Miles - Doughnuts : delicious recipes for finger-licking treats

cup/200 ml milk, warm

oz./7 g fast-action dried yeast

2 tablespoons/30 g granulated sugar

2 cups/300 g all-purpose/plain flour, plus extra for dusting

1 cups/160 g white bread/strong flour

teaspoon salt

2 eggs, beaten

4 tablespoons/60 g butter, softened

1 teaspoon vanilla extract sunflower oil, for greasing and frying sugar sprinkles, to decorate

FOR THE GLAZE

1 cups/225 g confectioners/icing sugar

pink food coloring (optional)

18 small squares of baking parchment a -inch/2-cm round cookie cutter

MAKES 18

Whisk together the warm milk, yeast and sugar in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and vanilla and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand for 15 minutes. The mixture will be very soft but should not be sticky, so dust with flour if needed.

Lay the squares of baking parchment on a tray and lightly dust with flour. Divide the dough into 16 portions and, dusting your hands with flour, roll into balls. Using the cookie cutter, cut out a hole from the centre of each dough ball to create a ring. Place each ring on a square of baking parchment. Combine the cut-out dough and mould into balls to make further ringsyou should be able to make 1 8 in total. Cover the doughnuts with a clean damp kitchen towel and leave to rest for 10 minutes, and then let rise in a warm place for about 3545 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes.

In a large saucepan or deep fat fryer, heat the oil to 375F (190C).

Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1 minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels, then leave them to cool on a wire rack. Slide a sheet of foil under the rack to catch any drips of glaze later on.

Mix together the confectioners/icing sugar, cup/80 ml water and the food coloring, if using, to form a smooth thin glaze. Dip the top of each doughnut into the glaze to coat and scatter over the sugar sprinkles while the glaze is still sticky (it is best to do this in small batches as the glaze can set quickly). Leave to set before serving.

cup/200 ml milk, warm

oz./7 g fast-action dried yeast

2 tablespoons/30 g granulated sugar

2 cups/300 g all-purpose/plain flour, plus extra for dusting

1 cups/160 g white bread/strong flour

teaspoon salt

2 eggs, beaten

4 tablespoons/60 g butter, softened grated zest of 2 lemons

sunflower oil, for greasing and frying sugar sprinkles, to decorate

FOR THE DIPPING GLAZE

freshly squeezed juice of 3 lemons

1 cup/150 g confectioners/icing sugar, sifted

FOR THE FROSTING

cup/85 g confectioners/icing sugar, sifted

freshly squeezed juice of 1 lemon yellow food coloring

18 small squares of baking parchment a -inch/2-cm round cookie cutler a piping bag with a small round tip/nozzle

MAKES 18

Whisk together the warm milk, yeast and sugar in a pitcher/jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk. Meanwhile, sift the flours into a large mixing bowl, add the salt, eggs, butter and lemon zest and stir together, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is soft and pliable. Alternatively, knead the dough by hand. The mixture will be very soft but should not be sticky, so dust with flour if needed.

Lay the squares of baking parchment on a tray and lightly dust with flour. Divide the dough into 16 portions and, dusting your hands with flour, roll into balls. Using the cookie cutter, cut out a hole from the centre of each dough ball to create a ring. Place each ring on a square of baking parchment. Combine the cut-out dough and mould into balls to make further ringsyou should be able to make 1 8 in total. Cover the rings with a clean damp kitchen towel and leave to rest for 10 minutes, and then let rise in a warm place for about 3545 minutes, covered in lightly-greased plastic wrap, until the dough has doubled in size and holds an indent when you press with a fingertip. Rest again, uncovered, for 10 minutes.

In a large saucepan or deep fat fryer, heat the oil to 375F (190C], Holding the square of parchment, transfer each doughnut to the pan, one at a time, being careful not to handle the dough or splash hot oil. Cook in small batches for about 1 minutes on each side until golden brown. Remove the doughnuts from the oil using a slotted spoon and drain on paper towels, then let cool on a wire rack. Slide a sheet of foil under the rack to catch any drips of glaze later on.

For the dipping glaze, put the lemon juice and confectioners/icing sugar in a saucepan set over medium heat, stir and simmer for 35 minutes until syrupy. Remove from the heat and, one at a time, dip each doughnut in the syrup to coat completely. Remove with a slotted spoon and transfer to the wire rack to set. To prepare the frosting, put the confectioners/icing sugar in a bowl and add the lemon juice gradually (you may not need it all), along with a few drops of food coloring, stirring until you have a smooth thick frosting. Spoon into a piping bag and pipe drizzles on top of the doughnut, then decorate with sugar sprinkles. Leave to set before serving.