250g plain flour
30g caster sugar
110g caster sugar for coating
1 tsp salt
2 tsp dried yeast
zest of half a lemon
75ml warm water
65g butter, softened and cut into small squares
400 ml vegetable oil
Put all the ingredients for the donuts, except the butter, into the bowl of a free standing mixer fitted with the dough hook. Work on a low speed for about 4 minutes, until combined and the dough is elastic.
While the mixer is still running, add the butter piece by piece, until incorporated. You should no be able to see any butter . This will take about 6 minutes.
Scrape down the sides of the bowl and cover with cling film. Set it aside in a warm place to rise and double in size.
When the dough has risen, punch it down, and put onto a well-floured surface. Gently pat down the dough into a square about 1cm thick and cut out 12 donuts using a 5cm round cutter.
Place the doughnuts on a lined baking sheet, cover with cling film again, and set aside to rise for an hour or until the doughnuts to puffy.
When the donuts are finished their second rise, they should look a little puffy (see below).
Place about 3 inches of oil into a saucepan, heat the oil over a low flame, until it reaches 170C. If you don’t have a sugar thermometer, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
Fry the donuts a few at a time for about 1 minute each side or until they are golden brown.
Place the donuts on paper towels to soak the excuses oil, and then toss them in the sugar.
Make a small hole on the side of the doughnuts and pipe some Nutella into each doughnut!