Palm Court’s Delicious Doughnuts #Recipe

Vanessa Owen
1st June 2020

1. Heat the sugar and milk in a pan until warm and the sugar has dissolved
2. Crumble the yeast in a bowl, pour in half of the warm milk mixture, mix together and leave to one side
3. Place the remaining milk mixture back onto heat and add the butter. Heat gently for around 3 minutes, but do not boil!
4. Sift the flour into a bowl and make a well in the middle of the flour. Add the egg yolk, sea salt and both milk mixtures and mix until the dough is smooth and elastic. If it is too sticky, dust with flour
5. Place this mixture into a clean bowl and put a cloth over the top of the bowl to prevent a skin forming. Leave in a warm place to rise until it is around double the size
6. Knock back the dough to remove the large air bubbles and then roll out. Using a floured cutter, cut to size and leave on a floured tray for 30-40 minutes for the doughnuts to rise
7. Fry the doughnuts in oil until golden brown on each side. If you don’t have a fryer then shallow fry the doughnuts in a pan of oil, ensuring they are floating in the oil, fry for a couple of minutes on one side until golden brown and then turn to fry the other side. Take them out of the fryer/pan and roll the doughnuts in caster sugar and cinnamon
8. Pipe a filling of your choice into the doughnuts

Ingredients

100g caster sugar
300ml whole milk
30g fresh yeast
640g plain flour
4 egg yolks
100g unsalted butter
Pinch sea salt
Cinnamon and sugar for dusting

Equipment

Pan
Sieve