Isle Of Wight Doughnuts

Recipe Ingredients

2 lbs	908g / 32oz	Strong white flour*
1/4		Milk
1		Salt
1/4 oz	7.1g	Dried yeast
2 oz	56g	Butter or lard
2 oz	56g	Currants
4 oz	113g	Caster sugar
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Allspice
1/4 teaspoon	1.3ml	Cinnamon
1		Ground cloves
		Caster sugar mixed with a little ground
		Cinnamon
1		Ground nutmeg
		Oil for frying

Recipe Instructions

* In US, use Better For Bread flour

Sift the flour and salt together, then rub in the butter or lard until the mixture resembles fine breadcrumbs. Stir in the sugar and spices. Warm the milk, sprinkle over the yeast and leave until frothy. Add to the flour and stir to form a firm dough.

Turn out on to a lightly floured surface and knead until smooth about 10 minutes. Place in a bowl, cover with a clean tea cloth and leave in a warm place for 11/4 hours to rise. Then knock back and knead again. Form into balls about the size of a small apple.

Mix the currants, sugar and cinnamon together, make a small hole in each doughnut, insert a few currants, then close up the hole. Leave in a warm place for 10 minutes. Heat the oil and deep-fry in small batches, turning once, until golden.

Source:
Jo Anne Merrill

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