Shopping list
250g white flour
20g soft butter
25g caster sugar
1 free range organic egg
1 teaspoon fine sea salt
7g dried fast action yeast
75ml lukewarm milk
4 tablespoons water
Baking and decoration
sunflower oil, for frying
30g caster sugar, for sprinkling
50g chocolate
2 tablespoons double cream
75g icing sugar,
1 drop red food coloring
3 drops of lemon juice
1½ tablespoon water
Making mini-doughnuts seems like a lot of work, but it is not that bad. We do not make them often - because it is a real American snack, with lots of sugar and deep fried - but when we do it's party time and not just for the mini-monsters!
How to make doughnuts
Weigh the flour then place it in a mixingbowl.
Add the salt to the flour in the bowl.
Make a well in the middle and pour in the yeast.
Whisk the egg then pour into the bowl.
Add the butter to the mixing bowl.
Add the milk.
Use the dough hook and start the mixer.
Mix it into a coarse dough.
Lightly grease a clean bowl.
Knead the dough 10 minutes.
Place the dough in the bowl.
Cover the bowl with a clean, humid dishcloth then let the dough rise.
After 45 minutes the dough has doubled in size, roll it to 1cm.
Heat the oil to 180 ° C, check it by frying a piece of bread.
Cut out doughnuts with a 6cm serving ring, cut a hole using a 2cm cutter and allow the dougnuts to prove for another 30 minutes under greased cling film which does not touch the doughnuts.
How to fry the doughnuts
Slide the doughnuts gently into the hot oil.
Fry the doughnuts 1 min. on both sides until golden.
Drain the doughnuts on kitchen paper.
Melt the piece of chocolate with the cream au bain marie.
Placing the doughnuts in a bag with the sugar and toss until covered.
Stir a pink glaze, pour on the doughnuts, sprinkle with sugar mice.
Dip the remaining doughnuts in melted chocolate.
We knew it already, no Saturday morning paper but PARTY!