Ingredients

750g strong white bread flour, plus extra
80g caster sugar
80g unsalted butter
15g salt
21g instant dried yeast (3 packets)
3 medium eggs
240ml warm full-fat milk
140ml warm water
2 tbsp vegetable oil
3l vegetable oil
Vicky Graham, founder of East London’s favourite dough-destination Vicky’s Donuts, shares her sweet secrets

Instructions

1.Place the flour, sugar and butter in a large bowl. Make 2 wells in the flour at opposite sides and add the salt to one, and the yeast to the other.Break in the eggs and then add the warm milk.
2.Using a stand mixer, attach the dough hook and mix on the slowest speed, whilst carefully pouring in the water, bit by bit. Continue kneading the dough on a slow setting for around 8 minutes til smooth, elastic and shiny surface.
3. Put the dough in a clean bowl and cover with a damp tea towel until doubled in size.
4.Grease 2 baking trays. Cover your hands with flour and sprinkle a flat surface with more flour. Sprinkle the rolling pin with flour and roll out the dough to around 2cm thick.
5.Use a cutter to cut out your desired shapes and place onto the greased baking trays, spacing them out. Knead any leftover dough and roll out to repeat the process until you have used up all the dough. Leave to rise for around 10–20 minutes until the dough springs back when you touch it.
6. Preheat a deep-fat fryer, or oil in a heavy-based pan, to 180°C.
7.Use a fish slice to carefully pick up each portion of dough and then drop it into the fryer, cooking each one for around 60 seconds on each side, until golden.
8.Remove with tongs and place on a baking tray lined with a paper towel to soak up any excess oil. Leave to cool.

Donuts by Vicky Graham, published by Hardie Grant, £10.Photography © Joe Woodhouse