Isle Of Wight Doughnuts

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  Step 1

  Put the flour and butter in a bowl and rub together until they are combined. Add the sugar, spices and yeast and stir briefly. Gradually mix in enough milk until the mixture comes together into a soft, slightly sticky dough - you may not need all of the milk. Alternatively, you can use a stand mixer - mix the butter and dry ingredients together briefly before adding the milk gradually until the dough comes together.

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  Step 2

  Knead the dough, either on a lightly floured surface or in the stand mixer, for about 5 minutes until the dough is smooth and has lost its stickiness. Leave the dough somewhere warm, covered in an oiled bowl, for an hour or so until it has doubled in size.

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  Step 3

  Cover a baking tray with a piece of parchment. Knock back the dough, divide it into 12 pieces and roll each piece into a ball. Press a hollow into each ball and put a few currants in the middle. Smooth the dough back over the hole so that the currants are enclosed and place the doughnuts onto the baking tray, spaced slightly apart.

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  Step 4

  Cover the tray with lightly oiled cling film and leave it somewhere warm for around 45 minutes, until the doughnuts have doubled in size.

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  Step 5

  Heat vegetable oil to 180ºC either in a deep fat fryer or in a deep pan. Check that the doughnuts are sealed so that the currants will not fall out and lower them carefully into the oil - you'll probably need to cook them in two or three batches. Fry the doughnuts until golden-brown on the bottom and then carefully flip them with a slotted spoon to cook the other side - this will probably take around five or six minutes.

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  Step 6

  Using a slotted spoon, carefully remove the cooked doughnuts from the oil and place them on kitchen paper to drain. Roll them in caster sugar and leave to cool slightly before serving.

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