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Doughnuts have been around in some shape or form for hundreds of years. In England, it¶s
said that thrifty bakers, unwilling to waste scrap dough, took to shaping it into dumplings as a
filling addition to soup, while in Germany and Holland, they dropped the leftovers into hot
oil to make what became known as olykoeks or oily cakes. It seems to be the Dutch we have
to thank for perfecting the fore-runner of today¶s doughnuts as they shaped knots in the
dough (giving us dough-knots) and tossed them in sugar.

Today, with chains like Dunkin¶ Donuts and Krispy Kreme, whole industries have built up
around what was once just a simple way of using up leftovers.

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No lengthy rising times for this recipe.

@ Ô lb plain flour
@ Ô teaspoon salt
@ Ô teaspoon baking powder
@  teaspoon cinnamon
@  tablespoons margarine
@ 0 oz caster sugar
@ ^ater
@ Extra sugar

Sieve the flour, salt, baking powder and cinnamon into a large bowl. Stir in the sugar. Using
your fingertips, rub in the margarine until you have a fine mixture. Gradually add water
bringing the dough together until you have a smooth ball.

Turn out onto a well-floured board and roll to a thickness of approximately  . Using a cutter
about  diameter, cut out doughnuts, and then using an apple corer if you have one, cut out
the holes from the centre. Use a knife and do it freehand if you don¶t have a corer.
Heat a pan of vegetable oil. Test to see if it is hot enough by dropping a µhole¶ in. If it
immediately rises to the top, the oil is ready. Cook the doughnuts Ô or 2 at a time depending
on space in the pan. ^hen the doughnut has risen and starts to brown, turn it over until it
browns on the other side too. This won¶t take long. Lift out of the pan using a slotted spoon
and allow to drain well and cool a little before placing on greaseproof paper covered in caster
sugar. Roll the doughnut to cover and allow to cool slightly before eating.

@ Don¶t forget to cook the µholes¶ as well!

Ñ c
 

ade the traditional way with yeast.

@ Ô teaspoon sugar
@  packet of dried yeast
@  fl oz milk, warmed to hand-heat
@ [ oz flour
@  teaspoon salt
@  oz butter, melted
@ Ô egg, beaten
@ Dam
@ regetable oil
@  oz caster sugar
@ Ô teaspoon cinnamon

Place the sugar, yeast and milk in a small bowl and mix well. Set aside in a warm place for
about 20 minutes or until the mixture is frothy. eanwhile sift the flour and salt together in a
warmed bowl. Stir in the butter, egg and yeast mixture. ix to a soft dough and knead until
smooth and elastic. Set aside, covered, in a warm place until the dough has doubled in size.
Depending on how warm the area is this will take 40 minutes or more.

Knead well and divide the dough into Ô2 pieces. Roll into balls. ake a little indentation in
each and pop in some jam. Press the dough together to completely enclose. Set aside again,
covered, in a warm place until the balls have doubled in size.

Heat some vegetable oil in a large deep pan until it reaches about Ô00°C ± it should take
about Ô minute for a cube of bread dropped in to turn golden-brown. Add the doughnuts a
few at a time and cook until golden-brown all over (about 4 minutes). Remove from the pan
with a slotted spoon and drain well before rolling in the sugar and cinnamon that you¶ve
mixed together on a sheet of greaseproof paper.

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@ Sieve Ô cup icing sugar into a bowl. Stir in Ô tablespoon golden syrup and Ô
tablespoon hot water. ix well. Add food colouring if desired. Dip the doughnuts in
the topping and decorate with hundreds and thousands or chocolate sprinkles before
the icing sets.
@ Sieve [ oz icing sugar into a bowl. Add 2 ±  tablespoons milk and Ô teaspoon vanilla
essence. Beat well. Drizzle over the doughnuts.
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