Ingredients

• 14 oz - 400g all purpose (plain) flour (just under 3 cups)
• 6.4 oz - 190ml milk
• 2 tbsp - 30g white castor (superfine) sugar (plus some for sprinkling)
• 2 tbsp icing (powdered) sugar for sprinkling
• 1.5 oz - 40g salted butter
• 2 tbsp - 20g neutral flavour vegetable oil
• 2 egg yolks
• 1 whole egg
• 1 tsp vanilla extract
• 2.5 oz 7g yeast
• Pinch salt
• 1 qt -1 litre vegetable oil for frying
• 1 jar of Nutella or chocolate hazelnut spread

Steps

• Step 1

  Warm up the milk in a microwave or in a saucepan on stove. Add the yeast to the warm milk and stir. Leave 10 minutes

• Step 2

  In a mixer, mixing bowl add one whole egg plus 2 yolks, the oil, microwave melted butter, sugar, vanilla extract and salt.
  Add the flour (sifted) along with the milk containing the yeast. Knead for approx 5 minutes on a gentle mixer cycle or use your hands.

• Step 3

  Cover in bowl and prove 90 minutes to two hours in warm spot. It should at least double or triple in size.

• Step 4

  Dust your bench with flour. Place your dough on bench, flatten into shape using your hands and roll out a 12 inch circle with a rolling pin. You want approx half an inch or 1.5 cm in thickness. cut with a 2.5 inch diameter round cutter and place on cut out parchment paper squares. With the leftover dough, try and reshape it then roll it again, but don’t over work it (ideally you’ll need to prove these again if you want perfection). Then cut out shapes. Cover with a warm damp clean cloth and leave to prove 30 to 60 minutes.

• Step 5

  Heat up the oil to 350°F – 180°C. You can go a little higher but not lower. Pick up the dough by lifting the paper, place on a kitchen spider (strainer) or egg flipper and lower into the oil. Leave to cook until golden brown on one side, then flip over and cook other side. If you tap on the donuts they should sound hollow if they are cooked. Cook approx four at once, they don’t take long at all. Remove from oil and sprinkle with caster sugar immediately.

• Step 6

  Add nutella in a pipping bag with a fine nozzle. You can first pierce the donuts with a knife or directly with the nozzle and squeeze a little nutella into each donut. Wait for the donuts to cool down to warm, do not pipe into hot donuts or you will have a mess.

• Step 7

  Dust with icing (powdered) sugar.

Little Tips

If you prefer donuts with the hole, then use two cutters, one large one and a small one.

To test if the second dough proofing is ready, just touch it with your finger, if it leaves an indentation it's ready. If it bounces back, it's not.

If you're glazing the donuts, wait until they are cool enough to handle but still warm.

Store in airtight containers, but it's best to eat them fresh and warm. They are also fine to freeze.