Donut Delight just for you
They are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shape
1/4 cup Milk
2 1/4 teaspoons Yeast
8 tablespoons Melted Butter
1/4 cup Sugar
1 teaspoon Salt
4 1/4 cups All Purpose Flour
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl.
Add more flour, about 2 tablespoons at a time, if the dough is too wet.
Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, flouring the cutters as you go. Reserve the doughnut holes. If youÔÇÖre making filled doughnuts, donÔÇÖt cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes.
If your kitchen isnÔÇÖt warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time
When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until theyÔÇÖre deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.