‘Bubble-nuts’ – doughnut recipe

These are our delicious ‘bubble-nuts’ which were served in the Veuve Clicquot deck during Polo on the Beach 2013. An elegant afternoon tea of Champagne in tea cups and doughnuts!


Makes 23 mini ‘bubble-nuts’ (30g)


10g dried yeast
40g castor sugar
150ml warmed milk
375g strong plain flour extra for dusting
pinch salt
50g melted butter
1 egg beaten
Oil for frying
10g vanilla powder for rolling
100g castor sugar for rolling


Mix the yeast with 10g of sugar, 50ml of warm milk and leave for 15 minutes.

Place the flour, salt and 30g of sugar into a large bowl.

Add the yeast mix, along with the rest of the milk, melted butter, and beaten egg.

Mix together to form a dough and knead until smooth.

Place back in the bowl and cover. Leave until doubled in size, at least 30 minutes.

Remove the dough from the bowl and knead for a further five minutes before dividing into 30g balls.

Place them on a baking sheet, cover loosely with cling film and allow to double in size, at least 30 minutes.

Heat the oil to 180oC and fry the doughnuts, constantly turning for 3-4 minutes until golden brown all over.

Drain on absorbent paper and leave to cool.

Combine the remaining sugar with the vanilla powder and roll the doughnuts in the mix until coated.


Serve with your favourite toppings:

Cream cheese icing

Strawberries and coulis

Blueberries and coulis

Dulche di leche and bananas

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