Baking ‘Fever’ ishly

2017-07-12 06:00


- Mix the milk, sugar and salt together in a mixing bowl. Set aside until slightly cooled. Stir in half of the cake flour and beat well for two minutes, making sure that the batter is lump-free.

- Next, dissolve the yeast in the warm water in a small bowl, and add to the milk-and-flour mixture. Add the butter and whisked eggs next, followed by the remaining flour.

- Tip out onto a floured work surface and knead for five minutes, or until the gluten has developed and the dough has become elastic.

- Place in a greased mixing bowl, cover with a damp tea towel and leave in a warm place to prove (the dough must double in size) for 30-40 minutes.

- Return the dough to the floured work surface and roll out to 1cm thick. Use a doughnut cutter to cut spheres out of the dough. If you do not have a doughnut cutter, any round object like a glass or mug will suffice.

- Set aside to prove for another 30 minutes.

- Heat the canola oil in a stainless steel deep casserole over medium heat. Carefully drop the doughnuts in the hot oil, no more than one or two at a time, and fry until golden on both sides. Remove from the pot and place on kitchen towel to drain.

- Make the icing by sifting the icing sugar into a mixing bowl and beating in the water with a Le Creuset Silicone Spatula. Divide into ramekins and colour the icing as you fancy. Spread on the top side of the doughnut and cover with sprinkles.

- Reprinted with permission of Le Creuset - Food24

Rainbow doughnuts


80 ml milk, warmed

60 g castor sugar

Pinch of salt

480g cake flour, sifted

20g dry instant yeast

60ml tepid water

30g butter, softened

2 eggs, lightly whisked

Canola oil for frying (quantity will depend on the pot used - 1-2 litres)

Glace icing:

500g icing sugar

90ml water

Variety of food colouring sprinkles of choice

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