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English Doughnuts

Western.Chefs's picture
Ingredients
  Compressed yeast cake 1 (1 Cake)
  Sugar 6 Tablespoon
  Milk 125 Milliliter, warmed (1/2 Cup)
  All purpose flour 450 Gram (2 Cup)
  Salt 1⁄4 Teaspoon
  Butter 50 Gram (1/4 Cup)
  Egg 1 , beaten
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Mix the yeast with the 1/4 teaspoon of sugar in a small bowl.
Add 2 tablespoons of the warm milk and mix until smooth.
Set aside in a warm place for 15 minutes or until it is puffed up and frothy.
Sift the flour and salt into a warm bowl.
Rub the butter into the flour.
Stir in 2 tablespoons of the sugar.
Make a well in the flour mixture and pour in the yeast, the remaining milk and egg.
Mix well to make a dough and knead until smooth.
Cover the bowl with a cloth and let stand in a warm place for 45 minutes or until the dough has risen and doubled in bulk.
Turn out the dough and knead for 5 minutes.
Roll the dough out on a floured board to about 1/4 inch (1/2 cm) thick.
Using a well-floured, plain 2-inch (5-cm) cutter, cut the dough into circles.
Put the doughnuts on a lightly floured baking sheet in a warm place for 30 minutes or until they have doubled in size.
Heat the oil to 375°F (100°C) in a deep frying pan.
Fry 4 to 5 doughnuts at a time for about 3 to 5 minutes until they are golden brown, turning them once.
Using a slotted spoon, lift them out and drain well on paper towels.
Let cool a little and sprinkle with the remaining sugar.
Eat hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Taste: 
Sweet
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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