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    Sugared Doughnuts

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    Sugared Doughnuts


    • 1 1/2 tablespoons active dry yeast
    • 225ml warm water
    • 500g plain flour
    • 225g unsalted butter, at room temperature
    • 150g granulated sugar
    • 3 large eggs
    • 2 1/2 teaspoons vanilla essence
    • 1 tsp grated lemon rind
    • 1 tsp grated orange rind
    • 1 teaspoon salt
    • 1 litre oil for deep frying
    • 250g icing sugar


    1. Combine the yeast and the water in a bowl. Leave for 5 minutes until the yeast has dissolved. Add 125g of flour. Stir until smooth and cover with cling film. Leave in a warm place for 45 minutes, or until bubbly.
    2. Beat the butter and gradually add the sugar. Add the eggs one at a time, beating for a minute before adding the next one. Then add the vanilla, zest and salt. Turn the mixer on to the lowest setting and fold in the yeast mixture and remaining flour. Mix until the dough is pulling away from the sides. It will be very soft. Butter a large bowl and turn the dough into the bowl. Coat the top of the dough with butter. Cover with cling film and leave until it doubles in volume (1-1 1/2 hours). Punch it down, wrap in cling film, then in a plastic bag. Refrigerate for 4 hours.
    3. On a floured surface, pat out half the dough until 1 cm thick. Cut the doughnuts with two floured cutters (a small one to make a hole). Repeat with the rest of the dough. Leave to rise in a warm place until puffy.
    4. Heat the oil to 190°C. Fry two or three doughnuts at a time until golden. Drain on kitchen paper. Placed sieved icing sugar in a plastic bag. When the doughnuts are still warm, put them in the sugar bag and shake until covered thoroughly. Serve warm.

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