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Who doesn’t love a doughnut? soft, crispy with plenty of sugar, yummy!!
A soft dough fried and covered in sugar, a delight for parties and even better you’ve made them yourself so they are as fresh as they come.
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You need to make the doughnuts in two stages so start the first step the day before you want to make them.
5. Line a baking tray with baking paper, roll out the dough to 1/2 inch thick and using a round cutter (cupcake size) cut 9 rounds. Lay them on the baking paper and set them aside in a warm place for 1-2 hours until doubled in size.
6. Frying – Lay some paper towels out to one side next to the hob. Fill a saucepan with 2 litres of vegetable oil or sunflower oil. Heat to 180c with a thermometer.
7. Cook in groups of 3 and fry for 1-2 minutes and then flip over and cook the other side for 1-2 minutes making sure the oil temp stays the same.
8. Scoop out and let some of the oil drip off and then lay on the paper towels. Roll in sugar and leave to cool slightly before transferring to a cooling rack.
Best eaten on the day of cooking. But you can store them in an airtight container for an extra day.
Treat yourself, or make a gift of indulgent homemade fudge with this recipe. You could also use this confection in a range...
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