A super easy doughnut recipe, without yeast, means these can be on the table in no time at all.
Advertisement - Continue Reading Below
- 150 ml (1/4 pint) milk
- 75g (3oz) unsalted butter
- 200g (7oz) self-raising flour, plus extra to dust
- 1 tsp. baking powder
- 1 medium egg
- Vegetable oil, to fry
- 75g (3oz) caster sugar
- 1/2 tsp. ground cinnamon, optional
- Step 1In a medium pan, heat milk, 100ml (3½fl oz) water and butter until almost boiling. Take off heat, add flour and baking powder. Mix until dough is smooth. Set aside to cool for 10min, then beat in egg.
- Step 2Lightly dust a work surface with flour and roll/pat out dough to a rough 18 x 23cm (7 x 9in) rectangle. Slice in half lengthways then, working across the rectangles, cut into 1.5cm (⅔in) strips (you should have about 28).
- Step 3Pour enough oil into a large pan (with a lid, for safety) to come ⅓ of the way up the sides. Heat over medium heat to 180°C, using a thermometer. Mix sugar and cinnamon, if using, in a large shallow bowl.
- Step 4Fry doughnuts in batches for about 3-4min, turning occasionally with a metal slotted spoon, until deep golden. Lift on to kitchen paper to drain before coating in sugar mixture. Serve warm as they are, or with a chocolate dip.
Fry doughnuts and coat in sugar mixture up to 4hr ahead. To serve, refresh in a single layer on a baking sheet in an oven preheated to 200°C (180°C fan) mark 6 for 5min. Serve warm.
PER DOUGHNUT:
Calories: 85cals
Protein: 1g
Fat: 6g
Sat fat: 2g
Carbs: 7g
Sugars: 2g
Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
