Naomi_TGIS’s Fool-Proof Donuts

Prepare 30 6” x 6” squares of parchment paper.

Put all ingredients in the mixer and knead at medium speed for 10 to 12 Minutes. No need to proof instant yeast.

Divide the dough into 30 uniform-sized balls, approximately 2 ounces or 60g each. If the dough is sticky, use gloves or spray your knife or dough cutter. Place each ball on the prepared parchment paper squares. Cover loosely and allow to rise for 1 to 1 1/2 Hours.

Fill a 6 quart stockpot with about 3” canola oil. Use a deep-fry or candy thermometer to heat oil to 340 degrees - never go above 360 degrees.

Place 3 to 4 donuts carefully into the oil with parchment paper - hold the sides of the parchment paper as you do it. Remove the paper with tongs. It should fall off on its own after a few seconds.

Cook each donut for 2 Minutes, then carefully turn it over. Cook for another 2 Minutes, until golden-brown. Remove with a skimmer or slotted spoon and drain on a paper towel lined cooking rack.

Cool and fill with Bavarian cream, donut jelly or caramel.