- 3/4 cup [190 mL] warm milk
- 2/3 cup [130 g] sugar
- 1/2 teaspoon [2.5 ml] salt
- 1 teaspoon [5 mL] nutmeg
- 1/2 cup [125 mL] lukewarm water
- 1 teaspoon [5 g] sugar
- 1 [1/4-ounce / 7-g] package active dry yeast
- 4 1/2 cups [630 g] all-purpose flour, sifted
- 3 eggs, well beaten
- Oil
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- Pour warm milk over 2/3 cup [130 g] of sugar, salt and nutmeg.
- Stir; cool.
- Melt 1 teaspoon [5 g] of sugar into lukewarm water.
- Sprinkle dry yeast over water.
- Let stand for 10 minutes.
- Stir well.
- Add yeast mixture to lukewarm milk mixture.
- Stir well; add enough flour to get a soft ball of dough.
- Beat for 1 minute.
- Add well beaten eggs; add flour, stirring.
- When dough becomes to heavy to handle with a spoon, use your hands, floured.
- 3 1/2 to 4 1/2 cups [490 to 630 g] flour can be needed.
- Keep in mind that the lighter the dough will be, the lighter the dougnuts will be.
- Transfer dough to a lightly floured surface; knead until light.
- Transfer dough into an oiled bowl; rest, in a warm area away from drafts, until double in volume.
- Punch dough before kneading it for 2 minutes.
- Rest again, in a warm area away from drafts, until double in volume.
- Roll dough until 1/4-inch [6-mm] thick.
- Cut doughnuts.
- Deep-fry into hot, [370°F / 190°C], oil.
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