Traditional Homemade Doughnuts
Ingredients
- 333.3 gWheat flour (sifted)
- 166.7 mlWhole milk (warmed)
- 13.3 gFresh baker's yeast (crumbled)
- 40 gWhite sugar
- 1.3 pcEgg (at room temperature)
- 53.3 gUnsalted butter (softened, diced)
- 0.7 pinchGray sea salt
- 666.7 mlPeanut oil (for frying)
- 0.7 tspVanilla extract
Method
An ultra-soft yeast dough that melts in your mouth, protected by a thin, slightly crisp golden crust. The scent of butter and warm frying brings back fairground memories.
- 1
Warm the whole milk without boiling it. Crumble the fresh yeast into it with a pinch of sugar. Let it bubble for 10 minutes until it foams on the surface.
- 2
In a mixing bowl, combine flour, remaining sugar, salt, and eggs. Pour in the milk-yeast mixture. Knead until the dough pulls away from the sides. It must be elastic.
- 3
Add the softened butter in small pieces. Work the dough vigorously until smooth and shiny. It should no longer stick to your fingers but remain very supple.
- 4
Cover with a damp cloth. Let it double in size in a warm place. The dough should be puffy and full of air.
- 5
Punch down the dough to release air. Roll out to 1.5 cm thickness. Cut circles with a cutter and hollow out the center. Let rise again for 30 minutes on a floured tray.
- 6
Heat peanut oil to 170°C. Drop the doughnuts in. They should rise immediately and brown in 2 minutes per side. The color should be amber and uniform.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, otherwise the oil temperature drops and the doughnuts absorb too much grease.
- Drain immediately on paper towels to maintain crispness.
- If the dough sticks too much during shaping, lightly flour your hands rather than the dough.
How long does this dish keep?
Best consumed on the same day for maximum crispness. Otherwise, keep in an airtight container and microwave for 5 seconds before serving.
