Yeast Donuts

• 410 g water
• 13 g dry active yeast
• 75 g butter or 75 g vegetable shortening
• 105 g sugar
• 11 g salt
• 38 g nonfat dry milk powder
• 105 g eggs
• 750 g high grade flour

1. Normal dough Procedure:.
2. Mix yeast with a little water for about 15 minutes
3. Mix sugar, salt, milk powder and eggs together.
4. Add rest of water (should be warm), yeast mixture and the egg mixture slowly to the flour. mix for a few minutes then add softened butter. Knead for about 10 minutes.
5. Let dough rise until doubled in size.
6. Punch down and deflate dough, if its too sticky knead lightly.
7. Allow dough to relax for 5 minutes.
8. Roll out to 1.2 cm or .5 inch. Cut out shapes. Reroll excess scrap.
9. Place on a floured tray and allow to rise until approximately doubled in bulk. Depending on temperature this may take a few hours.
10. Fry at 190deg C, using two spoons to flip donuts over.
11. Well risen donuts should have a white band around the middle.
12. When cool roll in cinnamon sugar or ice with glaze:.
13. Icing Sugar.
14. Cocoa (optional).
15. 1/2 tsp butter.
16. Boiling Water.
17. for vanilla glaze add 1/2 tsp vanilla essence.
18. Add icing sugar until consistency is correct.
19. Store in Freezer.

water, active yeast, butter, sugar, salt, nonfat dry milk powder, eggs, flour

Taken from www.food.com/recipe/yeast-donuts-351779 (may not work)