Chumie's Donuts Recipe by Sue
Cooking Instructions 1 Pour apple juice into a separate bowl - crumble fresh yeast into it and let it sit until activates\bubbles. 2 Pour all the dry ingredients into a mixing bowl. Make a well, like a ditch, in the center of the flour and add the wet ingredients including the apple juice\yeast into the well. 3 You can either use a mixer with a dough handle or mix the dough by hand by shifting dry flour into the well and simply mix. Once it's a sticky mixture, knead it on a floured surface till it's smooth. 4 Let it rise for an hour. Punch down. Rise for another 30 minutes. Then, separate a chunk and roll out the dough - form your donut shapes and place on individual parchment papers. Let it rise yet again for 15-20 minutes. Letting it rise mutliple times is the trick for fluffiness. 5 The thing about deep-frying is that the donuts expand with the heat. Smaller dough balls will expand bigger, and will be fluffier. 6 Heat up oil. Important that the oil is at 350F before you start deep-frying. If it's too hot then it will cook the outside faster than the inside - leaving you with an undercooked donut. 7 A neat little trick I learned: If you don't have a food thermometer place the handle of a wooden utensil into the pot of oil. If small bubbles start to fizzle around the handle, it's hot enough. If it bubbles vigorously, it's too hot and the temp needs to be lowered. 8 The dough may be sticky so either flour or oil a spoon that you will use. Drop your shaped dough into the ready oil. 9 The dough tends to turn over while cooking. If it doesn't, turn over yourself. When both sides are a golden brown and its been frying for 7-8 minutes... you know it's ready. (P. S. make sure it's not bubbling vigorously!) 10 Suggestion: try and experiment with one donut at a time with different sizes and shapes and see what shapes, sizes, and time results in the best donut. 11 Cool off for a little bit but not too much that it's completely cooled down. Pour some confectionary sugar in a ziploc bag and plop some doughnuts into the bag - shake it up to get an even distribution of the sugary coating. 12 (Experimentation is key! My first try with this recipe: the dough turned out like hot pretzel dough, like a sweet-bread. Tasted yum, but not quite the fluffy donut I wanted!) 1 Pour apple juice into a separate bowl - crumble fresh yeast into it and let it sit until activates\bubbles. 1 Pour apple juice into a separate bowl - crumble fresh yeast into it and let it sit until activates\bubbles. 2 Pour all the dry ingredients into a mixing bowl. Make a well, like a ditch, in the center of the flour and add the wet ingredients including the apple juice\yeast into the well. 2 Pour all the dry ingredients into a mixing bowl. Make a well, like a ditch, in the center of the flour and add the wet ingredients including the apple juice\yeast into the well. 3 You can either use a mixer with a dough handle or mix the dough by hand by shifting dry flour into the well and simply mix. Once it's a sticky mixture, knead it on a floured surface till it's smooth. 3 You can either use a mixer with a dough handle or mix the dough by hand by shifting dry flour into the well and simply mix. Once it's a sticky mixture, knead it on a floured surface till it's smooth. 4 Let it rise for an hour. Punch down. Rise for another 30 minutes. Then, separate a chunk and roll out the dough - form your donut shapes and place on individual parchment papers. Let it rise yet again for 15-20 minutes. Letting it rise mutliple times is the trick for fluffiness. 4 Let it rise for an hour. Punch down. Rise for another 30 minutes. Then, separate a chunk and roll out the dough - form your donut shapes and place on individual parchment papers. Let it rise yet again for 15-20 minutes. Letting it rise mutliple times is the trick for fluffiness. 5 The thing about deep-frying is that the donuts expand with the heat. Smaller dough balls will expand bigger, and will be fluffier. 5 The thing about deep-frying is that the donuts expand with the heat. Smaller dough balls will expand bigger, and will be fluffier. 6 Heat up oil. Important that the oil is at 350F before you start deep-frying. If it's too hot then it will cook the outside faster than the inside - leaving you with an undercooked donut. 6 Heat up oil. Important that the oil is at 350F before you start deep-frying. If it's too hot then it will cook the outside faster than the inside - leaving you with an undercooked donut. 7 A neat little trick I learned: If you don't have a food thermometer place the handle of a wooden utensil into the pot of oil. If small bubbles start to fizzle around the handle, it's hot enough. If it bubbles vigorously, it's too hot and the temp needs to be lowered. 7 A neat little trick I learned: If you don't have a food thermometer place the handle of a wooden utensil into the pot of oil. If small bubbles start to fizzle around the handle, it's hot enough. If it bubbles vigorously, it's too hot and the temp needs to be lowered. 8 The dough may be sticky so either flour or oil a spoon that you will use. Drop your shaped dough into the ready oil. 8 The dough may be sticky so either flour or oil a spoon that you will use. Drop your shaped dough into the ready oil. 9 The dough tends to turn over while cooking. If it doesn't, turn over yourself. When both sides are a golden brown and its been frying for 7-8 minutes... you know it's ready. (P. S. make sure it's not bubbling vigorously!) 9 The dough tends to turn over while cooking. If it doesn't, turn over yourself. When both sides are a golden brown and its been frying for 7-8 minutes... you know it's ready. (P. S. make sure it's not bubbling vigorously!) 10 Suggestion: try and experiment with one donut at a time with different sizes and shapes and see what shapes, sizes, and time results in the best donut. 10 Suggestion: try and experiment with one donut at a time with different sizes and shapes and see what shapes, sizes, and time results in the best donut. 11 Cool off for a little bit but not too much that it's completely cooled down. Pour some confectionary sugar in a ziploc bag and plop some doughnuts into the bag - shake it up to get an even distribution of the sugary coating. 11 Cool off for a little bit but not too much that it's completely cooled down. Pour some confectionary sugar in a ziploc bag and plop some doughnuts into the bag - shake it up to get an even distribution of the sugary coating. 12 (Experimentation is key! My first try with this recipe: the dough turned out like hot pretzel dough, like a sweet-bread. Tasted yum, but not quite the fluffy donut I wanted!) 12 (Experimentation is key! My first try with this recipe: the dough turned out like hot pretzel dough, like a sweet-bread. Tasted yum, but not quite the fluffy donut I wanted!) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Chicken Tacos Asian inspired Pork Belly 🐷 Molo Soup (Filipino Pork Dumpling Soup) Kill a Cold Soup Crockpot Melt In Your Mouth Sausages with Chicken 🐔 Baked Chicken Tacos Asian inspired Pork Belly 🐷 Molo Soup (Filipino Pork Dumpling Soup) Kill a Cold Soup Crockpot Melt In Your Mouth Sausages with Chicken 🐔 CRISPY DOSA/HOW TO MAKE CRISPY DOSA BATTER AND CRISPY DOSA Schezwan pasta My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍 Vermicelli cake Suji ka halwa Jhat pat begaan Pandan leaf soup Egg Chops Healthy chole chaat Aloo Methi CRISPY DOSA/HOW TO MAKE CRISPY DOSA BATTER AND CRISPY DOSA Schezwan pasta My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍 Vermicelli cake Suji ka halwa Jhat pat begaan Pandan leaf soup Egg Chops Healthy chole chaat Aloo Methi