Prep time 6 hours
Cook time 2 minutes



  • 1-1/8 cup/ 10floz Whole Milk, Warm
  • 1/4 cup/ 2oz Sugar
  • 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
  • 2 Large Eggs (room temperature) lightly Beaten
  • 1-1/4 (140)stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • 1/4 teaspoon Salt
  • 3L canola oil for frying


  • 3 cups icing sugar
  • 8 tablespoons cocoa powder
  • 4-5 tablespoons melted butter
  • 1 teaspoon hot smoked paprika


  1. Warm the milk slightly, it needs to be blood temperature, if you put your CLEAN finger into it, you should feel neither cold or hot, just right!
  2. In a small bowl add milk to the sugar and stir to dissolve.
  3. Add yeast and Stir gently, then let sit in a warm place for 10 minutes.
  4. Melt butter in separate bowl until almost melted
  5. Add melted butter to lightly beaten eggs
  6. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
  7. With the mixer on medium to low speed, pour in the yeast mixture.
  8. Allow the dough hook to stir this mixture for 30 seconds; making sure it’s thoroughly combined.
  9. With the mixer still going, add the 1/4 tspn of salt and the flour in 1/2-cup increments until all the flour is gone.
  10. Stop the mixer, scrape the bowl down, turn the mixer back to a medium speed and allow to mix for a further 4 minutes.
  11. Stop the mixer and scrape the bottom of the bowl.
  12. Turn on the mixer for another 30 seconds.
  13. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes to prove.
  14. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, and then cover the bowl with plastic wrap and place straight in the fridge.
  15. Refrigerate dough for at least 6 hours, or overnight if possible

To Make the Doughnuts

  1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
  2. Roll out to 1/4 to 1/3-inch thickness, using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc
  3. Cut holes out of each round using a 1 1/2-inch cutter.
  4. Place both doughnuts and holes on a floured baking sheet, cover with large tea towel and place in a warm place in your kitchen, or a hot water cupboard if you have one, proving in a warm place is essential
  5. Allow doughnuts to rise undisturbed for at least ½ an hour; this may take longer depending on the air temperature.

To Fry the Doughnuts

  1. Pre-heat oil in a deep pot until the temperature reaches 190’C/375’F
  2. Ease the donuts into the hot oil. Allow them to cook 30 seconds on each side; they will brown quite quickly.
  3. Remove from the oil, allowing oil to drip off.
  4. Place doughnut immediately on several layers of paper towel, to drain as much fat as possible .
  5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 15 seconds per side.

To Glaze

Mix glaze ingredients together.
Dredge each donut through the glaze and leave to set over a wire rack for 10 minutes