Donuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the dough ingredients in the order listed above and mix well till combined, take out onto a floured surface and knead for 5-10 min (longer is fluffier)

Step 2

Add to a clean bowl, cover and rest for 1 hour to rise.

Step 3

Once dough has risen decompress with a punch or press.

Step 4

Roll out to a rectangle about 40-45 cm wide and about 1cm thick.

Step 5

TIP: using a pastry cutter or clean ruler keep pushing the sides into straight lines to keep a rectangle shape while rolling, you can also trim the edges once rolled out to create sharp lines (keep some of the dough to test the oil)

Step 6

Using a pizza cutter or knife slice into 10 as shown in reel, I actually measured my dough with a tape measure, divided by 10 and marked where I was going to cut to get them even.

Step 7

Mine were about 4.5cm wide.

Step 8

Press down one end of the strip of dough with your fingers (this will help the edge to stay in place) then roll each one up as shown in the reel and press the edge down gently. Place on a square of greaseproof paper and cover with a tea towel and rest for 30 min

Step 9

While it's resting heat up your oil in a deep frying pan, my thermometer is broken so I tested it by putting a wooded spoon in and it should bubble around it straight away when ready then I test with a tiny bit of dough, if the dough rises to the top the oil is ready.

Step 10

Add 3-4 donuts to the oil depending on the size of your pan, remove the paper with some tongs and flip once it has some colour.

Step 11

Give it a wiggle in a bowl of sugar and enjoy.