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Ring doughnuts recipe BARNEY DESMAZERY photograph WILL HEAP MAKES 6 ring doughnuts plus 6 mini bites PREP 30 mins plus at least 4 hrs 30 mins proving COOK 15 mins MORE EFFORT V
WHY
Shoot director EMMA WINCHESTER | Food stylist ROSIE REYNOLDS | Stylist LAUREN MILLER
Making your own doughnuts may be a labour of love, but it puts you in control of how long the dough proves and how fresh they are when you eat them – these are the two main factors for ensuring the best ring doughnuts you’ve ever tasted. When it comes to the execution, the devil is in the details: grab a ruler, set your timer and have a thermometer handy, as guesswork is not the way to go here.
THE MAGIC NUMBER If the temperature of the oil is too high, the doughnuts will burn before they’ve cooked. But, if it’s too low, they’ll be soggy and saturated with oil. Heat the oil to between 160C-170C for the best results.
ENRIC HED DO UGH We’ve ad ded plen ty of butter to the doug h, so the doug hnuts are rich rather th an bread y.
FRUITY LOOP We’ve topped some of our doughnuts with tangy freeze-dried raspberries to balance the sweetness.
W H AT T O B U Y 250g strong white bread flour, plus extra for dusting 30g caster sugar 7g sachet fast-action dried yeast 100ml lukewarm milk 1 egg, beaten ½ tsp vanilla extract 50g butter, softened vegetable oil, for deep-frying For sugar-coated doughnuts 100g caster sugar 1 tsp cinnamon For glazed doughnuts 200g icing sugar sprinkles, freeze-dried raspberries or chocolate curls, to decorate (optional) DOUBLE UP This recipe makes a batch of six, plus mini bites – ideal for sharing with family or friends. However, if you want to make more for a party, you can easily double (or triple) the quantities.
54 BBC Good Food Middle East June/July 2022
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