The dough

The dough

By
From
Poke
Photographer
Matt Russell

Ingredients

Quantity Ingredient
1 teaspoon dry yeast
2 tablespoons warm water
1/2 tablespoons sugar

Dry Ingredients

Quantity Ingredient
11/2 tablespoons sugar
1/2 tablespoon vanilla extract
pinch salt

Wet ingredients

Quantity Ingredient
400g plain flour
100g evaporated milk
55g butter, melted
2 large eggs beaten
vegetable oil, for frying
100g sugar, to coat

Method

  1. To make the dough, first combine the yeast, water and sugar together in a small bowl, and set aside until yeast activates and foams.
  2. Next mix together all the dry ingredients in the bowl of a stand mixer. In a separate bowl, whisk together all the wet ingredients then pour into the dry ingredients and, using a dough hook, knead the wet and dry ingredients together until smooth and elastic. Place the dough in a clean bowl, cover with cling film (plastic wrap) and refrigerate overnight. Alternatively, leave covered for 4 hours in a warm place until it has doubled in size.
  3. On a floured surface, knead the dough for 5 minutes, then divide it into 24 balls. Place onto an oiled baking tray, cover loosely with cling film and leave in a warm place to double in size.
  4. When ready to fry, heat the oil in a deep saucepan or wok to 190°C. Carefully drop the dough balls into the oil one by one. Do not overcrowd the pan. Fry for a few minutes on each side, until golden brown. Remove with a slotted spoon and transfer to a bowl lined with paper towels, to drain. Roll the hot doughnuts in the sugar, until thoroughly coated. Allow to cool fully, then pipe with your filling of choice.
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