Content

• Advice
• Warning

Add the rest of the flour, 1/2 cup at a time, mechanically mixing on low. Mix until dough no longer sticks to the bowl.

Knead the dough by hand and punch the dough for about 5 minutes until it is smooth but supple.

Place the dough in a bowl with oil to make it float. Cover the dough with a towel and wait for the dough to float about twice the original size (about 1 hour). When you can press your finger in and leave a dent in the dough, the incubation is complete.

Prepare the powder coated surface to roll the dough into thin pieces of about 1.3cm. Cut the dough using a donut-coated donut cutter, or cut the dough into a donut shape.

Prepare the sugar water while incubating the dough to float. This will be a familiar buttery sugar juice, unlike the popular Krispy Kreme sugar water in the US. Make the sugar juice as follows:

• Melt butter in a small saucepan over medium heat. Be careful not to burn the butter.
• Pour butter into a bowl and stir more powdered sugar with vanilla essence until smooth.
• Stir in hot water, one tablespoon at a time until the mixture is no longer thick, but not as thin as water.

Heat oil in a pan to 175 ℃. Measure with a thermometer used in cooking to get the exact temperature.

• To make the cake less oily, heat the oil over medium heat for 5 minutes, then slowly lower the heat until the thermometer shows 175 ℃.

Carefully drop the batter into the oil with a folding forceps or metal grit. Flip the dough as it floats on the oil surface. Fry both sides until golden brown.

Sift flour, sugar, baking powder, nutmeg, cinnamon and salt into a large bowl.

Stir in milk, eggs, vanilla and lamb fat before adding to dry ingredients. Mix the flour mixture well.

Fill each cake mold 3/4 full. The donut flour will float when baked in the oven.

Stir in sugar water and pour on cake. Take a small bowl, stir the powdered sugar, hot water and almond essence until it is smooth and thick. Dip the still warm donut in the sugar water and wait for the excess sugar to drain. advertisement

Method 3 of 3: Canadian donut frying

1. 

   Stir in yeast, warm water and a pinch of sugar in a large bowl until bubbles appear (takes about 5 minutes).

2. 

   Stir in milk, 1/3 cup sugar, salt, vanilla extract, egg and 1/3 cup vegetable oil into yeast mixture. Then stir until the sugar is dissolved.

3. 

   Mix in about 2.5 cups of whole wheat flour. Stir until dough is so hard that it cannot continue to add flour. Place the dough on the coated surface and begin to knead more flour until the dough is no longer sticky. Continue kneading until the dough is smooth and pliable (takes about 10 minutes).

4. 

   Rinse the dough into a large round ball, place the dough in an oiled bowl and cover. Incubate the dough until it floats twice its original size, which takes about 1 hour.

5. 

   Place the dough on the coated surface and knead it again to shape. Divide the dough into small pieces about the size of a tablespoon.

6. 

   Wash up the small medium pieces into long strands or oval shapes. You can use a rolling dough stick or just use your hand to do it. The dough will be about 0.6cm thick. In Canada, donuts are often referred to as the "beaver tail", so let your imagination fly away!

7. 

   Incubate the rolled dough in a towel as you shape the rest of the dough.

8. 

   Heat oil in a pan to 190 ℃. The amount of oil in the pan should be about 10-12cm high.

9. 

   While cooking the oil, you will mix 2 cups sugar with cinnamon powder to prepare it to sprinkle it on the cake.

10. 

    Gently drop the dough pieces into the oil pan, one at a time, and fry for 1-2 minutes on each side, until golden brown. Then put the cake on the mesh grid.

11. 

    Use a paper towel to blot the oil off the donut. Roll the cake still warm through the sugar and cinnamon powder mixture.

12. 

    Enjoy. advertisement

Advice

• Be sure to evenly coat the dough on the surface used to treat the dough, because it will be difficult to remove it when the dough sticks to the surface.
• If you don't have vanilla essence for sugar juice, you can use lemon essence or lemon juice.

Warning

• Be careful not to get burned by hot oil, pans or hot metalware.