Donut

 Doughnuts:

2 1/4 – 2 1/2 cups (295 – 325 grams) all-purpose flour

1 1/2 teaspoons active dry yeast

3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces

3 tablespoons (35 grams) granulated white sugar

1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm

1 large egg, lightly beaten

Method

In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast. Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough. Add more flour, a tablespoon at a time, if necessary.

With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). Cut the dough into about 2 1/2 – 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center “hole”). Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the donut holes to fry separately, if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won’t stick) and let rise in a warm place until almost doubled (about 1-2 hours).

Pour oil  into a pan and keep the temperature at medium-high heat, Carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden brown, about 45-60 seconds per side doughnuts. These doughnuts are best freshly made.

You can Ganache the doughtnuts with white and brown chocolate or just plain sugar.

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