For a couple of years now, this has become my go to doughnut recipe. I like it mostly because it's one of those recipes you can make ahead and set in the fridge until later. Also the slower yeast doughs rise, the more flavor they develop. This dough can last 4 days in the fridge and up to a month in the freezer. If you want a quick same day doughnut recipe then you should have a look at my nutella filled doughnuts otherwise this is just perfect. It’s sweet, milky, airy and melt in your mouth delicious. I serve it with powdered sugar because that's all it really needs. You can toss it in a sugar syrup or even lemon syrup if you wish but I reckon powdered sugar would get the job done very well.

Also just a little tip for the new year; invest in a kitchen scale. It's this tiny inexpensive contraption that's going to last you years.

Recipe Yields 36 medium doughnut squares

what you need

500g hard/bread flour

322g evaporated milk (2 small tins)

190g eggs (4 medium eggs)

100g granulated sugar

10g sea salt

11g instant yeast

1/2 teaspoon ground nutmeg

1 1/2 teaspoons vanilla essence

50g unsalted butter at room temperature (soft but firm)

1 L vegetable oil for frying

Paper towel for draining excess oil

• All ingredients are at room, temperature

Directions

Fit an electric mixer with the knead attachment. Place the evaporated milk, eggs, salt, vanilla extract, sugar and yeast into the mixing bowl and mix at medium speed to combine. When it's all combined stop the mixer and add the flour all at once. Knead for 4 mins and add the butter. Knead for an additional 2 mins. Cover mixer bowl with a cling film or paper towel. If using a cling film, poke a hole in the center so the gas can escape. Set it aside and let it rise until almost doubled, about 1 hr 30 mins and then place it in the fridge overnight.

The next day….

Cut grease proof sheets into squares and arrange them on 2 baking tray making sure to leave an inch of space between them. Generously flour the baking tray (with the paper cuts still on it) and set aside.

Generously flour a work surface then turn the cold dough unto it. Roll out the cold dough into a rectangle, about 1/4 an inch thick. Cut it into squares using a knife or pizza cutter. Place doughnut squares on the grease proof sheets and set aside until almost doubled in size. Alternatively you can cut the dough with a cookie cutter for a round shape. We’re placing doughnuts on grease floured proof sheet so that they come off easily when they are being dropped into the oil.

When the doughnut squares are almost doubled in size, place 1 tray in the refrigerator (this is to ensure that it doesn't over proof) and place a heavy bottomed pan over medium heat and add the vegetable oil. Heat up oil until it reaches 375F/190C. This will take about 8 mins. Place doughnut gently into oil, it should slide off easily from the paper. If it doesn't place it together with the paper into the oil and wait 30 secs, it would come right off. Fry each side for 2 mins or until golden brown then place on a paper towel to drain excess oil. Because the doughnut contains milk, it'll brown very fast so make sure that the oil isn't too hot. If the heat is too low, the doughnut will absorb too much oil so try to stay within the temperature range.

Serve with a ridiculous amount of powdered sugar