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National Doughnut Week

National Doughnut Week

6-13 May 2017

 

national doughnut week logo

 

National Doughnut Week was started in 1991 by baker Christopher Freeman to raise money for children’s charities – for each doughnut sold, participating cafes & bakers make a donation to the nominated charity. In 2005 The Children’s Trust, the UK’s leading charity for children with brain injury became the chosen charity & has been since then.

The Trust provides rehabilitation at a specialist centre to children who have sustained brain injury after an accident or illness. The centre also houses a special school and nursing services for children with complex medical needs. The Trust is also able to offer valuable online support to families across the UK.

Visit the National Doughnut Week website for a list of participating bakeries

or if you don’t fancy a doughnut but still want to take part, text DNUT15£amount to 70070 – obviously replacing the word ‘amount’ with a number first!

Want to do something a bit bigger?

Bake a batch of doughnuts & hand them out to friends or colleagues in return for a donation. Try out the wholewheat recipe below:

Doughnuts

Ingredients                                                                                                                makes about 30

1 1/4 lb wholewheat flour
1 1/4 lb white flour
5oz raw brown sugar such as muscovado
5oz  white caster sugar
2 tsps salt
1 1/2 tsp ground nutmeg
3oz white vegetable shortening such as Trex or Cookeen
2 eggs, beaten
3oz fresh yeast
1 pint warm water
300ml vegetable oil, for frying

Method

Mix the dry ingredients together in a large bowl. Rub in the shortening using your fingertips.

Add 1/2 tsp of sugar to the yeast & dissolve in some of the warm water.

Pour the yeast mixture into the dry ingredients together with the eggs & remaining water. Mix well. Cover the bowl with a clean cloth & leave to prove in a warm place for 15 minutes (an airing cupboard or next to a radiator is ideal).

Dust the work surface & your hands with white flour & turn out the dough. Take a small portion of dough (an ice-cream scoop worth) & roll into a ball. Place on a floured tray & pat down slightly. Make a hole in the centre with a fruit corer or small round biscuit cutter. Repeat with the remaining dough. Cover & leave to rise in a warm place again for another 15 minutes.

When risen, heat the oil in a deep fat fryer or deep pan to 190C (375F). Carefully add the doughnuts – you’ll need to fry in batches of 3 or 4. Fry for approx. 3 minutes until golden brown on the bottom, then turn & cook for another 3 minutes. Remove with a slotted spoon & drain on kitchen paper.

Whilst warm, dip one side into your favourite icing:

icing sugar & lemon juice
icing sugar & cocoa mixed with hot water
cinnamon & caster sugar

Decorate with 100s & 1000s if desired.

 

 

 

 

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