Dutch doughnuts Recipe

Place the flour in a large bowl, then stir in the instant yeast and granulated sugar. If your milk is cold, warm it until it's just lukewarm.

Gradually whisk the milk into the flour mixture until you have a smooth batter. Add the salt and mix with a wooden spoon until the batter is truly smooth and liquidy.

Before you start frying, give the batter a good stir. Using two spoons or an ice cream scoop, carefully drop spoonfuls of batter into the hot oil. A useful trick is to dip your spoons or scoop into the hot oil before each dip into the batter; this helps the batter slide off cleanly. Don't overcrowd the fryer, which can drop the oil temperature and cause the doughnuts to stick together.

Once one side is golden brown, the doughnuts will often flip themselves over. If they don't, gently nudge them with two forks to ensure even cooking.