Homemade Doughnuts



  • 500g high-grade flour
  • 50g caster sugar
  • 40g unsalted butter, softened
  • 2 eggs
  • 1/2 tsp vanilla bean paste
  • 2 x 7g sachets instant yeast
  • 10g salt
  • 150ml warm milk
  • 130ml water

  • 2L vegetable oil for deep frying
  • 250g sugar, for rolling
  • 1 pot Barker's Lemon Curd to fill
  • 1 lemon rind, to serve (optional)


  • To make dough, place all the dough ingredients in a large bowl, holding back about 40ml of water. Combine with your hands until the dough has come together and formed.
  • Slowly add remaining 40ml of water to the dough and knead in bowl, or using a stand mixer with dough hook attachment for about 10 minutes, until dough is smooth and elastic.  
  • Place dough into a lightly greased bowl, cover with a damp cotton tea towel, leave in a warm place and leave to double in size for an hour.
  • Tip dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
  • Divide the dough into 12 equal portions and roll each portion into a ball.
  • Place all balls onto a lined baking tray and allow to rise for an hour.
  • Preheat a deep fryer, filled with vegetable oil, to 180°C.
  • Gently lower each doughnut into the oil, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in sugar. Set aside and leave to cool.
  • When doughnuts are completely cool, using a small, sharp, knife make a cut into the top of doughnut, making sure you reach the centre.
  • Spoon some of the Barker's Lemon Curd into a piping bag, and pipe the filling generously into the doughnut. Top with lemon rind if desired.