Yeast Raised Doughnuts
When I was in elementary school there was an old snack lady who would sell really nutty doughnuts that was so famous you have to run to her post in the school canteen once recess starts just to get a piece. It was so delicious and really cheap. Years later I was introduced to Dunkin’ Donuts, Mister Donuts and the like. I thought then that these commercial ones are the best of most doughnut types. I was wrong, the feel of a yeast raised non-cakey doughnut is just what my tongue is looking for. Ah, the joy I feel as I pull threads of warm just deep-fried doughnut. It’s so good can’t put it into words. I’ve made a few yeast raised doughnuts before and I’ve posted one (or two?) but the recipe I found as of late is the best so far.
I’ve omitted the use of cinnamon since I didn’t have cinnamon at the time I made a batch. I also used buttermilk instead of whole milk.
Recipe: Yeast-raised doughnuts (donuts)
original recipe from: CASA Venercacion
Ingredients:
2 and 1/2 tsp of active instant dry yeast
2 tbs of warm water
3 and 1/4 c. of all-purpose flour
1 cup of buttermilk
1/4 cup of unsalted butter, softened to room temperature
2 eggs
4 tbs of sugar
1 and 1/2 tsp of fine salt
4 cups (or more) vegetable oil for deep frying
Procedure:
In a small bowl, stir together the yeast and warm water. Leave until frothy, about 10 minutes.
In a large mixing bowl, put the flour, milk, butter, eggs, sugar and salt. Pour in the yeast mixture and mix thoroughly.
Form the dough into a ball. The dough will look and feel sticky and wet but PLEASE DO NOT be tempted to add more dough to achieve a soft and airy donuts. Place in a clean bowl, sprinkle the top with flour, then cover the bowl with a kitchen towel. Leave to rise until double about 2-4 hours.
Sprinkle the work surface with flour. Turn out the dough. Dust your rolling pin with flour and roll the dough to about half an inch thick and start cutting doughnuts with a doughnut cutter ( you know the round ones with holes in them). If you don’t have one handy just follow what I did.
After the dough raised I heated the oil took a spoon and started to scoop the dough dunked them in the hot oil. As soon as they floated and reached the golden brown color I fished them out.
Sprinkle with caster sugar and serve warm.
