The best recipe you’ll ever find for light and fluffy yeast doughnuts! I promise!
Ingredients
6 Tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
oil for frying (I use sunflower or grapeseed or a combination)
(sugar for coating the doughnuts)
(jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)
Instructions
FOR BREAD MACHINE:
Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it’s so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
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