DELICIOUS MOM’S RAISED DOUGHNUTS
The measurements are critical in this recipe, so a scale is necessary (this is why there are no cup measurements). Too many readers were not having success with this recipe, and the only reason can be the difference of not using the correct amount of flour. The ONLY way to use the correct amount of flour is by weighing it.
INGREDIENTS:
- 6 tbsp (90 ml) water
- 5 oz buttermilk (150 ml) (at room temperature)
- 1 egg, beaten (at room temperature)
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour
- 2 oz (57 g) sugar
- 1 tsp salt
- 1½ tsp (3.5 g) regular or quick-rise yeast (one and a ½ teaspoons)
- oil for frying (I use sunflower or grapeseed or a combination)
- sugar for coating the doughnuts
- jam, Nutella and or whipped cream for filling, if desired
Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok.
INSTRUCTIONS:
FOR BREAD MACHINE:
- Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting …