Proper Homemade Doughnuts

Pour the milk into a small saucepan and heat so that it's warm to the touch, not hot. Whisk in the eggs and pour into the dry mix.

Add the dough attachment to the mixer and set on a low speed for 7-8 mins. Once you’ve got a strong, springy dough, gradually add the softened butter, bit by bit, until fully incorporated. Mix for another 3-4 mins on low.

Tip the dough out onto a lightly floured surface and briefly knead for about 2 mins by picking up and slapping back down onto the bench. The dough will be very sticky to begin with, persevere and it will become easier to work with. A bench scraper is really handy here. Then, shape the dough into a rough ball and add it to a lightly floured bowl. Cover with a damp tea towel and leave to proof for 60-70 mins or until at least doubled in size.

Meanwhile, get some fillings ready and set up your shaping station. Also, grab some piping bags, this makes filling dead easy.

Cut twelve 7x7cm squares of parchment paper (if you’re making small doughnuts, cut 20 squares) and grab a bench scraper or table knife. Set up a digital scale and dust lightly with flour. Once your dough has proofed, punch the air out of it and turn out onto the bench.

Cut the dough into portions. For medium doughnuts cut the dough into 60-65g portions, for small doughnuts, cut into 30-35g portions. Shape the dough into a ball by flattening it out onto the surface and tucking the corners in all the way around. Flip the dough over so the seam is flat against the bench and using the cup of your hand, roll the dough around to form a ball.

The surface tension of the bench and dough will form the doughnut into a smooth uniform ball. This might take a bit of practice, just keep at it, once you’ve got it, you’ve got it!

Transfer the dough ball onto one of the parchment squares, and slide under a damp tea towel. Repeat with the remaining dough balls. Leave to proof for another 50 mins or so, until at least doubled in size again.

To set up the frying station you want a large pot, filled halfway with veg oil. Gradually bring this to 165°C monitoring regularly. You’ll also need a tray lined with kitchen paper to drain your cooked doughnuts, plus a slotted spoon.

Once proofed, fry your doughnuts in batches. Carefully lower each doughnut into the oil, paper-side up. If correctly proofed, they will float to the top straight away. Remove the paper and fry for 3 mins until the underside is dark brown. Gently flip and cook for another 3 mins until golden brown on both sides. Remove from the oil and drain on the lined tray. Repeat with the remaining doughnuts.

Roll the doughnuts in extra sugar and use a chopstick or butter knife to create a hole in the doughnuts. Pipe in the fillings of choice and serve straight away.