed up and frothy.

Sift the flour and salt into a warm bowl.

Rub the butter into the flour.

Stir in 2 tablespoons of the sugar.

Make a well in the flour mixture and pour in the yeast, the remaining milk and egg.

Mix well to make a dough and knead until smooth.

Cover the bowl with a cloth and let stand in a warm place for 45 minutes or until the dough has risen and doubled in bulk.

Turn out the dough and knead for 5 minutes.

Roll the dough out on a floured board to about 1/4 inch (1/2 cm) thick.

Using a well-floured, plain 2-inch (5-cm) cutter, cut the dough into circles.

Put the doughnuts on a lightly floured baking sheet in a warm place for 30 minutes or until they have doubled in size.

Heat the oil to 375°F (100°C) in a deep frying pan.

Fry 4 to 5 doughnuts at a time for about 3 to 5 minutes until they are golden brown, turning them once.

Using a slotted spoon, lift them out and drain well on paper towels.

Let cool a little and sprinkle with the remaining sugar.

Eat hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4