A mix for making soft and fluffy yeast doughnuts at home using wheat flour from Hokkaido. After frying, you can finish them with doughnut sugar or other toppings to suit your taste.

Instructions

Makes 6 yeast doughnuts

Preparation time: about 90 minutes (excluding fermentation time)

Ingredients

Mix 200g

Instant dry yeast 3g

Water 100mL

Oil For deep frying

Tools

Mixing bowl, spatula, plastic wrap, oven (fermentation setting), cloth, baking paper, frying pot, thermometer, slotted spoon

Instructions

1.Mix the water and dry yeast well.

2. Add the yeast mixture to the mix. Combine lightly with a spatula, then knead on a clean surface for 15–20 minutes.

3. When the dough can stretch into a thin membrane, place it in a bowl, cover with plastic wrap and ferment in the oven at 40°C for about 30 minutes.

4. Divide the dough into 6 portions, roll into balls and cover with a damp cloth. Let rest for 20 minutes.

5. Shape the dough again into rings, twists or other preferred shapes. Place each piece on a small piece of baking paper.

6. Proof the shaped dough again at 40°C for 30–45 minutes.

7. When the dough springs back slowly after pressing lightly with a finger, leave it at room temperature for about 10 minutes to dry slightly.

8. Fry the dough (with the baking paper underneath) in 170°C oil for about 2 minutes, then turn and fry another 2 minutes until golden brown.

The baking paper will naturally peel off during frying and can be removed.