Preparation info

  • Difficulty


  • Makes


Appears in

The Daily Mail Modern British Cookbook

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 and clean the interior. Any neutral-tasting oil, like sunflower, will do. The dough is very hard to work by hand and is best made in a food mixer with a dough hook.


  • 275 g/ 10 oz high-protein bread flour, plus more for dusting
  • 170 g/ 6 oz plain flour
  • 1 tsp salt
  • one 8-g/ ¼-oz sachet of easy-blend yeast
  • 175 ml/ 6 fl oz hand-warm milk
  • 85 g/ 3 oz softened butter, cut into dice
  • 2 eggs, beaten
  • 85 g/ 3 oz caster sugar
  • grated zest of 1 lemon
  • 1 tsp ground cinnamon oil, for greasing and deep-frying
  • caster sugar, for dusting


Sift the flours into a bowl with the salt and yeast. Put the hand-warm milk in the mixing bowl and turn on at the lowest speed, then pour in the flour. Add the softened butter dice, a piece at a time. When fully incorporated, add the beaten eggs, one at a time. Add the sugar, lemon zest and cinnamon, and run the machine for 10 minutes, turning it to full speed for the last 2 minutes.

Turn the sticky dough out on a heavily floured surface and finish kneading by hand, incorporating flour until you have a smooth, elastic ball. Brush this with a little oil, place in a lightly oiled bowl and cover with cling film. Leave to rise at room temperature for 2 hours, when it should have at least doubled in size.

Knock down the dough by kneading it lightly, then divide it into 20 equal pieces, and roll them into balls. Make a hole in the centre by pushing your finger through, circling it to enlarge the hole to about 2 cm / ¾ inch in diameter. Put the rings on a floured tray, cover with a cloth and leave to rise for 40–50 minutes, when again they will have doubled in size.

Heat oil for deep-frying to 190°C/ 375°F. Fry the doughnuts in small batches, being careful not to overcrowd as this will cause the temperature to drop below sealing point. Fry for 1–2 minutes on the first side, turn and give them a further minute on the other side. When done, drain on kitchen paper.

Put some caster sugar on a plate and turn the doughnuts in this to coat while still warm. Serve as soon as possible. They are best eaten minutes from the pan.