Quince doughnuts

Name: Quince doughnuts
Ingredients: 300 g strong white bread flour, plus a handful for dusting; 14 g active dried yeast; 1 tsp salt; 85 g caster sugar; 125 ml whole milk; 90 ml warm water; 50 g unsalted butter; 2 free-range eggs, beaten; 1 tsp vanilla extract; Quince cheese, for the filling; Sunflower oil for deep-frying; 1 tbsp ground cinnamon, or more to taste

Preparation info

Makes
8

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

To paraphrase Samuel Johnson, ‘When you are tired of doughnuts, you are tired of life.’ And homemade doughnuts surpass even the finest you can buy. The filling can be whatever takes your fancy – cold custard, raspberry jam, pureed rhubarb – even a square of quince cheese (my favourite).

Ingredients

300 g strong white bread flour, plus a handful for dusting
14 g active dried yeast
1

Dessert
Vegetarian
Autumn
December
November
October

Method

Sift the flour into the bowl of an electric mixer, fitted with the dough hook. Add the yeast, salt and 35g sugar and mix briefly.

Warm the milk and water slowly in a pan, then add the butter and warm gently until melted. With the mixer on a slow speed, gradually add the warm liquid, then the eggs and vanilla. Once a dough is formed, turn the speed up one notch and let the machine knead