- 2 1/4 tsp instant yeast (one packet)
- 50g white sugar
- 250mL milk
- 2 tbsp butter (28g)
- 1 egg
- 1/4 tsp ground nutmeg
- 360g flour
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- For frying - about 5 cups of oil (vegetable or peanut)
- For dressing - white sugar and cinnamon or lemon juice and icing sugar
INSTRUCTIONS:
- Microwave the milk until it's lukewarm, then mix the milk with the yeast and about a tablespoon of the white sugar.
- Let the yeast proof for a few minutes. Melt the butter and set it aside.
- Once the yeast as activated and started to foam up, mix the rest of the sugar, butter, egg, nutmeg, flour, vanilla and salt in with the yeast. I used my KitchenAid with the dough hook attachment.
- Knead the dough (or let the mixer run) for about 5 minutes until the dough is smooth and soft.
- Place the dough in a large, lightly oiled bowl. Cover the bowl in cling wrap and let the dough rise in a warm place for 1.5 - 2 hours.
- Punch the dough down and tip it out onto a lightly floured surface. The dough is so soft!
- Roll the dough out to less than 1cm thick (1/4 inch), then cut doughnut shapes. I just used a large circle cookie cutter and a smaller one. I did some big doughnuts and some small; I recommend doing larger ones (about 9cm diameter).
- Transfer the doughnuts to a baking tray covered in baking paper, spread them out, cover with a tea towel and let them rise for about an hour.
- When you're ready to cook the doughnuts, heat your oil to 175C (350F) in a large wok or saucepan. Prepare a plate or baking tray and cover it with paper towel to soak up excess oil.
- Gently fry the doughnuts about 1 minute per side (for large 9cm doughnuts), until golden. I use chopsticks to turn the doughnuts - tongs or a slotted spoon would work too. The doughnut holes will take a shorter time.
- Once done, lift the doughnuts out of the oil and place on the paper towel, turning to soak up all of the excess oil from both sides.
- If you're dressing the doughnuts in cinnamon and sugar, it's best to coat them while the doughnuts are warm.
- Another option is a simple lemon glaze, made by mixing icing sugar and lemon juice - if you're doing this, make sure that the doughnuts have cooled.
- Enjoy!
Source:Food For Torte
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