3:10 pm on 16 May 2014


  • strong flour 250 gm
  • milk 75 ml
  • water 75 ml
  • castor sugar 30 gm
  • butter (room temperature) 50 gm
  • fresh yeast 25 gm
  • 1 egg
  • castor sugar 2 tbs
  • icing sugar 1 tbs
  • cornflour 1 tps


1. Warm the milk and water with the butter and sugar to 37°C (it should not feel cold or warm when you place your finger into it)

2. Add the yeast and stir to disperse

3. Whisk in the beaten egg

4. Stir in half the flour to form a light batter type mixture (this is known as 'a sponge')

5. Place in a pre-warmed oven (50°C) with the door open to ferment this will evenly distribute the CO2 and yeast

6. Add sufficient of the remaining flour to form a slack dough, it should leave the sides of the bowl but still be slightly sticky

7. Turn out onto a lightly floured bench and knead until a smooth dough is obtained that is free from any stickiness

8. Place in a clean lightly oiled bowl, cover with a damp cloth and prove back in the oven (door open) until it has doubled in size (but no more than double)

9. Punch in the middle to deflate it (this is known as 'knocking back')

10. Divide the dough into even sized pieces and mould or roll into doughnut buns - remembering to keep them small as they will double in size as they prove. To form doughnuts with the hole in the middle, push your thumb through the middle and stretch the dough out slightly

11. Place on lightly greased tray, cover with a damp cloth and prove to doubled in size again

12. Deep fry at 170°C for 12 minutes until golden brown

13. While still warm roll in the sugar and cornflour mixture, place on a wire rack to cool

From Jesse Mulligan, 1–4pm

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