Sunday, August 14, 2011



2 tbsp sugar, 
2 tsp butter
1/2 cup of warm milk (hot and warm is different if you add hot milk you may scramble the eggs)
11/2tsp warm water (This water also if you add hot into the yeast, yeast will die so very important warm)
1/4 tsp vanilla
 pinch of salt,
2 whole eggs.
1tsp yeast
3 cups flour

Melt butter and sugar. Set aside to cool. Stir yeast in warm water set aside for 10 minutes. Add salt, vanilla, eggs, melted butter mixture and yeast in  flour. Slowly add milk & mix until you get a soft, sticky dough, transfer dough on to a work surface like kitchen counter or a board. Knead using palms for about 5 minutes.If the dough is too sticky sprinkle little flour. Put the dough in a clean bowl, cover it, and let it double in size, which will take about an hour to 1 1/2 hours.

And it will look like in the picture below. 

Pat it down on a lightly floured board. Roll it to about 1/2-inch thick. Use little flour if you need to. Then, cut out doughnuts using a doughnut cutter or a glass.

You can re-roll the excess dough to cut a few more. I used floured greased paper for each doughnut as these doughnuts when it puff it will be very soft so when I try to put it in oil sometimes the doughnuts get dimples and I don't want that happen so I thought using these greased paper square for each doughnut may help. 

It did help ....hurray......Let those shaped doughnuts rise for about 30 minutes, or until doubled in size. In the meantime, heat oil to 350 deg F. 

Fry doughnuts for about 2 minutes per side. They're going to get a beautiful golden-brown.  

Take doughnuts out with a strainer and let them cool on a wire rack completely before you fill inside the round doughnuts or before you put glaze or icing on your doughnuts...chop chop delicious........................................Enjoy.

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