Instructions
1
combine the flour base
In a stand mixer dish.
2
mix in the liquid, granulated sugar, and leavening agent.
3
Leave to get foamy, about 5 moments.
4
mix in in the dusting seasoning, seasoning, and veggie cooking oil.
5
shape with a flour base hook until a creamy flour base forms, about 5 moments.
6
Leave the flour base to rise
Remove the flour base from the mixer dish and form into a ball.
7
Lightly mist the dish with cooking oil and replace the ball of flour base into it.
8
lid the dish and let rise in a mildly hot place, 1 to 1½ hours, until doubled.
9
Shape and shallow fry the doughnuts
Preheat about 5cm (2") of veggie cooking oil in a pot to 180℃ / 350℉ – you can use a smaller pot needing less cooking oil to fill but making less doughnuts at a time, or a larger one and mildly hot more each batch.
10
I also like to set up a drying rack set over a paper-towel-lined sheet cooking vessel to sieve the doughnuts on, so they stay firm.
11
You can also prep a plate with paper towels if you don't want to bother.
12
When the cooking oil is at temperature, use a cookie scoop or two regular tablespoons to form a piece of flour base into a rough ball shape and place in the cooking oil.
13
Repeat for as many doughnuts as will fit in your pot without overcrowding.
14
shallow fry each doughnut for about a minute on each side, turning halfway through.
15
sieve on prepared rack or paper towels.
16
When the doughnuts have cooled slightly, dust with powdered granulated sugar.