Yeast Doughnuts
Mike Arnopp is a chef who has worked over the past 36 years in restaurants, hotels, pubs and his own restaurant.
These luscious yeast doughnuts are easy to prepare with ordinary kitchen ingredients and cookware. They can be served coated in granulated sugar, or split to hold fruit jam or compote and a layer of sweetened whipped cream.
Ingredients
- 5 grams (.17 ounce wt) yeast (fresh or dry)
- 25 grams (.8 ounces wt) caster (superfine) sugar
- 125 ml (4.2 ounces) mixed milk and water (about 3/4 milk with 1/4 water)
- 200 grams (7 ounces wt) strong (all-purpose) flour, or more as needed
- 1 egg
- Pinch of salt
- 50 grams (1.8 ounce wt) butter or margarine
- Granulated sugar, for coating, as needed
- Optional fillings: jam with whipped cream, Nutella with whipped cream, apple compote with whipped cream
Preparation
1. In a small bowl, dissolve yeast and sugar with some of the liquid. Sift flour into a large mixing bowl, make a well in the center of the flour and add the yeast mix; do not stir. Cover with a cloth and place in a warm place so the yeast starts to bubble, normally 20 minutes.
2. Add the rest of the ingredients in all together and start the mixer. If the mixture is sticky, add a small amount of additional flour as needed. Turn dough onto a counter and knead well until smooth and not sticky. Roll out into a long pipe shape and cut into 8 pieces.
3. Roll into balls and place on a well- floured tray. Cover with a damp cloth and allow to rise until doubled in size, about 20- 30 minutes. Meanwhile preheat a deep pan with about 10 cm (4 inches) of vegetable oil to 175°C (350°F).
4. Working in batches so as not to crowd the pan, add the doughnuts (about three at a time) and keep turning until golden, about 12 minutes. Transfer the cooked doughnuts to a plate lined with paper towels to drain, then roll in granulated sugar.
5. If desired, the doughnuts may be sliced open and layered with jam or other filling, topped with a layer of sweetened whipped cream.
Mike Arnopp
Mike Arnopp is a chef who has worked over the past 36 years in restaurants, hotels, pubs and his own restaurant.
The past 4 ½ years Mike has left the kitchen for Cardiff Metropolitan University and now works as a Catering Manager covering a large multi site operation. He now cooks more from home for pleasure with friends and family and a glass of wine is always included.
Mike has had the pleasure to cook within teams of great Chefs looking after the rich & famous from around the world. His ambition is to travel around the USA cooking in remote locations from a yacht. He lives in the capital city of Wales, Cardiff, so he is known as the “Diff Chef,” short for Cardiff Chef. His website is www.thediff-chef.com.
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