I can’t resist a good doughnut and these ones glazed with a tangy buttermilk icing are quite special. You could of course forgo the glaze and pipe them with a little strawberry jam passed through a sieve for a more traditional doughnut.
For the doughnuts:
550g of plain flour, plus extra for dusting
2 x 7g sachet of dried active yeast
50g of caster sugar
125ml of milk
100ml of water
2 large free range egg
50g of butter, melted
Sunflower oil, to fry
Sprinkles to decorate
For the buttermilk glaze
125g icing sugar
1 tsp water
4 tsp buttermilk
Place the flour, sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, the water, the eggs and butter to the bowl and using your hands or a wooden spoon combine until you have a dough. The dough is a little sticky to work with but add a little extra flour if you find it hard to work with. Turn out onto a clean work surface dusted lightly with flour and knead for 8-10 minutes until smooth and elastic. Place back in the bowl cover with cling film and a damp cloth and place in a warm dark spot to rise for 50 minutes until doubled in size.
When the dough has risen, punch it down and divide into 12 equal pieces and shape into balls. Transfer to a baking tray dusted with a little flour and cover with a damp cloth to rise again for 30 minutes. Batch cook the doughnuts in a deep fat fryer or a large pot filled with sunflower oil at 180˚C for 2-3 minutes either side or until golden brown. Drain on a paper plate lined with kitchen paper.
For the buttermilk glaze, mix all together in a bowl, add more buttermilk if mixture is too stiff, or more icing sugar if it’s too wet. Dip the doughnuts into the glaze, allowing any excess to drip off before transferring to a wire rack and decorating with sprinkles. Allow to set for 1 hour.