Sugared Doughnuts – Willey’s Weekly Bake 210

I know this might be quite sad for some people but this is going to be my last bake for a while. Right now I have so much going on and I just don’t have the time to give my baking the love and attention is requires. It will just be a break for a couple of months until I have some more time at weekends once racing has finished. Right now I have been trying to squeeze it in evenings which is tricky and trying to take pictures with the dwindling light levels is another issue! I hope you all look forward to the comeback in a couple of months I couldn’t miss the late autumn and Christmas baking so don’t worry I will most definitely be back for that! Love Hannah


-1 Egg

1/2 cup of caster sugar

275ml Milk

1 tbsp of Butter

1 packet of instant dried yeast

2.5 cups of strong white bread flour

1/2 tsp fo salt

pinch of nutmeg

Ingredients for coating

  • 1 tsp of butter
  • 1/2 cup caster sugar


  1. Gently warm the milk and mix in with the yeast and sugar and leave for 5 minutes to go frothy.
  2. Once the yeast is mixed add in the rest of the ingredients and using a dough hook on tbsp mixer knead until it forms a soft dough.
  3. Leave the dough to rise in a warm place for about 1 hour until dough has doubled in size.
  4. Once the dough has doubled in size knock it back and roll it out for 4cm thick.
  5. Using a small cutter cut of your circles then using a smaller one in the middle to create your ring.i didn’t make my middle piece large enough and they closed up when baking.
  6. leave to rise in a warm place for an hour.
  7. Preheat the oven for 180 degrees Celsius.
  8. Bake in the oven for 20 minutes until golden.
  9. Leave to cool on a wire rack until okay to handle.
  10. Melt the butter in the microwave and then brush onto the doughnuts and dip into the sugar.

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