350 mls Warm Milk (Warmed in the microwave for a couple of mins. Keep an eye on it- warm, not hot!)
1 packet Active Dry Yeast
1 tbsp Butter
320g Plain Flour
pinch of Nutmeg
1/2 tsp Salt
Pour one third of your warm milk into a bowl, add the yeast and let them do their thing for 5 minutes or so. Mix your butter and your sugar to the rest of your milk in a separate bowl. Add them to the yeast mix. Now time to add your egg (which I suggest is cracked into a empty bowl first and then poured in), flour, nutmeg, and salt. Use a fork to stir it all up until it’s all JUST incorporated. It’ll be a super sticky mixture. Now if you have a mixer then attach your dough hook and mix on a medium speed for a few minutes. If you don’t have a mixer it’s time to let those ‘ceps loose. Add more milk/flour a little at a time if your dough is to dry/stick, respectively.
You want your dough to reach that smooth (baby’s bottom) stage. Once there flour your surface and tip the dough out. Give your dough some kneading love for a few mins and then shape it into a ball.
Lightly oil a different bowl and pop your dough into it, cover with cling film and leave in a warm place for an hour or until it’s doubled in size. Due to this delightful season, there wasn’t really anywhere warm in my flat but I read somewhere if you fill a bowl with boiling water and put both that and your dough in a switched off oven, that’d work. So you can give that a go.
Once your dough has risen to your desired size, roll it out on a floured surface to about half an inch. I definitely did NOT go out and buy a doughnut cutter specifically for this occasion. If YOU have one- life’s good, if not- get craft. Use two round cookie cutters, one three inches and then a smaller one of your choosing for your optimum sized doughnut hole.
Transfer your cut-outs to a baking tray lined with a silicone sheet or parchment paper. Cover them with a clean cloth and leave them to rise some more for another 45 minutes or so. You could prepare your icing or sugar topping now.
Preheat your oven to 190°C and when the doughnuts and oven are ready bake for 7-10 minutes until the undersides are lightly golden. If icing them, leave to cool completely otherwise only leave them for a minute or so and get going with the sugar topping.
I used this chocolate glaze which was just sublime and then I topped with sugary stars. I’m trying to get my hands on some rainbow sprinkles as I think they’ll look much more the part then.