We used the Dualit Hand Mixer with dough blades to make light work of the dough and the Dualit Air Fryer. With this recipe, you can make ringed doughnuts and simply roll in cinnamon sugar when cooked, or take a look at our Glaze recipes below!
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Preparation Time: 45 minutes
Serves: 6
Cooking Time: 5 - 7 minutes
Air Fryer Setting: Baking Preset at 160 degrees
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Ingredients:
- 200g Self raising flour
- 2 x Egg
- 50g Butter, melted
- 1000ml Buttermilk
- 1 x tbsp Castor sugar
- Half tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 tsp Vanilla essence
- Pinch of salt
- 250ml Sunflower oil for shallow frying
- 100g Castor sugar
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Method:
- Whisk together the egg, sugar, vanilla essence, olive oil and buttermilk in a large bowl until thoroughly mixed.
- Add the baking powder and bicarbonate of soda to the flour and stir.
- Using the dough blades of the Dualit Hand Mixer, add all the flour to the wet mix and knead to a smooth dough.
- Remove from the bowl, place on a lightly floured surface and use your hands to knead the dough to form a smooth ball.
- Place the dough back into the bowl and cover with clingfilm and leave to rest in a warm environment for 30 minutes.
- Take out the dough, again onto a floured surface and form a long sausage. Cut into 8 medium, or 12 small size pieces (they will swell when cooking).
- Use the palm of your hands to roll each piece of dough to form a perfect ball. Place onto a floured baking sheet then press your thumb into the middle and make a circular movement to make a hole. This is your classic 'ring' doughnut.
- You can also fill the doughnuts, with jam, cinnamon, nuts, chocolate chips etc. Flatten the ball, add the filling into the middle and fold the edges in around to the centre to form a ball again.
- Turn the doughnuts upside down so the folded edge is to the bottom, place them onto the baking sheet and cover with cling film for around 15 minutes.
- Pre-heat the Air Fryer
- Place a maximum of four doughnuts in the Dualit Air Fryer on the baking setting for 7 minutes or allow to fry until golden brown, then carefully turn to fry the other side.
- Once they are cooked, dip each doughnut into a bowl of cinnamon and sugar, turning over until they are completely covered. Place aside on a wire rack to cool.
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Top tips:
- For glazed doughnuts, allow to cool completely before applying the glaze.
- Any left over doughnuts taste delicious the next day warmed in the microwave for just 30 seconds.
- For a lemon icing glaze, take some lemon juice, icing sugar and a little water, mix together and drizzle over the tops.
- Chocolate chips inside will melt a little when cooking in the hot oil.
- Lightly dust with icing sugar in place of cinnamon sugar.
- Try adding savoury fillings in place of sweet, i.e. halloumi or cheddar cheese. When making the dough add just 1 tsp sugar and leave out the vanilla essence. Make a honey chilli glaze for dipping.
- Try using an apple corer to make perfect holes in the dough.
- Bread flour can be used in place of self raising, this will produce a more doughy texture.
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Strawberry Doughnut Glaze
Makes glaze for 6 large doughnuts
Prep Time: 10 mins
Cooking Time: 20 mins
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We call this one game set and match.
A fresh Wimbledon theme.
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Ingredients:
- 4-6 large strawberries with stalks Removed.
- 1 piece of cucumber peeled and cored. (2" ).
- 4 mint leaves.
- 25g butter.
- 200g icing sugar
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Method:
- Place the strawberries, cucumber and mint leaves in the hand blender chopping beaker and blend until smooth
- Using a sieve, place in the mix to push through the juice into a clean bowl and discard the rest.
- Add 200g of icing sugar and mix until thick and smooth not runny.
- Melt 25g of butter and add this to the mixture.
- Allow to set and enjoy.
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Top tips.
- Butter is optional, this helps the icing harden.
- Use in top of dairy cakes or Victoria sponge.
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Mango and lime Doughnut Glaze
Makes glaze for 6 large doughnuts
Prep Time: 10 mins
Cooking Time: 20 mins
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Ingredients:
- The flesh of one large Mango
- Juice if 3 limes.
- 200- 250g icing sugar.
- 25g butter.
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Method:
- Peel the mango and remove as much of the flesh as possible and place in a saucepan.
- Squeeze in the juice of the limes.
- Place in a low heat and allow to simmer (20mins).
- When cool, use the hand blender shaft to puree the mix and transfer to a clean bowl.
- Slowly add the icing sugar and melted butter and mix (hand mixer) until thick and smooth.
- Drizzle over the doughnuts and allow to set.
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Top tips.
This is also a tangy icing for any plain biscuit.
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