Yum Yum Doughnuts

We're well into the new year now and this time round I have set zero resolutions, mostly because for me these extravagant self-improvement goals are destined for failure and so I'm just being realistic. I am however entering this year with a positive mindset and the aim to be receptive to change as and when it may come.
Although in all honestly my enthusiasm for the clock striking twelve on the eve of the 31st may have been slightly blighted by the fact that I was working that night... but we did have doughnuts, music and an early finish so I guess it wasn't all bad. Speaking of doughnuts (or donuts depending on where you're from) I had a rather delicious one or two during a trip last weekend, this used to be somewhat of a tradition; shopping in town followed by lunch consisting of warm cheese and onion pasties in paper bags and iced doughnuts from Greggs, a chain of bakeries which are a bit of a staple in our city. My absolute favourite thing from their offerings has always been the yum yum doughnuts - sweet, sticky, calorific, delicious and pretty overpriced, which is why I was determined to make my own.

The result turned out delicious and the recipe itself is pretty easy meaning homemade bakery style doughnuts whenever you want (easy on the pocket, but maybe not the waistline)! 
In terms of texture I would describe these as a cross between a doughnut and a croissant, they do contain yeast so there is proving time involved but other than that its just a case of frying until golden brown then liberally dipping in icing and scoffing down at an alarming speed.

So to make these Yum Yum Doughnuts you will need the following ingredients:

- Strong white bread flour
- Instant yeast
- Warm water
- Sugar
- Butter
- Salt
- Egg

In in a large bowl begin by stirring together 375g of strong white bread flour, 4 1/2g of salt (reduce this amount if using salted butter).

Measure out 150ml of warm water then stir in 30g of sugar, once dissolved add in 10g of yeast, stir once more then set aside until bubbly and frothy.

Meanwhile grate or finely cube 73g of cold butter, deposit this into the flour mixture and roughly mix to ensure the butter pieces are coated and there is no clumping. 

To create the enriched dough pour the liquid mixture into the flour, followed by one large egg. Stir to ensure everything is went incorporated and use your hands to bring the dough together - there is no need to knead the dough. Cover the bowl with clingfilm and leave to rest for at least 35 minutes in a room temperature environment. 

Once the dough has rested and risen slightly, roll it onto a floured surface into a roughly rectangular shape.

Bring the two side ends into the middle, as indicated.

Then bring the top and bottom into the middle, roll out into a rectangle and repeat the folding/rolling steps approximately 5-6 times until the butter is no longer visible in the dough. 
Wrap the dough back into clingfilm and leave in the fridge for up to two hours.

After this time the dough should be soft and risen, roll it on the a floured surface but ensure that it is not rolled too thin.

Cut the dough into squares using a knife or pizza cutter.

Place onto a baking tray, cover with a kitchen towel and leave to rest in a warm place for around an hour.

Once the final resting period has elapsed we can prepare for the final stage - to create the icing add 150g of icing sugar to a bowl then add enough water to make a loose paste. 
Also at this point heat up a few cups of vegetable oil in a pan.

Place the baking tray near to the oil to ensure of access and place a few paper towels to soak up excess oil. 

Add the doughnuts to the hot oil two at a time, cook on one side until golden brown then flip over and cook the other side. 

Lightly dry on a paper towel then dip into the icing mixture until well coated, place on to a wire rack to cool.

These yum yum doughnuts can be eaten whilst soft and warm with a hot cup of coffee or hot chocolate, or if left for a few hours/overnight they develop a slightly denser doughnut-y texture. Yum.

😋

Enjoy!

 Q x