This is possibly the best doughnut recipe I have ever used and I’ve been using it for over 30 years, I have yet to come across a recipe with a better flavor and texture. This enriched dough gives an almost creamy flavor, the texture is light with a good even structure and presentation producing a doughnut with good volume and excellent eating qualities. A key point is to make sure you have your fryer ready with clean oil and set to 180C when the doughnuts have had their second prove.
Mix all the dry ingredients in the mixing bowl until thoroughly mixed using the hook attachment.
Rub the butter into the dry ingredients
Mix the water and eggs and Vanilla essence together and add to the dry mix, and mix until dough is smooth and elastic and comes away from the bowl, this will take about 15 minutes on medium speed
Cut and mold into approximately 60 even size balls and place on well oiled trays and cover with oiled greaseproof paper or oiled plastic bag which has been cut open open
When doubled in size fry at 180⁰C turning only twice during the frying process until a nice golden brown colour is achieved.
Scoop out of the oil and place on cooling wire to drain then roll in caster sugar.
Here’s another way to use the doughnut recipe, mould the doughnut into a sausage shape and fry, allow to cool cut open long ways and pipe a little jam then a swirl of custard or pastry cream down the middle.