The next time I pass by Krispy Kreme, I would surely have seconds thoughts about buying their (expensive) doughnuts for my family. Today, I made a major breakthrough for myself...maybe a small one for some, but definitely, a big deal for me!
I cooked this wonderfully light and soft yeast doughnuts...a first for me but for sure, will be followed by batches and batches more. My whole family loved them!
The doughnuts did not have holes as I do not have a proper cutter. But who cares about the holes? They're yummy in whatever shape. Next time, I'll probably try them with chocolate icing and some nuts...
Want to have a go? Here's the recipe. Enjoy!
3 cups plain flour
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup sugar
1 sachet (8g) INSTANT dry yeast (about 2 1/4 tsp)**
1 large egg, lightly beaten
1 cup warm milk
2 tbsp butter, melted and cooled
1/2 tsp vanilla extract
Extra butter to grease bowl
Cooking oil for deep frying
Mix together flour, salt, nutmeg, sugar, and yeast. Add egg, milk, butter, and vanilla. Mix until well-combined. Knead dough for about 8 to 10 minutes until it is soft and smooth.
Place dough in a large greased bowl. Turn dough to grease its entire surface. Cover bowl with cling wrap and stand in a warm place until dough is double in size, about 1 1/2 hours.
Punch down dough and turn out into a lightly floured board. Roll it out (with a rolling pin) until it is about 1/3 to 1/2 inch thick. Cut rounds using a doughnut cutter. Carefully transfer to greased baking sheets and let rise again until double in size, about an hour.
Deep fry doughnuts in hot oil until golden brown on both sides, then drain in paper towels. While warm, roll in white sugar or ice tops as desired.
**Take note: I used INSTANT dry yeast and therefore, mixed it directly with the other ingredients. If using ACTIVE dry yeast, it would be necessary to dissolve it first in some of the warm milk along with a bit of sugar.