DOUGH FOR DONUTS

• Punch down dough. On a lightly floured surface, roll to ½-inch thickness.
• Cut with a 3-inch donut cutter (or two round cutters—one large for outer, one small for hole).
• Place shapes on parchment-lined baking sheets. Cover and let rise for 30-45 minutes until puffy.

5. Fry to Perfection:

• Heat 2-3 inches of oil in a heavy pot to 350-365°F (177-185°C). Use a thermometer!
• Fry 2-3 donuts at a time for 60-90 seconds per side until golden brown.
• Drain on a wire rack over a baking sheet.

6. Top & Serve:

• Coat while still warm in cinnamon sugar, or dip in glaze once slightly cooled.
• Best served fresh on the same day.

 Pro-Tips for Donut Success

1. Yeast Check: If milk is too hot, it kills yeast; too cold, it won’t activate.
2. Dough Consistency: Slightly tacky is okay—adding too much flour makes dense donuts.
3. Even Thickness: Roll dough evenly for uniform cooking.
4. Oil Temperature: Keep it steady. Too hot = burnt outside/raw inside. Too cool = greasy.
5. Don’t Overcrowd: Frying too many at once drops oil temp.