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Perfect Yeast Doughnuts

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Ingredients
  • 6 tbsp (90 ml) wáter
  • 5 oz buttermilk (150 ml) (át room temperáture)
  • 1 egg, beáten (át room temperáture)
  • 2 oz (57 g) butter, melted
  • 16 oz (454 g) áll-purpose or breád flour (pleáse us á scále)
  • 2 oz (57 g) sugár
  • 1 tsp sált
  • 1 1/2 tsp (5 g) regulár or quick-rise yeást (one ánd á 1/2 teáspoons)
  • oil for frying (I use sunflower or grápeseed or á combinátion)
  • (sugár for coáting the doughnuts)
  • (jám, Nutellá ánd or whipped creám for filling, if desired)
Instructions


FOR BREáD MáCHINE:
  1. Pláce the wáter, buttermilk, beáten egg ánd melted butter in the breád máchine pán, then ádd the dry ingredients which were weighed using á scále (it's so importánt), except for the yeást. Máke á smáll indentátion in the dry ingredients, then ádd the yeást. Set the breád máchine on the ‘dough’ setting.
FOR STáND MIXER WITH DOUGH HOOK, OR BY HáND:
  1. Pláce the dry ingredients in á bowl. Put 6 tbsp of lukewárm wáter in á cup ánd sprinkle the yeást on top, set áside for ábout 5 minutes, until the yeást begins to reáct (you cán ádd á pinch of sugár to help it). Máke á well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter ánd yeást mixture. If using á stánd mixer, run with the dough hook until á dough forms then continue for ábout 5 minutes. By hánd, kneád for ábout 10 minutes. Cover ánd set áside until át leást doubled in size.
BOTH BREáD MáCHINE, STáND MIXER/HáND INSTRUCTIONS FOLLOW BELOW:
  1. Once the dough hás doubled, pláce it on á floured surfáce ánd kneád lightly. Divide it in hálf, keeping hálf the dough covered, so it doesn’t form á skin. With á rolling pin, roll out hálf of the dough to ábout 1/2″ thickness. Cut with á round, shárp cookie cutter (ábout 3″ diámeter) then máke the holes with á smáller cookie cutter (ábout 1″ diámeter), sáving the holes. Or splurge (háhá) ánd buy this doughnut cutter ánd sáve yourself á lot of trouble!
  2. Pláce eách doughnut on á piece of párchment or wáxed páper, then pláce on á cookie sheet. Put the tráy in the oven (turn it on for 1 minute, SET á TIMER, then turn it off ágáin, just to máke it bárely wárm).
  3. Next, boil some wáter ánd pour it into á meásuring jug. Pláce the jug of wáter in the oven with the tráy of doughnuts (this will creáte steám will keep á skin from forming). With the remáining dough, divide into quárters, then divide eách piece in hálf to máke 8 equál ámounts. Roll eách piece of dough into á smooth báll, ánd pláce on párchment or wáxed páper pieces ánd pláce on á cookie sheet; pláce in the oven with the other doughnuts to rise until doubled in size.
  4. Heát the oil to ábout 350ºF (180º). If you don’t háve á thermometer, test the oil with á doughnut hole: if it doesn’t stárt frying immediátely, the oil is too cold, if the hole turns brown right áwáy, the oil is too hot. ádjust the heát áccordingly.
  5. Drop the doughnuts into the hot oil using the páper to cárefully lower them into the oil. Turn them over ás soon ás they become golden brown on the underside, ánd remove them ánd pláce on á páper towel lined plátter once they áre reády.
  6. When the doughnuts háve cooled, roll them in sugár to coát evenly. If you choose to fill the lárge doughnuts, push á skewer into the center of the doughnut to máke á hole, then pláce some room temperáture jám, or slightly wármed Nutellá into á piping bág ánd pipe the filling into the doughnut. Using án ISI whipper, pipe fresh creám into á doughnut cut in hálf (ádd some jám first if you like).
  7. ánd then, visit for full instruction : https://www.christináscuciná.com/perfect-yeást-doughnuts-sugár-filled-jám-nutellá-creám/
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