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Ingredients
- 1 x Donut cutter
- 1 x Deep-fry thermometer
- 2 Tbsp. Hot water
- 1 pkt Dry yeast
- 1/2 c. Sugar
- 1 x Egg, room temp
- 2 Tbsp. Melted butter
- 1 c. Hot lowfat milk
- 3 1/2 c. Unbleached flour
- 1/2 tsp Salt
Directions
- Pour the hot water over the yeast in a medium-sized mixing bowl.
- Stir; add in sugar, mixing well. Let stand for 15 min. Stir in egg, then the butter, lowfat milk, flour and salt. Mix till dough becomes elastic. Brush additional melted butter lightly over top of dough and cover with waxed paper. Drape tea towel over top of bowl and put it in a hot place to rise for 2 hrs. Then chill overnight (not necessary, but chilling the dough will make it easier to roll out).
- When ready, punch down in the bowl then turn it out on a heavily floured board. Take half the dough and roll to one-half inch thick; cut with floured donut cutter; put them on well buttered waxed paper on cookie sheet. Do other half of dough - put cookie sheet in a hot place until donuts double in size, about 1 hour. Heat 4" of oil for deep frying - 365 degrees on thermometer. Regulate heat to keep temperature steady. Gently remove donuts with spatula into warm oil, turning once, until golden brown. Drain them on paper towels. While still hot cover with: granulated sugar or possibly chocolate (heat 3 ounces semisweet chocolate and 3 ounces butter;stir in 3/4 c. confectioners sugar; frost) or possibly glaze (mix together 1 c. confectioners sugar, 2 tbsp fresh lemon juice and 1 tbsp honey; glaze).
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