Tuesday, 17 June 2014

Yum, Doughnuts!

  When I first saw these earrings my tummy rumbled & I couldn't quite believe these were not those wonderful fried dough confectionery that elevensies were made for...........

I know that I am going to have to get a pair of these to wear when I'm baking but the're going to make me hungry every time I look in the mirror. I think it's going to have to be the chocolate pair at the top!

Here's a link to Arielle's site where she has more than doughnut earrings so don't look there when your hungry!

 You just know I'm going to have to buy a doughnut at lunchtime after writing this post!

Told you!!!!!!!!!!

Here's my doughnut recipe that I used to make all the time when the boys were younger. I haven't made it for ages perhaps I should try it again next weekend.

This recipe makes about 25-30 doughnuts and are best eaten on the same day. So adjust your quantities if your only making then for a few of you - unless your very hungry!

500g self raising flour
3 eggs
90g sugar
1 teaspoon vanilla essence
½ teaspoon baking powder
200ml milk or buttermilk

Oil for frying
7cm and 3cm round cutters

For the coating:
1 level teaspoon ground cinnamon
125g caster sugar

In a large bowl combine together the eggs, sugar and milk and then add the vanilla essence.
Sieve the flour and baking powder into another bowl. 
Make a slight dent in the middle of the flour and our in your egg mixture.Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. 
(You can re-roll the trimmings to make more doughnuts)
Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl or freezer bag.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated (I find dropping them into the bag of cinnamon sugar easiest) Shake off any excess and place on a wire rack to cool. These guys don't freeze well so only make enough to eat that day.

If your feeling adventurous or need a extra sugar hit try this glaze

125g of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles if desired


you can always spread the doughnuts with a chocolate spread!!!!