Sift flour into your mixer bowl. Add the yeast, sugar, egg yolks, water and salt. Knead until well blended.
Add the margarine and knead until dough is elastic. Cover and let it rest overnight in the refrigerator.
Sprinkle flour on your work surface. Roll out dough 1/8" thick and cut 2 circles using a cookie or doughnut cutter. Cover and let it rise for 15 Minutes Longer. Or freeze for later use.
Pour oil into a heavy pot. Heat to 350 degrees F on a candy thermometer. Drop 4-5 doughnuts into the oil and cook until golden, turning only once to prevent too much oil from being absorbed. Remove from the oil using a skimmer or slotted spoon. Place on a cooling rack above a pan lined with paper towels. Continue cooking doughnuts until all are done.
In a small bowl, mix granulated sugar and cinnamon. Roll doughnuts in this mixture and serve immediately.
To fill your doughnuts with jelly or custard, use a long icing tip made specifically for this purpose. Place the jelly or custard in a large pastry bag fitted with this filler tip. Use the end of the tip to poke a hole on the side or bottom of the doughnut. Squeeze the bag for a count of 3 to express the filling. Stop squeezing, wait a count of 3 and remove the tip from the doughnut. This will prevent filling from leaking out as you work.
Ingredients
Directions
Sift flour into your mixer bowl. Add the yeast, sugar, egg yolks, water and salt. Knead until well blended.
Add the margarine and knead until dough is elastic. Cover and let it rest overnight in the refrigerator.
Sprinkle flour on your work surface. Roll out dough 1/8" thick and cut 2 circles using a cookie or doughnut cutter. Cover and let it rise for 15 Minutes Longer. Or freeze for later use.
Pour oil into a heavy pot. Heat to 350 degrees F on a candy thermometer. Drop 4-5 doughnuts into the oil and cook until golden, turning only once to prevent too much oil from being absorbed. Remove from the oil using a skimmer or slotted spoon. Place on a cooling rack above a pan lined with paper towels. Continue cooking doughnuts until all are done.
In a small bowl, mix granulated sugar and cinnamon. Roll doughnuts in this mixture and serve immediately.
To fill your doughnuts with jelly or custard, use a long icing tip made specifically for this purpose. Place the jelly or custard in a large pastry bag fitted with this filler tip. Use the end of the tip to poke a hole on the side or bottom of the doughnut. Squeeze the bag for a count of 3 to express the filling. Stop squeezing, wait a count of 3 and remove the tip from the doughnut. This will prevent filling from leaking out as you work.