Fresh fried donuts

I love this mix! It makes hearty breads, great sourdough (if you have an active starter) puffy pita....I could go on.

Then one day I tried to make donuts with it and was thrilled that it also made these terrific sweet treats. This is a great flour for yeasted bread recipes.

Simply coat the warm lightly in cinnamon sugar or try your favorite glaze options below.

Ingredients (need a recipe for just 4 donut rings or 20 holes? See it below.)

420 g Gusto Artisan & Pizza Mix

120 g warm water - 105-115F

75 g milk, does not need to be warm

3 Tbsp sugar

1 Tbsp (9 g) active or 1 pack (7.5 g) instant dried yeast

2 large eggs beaten (110 - 120 g)

1 1/2 tbsp (21 g) soft unsalted butter (can be added on top of the warm water if butter is too cold)

Dairy free & egg-free

Dairy free can be easily made with a switch of plant based milk ( I use unsweetened soy or oat) add 1/2 Tbsp vinegar to create buttermilk and use a block style plant-based butter.

Egg-free.

I have made this recipe many ways but the best version, so far, is 120 g or 1/2 cup plus 1 Tbsp Just egg.

Directions

1. In the bowl of a stand mixer fitted with a paddle attachment, add the warm water, 1 tablespoon sugar, and dry yeast. Allow the mixture to sit for 3-5 minutes until the yeast mixture is nice and bubbly.
2. Add in the weighed flour, milk, egg, remaining sugar, & butter.
3. Mix into a soft dough with the paddle attachment, until smooth, about 4 minutes. (Start slow & increase to speed 4) The dough is soft. Place in the fridge for 5-10 minutes only.
4. Turn the dough onto a silicone mat or a clean countertop. Use just a little flour or starch, shape into a smooth ball. Dough is tacky but not sticky. Lightly flouring your hands helps.
1. Divide evenly into 8-9 pieces with a floured knife.
2. Place the piece of dough into the palm of your floured hand, and shape into a ball. Can also shape on the countertop.
3. Place seam side down & repeat the process. Either press the balls into a flat disc, about 1/4” thick, or use a rolling pin. Place them on squares of parchment paper.
4. Cut out donut holes now using a biscuit butter or a piping tip. Can also poke a hole through with a floured finger.
  Note, with gluten free flour, you only get one good rise. it is important to shape your donuts before rising the dough.
5. THE DONUTS CAN NOW BE LEFT TO RISE IN THE FRIDGE OVERNIGHT & BAKED FRESH UP TO 24 HOURS LATER. ( see motes below)
6. Cover the donuts loosely with plastic wrap so that they do not dry out while rising. Let the donuts rise in a warm place for 45 minutes to 1 hour depending on how warm the kitchen is.
7. Rising tip: Place in your oven with the light on & place a bowl of hot water on the lower shelf. Also turn oven to 170F for ONE MINUTE ONLY. Turn off. You now have a warm “proof box.”
8. Heat oil in either a large pot or pan until temperature is 330-340°F. Try not to let it get much higher.
9. Drop it into the oil carefully. You do not want to splatter hot oil on yourself.
10. Repeat so you are cooking a few donuts in the hot oil. Be sure they are not too close together. Cook for 1-2 minutes and then flip them over with metal tongs. Cook an additional 1-2 minutes until golden brown.
11. Remove & place on a paper towel lined baking sheet. Allow to cool a little, and then you can top, dip, or coat them. I move them onto a wire rack for cooling after the paper towels. to cool better. Enjoy warm!
12. For baking from fridge, simply follow steps 8 to 11. Bring to room temperature for 10-15 minutes before frying. I like to use the proof tip above and warm them in the oven.
Small batch recipe for 4-5 donuts & holes

140 g Gusto Artisan & Pizza Mix

40 g warm water

25 g milk

1 Tbsp sugar

1 tsp active or instant dried yeast

1/2 egg, 25-30 g beaten egg

1/2 Tbsp (7 g) soft butter

These are best eaten fresh as mentioned, so unless you plan on polishing off 8 donut rings & holes in a few hours, I suggest whipping up a cup of flour per of a batch.

Dividing eggs for small recipes

It’s easy. You’ve already got the scale out so crack an egg open, beat in a separate bowl & weigh out 25-30 g. Keep the remainder for baking (egg wash) or adding to fried rice, soups, extra scrambled eggs etc.