Doughnuts

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Yumgo Whole Powder 1kg

Preparation

Mixing: In the bowl of your stand mixer, combine the flour, sugar, salt, crumbled yeast, water, and rehydrated Yumgo mix. Knead at medium speed until the dough is smooth and elastic (about 10-12 minutes).
Incorporating the butter: Add the pieces of butter little by little while continuing to knead at low speed, then increase the speed slightly until the butter is fully incorporated and the dough pulls away from the sides of the bowl.
First rise: Cover the bowl with a clean cloth and let the dough double in volume in a warm place in your kitchen (about 2 hours).
Chilling (Optional but recommended): For easier handling, refrigerate the dough overnight.
Shaping the donuts: Divide the dough into 12 portions of about 85g each. Form balls, then flatten them slightly and make a hole in the center with a cookie cutter or your finger to give them the donut shape.
Second rise: Place them on a floured baking sheet, cover, and let them rest again for 2 hours at room temperature.
Cooking: Heat frying oil to 165°C (325°F). Fry the donuts for about 2 minutes on each side until golden brown.
Finishing: Let them cool on a wire rack before sprinkling them with sugar or coating them with icing.

Tip: If you've made too many, donuts freeze very well once cooked.

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