Prep time: 175 minutes
Cook Time: 5 minutes
Total time: 180 minutes
Serves: 12
Ingredients:
1 ¼ cups milk
2 eggs
2 ¼ teaspoons active dry yeast
8 tablespoons (1 stick) melted butter (not hot)
¼ cup cane sugar
World of Chia Fruit Spread (flavor of choice)
1 teaspoon salt
5 cups all-purpose flour
2 quarts frying oil
1. Heat the milk, to around 90 F.
2. In a large bowl, mix the milk with the yeast, and stir lightly until foamy.
3. Using an electric mixer, beat eggs, sugar, butter and salt into the yeast and milk mixture.
4. Add 2 cups and 2 tablespoons of flour and mix until combines.
5. Add another 2 cups and 2 tablespoons until dough pulls away from the sides of the bowl. If the dough is too wet add one or two more teaspoons of flour.
6. Once the dough is too thick for the electric mixer, transfer it to a floured surface and gently knead it until smooth.
7. Grease another large bowl with a little oil. Transfer the dough to the bowl and cover it. Let it rise for around one hour.
8. Flour well again the previously used surface. Take the dough out into the floured surface.
9. Roll it to ½-inch thickness.
10. Cut the doughnuts with a doughnut cutter, or a drinking glass at around 3 inches rounds. Keep the circles floured. Knead any scraps with care not to overwork and let rest for a few minutes before doing the process again.
11. Put the doughnuts on two floured baking sheets, with enough space between them. Cover with a towel and let rise in a warm area, until they are puffed up, for about 45 minutes.
12. Around 15 minutes before doughnuts are done, place oil in a heavy bottomed pot over medium heat; heat to 375 F (adjust the heat accordingly to keep same temperature throughout the process). Line cooling racks or baking sheets with paper towels.
13. Pick the doughnuts up with a metal spatula and carefully place them into the oil (a few each time). After 45 seconds to a minute, the bottoms will get crispy golden, so flip them over. Cook until they are crispy golden all over. Transfer the doughnuts to the prepared cooling racks or baking sheets.
14. After the doughnuts are half cooled, and still warm, roll them around in a shallow bowl of granulated cane sugar to coat.
15. Fill a cake piping bag with World of Chia Fruit Spread (flavor of choice).
16. With a wooden skewer, make a hole on the side of each doughnut.
17. Fit cake piping bag tip into the doughnut hole and pipe in 2 – 3 tablespoons of spread.
