Photo of Doughnuts by Mario
As it is Fat Thursday today, we wanted to surprise you with our recipe for delicious mini doughnuts!
Fat Thursday is something very similar to Shrove Tuesday (which is also known as Pancake Day). Fat Thursday is basically a celebration of carnival before the start of Lent, which is a time for fasting, therefore on that day, family and friends gather together and feast on delicious doughnuts, cakes and other sweets.
Fancy a doughnut now? Let’s get started!
Prep time: 25 minutes + proofing time
Cook time: approx. 30 minutes
Total time: approx. 55 minutes
Makes a lot 🙂
Recipe by Mario
- 40 g fresh yeast
- 200 ml warm milk
- 500 g plain flour
- 150 g caster sugar
- 120 g butter
- 1 egg
- Pinch of salt
- Oil for frying
- Plain flour for dusting
- Small ring or glass for cutting out the dough, approx. 1 inch in diameter
- Piping bags
- Jam, marmalade or chocolate spread for filling
- Icing sugar to finish
- Crumble the yeast into half of the warm milk (100 ml) and give it a stir with a fork until the yeast have dissolved, then set aside (see notes).
- In the meantime melt butter in a pan on a medium heat, add the other half of the milk (100 ml), then sugar and keep stirring until sugar has dissolved completely, then take off of the heat.
- Sift the flour into a mixing bowl, add pinch of salt, fix the bowl into kitchen robot and attach the hook for the dough, then turn the robot on.
- Slowly add milk and yeast mixture to the flour, then butter and milk mixture, and then the egg (see notes).
- Keep mixing until the smooth dough is formed. Turn the robot off, take the bowl out, cover with cling film and keep in a warm place to proof the dough until double in size (60 – 90 minutes).
- When the dough is ready, set your deep fat fryer to 180 degrees Celsius and turn it on.
- Take the dough out of the bowl and put it on the working surface dusted with flour. Using a rolling pin, roll it out into 1 cm thickness, cut out the doughnuts and set them aside on a floured tray.
- Knead the left over dough back into one piece and repeat the rolling, cutting and kneading until all of the dough is used.
- Drop the doughnuts into the oil, 5 – 6 at the time, fry until golden brown, flip them over and fry again until golden brown, then take them out using a draining spoon and put them on a tray lined with paper towel. Repeat the frying process until all of the doughnuts are cooked.
- When the doughnuts have cooled down a bit, it’s time to fill them in!
- Score each doughnut with a small knife, just enough for the piping bag to reach the centre.
- Spoon the jam, marmalade or chocolate spread into a piping bag, cut the end off with scissors and pipe the filling in (see notes).
- Once filled, dust with icing sugar and enjoy!
- Once you mix the yeast with any warm liquid, it will start to bubble and foam on the surface after a short while – don’t worry, it’s just the yeast starting to work, it’s a natural process.
- When cracking the egg, always do it into a separate bowl/ramekin – that way you’ll have the chance to take out any small pieces of shell out of the cracked egg, before it goes into the dough/cake mix.
- Fill the doughnuts as much as you like, but don’t go crazy, otherwise they will burst – unless that’s how you like them 🙂