There’s little else as tempting as a fresh batch of homemade doughnuts, especially topped with a zingy thick lemon icing.
Equipment and preparation: you will need a 8cm/3¼in straight sided round cutter and a 2cm/¾in cutter.
For the doughnuts
- 250g/9oz strong white flour, plus extra for flouring
- 25g/1oz caster sugar
- 20g/¾oz unsalted butter, softened
- 1 free-range egg
- 7g instant yeast
- 5g salt
- 75ml/2½fl oz warm milk
- sunflower oil, for deep fat frying
For the icing
- 1 lemon, zest only