Yeshiva Donuts
Servings: 22 or 44 small
Ingredients
- 2¼ tsp dry yeast
- 1½ cup warm water
- 4 tbsp sugar
- 5½-6 cups flour
- 2 egg yolks
- 2 tbsp vanilla sugar
- 1 (4 ounce) stick margarine
- ¼ tsp salt
Instructions
- Place dry yeast into a large bowl or mixer bowl. Add warm water and some of the sugar. Let bubble. Add remaining ingredients, starting with 5 cups of the flour. Gradually add more flour until dough comes together without being very sticky. Mix until very well combined.
- Using a sharp knife, cut the dough into uniform balls. Weigh the pieces on a digital scale so you know they’re exactly the same size (30 grams is a good size for minis; 60 grams for regular). It helps to spray your hands with nonstick cooking spray or wear gloves.
- Place each doughnut ball onto its own square of parchment paper (do not use wax paper!). Cover loosely and let rise for 1 ½ hours.
- Deep fry donuts with the parchment paper for 3-4 minutes, flipping halfway through. The parchment paper will come off after about 2 minutes, remove with tongs. When donuts are done frying, drain on paper towels and dust with confectioners' sugar (or fill them as you like!)
