We’re going to be sharing more yeast recipes this year so here’s a fun Donut recipe made with yeast.
Hope you love it!
- Wheat Flour – 6 cups
- Instant Dry Yeast – 1 Tablespoon
- Margarine or Butter – 1/2 cup
- Sugar – 1 cup
- Salt – 1/4 teaspoon
- Water – 3 cups (lukewarm)
- Vegetable Oil – 3 cups
- Put the yeast in a small bowl, add a pinch of sugar and about 2T of lukewarm water to activate the yeast.Give it at least 3 to 5 minutes until it’s bubbly & sludgy. If using instant yeast – this step is not a must.
- In a large bowl, Add the flour, sugar, salt and mix together, ( fusing instant yeast, add it in at this point). Add the butter/margarine into the dry ingredients and rub them together until well mixed.
- Add the yeast mixture with 1 cup of lukewarm water and mix the dough. Gradually add the water until your dough is of good consistency – not too wet or dry (soft and firm).
- Apply a little vegetable oil on both of your hands and grease your dough to avoid it getting dry while proofing.
- If you have a proofer, put the dough in the proofer and it should double in size in about 30 minutes. If you don’t have one, you can make-shift one, or just cover the bowl with a dish towel and leave it in a warm area for about an hour until the dough doubles in size.
Dough in a proofer box
- Remove the dough from the bowl and on a floured work surface; start kneading it. Knead the dough for about 5 minutes, then divide the dough into 3 sections.
- Take each section and using a rolling pin, roll it out about 1/2 inch thickness and cut out donut pieces using a donut cutter. If you don’t have one, you could use a utencil or bowl that is a large circle and a small circle. After removing the donut pieces, roll up the left over dough into a ball and roll it out and cut out pieces again.
- Grease and flour a baking sheet pan and place the donut pieces on it, make sure to leave enough space for the donuts to rise. Place them in a proofer or let them rise the second time until they are a preferred size.
2nd Proofing of donuts
- In a large frying pan or wok, heat up the vegetable oil to a medium temperature (make sure it’s not too hot, it will burn the donuts before they cook inside).
- Start frying the donuts, pick up the raw donuts one at a time with a flat floured spatula to maintain the shape.
Fry all the donuts and place them on a tray lined with paper towels or grease-proof paper. Let them cool and you can serve them plain or coat them with cinnamon sugar (mix sugar – 1/2 cup & 1T of cinnamon powder). You can also glaze them with royal icing, glaze or chocolate Ganache.
Want to learn how to make local pastries such as Donuts, Mahamris & Meat Samosas practically? Sign up for our Local Pastries 1-Day class. Click on this link to get more details and find out the next date for the class
We also have online Yeast and Puff pastry classes where we also teach how to make Donuts. Click here for details.