Kosher sugared doughnuts recipe

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  • Serves makes 12
  • 10-15mins to prepare, plus 40-50mins for proving and 30-35mins to cook
  • 216 calories / serving
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Combine the dairy-free milk, water, melted margarine, sugar, flour, salt and yeast in a food mixer fitted with a dough hook.

Mix for 10-12 minutes until the dough has come together in an even, slightly stick ball. Turn out onto a lightly floured work surface and allow to rest for 10 minutes.

Roll the dough out to 1 cm in thickness and cut out rounds using a 4-5 cm straight-sided cookie cutter. Arrange the rounds of dough on lightly oiled trays.

Cover loosely with clingfilm and leave to rise in a warm place until doubled in size; usually 30-40 minutes.

When ready to cook the doughnuts, heat the oil to 180°C/350°F in a heavy-based saucepan.

Fry in batches until the doughnuts are golden brown in colour, flipping over to ensure they are evenly coloured; usually 2-3 minutes. Remove with a slotted spoon and drain on kitchen paper.

Arrange on a serving plate and dust with the remaining caster sugar.

Serve immediately.

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  • Ingredients

  • 1 litre kosher oil, for deep-frying
  • 125ml dairy-free milk, warmed to 45 degrees
  • 30ml water
  • 1 small egg, beaten
  • 25g kosher margarine, melted
  • 75g caster sugar
  • 300g bread flour
  • 1/2tsp salt
  • 1/2tbsp dried active yeast
  • To garnish

  • 30g caster sugar
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  • Energy 904kj 216kcal 11%
  • Fat 11.8g 17%
  • Saturates 1.3g 7%
  • Sugars 7g 8%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 26g Protein 3.2g Fibre 1.1g

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