Quick homemade doughnuts recipe
 Homemade doughnuts without all of the faff! This simple recipe uses a clever kitchen hack to give you golden, sweet doughnuts in no time. sunflower oil, for deep frying200ml/7fl oz milk, any kind3 large eggs30g/1oz caster sugar1 orange, finely grated zest only1 tsp baking powder1 tsp vanilla extract6 brioche buns or burger bunssalt sunflower oil, for deep frying 200ml/7fl oz milk, any kind 3 large eggs 30g/1oz caster sugar 1 orange, finely grated zest only 1 tsp baking powder 1 tsp vanilla extract 6 brioche buns or burger buns salt 100g/3½oz caster sugar2 tsp ground cinnamon 100g/3½oz caster sugar 2 tsp ground cinnamon 2 oranges, juice only (around 75ml)4 tbsp orange marmalade 2 oranges, juice only (around 75ml) 4 tbsp orange marmalade Method Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well.Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp.While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened.Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Recipe tips Keep any bread leftover from this recipe as it freezes well and can be used in other recipes, such as the base for mini canapés, breadcrumbs or croûtons.