Recipe: Breakfast Doughnuts
Who said you can't have doughnuts for breakfast? Eh? A stack of these will sort you right out for the day. (Disclaimer: do not eat a stack of these for breakfast)
- 4 tbsp caster sugar
- 1 egg, beaten
- 7 g fast action yeast
- 300 g icing sugar
- 1 tsp salt
- 60 ml milk
- 1 handful fruit loops
- 60 g liquid glucose
- 1 l vegetable oil, for deep-frying
- 1 tsp vanilla extract
- 50 g melted butter
- 500 g plain flour
- 250 ml full fat milk
Make The Dough
Measure the flour, yeast, sugar and salt into a bowl and mix well.
Add the milk, vanilla extract, 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.
Prove The Dough
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.
Remove the dough from the bowl and shape into flat balls about 60g each, making sure the ball is tight.
Use a ring cutter to cut a hole in the middle of the balls, to get a thin ring.
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.
Cook The Doughnuts
Heat the oil in a deep fat fryer or saucepan to 165°C.
Fry in small batches for 2-3 minutes on each side until golden.
Remove carefully and place on kitchen paper to allow the excess oil to drain off.
Leave the doughnuts to cool.
Blitz The Cereal
Blitz the fruit loops, until they’re well crumbled but not powdery.
Ice And Serve!
Mix the icing sugar, milk and liquid glucose in a small bowl. Microwave for for 30 seconds.
Drizzle the icing over the cool doughnuts until they’re completely covered.
Scatter over the cereals while the icing is still wet, then leave to set.
Tuck in whilst they’re still warm if you can.
Hungry for more? Try one of these!