Old Fashioned Doughnuts
4 cups all purpose flour
1 teaspoon fine salt
1 tablespoon active dry yeast
1/4 cup granulated sugar, divided
1/4 cup lukewarm water
1/2 teaspoon cinnamon OR nutmeg (optional)
1/2 cup milk
4 large eggs, beaten
1/2 cup unsalted butter, melted
extra flour for dusting
oil for deep frying
1. Prepare all ingredients. In a large bowl sift together flour and salt. Dissolve yeast and 1/2 teaspoon of the sugar in the lukewarm water. Let stand until foamy for about 5-10 minutes. Mix remaining sugar, cinnamon or nutmeg (if using) into flour mixture.
2. Make a well in the center of the flour and pour yeast mixture, milk, eggs and butter. Combine all ingredients to make a dough. (I initially used a wooden spoon then used my impeccably clean hands in the later part.) Knead the dough with hands, pulling and stretching it for about 10 minutes until smooth. Place dough in a greased bowl. Cover the bowl with a damp dish towel and let stand for about 1 1/2 hours, to let dough rise. ( I let it stand for an hour longer.)
3. Punch the dough in the center.
4. Turn over the dough in a floured surface. Roll out the dough into a big circle about 1” thick. May use a floured doughnut cutter or in this particular recipe, I rolled it into a ball with a minatamis na langka as a filling.
Deep-fry doughnuts until golden brown, turning from time to time for even cooking. I like the crusty piece so I browned these ones a little longer. Drain doughnuts in paper towels. Sprinkle with sugar while still warm.
