my recipe book

Doughnut

Ingredients
350 flour
3 teaspoons of yeast
1 cup of warm liquid milk or water
Vegetable oil
2 tablespoons of butter (melted)
1½ tablespoons of sugar
1 egg (whisked)
½ tablespoon of salt

Instructions
Pour flour, yeast and salt in the medium size mixing bowl.
Mix together and use the spatula to make a little well in the middle.
Pour the sugar into the milk and stir till the sugar dissolves.
Pour the mixture into the middle of the flour mixture
Add the butter
Mix well till you have a smooth well-formed paste.
Coat both your hands and the flat surface with flour and begin kneading the dough on the flat surface.
After achieving a stretchy non sticky dough, return it to the mixing bowl and cover with a napkin.
Leave the dough to breathe for around 30 minutes and open the napkin. The dough should’ve doubled in size.
Return it to the working surface and begin kneading again till it’s fully smooth and stretchy.
Using a rolling pin, roll out the dough till to a thickness of about 2-3mm.
Cut the dough into circular shapes with the large and small dough cutters; large cutters for the doughnut itself and smaller cutters for the circle in the middle.
Repeat for the entire rolled out dough.You can also cut out the dough in small pieces roll out in your hand then make hole.
Put vegetable oil in the deep fryer or pot and heat up for around 2 minutes, then drop your circular cut out dough into it.
Deep fry for 5-8 minutes, till the colour changes to golden brown.
Remove the doughnuts with a perforated spoon and place on a paper towel to soak up excess oil.
Sprinkle with sugar or dip in icing sugar and sprinkle with colour candies.

Notes
If you don’t have dough cutters, use a round bowl tip to cut out the dough and you can use the cover of bottle water for the round middle circles.
You can know if the oil is ready to receive your dough by dropping the cut out piece into it. If it floats, then it’s ready.