Perfect Doughnuts

Bruchy Duschinsky Bruchy Duschinsky
5.0 (2 reviews)

You’ll never believe the lengths I went to to find you the perfect doughnut recipe. Remember those school doughnuts (pillowy bites of deliciousness) that I waxed nostalgic about? So I actually tracked down my elementary school cook and got her exclusive doughnut recipe. The thing is she cooks and bakes in BULK. Think 25 lbs. flour, 60 eggs, etc. I figured I could cut down the recipe to standard household measurements and it would work. It. Did. Not. I tried once— it was a fail. I tweaked the measurements and tried again—another fail. After a third failed attempt, I gave up. Then I tried a proven recipe—with no bulk measurements—that promises soft, light, airy doughnuts that are addictive—and they were! This one used to make the rounds amongst my family and friends every year, origins unknown.

Yields 25 doughnuts

2h 30m 15
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Egg, Gluten, Wheat

Directions

  1. Combine milk, butter, yeast, eggs, sugar, salt, and two cups flour in a mixer. Beat on medium speed for two to three minutes (the mixture should look like a cake batter).

  2. Add the remaining flour. Knead dough for three minutes. Your dough will be very soft and will stick to the sides of the bowl. It should not be firm.

  3. Scrape the sides of the mixer bowl and cover the bowl with a towel. Leave to rise for one and a half hours or until doubled in size.

  4. Dust your working surface with flour and roll out the dough to half-inch thickness.

  5. Use a drinking glass or cookie cutter to cut out circles. Lay your circles of dough on a floured Gefen Parchment Paper, spacing them slightly apart.

  6. Cover with a towel and allow to rise 45 minutes to one hour.

  7. Heat two inches of oil in your pan until 340 degrees Fahrenheit (see note). Deep-fry a few doughnuts at a time, taking care not to overcrowd the pan. Fry the doughnuts for about one minute on each side and then flip.

  8. Top with confectioners’ sugar, jelly, glaze, or cream of your choice.

Notes:
If you don’t own an oil thermometer, aim for medium heat. Test one doughnut; it should take about one minute for each side to become golden.

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1 Comment

Hannah Grynhaus •

After following the quantities and instructions, the dough came out very firm, and not sticky, as it said it should.
What can I do to amend that?

Raquel Malul Kosher.com Team •
Reply to Hannah Grynhaus

Hi! You can try kneading in a little more liquid (milk/water) or fat (melted butter/oil) to soften the dough.