- 6 Tbsp (90 ml) water
- 5 oz (150 ml) room-temperature buttermilk
- 1 egg, beaten (at room temperature)
- 2 oz (57 g) butter, melted 16 oz (454 g) flour for baking or bread (please use a scale)
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) One and a half teaspoons of regular or quick-rise yeast.
- I use sunflower or grapeseed oil to fry, or a mix of the two.
- (sugar to put on top of the donuts)
- (jam, chocolate hazelnut spread, or whipped cream, if you want)
INSTRUCTIONS
FOR BREAD MACHINE:
- Put the water, buttermilk, beaten egg, and melted butter in the pan of the bread machine. Then, add the dry ingredients, except for the yeast, which was weighed with a scale. Make a small hole in the dry ingredients, and then pour in the yeast. Use the “dough” setting on the bread machine.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
- The dry ingredients should be put in a bowl. Put 6 tablespoons of lukewarm water in a cup and sprinkle the yeast on top. Leave it alone for about 5 minutes, until the yeast starts to react. You can help it along by adding a pinch of sugar. Make a well in the middle of the dry ingredients and pour in the buttermilk, egg, melted butter, and yeast mixture. If you are using a stand mixer, use the dough hook and run the mixer until a dough forms, then keep going for about 5 minutes. Knead the dough for about 10 minutes by hand. Cover and let it sit for at least two hours, depending on how fresh the yeast is, the temperature of the water, and the temperature of the room