Christmas Doughnuts is a modern British recipe (based on an Ukrainian original) for a classic yeast-leavened dough filled with mincemeat and deep fried until puffed up and golden that makes and excellent snack for Chrismtas. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Doughnuts.
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Ingredients:
2 tbsp sugar
2 tbsp (2 packets) active, dried, yeast
40ml warm water
60ml milk
700g plain flour
115g butter
100g sugar
2 large eggs
3 large egg yolks
finely-grated zest of 1 lemon
1 tsp vanilla extract mincemeat
Method:
Combine the sugar and yeast with the warm water (at body temperature) then set aside to stand for 5 minutes. Heat the milk to lukewarm (body temperature) then stir into the yeast mixture. Add 40g of the flour then beat to combine then cover and set aside for 10 minutes, until frothy.
Meanwhile, in a clean bowl, cream together the butter and sugar until light and fluffy. Beat the eggs and egg yolks to combine then add to the butter and sugar mix a little at a time, beating thoroughly after each addition. Continue beating until the mixture is pale white then stir-in the lemon zest and the vanilla extract. Now beat in the yeast mixture.
Mix in 550g of the remaining flour and bring together as a dough. If the dough looks a little wet and loose add a little more flour (you are looking for a firm, but soft dough). Turn onto a lightly-floured work surface and knead for at least 10 minutes, until soft and elastic.
Grease a bowl, add the dough to this and turn to coat in the oil. Cover and set aside in a warm place until doubled in volume (about 2 hours). At the end of this time, knock the dough back then turn onto a lightly-floured work surface and knead a few more times then return to the bowl, cover and set aside until the dough has doubled in volume (about 90 minutes).
When the dough is nicely risen divide into 4 equal parts. Taking one of these at a time, turn onto a lightly-floured surface and roll out then shape into a rectangle about 6mm thick. Dust lightly with a little flour then form indentations with the back of a spoon (set these at evenly-spaced distances on the top of the dough) then place 1 tsp of mincemeat in these (the indentations should be spaced apart so that the filling lies in the centre of the circles cut with your pastry cutter).
Roll out another piece of the dough to the same shape as the original and gently cover the first piece, overlapping them a little. Now cut out rounds with a pastry cutter so that the filling lies in the centre of the dough circles. Transfer these to a lightly-floured baking tray, cover with a cloth and set aside in a warm spot for about 90 minutes, or until doubled in volume. Repeat the process until all the dough is used (bring any scraps together and re-roll).
When the dough has risen heat oil or lard in a wok or deep fat fryer to 180°C and fry a few of the doughnuts at a time, until golden brown and cooked through. Turn half way through cooking.
