How to Make Doughnuts
- In a bowl, combine flour, salt, and yeast. Put aside.
- Take a mixer bowl, combine water, melted butter, sugar, and egg on low. Include half of the flour mixture into this solution until flour is thoroughly mixed. Incorporate the remaining flour and beat until fully blended. Turn up the speed to medium and keep on mixing the dough, scuffing down the sides when needed, until the dough is even. It will take about 5 minutes.
- Move the dough to a large, greased bowl. Cover up with a kitchen towel and allow to rise in a warm spot until doubled or for one hour.
- Take off the towel and roll out the mixture on a floured surface to the point that it is 1/4-inch thick. With a doughnut cutter, cut the dough into doughnuts, re-kneading the scraps to make more doughnuts.
- Transfer finished doughnuts to a floured baking sheet until oil is ready for deep frying.
- In a deep sauté pan, heat oil to 375 degrees F. Put doughnuts 2-3 doughnuts into it at a time. Flip and cook thoroughly. Use a perforated spoon to cook the holes.
- Fry to the point the doughnuts are golden-brown on all sides.
- Drain and serve the delicious treats tossed or stuffed with your favorite flavors.
While food items similar to doughnuts have been found at numerous old destinations, the oldest roots of the modern doughnuts are followed back to the olykoek ("oily cake") which the Dutch pilgrims carried to early New York (or New Amsterdam).
These doughnuts looked almost the same as modern ones; however, did not yet have the ring-sized shape they have today.
One of the oldest print mentions of "doughnut" was in Washington Irving's 1809 book called A History of New York.