Instructions

Step 1:  When making raised soft doughnuts, you have to ensure you get the freshest yeast possible. Yeast is a major factor that ensures you get the best well risen air-filled doughnuts possible. To test the yeast, simply mix the water, sugar, and yeast together. If it starts to froth, your yeast is alive and perfect for making raised doughnuts.

Step 2: Add the beaten egg and flour then mix till you get a smooth paste. Cover with a cling film and place in a refrigerator to rest for 6-8 hours or overnight since we'd be using the sponge method for this. This process improves the overall flavor and texture of the doughnuts. By the time you're done, your sponge should look like this. 

Step 3: Once the time is up, add the remaining ingredients (except the butter) into the mixing bowl with the sponge and mix till you get a very sticky dough. Now add about 1 tablespoon of the butter at a time till the dough is well incorporated. Please don't be tempted to add more flour. 

Step 4: Place the dough into a good oil greased bowl and cover. Leave this to double in size. Once it doubles, punch down to release the air trapped and place on a lightly floured surface, then roll out. Once rolled out, cut the dough with a round cutter and place the rounds on a floured tray. Ensure you give each one enough space apart to rise. You should have at least 12 rounds. 

Step 5: Cover with a cling film and leave to proof until the dough is doubled in size compared to their original thickness

Step 6: Heat up your oil to about 360 degrees and fry the doughnuts for about 45 seconds on each side. While they're still warm, roll them in extra fine sugar on each side. 

The Filling

Place the caramel in a saucepot and leave to melt then stir till it's well incorporated. While still slightly hot, pour into a piping bag with a round tip or pastry injector and fill the doughnuts with it. 

Enjoy!