Ingredients: 3 1/2 cups flour 1 Tbsp yeast 2 cups warm water 1/2 cup melted butter 1 Tbsp baking powder 2 eggs 1/4 cup sugar 1/4 tsp salt
1/2 cup powdered milk
Method: Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm water. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour, powdered milk and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Tip the dough out, again onto a very lightly floured surface.Divide the dough in half.With a floured rolling pin, roll out the dough quite thinly to about 1cm/½in thick. Cut into rounds using an 8cm/3¼in straight sided round cutter, then use a 2cm/¾in cutter to cut holes out of the middle and leave to rise for 30 minutes.
Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.
Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar or cover it with chocolate ganache.