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Doughnuts - Rollkuchen Simple informal fried dough. In mixing bowl beat:
1 egg 3 oz whole milk and 1 oz whole milk yogurt In separate bowl, stir together 10 oz white flour 1 t baking powder 1/2 t baking soda 1/2 t salt Mix the dry ingredients into the wets with a silicone scraper. Let rest, stretch and fold until it forms a springy ball. Work dough gently and don't overwork it. It is a quick dough not a yeast dough. Pat gently onto well floured counter into a rectangle about 1/4 inch thick. Cut into little rectangles. Cut a slit down the middle then flip the short edges through the slit to make a 'hole' in the middle. OR gently roll into balls, stick your finger in the middle and stretch to make a hole like for bagels. Stir together about two cups powdered sugar with just a bit of milk to make a very thick glaze. You will use a brush to apply it to the hot doughnuts. That way it hardens as they cool a bit. Heat about an inch of coconut oil in my saucier pan (looks like a bowl) until it is 375*. You will need to add some now and then but they will still fry even in a half inch as you finish. Just swirl them well. Dough is very soft but shake off the extra flour (they will absorb the flour as they sit) and fry in the hot oil. Swirl the pan to get some oil on the tops. Watch them triple in size and fry until light golden and full of fluffy holes! Wonderfully fun recipe. The coconut oil, of course is good for you, but it dries into the doughnuts so they don't hold sugar or powdered sugar so they should be glazed while hot. And they are best eaten just as they are cool. They work with whole wheat flour but they don't rise as much or have as big of air pockets in them. Worth the white!
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