Maple syrup doughnuts

For a seriously indulgent treat, try Paul Hollywood's home-made doughnuts, delectably filled with maple syrup
By Paul Hollywood
Maple syrup doughnuts
  • Rating:
  • Serves: 5-10
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus resting
  • Effort: medium



  • 250 g strong bread flour, plus extra for dusting
  • 1 pinches salt
  • 40 g caster sugar, plus extra for sprinkling
  • 30 g butter, softened
  • 150 ml water
  • 20 g fresh yeast
  • 500 ml vegetable oil, or sunflower oil for deep-frying
  • 200 ml maple syrup


1. Place the flour, salt, caster sugar, butter, water and yeast in a large bowl and mix together, then tip out onto a lightly floured surface and knead for five minutes. 2. Put the dough back in the bowl and leave for 30 minutes, until doubled in size. 3. Divide the dough into 75g pieces and shape into balls. 4. Put on your floured surface and leave to rise until doubled in size, around 30 minutes. 5. Pour the vegetable oil into a large heavy-based pan and heat to 170ºC or to a medium heat. 6. Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side, around five minutes in all. If you find it difficult to roll the doughnuts over, then pierce them slightly with a knife. 7. Once the dougnuts are browned, tip them straight away into a bowl full of caster sugar and coat well. 8. Cool them on a wire rack and then pierce the centre of the doughnut with the tip of an icing bag filled with the maple syrup. 9. Insert as much maple syrup as you can into the doughnut, without too much oozing out. 10. Serve at once.

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