Doughnut fingers

Doughnut fingers
Date Uploaded: 
Monday 19th December 2016

Served with dipping sauces, hot chocolate sauces, and pink grape fruit curd sauce

I can write an ode to doughnuts. But it was not until I made my own doughnuts at home and served them immediately did I truly understand the ethereal beauty and lightness that a homemade doughnut can achieve, which a store-bought doughnut can never hope to replicate.

And don’t think for a moment that it is too difficult to do. A deep fat fryer does make easy work of it, but a deep sauce pan and a thermometer work just as well.

In this recipe, I shape the doughnuts into fingers and serve with two different dipping sauces. It saved me the trouble of filling the doughnuts and offered alternatives. Feel free to skip the dipping sauces and serve the doughnuts as they are, or cut into the traditional doughnut shape and spice up your caster sugar with cinnamon, ginger and nutmeg for a grown-up “take” on the doughnut.


  • 2 teaspoons active dry yeast
  • 1½ tablespoons lukewarm water
  • 1/2 cup (125ml) lukewarm milk
  • 2 tablespoons caster sugar
  • 50 grams butter, melted
  • 335 grams plain flour
  • 2 eggs
  • Vegetable oil, for deep-frying
  • Caster sugar for coating 



  1. Place the yeast, water, milk and sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface.
  2. Add butter, flour and eggs to the yeast mixture and use a spoon to mix until a sticky dough forms.
  3. Turn out onto a lightly-floured surface and knead until smooth.
  4. Place in a lightly-oiled bowl, cover with cling film and set aside for 45 minutes or until the dough doubles in volume.
  5. Knead the dough on a lightly-floured surface until smooth and elastic. Roll out into a 1cm-thick layer.
  6. Use a sharp knife to cut out 1 cm x 3 cm rectangular fingers from the dough.
  7. Place the fingers on a baking tray lined with non-stick baking paper and set aside for 10 minutes.
  8. Place loads of caster sugar in shallow bowl, set aside.
  9. Place oil and a sugar thermometer in a large, deep saucepan over medium heat, until the temperature reaches 180 C. Alternatively, use a deep fat fryer.
  10. Cook the doughnuts in batches of 3 or 4, for 30 seconds each side. Drain for a second onto absorbent paper and roll in the caster sugar bowl immediately to ensure that the sugar sticks to the surface. 

Hot chocolate dipping sauce:

This sauce is silky smooth and glossy. If you ever have a 70’s retrospective and you are making a chocolate fondue, this is your sauce.


  • 340 grams plain chocolate, cut into small pieces
  • 240 ml double cream
  • 60 grams caster sugar
  • 80 ml corn syrup (or golden syrup)
  • 1 ½ teaspoons vanilla
  • 1 tablespoon strong liqueur, such as brandy or rum (optional)


  1. Place chocolate in a medium, heat-proof bowl and place the bowl over a pot of barely simmering water, making sure that the water does not touch the bottom of the bowl.
  2. While the chocolate melts, combine, the cream, sugar and corn syrup in a medium saucepan over a low heat and bring the mixture to a boil, stirring often.
  3. Remove the chocolate from the simmering water. Pour the boiled cream mixture over the melting chocolate and stir until the mixture is glossy and smooth.
  4. Stir in the vanilla and the optional liqueur.
  5. Store in an airtight container in the fridge for up to two weeks.
  6. To reheat the sauce, once more place a heatproof bowl over a saucepan of barely simmering water, ensuring that the water does not touch the bottom of the bowl.

Pink Grapefruit Curd – dipping sauce:

This curd is delicious not just as a dipping sauce for doughnuts, but can also be used to fill cakes or pies and even slathered on matzah.


  • 150 grams unsalted butter, cut into cubes
  • 130 grams granulated sugar
  • 140 ml fresh pink grapefruit juice
  • The grated zest of one large pink grapefruit
  • 6 egg yolks


  1. Combine 75 grams (half) of the butter with 65 grams (half) of the sugar, all the pink grapefruit juice and grated zest.
  2. Place in a medium saucepan over medium heat, stirring gently until the sugar is dissolved.
  3. Meanwhile, in a medium bowl, whisk together the egg yolks and remaining sugar.
  4. Once the sugar is dissolved in the saucepan, slowly add the heated butter mixture to the egg yolk mixture, stirring constantly as you go.
  5. Return the contents of the bowl to the saucepan, heat gently while stirring the whole time and continue cooking until the mixture comes to a boil.
  6. Stir in the remaining butter.
  7. Strain the mixture through fine sieve into a shallow container or bowl.
  8. Cover with plastic wrap placed directly onto the surface of the curd, to prevent a “skin” from forming.
  9. Store in the fridge for up to 3 days.