3¼ cups (500g) strong flour
3½ teaspoons (15g) yeast
⅓ cup (40g) sugar
1¾ teaspoons (10g) salt
2 eggs
250g milk
1¼ teaspoons (5g) improver (optional)
60g butter
oil for frying
caster sugar for dusting

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1.Combine all ingredients except the butter in a mixer on low for 20 minutes until well combined, then leave to rest in the mixer for 15 minutes.
2.Add the butter and mix the dough for another 5 minutes on low.
3.Finish the dough by mixing for 3-4 minutes on the middle setting on the mixer.
4.Remove the dough, wrap tightly in plastic wrap and rest the dough overnight in the fridge.
5.Remove the dough from the fridge, divide into 10-12 portions of approximately 80g each, then roll each portion into a ball, rolling either between your hands or on a floured surface.
6.Line a baking tray and spray with cooking spray.
7.Put the doughnuts on the baking tray, cover with a kitchen towel and leave to prove at room temperature until double the size (approximately 3-4 hours, depending on the temperature of the room).
8.Cook the doughnuts in batches in a deep fryer or a pot of oil at 180°C for 3-3½ minutes per side, then place on a paper towel to soak up the excess oil.
9.Once the doughnuts have cooled, make a small incision on one side of each and fill with approximately ½ cup of your favourite filling , then dust with sugar.

Recipes Olde Beach Bakery / Photography Amber-Jayne Bain

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