Place all the ingredients into a large bowl and mix them together. Then turn out the mixture onto a clean work surface and knead by hand for 5 minutes or until the dough is nice and elastic. If you have a mixer with a dough hook, mix for 2 minutes on slow speed then 6 minutes on medium to fast speed (times may vary depending on type of mixer). Our flours have high quality proteins so it is better to knead for slightly longer than too little to make sure the dough is developed.
Place the dough in a large bowl and cover with Clingfilm or a damp tea towel and leave in a warm place to double in size. This can take up to 2 hours.
Tip the bowl out on to a clean work surface and gently knead for a few seconds to take the air out. Now divide the dough into 14 balls roughly 60g each and mould them into round balls round. Place the balls on floured baking trays so they don’t stick during proving.
Cover the dough balls on the tray with Clingfilm or a damp tea towel and leave to ferment in a warm place for about 30 minutes to 1 hour or until doubled in size.
Set a deep fat Fryer filled with vegetable oil to 200oC. Place 1 or 2 dough balls in the fryer at a time (depending on your deep fat fryer size) and fry them for roughly 5 minutes a side and flip them or until the sides have become golden brown. Once both sides are golden brown place the doughnuts on kitchen towel to absorb the excess oil then dip them in sugar.
Ingredients500g Nelstrop Traditional
Strong White Flour
60g Caster Sugar
Egg 2 Medium eggs (100g)