I was very much inspired by the The Pioneer Woman and her wonderful doughnuts, but I have made my own adjustments – some by accident. When I converted from cups to grams something went wrong and I ended up using 560 g of flour instead of 480 g of flour. They still turned out great, though 🙂
Makes about 18 doughnuts and holes
270 ml whole milk
50 g sugar
2 ¼ tsp dry yeast
2 large eggs
140 g butter
560 g plain flour
¼ tsp salt
Vegetable oil (I used sunflower oil)
Heat the milk to luke warm and add the sugar and the yeast to the milk. Give it a stir and let it sit for 8 minutes. Melt butter in a bowl and cool down slightly. Add beaten eggs to the butter while stirring. Add both the egg mixture and the yeast mixture to an electric mixer with a dough hook. Stir for a minute and then gradually add the flour and salt. When all the flour has gone into the dough then continue to mix for 5-7 minutes. Let the dough rest for 2 minutes before transfering it to a bowl lightly greased with oil. Cover it with plastic wrap and let the dough rest in the refrigerator overnight.
Roll out the dough on a lightly floured table to 1 cm thickness. Cut rounds with a 9 cm cutter and the holes with a 3 cm cutter. Transfer them onto a baking sheet or silicone sheet. Cover with a tea towel and let them rise for 90 minutes in a warm place. Heat the vegetable oil in a pot to 180 degress Celcius. Fry 2-3 doughnuts at a time for 45 seconds on each side until golden. Fry the holes, too. Place the fried doughnuts and holes on several layers of paper towels and turn them around to drain as much grease off on both sides.
Glaze them with frosting and glazings of your own choice or sugar coat them.