doughnuts sugar coated

By foodiva

Ingredients

• 2 1/2 tsp active dry yeast
• 2 Tbsp warm water
• pinch of sugar
• 3 1/4 cups all purpose flour
• 1 cup whole milk, warm
• 1/2 stick (1/4 cup) unsalted butter, room temperature
• 3 large egg yolks
• 2 Tbsp sugar
• Sugar

Details

Servings 1
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions
Stir warm water, sugar & yeast in a tall glass. Leave to rise for 5 minutes.
Mix together flour, milk, room temperature butter, yolks, sugar and the proofed yeast mixture in mixer on low speed, with dough hook attachment until the dough comes together.
Slightly increase the speed and kneed for another 5 minutes.
Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball in and butter the outside of the dough to prevent skin from forming.
Cover with a clean kitchen towel, place in a warm draft- free place and allow to rise for 1-2 hours (depending on how warm it is), until doubled in volume.
Line a jelly roll sheet with wax paper/foil, spray with non stick spray/butter with room temperature butter.
Punch down the dough, turn it out onto greased surface (can use non stick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 2 or 3 inch round cookie cutter and place on the greased baking sheet. Either discard the scraps or fry them as is (after proofing)
Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour.
Heat 1½ inches oil in a heavy pot (cast iron) until it’s 350F. To fry doughnuts, drop 3-4 of them at a time and allow to become golden before turning to the other side, about 1 minute per side.
Transfer to paper towels or wire rack to drain. Let cool.
Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar .

Instructions