Ingredients
Scale
- 9 ounces Whole Milk (1 cup)
- 1/2 ounce Fresh Yeast or 1/4 ounce envelope active dry yeast
- 17.5 ounces White Bread Flour (about 3.74–4 cups)
- 2 ounces Unsalted Butter (at room temperature)
- 1.5 ounces Superfine Sugar (about 3 Tablespoons)
- 2 teaspoons Fine-grain salt
- 2 Large Eggs
Instructions
- Pour the milk in a pan and warm gently until it is about body temperature. It should feel neither warm nor cold when you dip your finger in.
- To mix by hand, rub the yeast into the flour using your fingertips as if making a crumble. Rub in the butter, then add the sugar and salt, then the eggs and milk.
- Let the dough rest for 1 hour.
- Turn the dough onto a lightly floured counter and form it into 30 tight balls, weighing about 1 ounce each.
- Lightly oil a baking tray and lightly dust it with flour. Arrange the donuts on top (seam-side down), leaving space between them so that they will not touch as they rise. Cover tray with lint-free dishtowel and let rise until they have doubled in size, about 45 minutes.
- Pour oil into an 8-inch saucepan and place over medium eat. When the oil is hot, allow about 15 minutes to reach 350F, use a slotted spoon to lift the first donut and flip it into the oil. It should start sizzling right away.
- Add more until you fill the pan (I fry a maximum of 5 at a time). Fry for 30-45 seconds, until the donuts start to color. Then turn over and fry for the same amount of time.
- Use a slotted spoon to remove from oil and drain on paper towels. Let cool.
- For plain donuts, simple roll them in superfine sugar. or filled donuts, spoon the filling of your choice into a pastry bad with a small nozzle and fill by inserting the tip into the donut ad one side.
- Prep Time: 20 minutes
- Cook Time: 2 hours