Homemade donuts with powdered sugar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen.
Wet
INGREDIENTS
- 1 cup Warm water
- 1 pack Active dry yeast
- ½ cup Sugar
- 10 oz. can Evaporated milk
- 2 ea. Eggs
- 1 tsp. Salt
METHOD
- In a bowl place warm water, yeast, and sugar. Give a slight mix. Let bloom for 10 minutes.
- In another bowl add evaporated milk, eggs and salt. Give a slight mix. Combine bother into a stand mixer bowl.
Dry
INGREDIENTS
- 5 cups Flour
METHOD
- Slowly incorporate flour until dough comes together. Knead for 2-3 minutes and let rest for 2 hours in a warm place.
- Preheat oil to 350 F.
- Roll out dough on a floured surface until ¼ inch thick. Cut into squares or rectangles. Place on a sheet tray and let rest for 5 more minutes.
- Fry until golden brown on both sides.
- Coat with powdered sugar.
