Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH- Photography by Andrea Van Der Spuy
The proper way to do doughnuts. A bit more effort and time, but well worth it.
Preparation time: 1 hour 15 minutes
Cooking time: 4-5 minutes
- 2½ cups (350 g) cake flour, plus more if needed
- 2/3 cup (180 ml) lukewarm buttermilk
- ¼ cup (50 g) sugar
- 70 g butter, melted
- 2 eggs
- 1 packet (10 g) instant yeast
- oil for deep-frying
In the bowl of an electric mixer, using the paddle attachment, combine all the ingredients and whisk until well combined. It should form a soft dough at this stage. If still too sticky, add another ¼ cup of flour. Beat for 2 minutes.
Place the dough into a clean bowl, wrap with plastic wrap and leave in a warm place until doubled in size, 45–60 minutes.
Shape – option 1
Turn out the dough onto a work surface lightly dusted with flour. Roll out the dough until about 1 cm thick. Use 2 round cookie cutters, one large and one small. Dip the large cutter into the flour and press out large rounds from the dough. Punch out the centres of each large round with the small cutter to form the doughnut holes. Allow the dough to rest for 10 minutes for the doughnuts to dry a little to prevent excessive oil absorption.
Shape – option 2
Dust your hands with flour and form mini balls of dough. Place on a lightly floured surface. Allow to rest for 10 minutes for the doughnuts to dry a little to prevent excessive oil absorption.
To fry the doughnuts
Heat enough oil for deep-frying until very hot. Test the temperature of the oil with a small piece of bread. It should brown quickly, but not burn. Fry 2 doughnuts at a time, until brown on one side, and then flip over. Use a slotted spoon to transfer onto paper towel to remove the excess oil. Doughnuts with holes will cook faster than balls.