Do I ever love these! If you are not wild about icing, these are lovely without it. But if you are feeling naughty…it is a sensational combination and ten times better than anything you can buy. Guaranteed. I got this recipe from my lovely blogger friend over at http://kitchenspells.wordpress.com/
Ingredients: Makes 14 large doughnuts [I got about 25 small ones. Since doughnuts are usually better fresh, halve the recipe if you aren’t making them for a lot of people!)
500g Strong White Bread Flour
30g Caster Sugar
12g Fast Action Yeast
250ml Full-Fat Milk
400g Icing Sugar
Warm the milk to body temperature, in a pan over a low heat. Rub the butter into the flour, then add all the other dough ingredients (except the strawberries) and mix to form a rough ball of dough.
Turn out onto a clean work surface and knead for 10-15 minutes until smooth and elastic. Return to the bowl, and leave to prove for 1 hour, or until doubled in size.
Finely chop the strawberries and knead into the proved dough – the dough will go very sticky at this point! – return to the bowl and prove for a further hour, until doubled in size.
Turn out the proved dough onto a lightly floured surface, knock out the air, and roll out into a large rectangle, about 2cm thick. Use 2 circular cutters (one about 5cm diameter, and one about 2cm diameter) to cut out disks and then cut out the hole in the middle (I used a shot glass for the smaller hole). Transfer to a floured surface. Tepeat this process until all the dough is used. Cover the doughnuts with clingfilm and leave to prove for half an hour, until the doughnuts have expanded.
Fill a pan with vegetable [or sunflower] oil, so it is about 5cm deep, and heat to about 180C. Drop each doughnut into the oil, and cook on either side for a few minutes, until golden brown.[ Since mine were smaller, I only had to fry for about 25 to 30 seconds on each side] Transfer to some kitchen paper to drain and then coat in caster sugar, leave to cool on a wire rack.
Blitz the remaining strawberries in a small blender, then transfer to a large bowl. Whisk in the icing sugar, bit at a time, until it forms a thick paste that coats the back of a spoon.
Dip the doughnuts into the icing, covering the top half of the doughnut, then leave the icing to set before serving.
Enjoy! Xxxx Natascha
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