Doughnuts

It’s getting noticeably cooler these days as Summer begins to make way for Autumn. The hot, balmy mornings are gradually being replaced by cool, fresh ones. It’s just the right weather for waking up to a tall cup of coffee and warm freshly made doughnuts on lazy weekend mornings.

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Most doughnut recipes take a long time to make and though its generally enjoyable to make traditional raised doughnuts, sometimes I just want to whip up a quick batch for breakfast. Thankfully, I’d come across a doughnut recipe in the past which I recently (and gratefully) dug out again. Its an uncomplicated recipe and great if you want to make doughnuts but do not have the time or inclination to make the traditional raised kind.

Ingredients

Doughnut 
1 cup milk
4 tsp yeast
1/4 cup sugar
2 cups self raising flour
1/2 cup sugar
1/2 cup mashed potatoes
4 Tbs oil

Chocolate Glaze 

1 cup icing sugar
2 Tbs hot water
2 Tbs melted butter
2 Tbs hot drinking chocolate

Cooking Instructions

  1. Heat milk until warm. Add yeast and 1/4 cup sugar. Allow it to stand about 10 minutes.
  2. In a large bowl, mix the flour, 1/2 cup sugar and mashed potatoes. Add the milk mixture and oil.
  3. Mix the dough well.
  4. Turn the dough out onto a floured surface and knead until the ingredients have combined well (about 8 minutes)
  5. Roll the dough to about 1/2 inch thick.
  6. Cut the doughnut shapes.
  7. Set the dough aside and prepare the glaze.
  8. Heat the oil then fry the doughnuts until golden (ensure your oil is about 375F to prevent the doughnuts becoming soggy).
  9. Drain the doughnuts on kitchen paper.
  10. Dip one side of the doughnut into the glaze and add sprinkles if desired.

Glaze

  1. Mix the icing sugar, water and butter until well combined.2
  2. Mix in the powdered chocolate. Add more or less to taste. If you prefer a thinner glaze, add a little more hot water to the mixture.
  3. Cover one side of the cooked doughnuts in glaze. You can also sprinkle toppings on top of the glaze if you prefer.

Serve warm.

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