In my long look for the best doughnut recipe, I have tried lots of different recipes, treatments and techniques. I can quite confidently say that this is the best doughnut dish ever.

Before we continue, to make the dough for this dish, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
To start, measure 500g strong white bread flour into your mixer bowl.
Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs gently beaten and 150ml water.
In addition, distribute 125g softened unsalted butter and put this aside.
Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough leaves tidy from the side of the bowl.
Scrape the dough down from the hook and add one 5th of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue blending till all of the butter is integrated with the dough.
The dough will be shiny, really elastic and smooth.
Transfer the dough to a bowl, cover with clingfilm and allow this to increase until doubled in size ... about an hour.
Knock the dough back, recover the bowl and location this in your refrigerator over night.
The following day get rid of the dough from the refrigerator and divide it into 20 x 50g parts. Roll each part into a ball, flatten it into a disc and move it to a lightly floured baking sheet, leaving about an inch in between every one. When all of the donuts are formed, gently cover the sheet with clingfilm.
Permit these to rise for 4 hours in a warm location.
Simply separate them utilizing a knife if any of the donuts have stuck to one another.
Half fill a large pan with oil and heat this to 180c or 350f.
Fry the donuts in batches for 4 minutes, turning midway through. Eliminate them from the oil using a slotted spoon and drain pipes any excess oil on kitchen area paper.
Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

Ingredients:
500g Strong white bread flour
15g yeast
60g Sugar
Zest of 1/2 lemon
4 Eggs, lightly beaten
10ml Salt
150ml Water
125ml Softened unsalted butter
Oil for frying
Caster sugar for finish

Scrape the dough down from the hook and include one fifth of the butter to the bowl. Include another 25g of butter every minute and continue blending until all of the butter is integrated with the dough.
The following day eliminate the dough from the fridge and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch in between each one. Once all of the donuts are formed, gently cover the sheet with clingfilm.

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