Recipe of the week: Donuts by Al and Kitty Tait

Our donuts have a twist, say Al and Kitty Tait from Orange Bakery in Watlington, Oxfordshire. We wrap the dough around a piece of chocolate and give it a beautiful gooey center. There’s a whole world of possibilities – Terry’s Chocolate Orange, the entire cast of Celebrations, Snickers Bites. It’s your decision.

Makes 25 donuts

  • 500 g strong white bread flour
  • 80g icing sugar, plus extra for topping
  • 7 g instant dry yeast (2 tsp or a whole packet)
  • 10 g fine sea salt
  • zest of a lemon or orange (optional)
  • 4 eggs
  • 150ml water
  • 125g softened unsalted butter
  • Piece of your favorite candy bar (optional)
  • Vegetable or sunflower oil for frying
  • In a bowl, mix together the flour, sugar, yeast, salt and lemon zest, if using. Crack the eggs and pour in the water. Mix everything well and then knead for 4 minutes until there are no visible spots of dry flour. This is a very wet batter, so an electric stand mixer is the best option.
  • Gradually add the butter (a little bit at a time) until your dough is smooth and elastic. Place a cover on top and let stand for about 1 hour, or until doubled in size. Knead the dough again and place in the fridge for 4 hours or overnight. This dough really needs to be chilled before you handle it.
  • Take your dough out of the fridge and cut it into 30-40g pieces. Roll each piece into a ball. If you want to add a hidden chocolate filling, simply roll the ball of dough around your chosen treat. Place the balls on a floured baking sheet with plenty of space between them so they can rise without merging. Cover loosely with cling film and let rise in a warm, comfortable place for 2-3 hours.
  • Fill a heavy-bottomed pan or deep fryer half full with vegetable or sunflower oil. Heat the oil to 180°C. Fry the donuts in batches until well browned (about 1 or 2 minutes), then flip with a fork to cook the other side. Drain well on kitchen paper and roll in a bowl with powdered sugar until well coated. If you like it particularly chic, you can flavor the sugar with a little cinnamon or ginger.

book cover

Taken by Bread song: How baking changed our lives by Al Tait and Kitty Tait, published by Bloomsbury for £20. To buy from The Week Bookshop for £15.99 call 020-3176 3835 or visit Recipe of the week: Donuts by Al and Kitty Tait

Fry Electronics Team

Fry is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button