Yum Yum Doughnuts

Yum Yum Doughnuts

Treat your friends and family to our delightful Yum Yum Doughnuts! 


Tala Pastry Brush 

Tala Jam Thermometer 

Tala Non Stick Cooling Rack 

Tala Stainless Steel Pizza Cutter

Tala Stainless Steel Tongs 

Tala Performance Classic 16cm Saucepan with Glass Lid 


● 300g strong white bread flour, plus extra to dust
● 1 tsp sea salt
● 1 sachet of fast action yeast (or 7g)
● 1 tbsp caster sugar
● 50g unsalted butter, cold and cubed
● 1 large egg
● 150ml slightly warm water
● 1.5 litres vegetable oil


● 150g icing sugar
● 1 tsp freeze dried raspberry powder
● Warm water



1. First, mix together the warm water and yeast, leave to the side to bloom.

2. In a food processor or stand mixer with the paddle attachment, pulse together the flour, salt and sugar. Then add in the butter and pulse until just broken up.

3. Add the egg into the yeast and water mixture and whisk together. Then, add this to the food mixer and use the dough hook to combine into a rough dough.Once a rough dough is formed, carry on mixing with the dough hook until smooth, about 5 minutes.

4. Cover with a clean tea towel and leave in a warm place to rise for an hour.

5. Tip out the dough onto a floured surface and roll out into a 40 x 30cm rectangle. Fold one of the long ends up by a third and the other over the top, then take the other two sides and fold one on top of the other, like a book. Repeat this twice, wrap in clingfilm and leave to rest in the fridge for 1 hour.

6. Transfer the dough back to the floured surface and roll out into a 30 x 20cm rectangle. With the long side facing you, cut the dough vertically into 3 equal sections, then cut each section horizontally into 4 equal strips (so you have 12 equal strips). Make a slit in the middle of each strip and twist to create the Yum Yum shape. Place on a baking tray lined with parchment paper and then greased, evenly spaced apart (you will need 2 trays).

7. Once all strips are twisted, cover loosely with a clean tea towel and leave to rise somewhere warm for an hour.

8. Once proved, heat the oil in a large, heavy based pan to between 170-180°C and maintain this temperature throughout.

9. Get your glaze ready - I made a plain glaze and a raspberry glaze, mix the water and icing sugar together until you get a slightly runny consistency. Then split them in half and add the freeze dried raspberry powder to one.

10. Fry each Yum Yum for about 2 minutes on each side until golden brown, you should be able to fit two in the pan per fry.

11. Once fried, transfer to kitchen roll to soak up the excess oil and then over to a wire rack. Coat the Yum Yums in the glaze and leave to cool. Then continue with the rest of the batch.

Serve warm and enjoy!

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