Doughnuts

Yields12 Servings
 2 ½ cups flour
 1 tbsp instant yeast
 4 tbsp sugar
 ¾ cup warm water
 2 egg yolks
 ¼ tsp kosher salt
 1 ½ tbsp softened margarine
 canola or peanut oil, for frying
 granulated sugar and cinnamon
1

Sift flour into your mixer bowl. Add the yeast, sugar, egg yolks, water and salt. Knead until well blended.

2

Add the margarine and knead until dough is elastic. Cover and let it rest overnight in the refrigerator.

3

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.

4

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.

5

In a small bowl, mix granulated sugar and cinnamon. Roll doughnuts in this mixture and serve immediately.

6

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

 2 ½ cups flour
 1 tbsp instant yeast
 4 tbsp sugar
 ¾ cup warm water
 2 egg yolks
 ¼ tsp kosher salt
 1 ½ tbsp softened margarine
 canola or peanut oil, for frying
 granulated sugar and cinnamon

Directions

1

Sift flour into your mixer bowl. Add the yeast, sugar, egg yolks, water and salt. Knead until well blended.

2

Add the margarine and knead until dough is elastic. Cover and let it rest overnight in the refrigerator.

3

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.

4

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.

5

In a small bowl, mix granulated sugar and cinnamon. Roll doughnuts in this mixture and serve immediately.

6

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.

Doughnuts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.