I’ve made baked version of these doughnuts (which I shall post sometime later) and they were good but not as soft. I usually prefer the baked ones for the obvious reason that they are healthy…well, not healthy, but healthier . This time round I made them the fried way. I made two batches, one using baking powder and one batch using yeast. The baking powder batch had more of a cake-like texture but was easier to make. The yeast ones were soft and yumm but oh-so-sticky to prepare. I guess the trick is to add the flour little by little until the dough is manageable.
1 tbsp active dry yeast
¼ cup warm, not boiling water
¾ cup milk
½ cup sugar
1 tsp salt
¼ cup butter
4 cups flour
In a bowl dissolve the yeast in the warm water. Stir in the milk, ¼ cup sugar, salt, egg butter and just 2 cups of the flour. Beat until the dough is smooth. Now mix in enough of the remaining flour until you feel the dough is easy to manage.
Knead the dough on a lightly floured surface for about 5 minutes and then place in greased bowl. Cover and let rise in a warm place for about 1 1/2 hours. Then punch down risen dough and let rise once again until almost double, probably another hour or less.
Roll out the dough; at this point too you may need to add some more flour. It should be about 3/8 inch thick. Cut dough with a floured dough-cutter/ anything that’s circular and a small bottle cap for the inner hole. Let it rose on the board until double and very light (half an hour). Leave it uncovered.
Heat oil and drop the doughnuts into the hot oil. Turn as they rise to the surface. Fry until golden brown on both sides. Drain and roll the warm doughnuts in sugar or if desired frost with chocolate sauce.