Recipe source – http://www.gourmettraveller.com.au
You need –
- Dried yeast – 14 gram
- Lukewarm milk – 350 ml,
- caster sugar – ½ cup
- Eggs – 2, at room temp
- butter – 80 grams , cut into small cubes
- Plain flour – 680 grams
- Vegetable oil – For deep frying
How to –
In bowl, stir the yeast in 60 ml of lukewarm water. Set aside for 10 minutes or till foamy.
In a mixing bowl add the sugar, eggs, yeast, butter and half the flour. Using a dough hook attachment, knead till well combined. Add the remaining flour and continue to work till it forms a sticky dough.
Put the dough onto a lightly floored surface and lightly knead the dough. Butter a bowl and transfer the dough to the bowl. Cover with a cling wrap and let it sit in a warm place to raise in double in size (it took about an hour for me).
Once the dough has raised in double turn in back to a flour surface and roll out to a 1.5 cm thick. Using a doughnut cutter or use a 8 cm diameter cutter, then cut out holes with a 2 cm diameter cutter.
Place the cut dough on tray lined with baking paper with at least 2 cm gap between each. Cover with cloth and let it sit till the dough raises in double (took 30 minutes for me).
In a deep frying pan, heat the oil required for deep frying. Once the temperature is 180c; deep fry the doughnuts in batches till they are cooked through and golden brown. Drain on a paper towels.
Sprinkle with powdered sugar, cinnamon-sugar mixture or with chocolate glaze.