Doughnuts by Rosie Reynolds

Author:Rosie Reynolds
Language: eng
Format: epub
ISBN: 9781448177394
Publisher: Ebury Publishing

Is it a waffle? Is it a pancake? Is it a doughnut? It’s pure pleasure, that’s what it is… Rich, maple-flavoured, salty bacon combined with fluffy dough – what more could you wish for?

MAKES 12

* * *

175ML/6FL OZ MILK

2 EGGS, LIGHTLY BEATEN

4 TBSP MAPLE SYRUP

300G/11OZ STRONG WHITE BREAD FLOUR

1 × 7G SACHET DRIED FAST-ACTION YEAST

To finish

1 LITRE/1¾ PINTS SUNFLOWER OIL

200G/7OZ ICING SUGAR

4–5 TBSP MAPLE SYRUP

1 × 55G PACKET CRISPY, COOKED BACON RASHERS, VERY FINELY CHOPPED

Heat the milk to just below boiling point. Remove from the heat and leave to cool for about 5 minutes until you can comfortably dip your little finger into the liquid, then stir in the lightly beaten eggs and the maple syrup.

Put the flour and yeast into large mixing bowl and add a pinch of salt. Gradually stir in the milk mixture to form a sticky wet dough. Cover and leave to stand for 45 minutes.

Pour the oil into a medium-sized, deep saucepan – the oil should be about 5cm (2in) deep – and heat the oil to 160C/325F. Quickly dip 2 dessertspoons into the hot oil, scoop heaped spoonfuls of dough with one of the spoons then use the other to push the mixture off into the hot oil. Fry 2–3 doughnuts at a time for 8 minutes, flipping halfway through, until a deep golden brown. Remove with a slotted spoon and drain on kitchen paper. Continue frying until all of the doughnuts are cooked. Allow to cool for 10 minutes.

Combine the icing sugar and enough maple syrup to make a thick, spreadable glaze. Put the chopped bacon in a wide shallow bowl. Use a round-ended knife to spread the icing over the top of the doughnuts, then plunge them, icing side down, into the bacon. Allow the topping to set before eating.

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