Recipe: UPTOWN FUNK DUNKIN' DONUTS
Are you looking for the coolest doughnut recipe ever? This one has so much funk going for it... get dunking!
- 500 g plain flour
- 1 sachet of dried yeast (7g)
- 4 tbsp caster sugar
- 1 tsp salt
- 250 ml warm whole milk
- 50 g melted salted butter
- 1 egg
- 400 g caster sugar
- few squares of dark and white chocolate
- 1 kg icing sugar
- 1 squeeze of food colouring gels
MIX AND KNEAD THE DOUGH
Measure the flour, yeast, sugar and salt into a bowl and mix well.
Add the milk, melted butter and egg to the bowl and using your hands mix it until it forms a ball.
Turn the dough out onto a lightly floured work surface and knead for about 5 minutes until you have a smooth dough…. This can be done in a mixer if you have one.
Place the dough back into the bowl and cover with a tea towel.
Leave to prove in a warm dry place for about 45 minutes until doubled in size.
CUT AND ROLL
Remove the dough from the bowl and roll some of the dough, using lightly floured hands, into balls about 10g each, making sure the ball is tight.
Roll the remainder of the dough onto a floured surface to the thickness of about 2cm.
Use a ring cutter to cut out 10cm circles and a smaller ring to cut holes to of the middle.
Place on a lightly floured tray with plenty of space between each ball and cover loosely with a tea towel.
Leave to stand for about 20-30 minutes until puffy.
Heat the oil in a deep fat fryer or saucepan to 165°C.
Fry in small batches for 2 minutes on each side until golden.
Remove carefully and place on kitchen paper to allow the excess oil to drain off.
Toss in caster sugar whilst they're still warm.
Glaze and ice your doughnuts however you prefer... icing sugar mixed with water and food colouring is a good start then go crazy with chopped nuts, grated chocolate and colourful sugar strands.
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