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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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Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

Get yours from @sainsburys,  @asda  and @ocadouk
If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

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