Doughnuts

There are cake doughnuts which the name speaks for itself. This is raised doughnut which is like sweet bread. I still am not accustomed to the cake doughnuts with all sorts of glazes and toppings. To me, plain old raised doughnut with a light coating of fine sugar is to die for.



Ingredients:

2 1/4 cups unbleached flour/bread flour
1 1/2 tbsp fine granulated sugar
1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 tbsp butter
1 large egg
130 ml whole milk

Method:

Combine flour, fine granulated sugar, salt, yeast, egg and milk in a mixing bowl. Knead dough until smooth and elastic. Add in the butter and continue to knead until well combined.   Cover with a clingwrap and leave to rise until double.(i used the breadmachine - put all the ingredients in the breadmachine bowl with the yeast last)
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When the dough has finished its first rising, punch down the dough and remove it out onto a lightly floured surface. Cover with damp cloth and let it rest for 5 minutes.

Roll dough out to 1/2 inch thickness.

Cut with a doughnut cutter (i use a tuna can and an one inch lid) and place the dough pieces on a greased tray.

Cover with a damp cloth and leave to rise for 30-40 minutes until double in size.

Deep fry doughnuts in hot-oil. Turn frequently until the doughnuts are golden brown and puffed up.
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Coat doughnuts with fine granulated sugar while they are still warm.

Serves