As part of Tatty Devine's Advent Calendar this month, we're showing you how to make shiny, sparkly donuts, inspired by their Christmass-y jewellery!
Head over here to take a look.
And if you fancy making the donuts from scratch, here's the recipe:
Preparation time: 1 hour 45 minutes plus 1 hour 30 minutes proving time
Cook time: 15 minutes
Makes 12 donuts
550g strong white bread flour
2 medium free range eggs
14g dried yeast
160ml whole milk, warm
3L vegetable oil, plus extra for greasing
Biscuit cutters (I used a star and a heart shape)
Deep fat fryer or heavy-bottomed saucepan & thermometer
1 Place the flour, sugar and butter in a large bowl. Add the salt and yeast. Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
2 If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting while slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
3. Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface. Put the dough in a clean bowl and cover with a damp tea towel for 1 hour. Grease 2 oven trays with a tablespoon of vegetable oil.
4 Cover your hands with flour and sprinkle a flat surface with it too. Tip out the dough and knead with your hands a little to form a ball. Sprinkle the rolling pin with flour and roll out the dough to around 2 centimeters thick. Use a cutter to cut out shapes in the dough and place these onto the greased trays. Knead any leftover dough and roll out to repeat the process until you end up with 12 pieces. Leave to rise for 30 minutes.
5 Preheat a deep fat fryer or, using a thermometer, bring the oil in a heavy-bottomed pan to 180 degrees C. Use a fish slice to carefully pick up each piece of dough and put it into the fryer or pot, cooking each one for around 60 seconds on both sides or until golden brown. Remove the cooked donuts from the oil with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil. Leave to cool.