Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Doughnuts Recipe

Doughnuts Photo : Jackie Cameron

Doughnuts
Photo : Jackie Cameron

Doughnuts

(Flavour with any desired herb or flavourant)

Yields : 12

Ingredients :

Step 1 :

  • 75ml water, room temperature
  • 8g fresh yeast
  • 125ml Cake Flour

Step 2 :

  • 8g fresh yeast
  • 30ml full cream milk-room temperature
  • 280ml cake flour
  • 50ml white sugar
  • Pinch salt
  • 3 egg yolks
  • 30g - melted and cooled

Method :

Step 1 :

  1. Place the water in the mixing bowl, crumble the yeast into this and mix until dissolved.
  2. Add the flour to the bowl using the dough hook, mixing slowly until all is incorporated.
  3. Place this mixture into a large bowl, cover with plastic and leave at room temperature for at least two hours so it can proof and double in size.

Step 2 :

  1. Crumble the yeast into the milk stirring until dissolved.
  2. Place ¾ cup of flour, all the sugar and salt into a bowl of a mixer that is fitted with a dough hook.
  3. On a low heat add the milk and yeast mixture. Finish with the egg yolks and butter, mix until combined.
  4. Then add the step 1-proofed yeast and the remaining flour beat on the low speed until combined.
  5. Turn the speed up and knead for 5 minutes or until it has formed a ball and cleans the side of the mixing bowl.
  6. If the dough seems to wet add a dash of flour, cover the bowl and proof overnight. If time doesn't allow for this-it is possible to leave covered on a countertop. The process will be much faster and so the final product will be less superior but still enjoyable.

The next day :

  1. Roll out on a floured counter top being careful not to overwork and with cutters cut doughnut shapes.
  2. Cover a tray with plastic, lightly dust with flour, and place these doughnut rounds onto this floured-plastic, cover the doughnuts lightly with plastic wrap.
  3. Allow to double in size and fry in medium oil until cooked within otherwise place back into the fridge and remove from the fridge when needed-obviously allowing a few minutes to proof.
  4. After frying place into a spicy sugar mix and serve.

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za