Doughnut dough

Follow preferred method for kneading the dough:

Directions for kneading the dough by hand:

Combine flour, sugar and yeast in a large bowl. Add orange juice, oil, eggs and warm water. Continue mixing in the bowl to form dough, then knead on a floured surface, adding more flour if necessary.

Directions for kneading the dough with a mixer:

Place all ingredients in the bowl of an electric mixer fitted with the dough hook and mix at low speed until the dough comes together.

Assembly

Place dough in an oiled bowl, cover with plastic wrap and allow to rise for 1 hour 30 minutes.

Roll out the dough on a floured surface to a ¼-inch thickness, using a rolling pin.

Cut using a doughnut cutter and place them on a clean dish towel. Once finished cutting all the doughnuts, cover with a towel to prevent them from drying and allow to rise for 20 minutes.

(For leftover dough, see tip below.)

Frying

Line a baking sheet with paper towels and set aside.

Fill a deep saucepan to a depth of 2 to 3 inches with oil and place over high heat. Working in batches of 5 or 6 doughnuts, fry 1 to 2 minutes per side until golden brown. Transfer to prepared baking sheet.

Topping

Toss doughnuts lightly in sugar while still warm and serve immediately.

Tip: For leftover dough, gather and allow to rise for 20 minutes before rerolling and cutting more doughnuts or wrap dough in plastic and freeze for up to one month. When ready to use frozen dough, thaw in the refrigerator and bring to room temperature before rolling out and cutting doughnuts.

Fried doughnuts may also be frozen for up to one month before being coated in sugar. When ready to eat, reheat in a 350°F oven for 15 minutes, toss in sugar and serve warm.

Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.