Ingredients
• 230ml milk
• 14g dried yeast
• 40g light muscovado (unrefined) sugar
• 200g unsalted butter, chopped, softened
• 4 extra large eggs
• 500g plain flour
• ¼ tsp sea-salt flakes
• Vegetable oil, for deep-frying and greasing
GLAZE
• 1 punnet blackberries
• ¼ cup water
• 2 cups pure icing sugar
Note: Allow 4 hours chilling.
Method
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To make doughnuts, heat milk in a small saucepan over a low heat until warm. Remove from heat, stir in yeast and ½ the sugar. Set aside for 10 minutes or until frothy.
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Put butter and remaining sugar in the bowl of an electric mixer and whisk on high until light and creamy. Add eggs one at a time, beating well after each addition. Add milk mixture and beat until well combined.
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Add flour and salt and beat on high using paddle attachment for 7 minutes or until smooth. Transfer to a large container, cover and refrigerate overnight.
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When ready to cook, put enough oil in a large saucepan to come 6cm up side of pan. Heat oil to 170ºC, testing temperature with a kitchen thermometer. Line an oven tray with baking paper.
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Transfer risen dough to a lightly floured bench and roll out to form a rectangle about 1.5cm thick. Using a lightly oiled 12cm round cookie cutter, cut out 24 rounds. Either leave them whole or use a 4cm-round cookie cutter to cut out centres of each to form ring shapes. Quickly lift dough shapes onto prepared oven tray, being careful as dough will be sticky.
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Working in batches, cook whole rounds for 4 minutes, turning over after 2 minutes, and cook ring shapes for 3 minutes, turning over after 1½ minutes. Using a slotted spoon, remove doughnuts from oil and drain on paper towels. Repeat with remaining dough. Allow to cool.
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To make glaze, put blackberries and water in
a small saucepan over a medium heat for 10 minutes or until berries begin to break down and release their juices. -
Sift icing sugar in a large bowl. Strain blackberry mixture through a fine sieve into a separate large bowl. Gradually add strained blackberry mixture into icing sugar, stirring as you go until you have a runny consistency. Drizzle glaze over cooled doughnuts and set aside on a wire rack over baking paper to allow to set. Serve.