Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The key to successful doughnuts is a properly proved sweet yeast dough and clean oil at 190°C/375°F — the temperature at which the exterior of the doughnut is sealed, preventing excessive fat absorption and hot enough to cause the carbon dioxide gas trapped inside the dough to expand rapidly, giving the right airy, light texture. Frying dough gives a completely different exterior finish to baking and a lovely uniform golden-brown colour.

Before you begin, change the oil in the fryer