Isle of Wight Doughnuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 large egg 1 large egg
• Oil, for frying Oil, for frying
• Filling of your choice (vanilla cream, custard, etc.) Filling of your choice (vanilla cream, custard, etc.)
• Glaze or sugar for coating Glaze or sugar for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 35g (Sugars: 10g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough and roll it out on a floured surface to a thickness of about 1/2 inch.
7. 7.
   Using a round cookie cutter or a glass, cut out circles from the dough. Place them on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8. 8.
   Heat oil in a deep pan or fryer to 350°F (180°C).
9. 9.
   Carefully drop the doughnuts into the hot oil and fry for about 2-3 minutes on each side until golden brown.
10. 10.
    Remove the doughnuts from the oil and let them drain on a paper towel-lined plate.
11. 11.
    Once the doughnuts have cooled slightly, fill them with your desired cream filling using a piping bag or a small spoon.
12. 12.
    Coat the doughnuts in glaze or roll them in sugar while they are still warm.
13. 13.
    Serve the Isle of Wight Doughnuts fresh and enjoy!

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough. Check the expiration date and proof the yeast in warm milk with a pinch of sugar before using.
• Filling — When filling the doughnuts, make sure to insert the piping bag or spoon deep into the doughnut to ensure a generous amount of filling in each bite.
• Glaze — For a glossy glaze, mix powdered sugar with a small amount of milk or water until smooth. Adjust the consistency by adding more liquid or sugar as needed.
• Oil for frying — Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying the doughnuts. Maintain a consistent temperature to achieve a golden and evenly cooked result.
• Rolling the dough — When rolling out the dough, make sure to flour the surface and rolling pin to prevent sticking. Be gentle to maintain the dough's lightness.

Tips & Tricks

• To add a twist to the doughnuts, try adding a pinch of cinnamon or nutmeg to the dough for a subtle warmth of flavor.
• Experiment with different fillings such as fruit preserves, Nutella, or even peanut butter for a unique and delicious variation.
• If you prefer a lighter glaze, mix powdered sugar with lemon juice or other citrus juices for a tangy twist.
• For a fun presentation, sprinkle the glazed doughnuts with colorful sprinkles or edible glitter.
• These doughnuts are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Isle of Wight Doughnuts as a delightful dessert or a sweet treat for afternoon tea. They pair perfectly with a hot cup of tea or coffee.

Presentation advice

Arrange the doughnuts on a serving platter or a cake stand, and dust them with powdered sugar for an elegant touch. You can also place them in individual cupcake liners for a charming presentation.