Fried Applewood Donuts
- 1 h
- 20 min
- 12 servings
Did you know we can thank the Dutch for the fluffy O’s of fried joy that we call donuts? In contrast to the denser, fried cake donut that relies on baking soda for its texture, this fried donut is like biting into a fluffy cloud of slightly smoky, sweet, salty and fried heaven. You could say that the yeast involved in making these fried donuts really rises to the occasion. It takes a little patience; it's only after the dough has quadrupled in size that it will have the privilege of being dipped in a vat of super hot oil and made into delicious fried donuts. It might not sound like fun to you, but if you're a donut, I'm sure it's like taking a bath in a hot jacuzzi.
Tools & Supplies
- Combine yeast and buttermilk into a bowl and let sit at room temperature until foamy, 8 to 10 minutes.
- In a large bowl, combine flour, sugar, eggs and melted butter. Stir in the buttermilk mixture then transfer to a floured surface. Knead until smooth, 4 to 5 minutes.
- Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
- Move dough to a floured surface and flatten to about ½ inch using a rolling pin. Cut the donuts using a donut cutter or cookie cutter.
- Transfer donuts to a baking sheet and cover with a lightly oiled plastic wrap. Let rest at room temperature until almost doubled in size, 45 min to 1 hour.
- Preheat oil or lard to 350°F. Fry donuts until golden brown, rotating halfway through frying, about 3 minutes in total. Transfer fried donuts to a baking sheet lined with paper towels and let cool completely.
- Combine Applewood Sugar ingredients into a bowl and roll the donuts in the sugar mixture to coat evenly.