About this recipe:The secret to light and airy doughnuts? Your bread machine! The bread machine does a lot of the work, making it easier on you. The results are still absolutely delicious. After frying, let cool a bit. Then top with sugar, chocolate or other favourite ingredients!
125ml warm milk
1/2 beaten egg
250g plain flour
4 tablespoons caster sugar
1 teaspoon salt
1 teaspoon dried active baking yeast
2L vegetable oil for frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place the milk and egg into the pan of your bread machine, and add the butter, flour, sugar, salt and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
Stretch each ball out into a disk about 5mm thick, and use a small cutter to cut a hole in the centre (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
Heat oil in a deep-fryer or large saucepan to 180 C / Gas 4.
Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on kitchen paper.