About the bake
Our doughnut hole recipe is a great way to use up the centers of your ring doughnuts.
Within the recipe, the dought holes are deep-fried in a saucepan filled with vegetable oil and then glazed with sugar.
Why not serve them with a caramel sauce for a really indulgent treat.
Method
Step 1:
Sift together the flour and baking powder into a bowl and stir in the sugar. Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.
Step 2:
Turn the dough onto a lightly floured surface and roll out to about 1cm thickness. Cut circles out of the dough using a small, floured cutter.
Step 3:
In a deep saucepan heat some vegetable oil to about 170°C then fry the doughnuts 2-3 at a time by carefully placing in the oil for 3-4 minutes until they are golden brown on the bottom. Then turn them over and cook for a further 2-3 minutes until golden in colour and cooked through. Drain on kitchen paper.
Step 4:
Whilst still warm roll the doughnuts in some extra caster sugar.
Step 5:
Eat on the same day or keep in an airtight container and eat within 1-2 days.
Ingredients
- 500g Self-raising white flour
- 1 tsp Baking powder
- 90g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Milk
- 2 Egg(s) (free range) (medium)
- 2 tbsp Sunflower oil
- Sea salt (to decorate)
- 500g Self-raising white flour
Recipe Reviews
I doubled the milk and added an extra tbsp of oil as was very dry but came out amazing
Very dry. Doubled the liquid content and it was still too dry
It's like fried cake, its actually delicious especially when you cover it in chocolate ganache, or a glaze. It's just delicious!
good just add more milk
Needed more moisture. Not like a donut at all. Just like a plain biscuit at the most
Perfect!
Had to make a few amendments. My doughnuts not only looked the part it also tasted the part!
Will look forward in making again. Thanks for sharing,
Ingredients
- 500g Self-raising white flour
- 1 tsp Baking powder
- 90g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Milk
- 2 Egg(s) (free range) (medium)
- 2 tbsp Sunflower oil
- Sea salt (to decorate)
- 500g Self-raising white flour