Ingredients
1
tablespoon dried active baking yeast
3
tablespoons warm water (45 degrees C)
1 teaspoon
caster sugar
700ml (24
fl oz) milk
175g (6 oz)
butter
5 egg yolks
150g (5oz)
caster sugar
1.5kg (2
lbs) plain flour
1½ litres
oil for frying
50g (2oz)
caster sugar
Instructions
Add water
and 1 teaspoon sugar to yeast in a small bowl and mix until pasty. Set aside
and let rise until spongy.
Scald milk
with butter and cool to lukewarm.
Beat egg
yolks. Add sugar and mix thoroughly. Add the cooled scalded milk mixture and
beat until foamy. Mix in yeast mixture. Add flour gradually beating after each
addition to make a soft dough. Beat until thick and springy, but note that too
much flour will make hard doughnuts. Cover, and let rise until doubled.
Shape dough
into small balls. Let them rise on floured greaseproof paper until doubled.
In a deep
fat fryer, heat oil to 190 degrees C. Fry doughnuts until brown. Then, roll in
sugar and cool.
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