FOOD EPISODE - MAKING OF DOUGHNUTS

The best way of making doughnuts here

Ingredients:

• 2 tablespoon cooking oil
• 1 tablespoon yeast
• 1/2 cup sugar
• 3 1/4 cup flour
• 1 egg
• 4 tablespoon butter
• 1/2 tablespoon salt

Steps:

• Dissolve yeast in 1 cup of warm water.
• Let sit about 5 minutes until the yeast foams a bit.
• Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cups flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.
• Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
• Punch down the dought and turn it onto a floured surface.
• Roll dough to about 1/2-inch thick. 
  
• Use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
• Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
• Heat an inch or two of oil or lard in a large heavy pot to 350 F to 375 F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
• Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat.
• Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts.
• Serve warm if at all possible.