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Prep

<30 MIN

Bake

0-5 mins

Serves

8 to 10

Difficulty

Medium

About

These classic glazed doughnuts are the ideal treat to share with family and friends. Or even for keeping all to yourself! Glazed with icing sugar, vanilla and double cream, each one is a better bite of doughnut.

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Instructions
Ingredients
Reviews
Step 1

Prepare the dough by whisking the warm milk, yeast, and sugar together in a mixer. Cover and allow to sit for 5 minutes before adding in the eggs, butter, vanilla, nutmeg, salt, and 245g of flour.

Step 2

Beat on low speed for 1 minute, scraping down the sides of the bowl as needed. Add remaining flour and beat on medium speed until the dough comes together - approximately 2 minutes. If needed, add more flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl.

Step 3

Knead the dough on a lightly floured surface for 2 minutes. Place the dough into a lightly oiled bowl, turning it to coat all sides in the oil. Cover and place the dough in a moderately warm environment for 1.5-2 hours.

Step 4

When the dough is ready, punch it down to release the air and place it onto a lightly floured surface. Roll the dough out until it is 1/2 inch thick and cut it into 12 doughnuts using a doughnut cutter.

Step 5

Line 2 baking sheets with parchment paper and place the doughnuts evenly on the tray. Loosely cover and allow to rest as you heat the oil.

Step 6

Pour oil into a large pot set over medium heat. Heat the oil to 190°C, add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or slotted spoon.

Step 7

Place the fried doughnuts onto a wire cooling rack.

Step 8

Begin making the glaze by whisking all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides.

Step 9

Place back onto the prepared rack and allow to cool for 20 minutes until the glaze is set.

Ingredients – 10 items

Serving

1

For the Doughnuts

Rapeseed-oil

Vegetable oil

950 ml
Milk

Whole milk

room temerature

240 ml

Active dry yeast

1 tbsp
Granulated Sugar

Granulated sugar

65 g
Eggs

Large eggs

2
Butter

Unsalted butter

melted and sightly cooled

85 g
Vanilla

Pure vanilla extract

1 tsp
Nutmeg

Ground nutmeg

1/4 tsp
Salt-table

Salt

1/2 tsp
Flour

Plain flour

500 g

For the Doughnut Glaze

Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar

sifted

240 g
Cream

Double cream

80 ml
Vanilla

Vanilla extract

1/2 tsp

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Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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