Doughnut Rings
How to make delicious doughnut rings, no knead, easy step by step instructions, from start to finish.
Ingredients
Method
- 400g / 14oz Strong white bread flour
- 220g / 220mls Lukewarm milk / 40°C / 104°F
- 1 Medium size egg
- 40g /1½oz Granulated sugar
- 35g /1¼oz Softened Butter
- 4g / 1tsp Instant or active dried yeast
- 4g / ½tsp Salt
- Caster sugar for dusting & Oil for frying
- Add the sugar to the warm milk and stir, once dissolved, add the egg and whisk it in, finally add yeast and stir it in thoroughly, set it aside until the yeast shows signs of activation.
- Add the salt to the flour and mix it in.
- Once activated, add the yeast mixture to a large bowl, and add the softened butter to the warm liquid.
- Pour on the flour and salt mixture to the liquid, and bring it all together into a sticky Mass.
- Once mixed, cover the bowl and get it into a draft free, warm spot for at least 30 minutes.
- After the 30 minutes and the dough has risen a little, turn it out onto a floured surface, dust the dough with a little flour, and knock it back, this simply means force all of the gas out of it.
- Lightly oil the bowl, and place the knocked back dough back in the now oiled bowl, cover again, and let it proof for 45 minutes this time.
- Once the time is up, turn out the dough onto a floured surface and knock it back again, and form it into a large doughball.
- Divide the doughball into 10 equal pieces, if your measurements were correct at the beginning, each piece should weigh 75g each.
- Form each piece of dough into a small round ball.
- Place all 10 balls on a floured surface, cover them with a dry, light weight cloth, and let them rest for 10 minutes.
- Once rested, poke a hole in the middle of a dough ball with your finger, and using 2 fingers spin it around whilst slightly stretching it, see video for this technique, do the same for all 10 doughballs.
- Place the 10 rings on a parchment lined baking tray that is also been dusted with a little flour.
- Lightly brush each ring with a thin coat of cooking oil, cover the tray, wit a light weight dry cloth again, and allow them to proof for 45 minutes this time.
- When there is only 10 minutes left on this final proof, heat up some cooking oil in a suitable pan to a temperature of around 160 to 170°C that’s 320 to 340°F.
- Once the proofing time is up, carefully lower 3 to 4 doughnuts at a time into the hot oil, fry for approximately 90 seconds on each side.
- Once done, carefully lift them out and onto a plate lined with kitchen roll to soak up any excess cooking oil.
- Once all 10 are done, and still warm, toss them in caster sugar until they are completely coated, place on a wire rack until cool.
- Serve with a nice cup of tea or coffee.
- Enjoy
Equipment & products used in my kitchen and videos
