Yeast Doughnuts Recipe

In my long look for the best donut recipe, I have actually tried dozens of different dishes, procedures and methods. I can quite confidently state that this is the very best donut dish ever.

Before we continue, to make the dough for this dish, you will require a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will check your maker.
To begin, measure 500g strong white bread flour into your mixer bowl.
Add 15g instant dry yeast, 60g sugar, 10ml great salt, the zest of half a lemon, 4 eggs gently beaten and 150ml water.
In addition, measure out 125g softened saltless butter and put this aside.
Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough leaves tidy from the side of the bowl.
Scrape the dough down from the hook and add one 5th of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue blending until all of the butter is combined with the dough.
The dough will be glossy, very elastic and smooth.
Transfer the dough to a bowl, cover with clingfilm and permit this to rise till doubled in size ... about an hour.
Knock the dough back, recover the bowl and location this in your fridge over night.
The following day eliminate the dough from the refrigerator and divide it into 20 x 50g parts. Roll each part into a ball, flatten it into a disc and move it to a gently floured baking sheet, leaving about an inch between every one. When all of the donuts are formed, gently cover the sheet with clingfilm.
Allow these to rise for 4 hours in a warm location.
Simply separate them using a knife if any of the donuts have actually stuck to one another.
Half fill a large pan with oil and heat this to 180c or 350f.
Fry the donuts in batches for 4 minutes, turning midway through. Eliminate them from the oil utilizing a slotted spoon and drain any excess oil on cooking area paper.
Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

Active ingredients:
500g Strong white bread flour
15g yeast
60g Sugar
Passion of 1/2 lemon
4 Eggs, lightly beaten
10ml Salt
150ml Water
125ml Softened saltless butter
Oil for frying
Caster sugar for coating

Scrape the dough down from the hook and add one 5th of the butter to the bowl. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
The following day eliminate the dough from the refrigerator and divide it into 20 x 50g parts. Roll each portion into a ball, flatten it into a disc and move it to a gently floured baking sheet, leaving about an inch in between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.