Pink or chocolate glaze? Or do you prefer cinnamon sugar doughnuts? Good luck trying to decide which of these to eat first!
Place flour and sugar in the mixing bowl, add salt and yeast but don’t allow them to touch.
Add milk and eggs and mix with the dough hook until smooth approximately 8-10 minutes.
Add softened butter and mix for a further 5 minutes.
Place dough into a large bowl covered with cling wrap to rest for about an hour or until doubled in size.
Flour your bench and knock dough down.
Roll out to about 1-2 cm thick and cut with large round cutter then either using your finger or a small cutter cut out the doughnut hole and place on a greased tray to rest again. Cover with cling wrap but don’t allow it to stick to the dough. Place ¼ of the dough into a piping bag and let it prove again to make honey and walnut doughnuts
When dough springs back, about 20 minutes, they are ready to deep fry.
Heat oil to 175C and slip them in 3-4 at a time. Brown on 1 side then turn. Drain on paper towel and allow to cool
To make small honey doughnuts pipe a small amount of dough through the piping bag and cut with a pair of scissors allowing dough to drop carefully into the hot oil
Fry for a couple of minutes until golden brown. Drain on paper towel
Drizzle small doughnuts immediately with honey, chopped walnuts and cinnamon
Mix icing sugar, milk and flavour into a bowl until smooth.
Dip top of doughnut in the glaze allowing any extra to drip off before turning over.
Roll doughnut in sugar and cinnamon
This recipe has not been edited or tested by the Bake Off Food Department.
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