Recipes

Yeast Doughnuts

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Bakers Flour 3⅛ cups
10 g Salt 1⅗ tsp
5 g Wallaby Bread Improver 2 tsp
10 g Wallaby Baker's Yeast - dry 3⅓ tsp
60 g Sugar ¼ cup
60 g Canola Oil ¼ cup
270 g Water (25°C) 1⅛ cup

Method

  1. In a bowl, sift and mix all dry ingredients together.

  2. Add oil and water to dry ingredients and mix.

  3. Knead dough on a floured surface for 10 minutes, or until the dough is smooth and elastic, or use mixer with a dough hook to achieve the same.

  4. Place dough in bowl, cover and allow to stand for 10 minutes.

  5. Roll out to about 10 mm on a floured board, and cut out doughnut shapes using a circle cutter 60 mm to 100 mm diameter.

  6. Place doughnuts on a floured board, and cover until about double in size.

  7. Gently place in frying oil at 180°C for about 90 seconds, and then carefully flip over for another 90 seconds.

  8. Allow to drain and roll in cinnamon sugar. When they have cooled you can fill with your favourite custard, jam or cream.

  • Laucke Specialities
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