This recipe has been tried and proven!! You cannot go wrong here if you want to satiate your sweet taste. This is how my Mother always cooked, so give it a try, it won’t let you down!
I’ve never met anyone who couldn’t eat a warm fried doughnut with a crispy sugary crust. These donuts have a wonderful golden color and are light and fluffy. You can also fill them with your favorite filling instead of the strawberry jam that comes pre-filled. It takes a little longer to make homemade doughnuts, but the results are definitely worth it! When you serve them still warm from the oven, you will undoubtedly be a tremendous hit with your family and friends. You’ll need the following items to make this recipe:
° 2 1 cup2 cups all-cause flour, divided, plus extra flour*
° 1/four cup granulated sugar
° 1/four teaspoon salt
° 2 1/four teaspoons quick-performing immediately yeast (1 sachet = 7 grams)
° 2/3 cup heat milk 110°F – microwave 36 seconds.
° four tablespoons melted unsalted butter, divided
° 2 egg yolks
° tsp vanilla extract
° 1/three cup jelly or jam (with out the huge portions of fruit)
° 1/three cup granulated sugar for rolling a donut
Steps to follow:
Whisk together 1 cup flour, 1/four cup sugar, 2 1/four teaspoons (one sachet) instant yeast, and 1/four teaspoon salt in a large mixing basin.
Whisk together the warm milk, three tablespoons melted butter, two egg yolks, and 12 teaspoon vanilla extract until thoroughly blended.
Cover with plastic wrap and set aside for 10 minutes at room temperature, or until a few bubbles form on the floor.
Add the remaining 1 1/2 cups flour, just enough to hold the dough together and keep it from sticking to the sides of the basin. Knead for five minutes in the bowl. If the dough sticks to your hands, dust them with flour and continue kneading with clean, dry hands. Cover bowl with plastic wrap and let upward surge for 45 minutes in a 100°F oven or 1 1/2 hours at room temperature, or until doubled in size.
Preheat the oven to 375 degrees Fahrenheit with a rack in the centre of the oven and line a baking pan with parchment paper.
Turn the dough out onto a floured surface and roll it out to a half-inch thickness. Using a 2 1/2-inch spherical cookie cutter, cut out circles. If necessary, re-roll the leftovers to produce 12 doughnuts. Place the treats on a well-organized baking tray, cover with a tea towel, and bake for 20 minutes at 100°F or 45 minutes at room temperature, or until puffed. Bake for 10-12 minutes or until slightly brown in the centre of a preheated 375°F oven.
Brush entire warm bread with ultimate 1 tablespoon melted butter and roll in a bowl of sugar to coat with a bit of sugar right out of the oven. Cut a deep slit in the side of each donut and pipe jam into each one with a pastry bag.