1st RISE
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let prove for 1-2 hours or until doubled in size.

Shaping
- Once the dough has risen, place it on a floured surface , punch it and knead lightly.
- With a rolling pin, roll out half of the dough to about 1/4″ (6.3mm) thickness. (Do not rest the dough.
- Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.

Alternative
- Once doubled in size remove the plastic wrap, punch down the dough with a floured fist then re-cover and place the bowl in the fridge to prove overnight. Then continue the step in the next day.

Proofing

- Place each donuts on a piece of parchment paper, then place on a parchment lined baking sheet.
- Cover with a tea towel and let donuts rise again in a warm place for 20 Minutes

or

at room temperature for 45 Minutes until puffed.

Fry Donuts:

- Heat the oil to about 180ºC, If you don’t have a thermometer, test the oil with a donut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the donut into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.

- When the donuts have cooled, roll them in sugar to coat evenly.

Tips: Glazed Donuts
- Put some powdered sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.

- Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.