Fun Time Making Sugar Coated Yeast Raised Doughnuts

     In my youth, I used to buy fried doughnuts from the local bakery that they pack in brown bags so thin they turn greasy before you even got home. I miss those warm doughnuts, so unpretentious yet utterly delicious as I recall. And chased down with a glass of ice cold gulaman from the next door refreshment stand. 

     I must admit in all my years as a baker, I have never attempted to make doughnuts. So my little doughnut cutter and doughnut pans remain unused. Never too late, right? I didn't realize it would be simple and easy way to get sweet treats on the table. It just requires a bit of patience as like most breads, it takes two hours to get them to rise and ready for the hot oil.  

     Browsing the internet, I came across a video showing how to shape doughnuts using your forefingers and without the use of a cutter. It was so simple and the same method is used to shape bagels. Only trade-off is you miss the much-sought after doughnut holes. 

     It is essential that you punch down the dough to remove the gas produced during the first rise while portioning the dough to avoid those unsightly bulges on your doughnuts while frying them.

     If you can, use a cast iron pot or Dutch oven to fry your doughnuts. The thick walls gives you an even temperature and the weight keeps the pot stable decreasing the risk of accidents. Also, good frying thermometer is going to be useful to get the right frying temperature.

     Try to avoid flipping the doughnuts unnecessarily. They tend to be greasy if you keep flipping them. A good 45 seconds on each side will cook them through without making them brown too much.

     It is a good idea to roll the doughnuts in sugar while they are still hot to help the sugar granules adhere more. Remember to shake off any excess sugar though.

Sugar-Coated Yeast Raised Doughnuts

Ingredients

Dough
450 grams all-purpose flour

50 grams cake flour
100 grams sugar
12 grams salt
8 grams instant yeast

2 large eggs
200 grams very cold milk
65 grams shortening or butter

Oil for deep frying

Topping
1 cup granulated sugar, or
1 cup granulated sugar with 1 tablespoon ground cinnamon

Instructions
1. Combine flours, sugar, salt and instant yeast in a mixer bowl with a dough hook attachment.
2. Add eggs and cold milk. Mix on low speed until the dough forms a ball and cleans the sides of the bowl.
3. Add the shortening and continue mixing at Speed 2 for about 12 to 15 minutes.
4. When dough is smooth, shiny and pliable, form into a ball and place in a greased bowl. Cover with a towel or cling wrap.
5. Let dough rise until doubled about an hour or so.
6. Divide dough into 24 pieces about 40 grams each. Roll each piece into a smooth ball and place on a flour dusted tray. Cover with a plastic bag or cloth.
7. Rest the dough again for 10 minutes.
8. Poke the ball of dough in the center until you create a hole and with your forefingers roll the dough around until you get a doughnut shape. Return to the tray.
9. Cover and let rise again until size has doubled (about 1 to 1-1/2 hours).
10. Heat up oil to 340°F and fry doughnuts for 45 seconds on each side.
11. Drain doughnuts well on a cooling rack.
12. Cool slightly and roll in granulated sugar or cinnamon sugar. Serve warm.