Doughnut dough

1.Put flour and butter in a food processor or large bowl and pulse or rub in with your fingertips until mixture resembles very fine crumbs. If using a food processor, transfer mixture to a large bowl.

2.Add the sugar, salt and instant yeast. Make a well in the middle of the dry ingredients and break in the egg. Mix it in slightly then pour in the warm milk, adding just enough to make a dough that will hold together. Flour varies in its absorbency so the amount of milk needed will vary every time you make a dough. If the dough is too wet you can knead in extra flour, if too dry it will be hard to work with.

3.Turn the dough onto a floured bench and knead it for 5 minutes until it becomes springy and elastic. Dust lightly with flour from time to time while kneading, if necessary, to prevent the dough sticking to the bench or your hands.

4.Place dough in a clean greased bowl, cover with plastic wrap and microwave on low power for 1 minute, rest the dough for 10 minutes, then repeat. After the second rest the dough should have doubled in size. (Alternatively, set aside in a warm place until it has doubled in size.)

5.Roll dough on a lightly floured bench until approximately 1–1.5cm thick.

6.To make ring doughnuts, use either a doughnut cutter or an 8cm cookie cutter or glass and a 3cm cutter of some sort for the holes (I find a liqueur glass is about the right size). Reroll trimmings and cut more doughnuts.

7.For bun or round doughnuts, cut small blobs of dough about 5cm in diameter and roll into balls (2 doughnut ‘holes’ roughly equal 1 ball, so I often do rings, then use the holes to make the balls).

8.Place doughnuts on greased baking trays and set aside to rise until doubled in size – about 45 minutes.

9.Heat oil in a deep saucepan to 180°C or until a 2cm cube of bread browns in 2–3 minutes. Using a fish slice or slotted spoon, gently transfer doughnuts in batches of 2 or 3 to the hot oil. When golden on one side, turn carefully and continue frying until evenly golden, then transfer to crumpled paper towels to drain and cool.

10.Shape the Doughnut Dough into ring doughnuts. Put ½ cup granulated sugar and 1 teaspoon cinnamon in a shallow container and mix well. Toss the cooked ring doughnuts in cinnamon sugar while still warm.