It is important that deep frying fat is hot, otherwise the dough will absorb too much fat and become soggy. Take care with hot fat. Use a large pan with a small amount of oil and always have a close fitting lid available for the pan in case of fire, and never leave hot fat unattended.
Makes 24 doughnuts
1 oz / 25 g fresh yeast or 1 tablespoon dried yeast +1 teaspoon sugar
1/2 pint / 250 ml warm water
8 oz / 225 g wholemeal flour
8 oz / 225 g white flour
2 oz / 50g butter
salt to taste
Instructions
Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.
Mix all the dry ingredients together. Then rub the butter into the flour.
Slowly, mix the flour into the liquid until a uniform soft dough is formed.
Don't knead.
Cover with an oiled polythene sheet and leave in a warm place for one hour when it should double in bulk.
Use floured hands to shape the dough into balls 1 1/2 inches / 3 cm in diameter. Place on a floured board.
Cover the dough with an oiled polythene sheet and keep warm until the dough has risen again.
Preheat the frying oil in a large pan to 190C.
Deep fry the balls of dough a few at a time for 10 minutes, until golden brown.
Stand the doughnuts on kitchen paper to drain surplus fat.
Serve hot.
Variations
Add 1 teaspoon of mixed spice to the flour mixture.