Servings: 15 donuts
INGREDIENTS
INSTRUCTIONS
- In a large mixing bowl, mix the dry ingredients, then add the rest and process into a dough for about 5-10 minutes. Do not knead too much; the dough should be sticky with lumps. Cover and let it rise for 40 minutes.
- Knead the dough manually for a minute, cover, and let it rise for another 40 minutes.
- Deflate the dough, give it a short rise with folding, cover, and let it rise for another 40-60 minutes. The dough should come out with lots of bubbles and be very sticky.
- Heat a deep pot with oil over medium heat (if you have a thermometer, reach 355-375°F. If you don't, adding a peeled carrot will prevent the oil from burning).
- Prepare a bowl with water and oil. Dip your hands, take a dough ball the size of an ice cream ball, open it while creating a hole in the middle, and carefully place it in the oil. Flip when it turns golden, and the top part is no longer doughy. Fry for another minute, remove from the oil, place on a cooling rack, and roll in sugar/powdered sugar.
RECIPE NOTES
Tips for success:
- If the donut immediately gets a dark color during frying, it indicates that the oil is too hot. Usually, it needs to be flipped after a minute. You can try one and see if it is ready.
- When working with the dough, don't be alarmed by its stickiness; that is the secret to success.
- You can let the dough rise in the refrigerator overnight. Let it rise once at room temperature, then put it in the refrigerator, and take it out two hours before cooking. After an hour at room temperature, knead it for a minute, and let it rise for another hour on the countertop.