Directions
Place the yeast in the bowl of a stand mixer and add the warm milk — if you don’t have a stand mixer, use a large mixing bowl and hand mixer. Stir to combine and then let sit for 3-4 minutes or until the yeast starts to foam and bubble.
- Add the egg yolks and sugar to the bowl and beat on medium for 1 minute.
- Fit the bread hook onto the mixer and add 1 tbsp. of the butter, flour, sea salt, cinnamon and vanilla: kneed for 5-6 minutes or until everything is well combined.
- Add the rest of the butter 1/2 tbsp. at a time, ensure everything is mixed thoroughly before adding the next cube. After the last of the butter is added, kneed for 2-3 minutes or until the dough is smooth and elastic and forms an easy ball.
- Transfer the dough to a greased bowl and let it rest for an hour or until it has doubled in size.
Roll the risen dough out to approximately 1” thick. Using a floured 3” doughnut or biscuit cutter (a small glass will do), cut out your doughnuts. Try to cut as close together as possible; re-roll and cut the remainder until the dough is used up.
Place the cut doughs on a piece of parchment paper, cover lightly with plastic wrap, and allow to rise for another hour or until each doughnut has doubled again.
- Prep a cooling rack half-lined with paper towels, and place the 1/2 cup of white sugar in a shallow mixing bowl.
- In a deep skillet or cast iron pot fitted with a candy thermometer, heat 2 inches of oil to 350ºF.
- Gently place 2-3 doughnuts into the hot oil at a time and allow them to fry for 1-2 minutes or until they turn a deep golden colour. Flip and repeat for the other side.
- Remove from the oil with a slotted spoon, place the cooked doughnuts onto the paper-lined rack for 20-30 seconds, and then toss in the sugar.
- Leave to cool on a rack and repeat with the additional doughnuts.
- Once the doughnuts are cooked, sugared, and completely cooled, use a piping bag fitted with a jelly tip and fill with your favourite SaltSpring Kitchen Co. flavour. Use about a tablespoon for each doughnut.
Recipe Note
Serve with brunch, your favourite coffee or tea, or for dessert. If you're keeping them overnight, hold off filling them before you're ready to serve or eat them. Keep them in a glass cake dome (the ultimate way to keep baked goods fresh at home) or a sealed container on the counter for a day or two, we're betting they won't stick around any longer than that!
