In my country February is the doughnut season. I know, it’s still January but it’s never too early to get prepared, right?
My Grandma’s doughnuts are unbeatable, and even having the right recipe the final product was all but the same year by year. I think this time I did my best, so they are nearly as delicious as my Grandma’s! No tricks, no twist just some key factors which are always the same in case of yeasted dough….
- Knead the dough perfectly! Try to avoid underkneading or overkneading. Underkneading dough results a flat-looking doughnut.
- When the dough has rest leave it in a steadily warm place. I mean if You put into a preheated oven which is turned off when you put the dough in don’t open the door just when it’s nearly ready after 30-40 minutes. If You leave the dough in the bowl to get doubled up somewhere on the cupboard don’t open the window “getting cold” because it won’t be raised.
- Among the ingredients rum is listed. It has only one purpose: not to let to absorb the doughnut too much oil, so won’t be greasy.
- The temperture of oil is a key factor: you can check it with a toothstick. Drop into the oil and if bubbles come around that’s fine. If not, it’s not hot enough, yet. Always fry the doughnuts with a lid. When You turn them it’s not necessary to cover them again as they are quite hot inside to fry through. Always fry just 3-4 pieces at the same time and don’t crowd them in the frying pan.
Ingredients for cc 16 pieces:
500 gr plain flour
2 egg yolks
50 gr melted butter
pinch of salt
50 gr icing sugar
7 gr dried yeast (1 pack)
400 ml whole milk
50 ml rum
oil for frying
- Heat the milk in a saucepan on medium heat. Remove from the hob, leave to cool to lukewarm add 1 tablespoon sugar, 1 tbsp flour and yeast. Stir well, then set aside and keep at a warm place.
- Put the rest of flour, sugar into the bowl of a stand mixer. Add melted butter, egg yolks, salt then add the raised yeast mixture and rum. Knead in the mixer for about 8-10 minutes until You can see several airpockets in the dough.
- Set aside at a warm place for 30-40 minutes or until the size of that doubles.
- Put the dough onto a floured surface. Form the dough into a ball with your hands then roll out into 1 cm thick with a rolling pin or just with your hands. Take a cutter (cc 6-7 cm diameter) and cut the circles. Put them on a floured plate and keep in warm place for about 10-15 minutes.
- Meanwhile heat the oil in a deep frying pan on medium. Take the doughnuts and before frying push one of your fingers into the top to get a hole. That’s the place of jam 🙂 When You checked the temperature of oil and hot enough place 3-4 doughnuts into the pan facing down with the hole. Cover with a lid and fry for 3-4 minutes or until golden. Then turn them and fry for further 2 minutes.
- Take out from the oil and place them on a plate covered with kitchen towel. Serve warm with jam.