These doughnuts are made from a very buttery yeast dough. You can make this dough by hand or with a stand mixer. You will start with the paddle attachment, and when kneading the dough, switch to the dough hook. In a large bowl, add all-purpose flour, then active dry yeast, and whisk the yeast into the flour.
Add softened butter and work it into the flour mixture until it’s in small pieces, like coarse crumbs. You could use your fingertip or a pastry blender. Using a stand mixer, use a paddle attachment for this. Then add granulated white sugar and salt and whisk that in.
Make a well at the centre, add one room-temperature egg and lukewarm milk, and use a spatula to start mixing them. Once the dough starts to come together, use your hands to knead it. You want to mix the dough just until it is well-formed. You do not want to over-knead the dough because the doughnuts will be tough.
When kneading the dough, you will work on it until it is no longer sticky and nice and smooth. That will take about five minutes. Using a stand mixer, you will knead the dough for about three minutes. Take a large bowl and oil it.
Then, place the dough in it and cover the top with plastic wrap. Put it in a warm place and let it rise almost double. That will take about two hours. To form the doughnuts, sprinkle a little flour on a large baking sheet lined with parchment paper. Dump the dough onto your work surface and roll it to about half an inch, which is about one centimetre.
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