Classic Yeast Doughnuts

Instructions

1. 1

   Warm the whole milk to about 37°C (98°F), ensuring it is not too hot. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, combine the all-purpose flour, sugar, brown sugar, and cornstarch. Mix well.

3. 3

   Add the foamy yeast mixture to the dry ingredients. Mix until a shaggy dough forms.

4. 4

   Melt the unsalted butter and add it to the dough. Knead the dough for about 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.

5. 5

   Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

6. 6

   Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about

7. 7

   5 cm (1/2 inch) thickness.

8. 8

   Cut out doughnut shapes using a doughnut cutter or two round cutters (one large and one small for the center hole). Place the cut doughnuts and holes on a parchment-lined tray.

9. 9

   Cover the doughnuts with a towel and let them rise for another 30-45 minutes, until puffy.

10. 10

    Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the doughnuts in batches for 1-2 minutes per side, or until golden brown.

11. 11

    Remove the doughnuts with a slotted spoon and drain on paper towels. Let cool slightly before glazing or dusting with sugar as desired.