Creme fraiche ring doughnuts | Dan Lepard

Dan Lepard's quick and tasty ring doughnuts with creme fraiche. Photograph: Tricia De Courcy Ling for the Guardian

Quick to make for those times when your doughnut craving won't quit. The hole in the middle of a ring doughnut allows the hot oil to bubble through and cook the doughnut faster.

Makes 10
350g plain flour, plus more for rolling
25g unsalted butter
1 tsp bicarbonate of soda
100g creme fraiche
? tsp salt
? tsp ground nutmeg
50g caster sugar
100ml cold milk
3 tsp vanilla extract
1 medium egg
Vegetable oil, for frying
Icing sugar, to finish

1 Place the flour in a bowl, rub in the butter, then add the bicarb. In another bowl beat together the creme fraiche, salt, nutmeg, sugar, milk, vanilla and egg. Ready the oil for frying (see my classic jam doughnut recipe, here).

2 When the oil is at 155C/310F, and you have your tray covered withyour paper towel ready, pour?the creme fraiche mixture in with the flour, and mix with a spoon to a soft dough.

3 Lightly flour the worktop, roll the dough to about 2cm thick and cut discs about 10cm in diameter with a 3cm hole in the middle. Fry for about 3-4 minutes until golden, then drain on kitchen roll. Re-roll the dough, cut out more doughnuts and fry as before. Roll in icing sugar while warm.

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