Doughnuts 

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

1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)

oil for frying

Finish with sugar, jam, or glaze.

Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a

cup and sprinkle the yeast on top, set aside for about 5 minutes, until

the yeast begins to react (you can add a pinch of sugar to help it). Make

a well in the center of the dry ingredients, then pour in the buttermilk,

egg, melted butter and yeast mixture. If using a stand mixer, run with

the dough hook until a dough forms then continue for about 5 minutes.

Cover and set aside until at least doubled in size.

Once the dough has doubled, place it on a floured surface. Divide it in

half, keeping half the dough covered, so it doesn’t form a skin. With a

rolling pin, roll out half of the dough to about 1.5 cm thickness. Cut with

a round, sharp cookie cutter. Place each doughnut on a piece of

parchment or waxed paper, then place on a cookie sheet. Cover with

plastic wrap and let rise.

Heat the oil to about 350ºF (180º). Drop the doughnuts into the hot oil

using the paper to carefully lower them into the oil. Turn them over as

soon as they become golden brown on the underside, and remove them

and place on a paper towel lined platter once they are ready.

When the doughnuts have cooled, roll them in sugar to coat evenly. If you

choose to fill the large doughnuts, place fillings into a piping bag and

pipe the filling into the doughnut.