Ingredients
11 total- 1 (7g) sachet instant yeast
- 275g plain flour, plus extra for dusting
- 1½ tbsp caster sugar
- 2 eggs, yolks only
- 130ml milk (semi-skimmed or whole), warm
- 60g unsalted butter, cubed, softened
- 1L sunflower oil (approx.), for deep frying
- 1 pomegranate, halved, plus extra seeds to decorate
- 1 lime, juiced, plus finely grated zest to decorate
- 200g (approx.) icing sugar
- 3 tsp (approx.) pomegranate molasses
Method
5 stepsStep 1
Mix the yeast, flour, sugar and a pinch of salt in a large mixing bowl with a fork, until combined. Stir in the egg yolks, milk and butter until the mixture stiffens, then use your hands to mix for 4 mins or so, until a soft, pliable dough forms, adding a little more flour if needed. Cover with a clean, damp tea towel and set aside to prove for 1 hr 30 mins or until doubled in size.
Step 2
Tip out the dough onto a lightly floured surface. Knock it back, then divide into 20 equal-sized pieces and roll them into balls. Place on a tray, cover again and leave for a further 35 mins or until risen and puffy.
Step 3
Fill a deep, heavy-bottomed pan about one-third full with oil and heat to 170°C. Test it by dropping in a small piece of bread; it should sizzle and rise to the surface. Fry the doughnuts in batches – try not to overcrowd the pan as they need room to swell. Cover the pan while you cook the first side for 2-3 mins or until golden; then turn and cook uncovered for 2-3 mins, until golden all over. Remove with a slotted spoon to a plate lined with kitchen towel to drain. Leave to cool.
Step 4
Meanwhile, hold the pomegranate halves over a deep bowl and squeeze out as much juice as you can. Alternatively, put the halves in the bowl and crush with a potato masher to extract every last drop. Discard the crushed fruit, then strain the juice through a fine sieve into a clean bowl. Squeeze in the juice from the lime, then gradually stir in enough icing sugar to create a smooth glaze. Add the pomegranate molasses to taste.
Step 5
When the doughnuts have cooled, dip or spoon over the glaze on one side, then transfer to a rack. Decorate with pomegranate seeds and lime zest; leave to set. Best eaten the same day. Freeze unglazed doughnuts for up to 3 months.