Holidays are all about treating yourself, and it wouldn’t be a traditional British seaside holiday if you didn’t sample some of Rhyl’s famous seaside doughnuts. 

However, you don’t have to rely on the kiosks along the promenade to satisfy your cravings. When you book a holiday at Marine Holiday Park, you’ll be staying in one of our luxury lodges or static caravans which come with extensive self catering facilities. 

That means that any aspiring ‘Great British Bake Off’ contestants can really showcase their culinary prowess by cooking up a storm in the kitchen of their luxury Rhyl holiday accommodation when they follow our special seaside doughnut recipe which is sure to win over any family members staying with you who are guilty of having a bit of a sweet tooth. 

Ingredients

Firstly, let’s start by highlighting the ingredients that you will need to source when you follow our seaside doughnut recipe: 

• 1 x packet of active dry yeast
• 3 tbsp warm water
• ¾ cup warm milk
• ¼ cup granulated sugar (+ additional granulated sugar for the coating)
• ½ tsp salt
• ¼ cup unsalted butter, softened
• 1 large egg
• 2 ½ cups all-purpose flour (plus more for dusting)
• Vegetable oil (for frying)

Many of these items can be sourced from our on-site Rhyl convenience store. However, there are plenty of food stores in the area around Marine Holiday Park to take advantage of too. This includes the nearby Sainsbury’s on Clwyd Retail Park and also the Morrisons superstore which is situated less than a mile away from our resort.

We’d also recommend reading the below seaside doughnut recipe step by step guide prior to visiting one of the local supermarkets so that you can purchase any additional kitchen equipment that your holiday accommodation does not feature.

Step By Step Guide

Once you have sourced your required ingredients, it is now time to start following our seaside doughnuts recipe guide:

1. Activate the Yeast

First you will need to dissolve your packet of dried yeast in warm water in a small mixing bowl. Let it sit for roughly 10 minutes until it becomes frothy and bubbly. This will indicate that your yeast is now active. 

2. Make the Dough

Now comes the vital dough mixing part of the recipe. In a large bowl, combine the warm milk, sugar, salt, softened butter and egg. Mix these ingredients together before you add the yeast mixture from step one. 

You will then need to gradually add the flour to the mixture. Best practice is to add half a cup at a time and mix it in thoroughly until a lovely, soft dough forms. 

You will then need to knead the dough on a lightly floured kitchen work surface for 5-7 minutes. The resulting dough should be smooth and elastic without being sticky. 

3. Rise to the Occasion

Place the dough into a lightly grasped bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 2 hours or until it has doubled in size. 

4. Shape the Doughnuts

Once you are satisfied that the dough has risen as required, you should then punch it down to release the air from the mixture. 

Roll the dough out onto a lightly floured surface to about ½ inch thickness. You should then use a round cutter (about 3 inches in diameter) to cut out doughnut shapes. Place the round doughnuts onto a lightly floured surface, cover with a kitchen towel, and let them rest for another 30 minutes to rise slightly.

5. Frying the Doughnuts

Step 5 is to heat oil in a large pot which will need to be deep enough to allow the doughnuts to be completely submerged in oil.

We’d recommend making sure that the oil is kept at a steady 350°F. Any hotter than this and the doughnuts will start to burn on the outside whilst remaining raw on the inside. Any lower than this temperature and you risk having your doughnuts absorb too much of the oil, resulting in them becoming greasy. It’s a difficult balancing act and ultimately one that you will perfect with practice.  

You can fry 2-3 doughnuts at a time for roughly 1-2 minutes per side until the dough turns golden brown. The doughnuts will then need to be removed from the oil using tongs and placed on paper towels in order to allow for the excess oil to be drained away. 

6. The Finishing Touches

While the doughnuts are still warm, you should coat them in some of the additional granulated sugar that you have available. There is no set rule on how much sugar you should use during this stage of the recipe. We’d just recommend ensuring that all sides of your doughnuts are fully covered.

Top Tips

And voilà, you have completed the perfect seaside doughnut recipe. You can now enjoy sampling your creations and inhale the sweet, mouth-watering aroma which is no doubt now spreading throughout your accommodation.

If you have followed our seaside doughnut recipe, then please feel free to share photos of your creations with us on Facebook.