Blend 7 cups flour and instant yeast in a large bowl. Set aside. Combine milk, water, sugar, salt and butter in a microwave-safe bowl .
Microwave at intervals (depending on how strong your microwave is), until the liquids register between 110° 120°F.
Pour liquids and eggs into flour and yeast mixture and beat with a wooden spoon until the mixture in blended and sticky.
Generously flour a work surface and dump the dough on the flour. Knead for about 5 minutes, adding flour a little at a time until the dough is smooth and slightly sticky.
Lightly grease a bowl with oil. Place the dough in the bowl and flip it over so that the entire surface of the dough is covered in oil.
Place the dough in a warm part of the kitchen and allow it to rise until it is double in size. When the dough has doubled in size, place it on a floured work surface and punch it down with your hands.
Sprinkle a little flour on top and fold the dough over itself a couple of times. Knead for a couple of minutes and using a rolling pin, roll the dough until it is about 1/2? thick.
Using a 2.5 cookie cutter dipped in flour, cut dough into rounds as shown below. Here we're using an old cookie cutter which is leaving a circular impression in the dough which disappeared as the doughnuts rose.
Allow to rest for about 30 minutes. Meanwhile, heat the oil in a fryer to 350°F. Fry doughnuts until light brown, flipping them over after about 2 minutes.
Drain for a couple of minutes on a cookie rack that has been placed on newspaper. Transfer each dough round onto a floured cookie sheet lined with a silpat, parchment or wax paper.
Transfer the doughnuts to a serving platter and dust with confectioner's sugar. Serve with your choice of jams or preserves, honey, cinnamon or Nutella.
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Comments:
Approximately how many donuts does this recipe make? And are they a little hollow or dense?Thanks!