Sugar Donuts (Print Version)
# Ingredients:
→ Donut Dough
01 -
¼ teaspoon salt
02 -
250g bread flour
03 -
1 egg, make sure it's at room temp
04 -
1 egg yolk, also room temp
05 -
12.5g fresh yeast (or 5g instant kind)
06 -
50g regular sugar
07 -
110g warm whole milk
08 -
30g unsalted butter, room temp
→ For Frying and Coating
09 -
100g sugar for dusting after frying
10 -
1.5 liters canola or veggie oil
# Instructions:
01 -
Heat oil to 180°C—356°F. Put donuts in, cook each side for 2 minutes or until they've got a deep golden color. Take them out, toss with sugar while they're piping hot.
02 -
Flatten dough till it's about a quarter inch thick. Use a 3-inch cutter for rounds. Let them rest 1–2 hours so they get nice and puffy.
03 -
Cover dough and stick it in the fridge overnight, or let it puff up at room temp for a couple of hours.
04 -
Mix eggs with your yeast blend. Dump in flour and salt, knead it for 10 minutes. Toss in chunks of softened butter until it's glossy and stretchy.
05 -
Pour warm milk and sugar together. Sprinkle yeast over top, wait till it's bubbly and foamy for about 10 minutes.
# Notes:
01 -
Soft, fluffy sugar-coated donuts that are crisp on the outside and airy in the middle.