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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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25 Oct homemade donuts

New York. What a town. One of the world’s greatest culinary destination, you’ll find everything from salted caramel peanut butter to beetroot-dyed dim sum in this most marvelous of cities. We’re paying tribute with a recipe that make us think of The Big Apple; donuts.

homeamde donuts

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Does it get any more New York than donuts? This recipe is an investment. The steps aren’t difficult but the recipe does require a considerable amount of your time. Trust us, it’s totally worth it.

250g plain flour

1 teaspoon of cinnamon

1 level teaspoon of Quick Yeast (we swear by Doves Farm)

50g golden caster sugar, plus 50g/2oz extra

Pinch of salt

2 egg yolks

150ml milk, warmed

50g melted butter

2 litres of sunflower oil

Sugar for coating

1. Put the flour, cinnamon, yeast, sugar and salt into a large bowl, mix, then make a well in the middle.

2. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. If it’s quite wet and rough, leave it to stand for 10 minutes to let it come together a bit.

3. Oil your work surface and your hands, then tip out the dough and knead for about 5 minutes until it looks smoother and feels springy. Transfer the dough to an oiled bowl and cover with clingfilm. Put it in a warm place for about 2 hours until it double in size.

4. Knead the dough for another minute before shaping into walnut-size balls. Layer a large baking sheet with parchment paper and place the donuts on the sheets, leaving enough space between them to rise again. Cover again with clingfilm and leave them to rise for 30 minutes.

5. When your donuts are ready, pour enough oil to come halfway up the sides of a large heavy-based saucepan. Heat the oil until it reaches 180c, or until a small chunk of bread browns in it within 30 seconds. Very carefully use a slotted spoon to place the donuts into the hot oil and fry for 3 to 4 minutes, or until each one is golden brown and puffy. If you’re not into deep-frying, you can bake these babies in the oven for 12 to 15 minutes at 190c/170c fan/Gas Mark 5.

6. Remove with a slotted spoon and drain on some kitchen paper towel, before rolling in a bowl of sugar. Serve your donuts with some hot coffee.

This recipe first appeared in Insider Magazine in The Irish Independent on October 23rd

 

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