Sugar and Spice Donut Hole Recipe

Sugar and Spice Doughnuts//The Recipe Show by Rattan Direct

Sugar and Spice Donut Hole Recipe

Prep Time

1 hour

Cook Time

30 minutes

Serves

36 people

Bonfire night in the U.K. has to be one of our favorite nights of the year. With the early darkness, falling leaves, and smell of cordite in the air, there is a sense of excitement that never fails to delight. It’s celebrations like these that often form our earliest food memories, and create traditions that we pass along the line.

A night of cosy cooking, with sausages, toffee apples and ginger cake, Bonfire Night is all about the comforts of hearth and home. This year, we are adding a new food – these fantastic sugar and spice donut holes. Perfect for passing around, warm from the bag, these are bound to create long-lasting memories and new traditions.

The only tricky bit about making donuts is getting a reliable recipe and we have done that for you! It creates a very soft light dough, with not too much sugar. You need to leave time for two lots of proving, which may take longer than usual in the colder weather. Other than that, this is a really straightforward recipe; you don’t even need to knead.

Want to see how it’s done? Watch the how-to video right here!

This recipe is courtesy of the chefs at Rattan Direct.

Ingredients

  • 2 3/4 cup bread flour
  • 2 tablespoons easy yeast
  • 4 tablespoons powdered sugar
  • Pinch of salt
  • 1 cup milk, slightly warmed
  • 2 egg yolks
  • 3 tablespoons melted butter
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • Oil, for frying

Preparation

  • 1 Mix the flour, salt, yeast, and 1 tbsp of the sugar. Stir.
  • 2 Add the butter, milk, and egg yolks. Stir to bring together as a very sticky dough.
  • 3 Cover and leave in a warm place until double in size. At least 45 minutes.
  • 4 Meanwhile mix the remaining sugar with the orange zest and the cinnamon.
  • 5 Flour your hands, and sprinkle a little on top of the risen dough. Pull the dough away from the sides of the bowl, and then the bottom.
  • 6 Tip the dough onto a floured surface. A silicone mat is ideal.
  • 7 Press the dough out to about 1cm thick.
  • 8 Cut out into 1-inch rounds, repeating until all the dough is used.
  • 9 Cover, and leave to rise to double again. At least 30 minutes. Try to give the dough the full rise. It will cook and expand in the oil, but you will get a better structure if they rise first.
  • 10 Cover, and leave to rise to double again. At least 30 minutes. Try to give the dough the full rise. It will cook and expand in the oil, but you will get a better structure if they rise first.
  • 11 As the first ones are ready to come out, put new ones in the oil but do not crowd the pan. As the oil gets hotter, you can add more dough to keep the temperature down.
  • 12 Cook all the dough and drain on kitchen roll as they come out.
  • 13 Once the doughnuts are all cooked, and still warm, toss in the prepared sugar.
  • 14 Eat the same day. They are best slightly warm, well on the way to cooling.

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