Lockdown Donuts

Deb and Kieran made these scrumptious donuts at home - you can use the Dinner Rolls recipe in your breadmaker book if you have one, or make the simple dough recipe below. They are particularly excellent served warm, sprinkled with icing sugar with some lightly whipped cream and strawberry or apricot jam on the side. Not something you'd eat every day but the perfect lockdown treat!

2 cups flour
2 tsp bread yeast
2 tbsp sugar
1/2 tsp salt
1 tblsp milk powder (optional)
1/2 cup milk
1/4 cup water
2 tblsp butter

Combine 3/4 cup of the flour and the rest of the dry ingredients in a large bowl. Heat the milk, water and butter until very warm (but not boiling, as this will kill the yeast) and add to the flour mix. Beat for a couple of minutes (an electric mixer is perfect if you have one). Scrape the bowl down, add 1/4 cup flour and beat again. Then stir in the remaining flour until you have a soft dough. Lightly flour your surface and knead dough until it's really soft and elastic (around ten minutes).

Divide the dough into equal portions (it makes around 8-12).
Place on a lightly floured surface, cover with plastic wrap and leave to rise for 20 minutes.

Shape each ball as desired - you can make rings or twists, or stick to plain ovals.
Place on a greased tray, and leave them to rise at 30° for half an hour.
Deep fry the donuts - flipping them over halfway through - until golden brown.
Place on some kitchen paper to drain, and then roll in cinnamon sugar (or let them cool and coat with icing or a topping of your choice!)
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