Once cooked to perfection, the doughnuts are gently lifted from the oil and placed on paper towels to drain any excess. This brief moment of patience pays off as the doughnuts cool just enough to handle, yet remain warm enough to welcome their sweet adornments. A light dusting of powdered sugar transforms them into snowy treats, while a generous dip in a glossy chocolate glaze offers an indulgent alternative. For those who seek a bit of extra sweetness, a simple cinnamon-sugar coating provides a fragrant and delightful finish.
Each bite into these easy doughnuts reveals a tender, airy interior that contrasts beautifully with the slightly crisp outer layer. The simplicity of the ingredients and the straightforward process belie the extraordinary pleasure these doughnuts deliver. Whether enjoyed fresh from the fryer or savored with a hot cup of coffee, these homemade doughnuts are a testament to the joy of baking, capturing the essence of comfort and satisfaction in every delicious bite.
INGREDIENTS
6 Tbsp (90 ml) water
5 oz (150 ml) room-temperature buttermilk
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted 16 oz (454 g) flour for baking or bread (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) One and a half teaspoons of regular or quick-rise yeast.
I use sunflower or grapeseed oil to fry, or a mix of the two.
(sugar to put on top of the donuts)
(jam, chocolate hazelnut spread, or whipped cream, if you want)
INSTRUCTIONS
FOR BREAD MACHINE:
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