Instructions
1
combine the pastry mix
In a stand mixer mixing bowl.
2
transfer in the liquid, granulated sugar, and fermenter.
3
Leave to get foamy, about 5 mins.
4
transfer in in the baking flour, table salt, and produce cooking oil.
5
shape with a pastry mix hook until a creamy pastry mix forms, about 5 mins.
6
Leave the pastry mix to rise
Remove the pastry mix from the mixer mixing bowl and form into a ball.
7
Lightly mist the mixing bowl with cooking oil and replace the ball of pastry mix into it.
8
seal the mixing bowl and let rise in a toasty place, 1 to 1½ hours, until doubled.
9
Shape and sauté the doughnuts
Preheat about 5cm (2") of produce cooking oil in a pot to 180℃ / 350℉ – you can use a smaller pot needing less cooking oil to fill but crafting less doughnuts at a time, or a larger one and make more each batch.
10
I also like to set up a drying rack set over a paper-towel-lined sheet pot to strain the doughnuts on, so they stay brittle.
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 pastry mix 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
sauté each doughnut for about a minute on each side, turning halfway through.
15
strain on prepared rack or paper towels.
16
When the doughnuts have cooled slightly, strew with powdered granulated sugar.