These doughnuts are made from a very buttery yeast dough, you can make this dough by hand or with a stand mixer and you will start with the paddle attachment and when kneading the dough switch to the dough hook. In a large bowl, add all-purpose flour then add active dry yeast and whisk the yeast into the flour. Add softened butter then work it into the flour mixture until it’s in small pieces like coarse crumbs. You could use your fingertip or use a pastry blender if you are using a stand mixer use a paddle attachment for this then add granulated white sugar and salt and whisk that in.
Make a well at the center and add in one room temperature egg along with lukewarm milk and use a spatula to start nixing them together. Once the dough starts to come together, use your hands to knead the dough, you want to mix the dough just until the dough is well-formed, you do not want to over-knead the dough because the doughnuts will be tough. When kneading the dough, you will work on it until it is no longer sticky and its really nice and smooth, that will take about five minutes, when using a stand mixer you will knead the dough for about three minutes.
Take a large bowl and oil it then place the dough and cover the top with a plastic wrap then put it in a warm place and let it rise almost double, that will take about two hours. To form the dough nits you will need a large baking sheet lined with parchment paper and sprinkle a little flour on it. Dump the dough onto your work and roll the dough to about half-inch thickness which is about one centimeter. You can make these donuts any size you want, you can use a donut cutter or use two cookie cutter a large and a small one ten line them on the baking sheet.
Cover the dough with a plastic wrap and let the doughnut dough rise again until double and that will take between half an hour to an hour. While the doughnuts are rising, heat your oil because you will be deep-frying them, be very careful when using hot oil and you will need a large pot like a dutch oven and pit about 2 inches which are 5 centimeters of oil. Heat the oil on medium-high heat and that will take about 20 minutes and bring the oil up to 375 degrees Fahrenheit, use a candy thermometer for this.
To fry the donuts very gently put them in the oil and don’t overcrowd the pot and these doughnuts will take 30 to 60 seconds per side for the donuts to fry to a golden brown then remove from the oil and place them on a paper towel-lined plate. Take the cooked donuts and coat them on a plate with granulated white sugar until very well coated then serve warm. The outside of these donuts is really nice and crisp and the sugary coating is out of this world.
- 2 1/4 – 2 1/2 cups (295 – 325 grams) all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces
- 3 tablespoons (35 grams) granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup (120 ml) milk, heated to lukewarm
- 1 large egg, lightly beaten
- 1/2 – 1 cup (100-200 grams) granulated white sugar or 1/2 – 1 cup (60 – 120 grams) sifted powdered (confectioners or icing) sugar
- In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast.
- Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.
- Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough.
- Add more flour, a tablespoon at a time, if necessary. Then transfer the dough to a lightly floured surface and knead until the dough is no longer sticky and is smooth and elastic (about five minutes).
- Shape the dough into a ball and place in a large lightly greased bowl, turning once. Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 1/2 – 2 hours).
- Then place the dough on a lightly floured surface, and gently punch the dough to release the air. With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm).
- Cut the dough into about 2 1/2 – 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center “hole”).
- Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts.
- You can keep the donut holes to fry separately if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a nonstick vegetable spray so the doughnuts won’t stick) and let rise in a warm place until almost doubled (about 30-60 minutes).
- Clip a candy thermometer to the inside of a large, deep, heavy-bottomed saucepan (Dutch oven), and at medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375 degrees F (190 degrees C).
- Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not overcrowd). Fry each side until golden brown, about 45-60 seconds per side.
- The doughnut holes will only take about 30 seconds per side. Carefully remove the doughnuts from the hot fat with the end of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer.
- Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the sugar. Let the oil return to 375 degrees F (190 degrees C) before adding more doughnuts.