I always loved the doughnuts sold in dublin but was always under the impression that doughnut are soooo tedious to make. I wasn't so wrong in my assumptions. they are tedious, and if you are a 'lazy' cook like me who enjoys the art of "chuck, chuck, chuck...done", you'll need a bit of patience. not only do you have to wait and hour for the 1st rise, you have to let it rise a second time for 45 mins. even then you're not done... you need to fry it in small batches until wonderfully golden brown, dust with sugar.. then only you're done. but on a good day, that you feel up to the task, and assisted with the power of the KMix, it is SO worth it.


Ingredients:
sunflower oil for greasing and cooking
450g strong white flour
55g butter cut into pieces
25g caster sugar, plus extra for dusting
1/2 tsp salt
7g sachet easy-blend dried yeast
1 egg
175 ml lukewarm milk
150g seedless raspberry jam (if doing filling)

method:
lightly grease a large bowl and 2 baking sheets. place the flour in a large bowl, add the butter and rub it until the mixture resembles breadcrumbs.
Stir in the sugar, salt and yeast. Make a well in the center and add the egg and milk, then mix to form a soft pliable dough. knead well for 10 mins, then place to rise for 1 hr. (or chuck every thing into an electric mixer and knead for 5-10 min)

if making filled doughnuts:
Knead the dough on a floured work surface, then divide into 10 balls and place on baking sheet. cover in warm place and leave to double in size for 45 mins.
heat the oil and deep fry the doughnuts in 2-3 bacthes for 2-3 min on each side. drain and dust with sugar.
place the jam in a piping bag fitted with a plain nozzle. insert a sharp knife into each doughnut and twist to make a hole. push the point of the nozzle into the hole and pipe in some jam.

or a simple option- ring doughnuts:
after the first rise, knock back the dough and knead again.
roll out the dough until it is 1cm thick. cut 8 cm circles and 2.5cm circles for the center. place on baking sheet to rise.
re-roll trimmings as necessary.
deep fry and dust with caster sugar mixed with ground cinnamon or spread the tops with glace icing.

see... "simple" :)
but very satisfying! this recipe so far is really soft, and stays soft well after being cooked. totally worth the effort.